24 thoughts on “Da doo run rerun.”

  3. The Missus served kale salad frequently because she’d read it was healthy. Then it came out those reports were … encouraged … by Big Kale and vastly overstated the health benefits.

    But it was edible with lots of dried cranberries in the mix…

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  5. Kale seems to provoke the same feelings as Brussels Sprouts and often for the same reason. And usually due to poor preparation. (or buying them from a California region that never freezes.) Brussels Sprouts are best after the first frost. They lose their bitterness and gain sweetness. The same is true with kale. People tend to boil Sprouts until they are a strange mess – the way my mother prepared asparagus. Cut the ends off of Brussels Sprouts, halve or quarter them (depending on size), and sauté in butter. If they brown before they cook through, deglaze the pan with a bit of white wine and braise. You want them al dente – neither crunchy nor mushy. Or you can toss them in olive oil with salt, pepper, and garlic; then broil, turning every few minutes. Kale is simpler. Cook as any green, but longer than chard, much shorter than collards. (That presupposes that you have a method of cooking greens that you like for other greens and it’s only kale that you think is gross.)

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