In reading The New York Times late yesterday afternoon, I was inspired to hit the market on the way home from work to pick up some kale. I’ve read a bunch lately about this superfood, not to mention all the yummy recipes on Kath’s blog. I wanted something a bit different and am trying to not eat as much meat. Kale is essentially calorie free and has gobs of good stuff in those dark leafy greens. I gave this recipe a whirl.
While the kale was stewing, I roasted a sweet potato. It was a colorful, nutritious and cheap meal that left me tickled with new-recipe joy. I am looking forward to the leftovers for lunch.
I read a bit of the latest Bon Appetit (thanks again Meggie!) during diner and the April issue is incredibly goood. Foodies — if you don’t subscribe, this is the month to splurge and pick it up at the newsstand. The recipes are seasonal, delicious and the photography would encourage a caveman to fine tune his culinary abilities. In the Editor’s Letter, Barbara Fairchild writes of spring, cooking and the recession:
“My 401(k) may be a shadow of its former self, but spring will return as scheduled: we’ll still have asparagus and rhubarb, artichokes and fresh peas, carrots and ramps, fragrant herbs and spring greens, juicy berries and tangy lemons, chocolate — always chocolate — salmon and lamb and roast chicken and pork, and Easter and Passover, and a whole lot of other delicious things to look forward to cooking and eating.”
Indeed! Give kale a shot, if you don’t love it already. The flavor is rich and creamy. The broth from this recipe was so sweet, I could easily see adapting this to make it soup with a giant dollop of plain yogurt or sour cream. I will be planting kale in the next winter garden, absoloodle.