Basically, I’ve scored a supply of fresh kale. And I can’t get enough of it. The more you pick, the more it seems to flourish so my fridge holds a big bag of the green curly stuff.
In the US, I had it raw in salads as Whole Foods Market has it on their salad bar. In the restaurant Juliette in Willamsburg, New York, I had it with artichokes in a cream sauce and fried eggs on top as the perfect green brunch dish. And in the restaurant Bacchus in Brooklyn, New York, I had a wonderful kale Caesar salad.
At home, I keep it simple. Just chop the stems into pieces with scissors, drop in some olive oil and fry gently for a couple of minutes. Add some chili flakes (I use the Japanese ones with dried mandarine peel, totally delicious), then add in the chopped leaves and put a lid on to steam for a couple of minutes.
Just don’t overcook it. A bit crunch is good. I can eat this for breakfast, lunch, dinner or all three!
Katy Whole Foodie 