Kickin’ it with kale

I never liked kale. It was like eating the leaves off a maple tree. Tough and earthy. Not that I’ve eaten maple leaves, but it’s how I imagine it. Kale was okay in soups because it was softened up. Well, I learned I can’t learn to like something if I’m not preparing it correctly.

Kale is packed FULL of vitamins and fiber to help you le’ poo-poo.

I came home from the store with a bundle of organic kale. I separated the leaves and washed them. My husband walks in the kitchen and instantly wretched. The same wretching I did when my son cleaned the drain out of their bathroom sink. Except I wretched 5 or 6 times and way harder. So hard my eyes watered and I thought I’d lose my lunch.

“I’m not eating that” he said.

“Mind your business”

“I’m not eating that”

“I’m not fixing it for you”

“Good because I won’t eat that”

“Go do something with yourself”

I continued on my kale excursion. I salted it and let it set. In a bowl I poured about 1/8 cup of olive oil, a scoop of minced garlic, about 3 squirts of balsamic vinegar, 1 hearty squirt of dijon mustard, honey and a scoop of blackberry jam. I added freshly ground pepper and I whisked it together. I then added to my salted kale, organic carrots [shredded], organic dried cranberries, and organic walnuts. I sprinkled it with freshly ground parmesan cheese. You need a good pungent cheese like parmesan or feta. I love cheese. But it doesn’t love me.

I poured the dressing over the salad and mixed thoroughly. In the fridge it went. Occasionally I would check on it to see how it was doing. You know…stir things up a bit. It looked so delish I said, “I am so going to eat you up, you have no idea”.

My husband walks in. “Who you talking to”?

“My salad”.

“Gross, dirty kale”.

The kale leaves were already softening.

Image by Robin Moreau

When it was ready, I took my first bite. Yummy, the kale was not tough, not bitter. It absorbed the flavors of the dressing and had just a hint of blackberry, not too overpowering. I made it again the next day, then the following week. I changed the dressing up a bit and used olive oil and lemon juice. I added green onions, sunflower seeds and cashews.

Now I cannot get enough of it. Watch out 2019, mama’s gettin’ her greens on! It still makes my husband wretch.


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Robin Likes to Talk

Robin is an Administrator with experience in account management, marketing and job coaching. Her background is executive management, marketing and healthcare. Fueled by her passion for understanding the nuances in motivating her teams to work effectively and efficiently, she inspires through a creative mindset and humor while allowing individuals to express themselves through their talents. Robin's knowledge and determination to rationalize and apply systems, assists others in generating effective time management and workflow. She believes the key to success is through mindfulness, positive support and collaboration.

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