Wednesday, August 14, 2013
We Grow A lot Of Kale
But James couldn't stay away from the kale. Flipping through one of my favorite cookbooks for new kale ideas I hit upon a recipe -- well more a method than a recipe, called Pavich's vegetables. This simple dish, detailed in Susan Loomis' Farmhouse Cookbook, briefly boils wedges of potatoes until almost cooked through and adds in a mountain of chopped kale (okay I added in the mountain, they opt for a bunch or two) until everything is tender. Meanwhile in a small saucepan I heated olive oil with several cloves of sliced garlic (until the garlic was golden brown and a little crispy) and tossed in a pinch of chili flakes. The warm oil (and the crispy garlic) are a flavorful dressing for the plain cooked vegetables, and a pretty good diet dinner. I gave James a good coating of the tasty oil and only took a small drizzle on my plate. One dish working two ways. I love it.