Wow
it’s such a good looking plant.
I’ve never been a fan of cooked greens. But we tried some “baby” kale salad recently, and when mixed in with milder greens, it was actually really good.
Kale isn’t great raw. Even at Sweet Green, they don’t use raw kale, they fry them to make “kale chips.” I make a mean Azorean-style kale soup.
I beg to differ. This is how I learned I do not like kale either. Nasty stuff.
mmm
I had cooked kale at almost every meal sans breakfast, in China. Adored it, I thought it was very flavorful spinach, until I asked. Wish I could figure out how to cook it like that, I’ve tried but no luck.
Nitpick: It would be “every meal sauf breakfast.” “Sans” means “without,” not “excepting.”
LOL. The day we delivered 40 lbs of freshly picked tomatoes probably made up for it.
I love Swiss chard. I tear the leaves of the stems, blanch it 2 minutes in boiling water, then squeeze out the water, chop coarsely and heat in a pan with a little butter and parmesan cheese. nom! However, I have learned I like the red-stem chard a bit better than white-stem chard.