Now what? You make it awesome.
It’s a handsome bouquet of a veggie with frilly leaves that draw you in -- kale that is -- and we, as in this great community of health seekers and doers, know it’s good stuff.
However, I’ll share my own fear of working with kale once I took a sniff of the cabbage like leaf. I distinctly recall picking a bunch up only to put it right back down thinking it was going to taste as bad as it smelled. Just because it stunk didn’t mean it wasn’t meant to make great things. I finally ignored the smell, and gave it a chance. Just like Brussels sprouts.
Now, it’s my life’s mission to get you to eat kale, or at least try it. Not everyone liked broccoli first time around (you know who you are).
All it takes is the right recipe and blend of ingredients, and you’ve got yourself a winning dish. I believe that holds true for most foods, even rhubarb. So, if you’re not a fan of kale (the horror), I think you might want to give this a go, and in case I didn’t convince you yet, get someone else to make it. I’m definitely a kale convert, and it makes its way into sandwiches, wraps, squished into my juicer or roasted into a crackly chip more often than not. This time it was the star of a simple salad.