It’s going to sound like a confession, and I guess it sort of is, but before this weekend I’d never eaten kale before. Maybe in soup, but never had I eaten a fistful of kale. I’ve always known how good it is for you, all super-packed with vitamins and minerals, but it just never jumped into my basket at the store.
It took a farmer’s market. We went to the Saturday market over at SW Park, making our way through the parade route. (We have an incredible talent for bumping into parades. We do it all the time, even on vacation.) I think it’s a little early in the season maybe for vegetables, but there were tons of flowers and plants, bakeries, and other food vendors. We picked up some giant heads of different lettuces, tomatoes, spring onions as long as my arm, and kale.
I removed only the toughest of the ribs, tore it up, and sauteed it with a little garlic, sea salt, and olive oil.
Tom was a little put off by the bitterness, but I didn’t mind it. We had some Trader Joe’s harvest grains (couscous, red quinoa, orzo, and baby garbanzo beans), so the flavors balanced out. And over to the side there is my new go-to guy, baked tempeh cubes.
kale is good as it is a natural supplement and the best to go with at all times no matter the excuses that people can advance to the contrary they remain the best.
Did you bake the tempeh yourself? It looks great! I want the recipe!
The tempeh’s really easy. In a baking dish big enough to lay the cubes out in one layer, I throw in (maybe) 1T nutritional yeast, 1t poultry seasoning, 1/4t garlic powder, 1/4t onion powder, 1-2T olive oil, and 1T water. After mixing it into a slurry, I toss the tempeh in it to coat. Then I bake it at 400 degrees for about 20 minutes, giving it a stir at some point.
Keep in mind I’ve never measured any of this. I’m just guessing. I’ll pay attention next time, but I have a feeling you can’t screw this up.
also: collard greens. didn’t occur to me until recently, surreptitiously pulling a leaf off here and there to sample. good!
[...] working toward our Cruciferous (leafy greens—has nothing to do with Jesus) badge…slowly. We tried our first kale almost a year ago, and I’ve used it as a side, in pasta, and on pizza. Love it. Every time I eat it, I say, [...]