Green Green

Continuing on with my decision to try again those foods I detested as a child, I discovered kale a while back and have enjoyed it ever since.

And never more than this past week when I bought another big bunch of dino kale, so dark a green that it reminded me of the Black Hills of South Dakota, which are clad in that same rich color. A little further down the produce aisle, I spotted some green garlic. I had been asking and asking the produce manager to get in some green garlic, so I snagged three bunches to show him that I put my money where my mouth is.

The kale actually brightened in the pan where I had sautéed the green garlic in some butter, then laid in the chopped kale with just the water clinging to the leaves after washing. I covered the pan and let it cook gently for about 15 minutes, until the kale relaxed and the green garlic sweetened.

It was so good, I wished I had bought more and served it as a main course - who needs roast game hens and potatoes when you have serious meatiness in a vegetable dish? This is one of the admittedly few times in my life that I have seriously considered vegetarianism as a possible lifestyle.