Apr 202011

We have a policy at our house. Before you say that you do not like a particular food, you must try it. My pet peeve is the person that will not eat something because they do not like it, but has never even tried it. Actually, truth be known… I can’t stand picky eaters.

Kale is a vegetable that my son loves. One reason is the technique I use in cooking it. He prefers it over spinach. Gabriel says that spinach gets stuck in his throat. He starts hacking and holding his throat, turns around in circles and then asks if me if he has had enough. Kale, he will eat up and ask for seconds.

Recipe 3: Kale, slow simmered in wine & bacon

1. I cut  two slices of thick cut bacon into lardons and put in a large saute’ pan over medium heat. If you do not have bacon or wish not to use it, heat up a couple tablespoons of olive oil. This is how I love to use bacon. Just enough to add a lot of flavor to a dish.

2. While your pan is heating, I clean, de-stem, and cut my big bunch of kale. Add kale to warm pan. Coat kale in bacon.

* If you want you can add sliced onions and garlic to the pan when you add the kale. I would suggest this if you are not using bacon. It will add a nice layer of flavor.

3. I then add some white wine. A couple pours, then stir. Let it the wine absorb.

4. Add more wine, water or broth. Whatever you prefer. Add, stir, and let it absorb again.

5. I repeat this method a couple more times until the greens are soft and almost creamy. This whole process takes about 30 minutes.

6. Taste and adjust seasoning. A little pepper or salt. Sometimes I like to finish with a squeeze of lemon.

**The wine is a nice acid and the broth adds another layer of flavor. I will often put one pour wine, one pour broth, and rest of the pours water.

This is the kind of recipe that you can convert the vegetable hater into a veggie lover. You can make kale this way to add to pasta for a meatless dish.

Hope that this has been healthy fabulous for you… pull up a chair, Elizabeth