Kale in the Sun, 2010I learned something important this year.
While visiting Portland I had brunch at a restaurant with fabulous Greyhounds and wonderful kale. The kale was bright green, the leaves maintained their textural integrity, and it was delicious. Until that moment I had believed kale required some serious stove top time. It couldn't be included in a last-minute dish. Too much heat and effort for lazy summer evenings. I was wrong.
What did I learn? Practice restraint when cooking kale.
What do I mean by restraint? I mean saute for less than 5 minutes.
Seriously. Try it. Heidi Swanson outlines this version of practicing restraint perfectly in her Garlicky Greens post.
After being enlightened in Portland, I enjoy kale much more often. I'll be making some tonight and it will be prettier, tastier, and easier than my pre-Portland kale. Thank you Blossoming Lotus.
If you are in Portland, pay this place a visit. Don't go because it's organic or vegan or sustainable. Go because the grapefruit juice in the Greyhounds is exquisite (in February...) and they know how to treat their kale.
Eat your greens.
