Kale

I don't know why I wrote about kale in the chard post.

Cooked it again tonight. It was a curly kale but softer than what Karen grew in the garden. Since I actually bought it at the chain-store it may have been in the pipeline a while. It was unlabeled as to origin (I really, really hate that and hope soon that all veggies will be tagged as to origin).

The stem/stalk was as thick as a chair leg but the leaves were dense and tight but soft. It appeared to be younger rather than older. The taste, as reported from around the table, was to the eaters' liking.

I think, if one only cuts, cleans, dries, and sautees the kale that it will not be cooked. It seems so important to blanch it in water first, even to return to a boil after putting it in the water. Hard to kill this stuff I think.

Onions and oil finished the cooking. Salt and pepper and white balsamic finished it off before serving.