Kale

Best friends, allies, comforting beings…they come in all shapes and sizes.  I have one in particular that is leaf shaped and usually about knee-high.  She’s Kale, and what a sweet, nourishing, delicious friend she is ;)  Kale is my go-to gal for quick breakfast, salad magic, hangover/holiday curative, pasta partner and even funky bouquet element!  I love kale’s versatility, dense nutrition and ease of growing!

Ben’s winter garden, though small, is pumping out the greenery right now!  Lacinato kale, Red Russian kale, lettuces, overwintered carrots and some tiny spinach are filling out the one bed that’s in production right now.  My favorite morning meal is Kale and Eggs, which at this time of year involves going out in the rain and picking my kale leaves with my winter boots on!  Kale is one of those amazing plants that not only does incredibly well overwintering in this maritime climate, it actually tastes better once it’s been frozen a few times!  Instead of the slightly bitter and earthy taste of deep summer kale (which I really like, too), it is freshly green tasting, nutty and literally sweet.  It’s a great salad green or addition to soup or pasta at this time of year. So my kale and eggs breakfast usually consists of a mess of chopped (very rough julienne) kale, sautéed with olive oil, cider vinegar, oregano, chili flakes and garlic, and a fried egg, because that’s the easiest.  There are tons of more lovelyand interesting ways of doing this meal which I experiment with when I have time.  Try this with a poached egg and toast, add bacon (!), or bake an egg in a nest of kale…the possibilities are endless!  And starting your day with the protein and vitamins and serious life force in this breakfast will definitely leave you feeling extraordinary…ready to change the world, or at least take it on. 

So try this out and let me know what you think! If you don’t have kale in your backyard or on your balcony, nab a bunch at the Farmers Market tomorrow (Oxbow, Nash's, Children's Farm...so many stands to choose from!) along with a dozen super delicious local eggs and experiment!  Then leave a comment here and tell us how it goes!

Happy eating,
Melissa