July 7, 2010
I've said it once and I'll say it again--if you love on 'em the right way, beets can be really good. For example:
Deez beets (kind of like 'Deez Nuts'...but kind of not) are steamed and topped with red wine vinegar, slivered almonds and feta cheese. Sounds fancy because it is--just like me.
And now we can move on to the true excitement for the day--I finally found a really good way to make kale.
Well, Maggie doesn't think so:
Okay fine, neither does James:
But I thought it was good, and so did my husband. And seriously, can I get a food stylist up in this joint?
This recipe was inspired by Rachael Ray (whose show I may or may not, on occasion, leave work early to catch), and her insanely fantastical recipe for Parsley Pesto Breadcrumb Spaghetti. I call it Kale with Sauteed Breadcrumbs, and it goes like this:
1 gigantic bunch of CSA kale
1/2 of a medium onion
1 cup of Italian style breadcrumbs
I think that's all.
Cover the bottom of a really big skillet with olive oil and warm it up over medium heat.
Meanwhile, chop up the onion.
When the oil is warm, toss in the onion.
Toss in the breadcrumbs. They'll soak up the oil and turn crunchy and golden and delicious.
Rip the kale into teeny pieces and put it in the pan, tossing it with the breadcrumbs and adding olive oil as needed.
Kale you can actually eat.