A tale of kale

Gorgeous Tuscan (aka dinosaur) kale. Don't let Husband hurt your feelings, litlte kale, I still love you.

Boy was I proud of myself on Valentine’s Day! For a while, anyway. I planned a red main dish: Indian butter chicken, which has a tomato-based sauce, accompanied by cardamom rice (1 cup long grain rice, steamed with 2 cups water, a tablespoon of ground cardamom and 1/3 cup golden raisins).

For the “green” segment of the meal, I thought I’d get creative. In a fit of extravagance brought on by the purchase of a new book on Indian cooking some months ago, I had purchased half a hundred dollars’ worth of ingredients, including some cream-colored split lentils called urad dal. I consulted the cookbook and boiled these up with lots of fresh ginger, garlic, garam masala and cardamom pods and, toward the end of the cooking, threw in julienne kale. (Does it seem to you as though the entire state is on a kale kick? It’s just because we can finally get it here; local farmers are growing such wonderful baby kale, including varieties new to us, like the one above.)

The dal-kale stuff didn’t look like much but tasted okay in a healthy way. I served it. Husband, who rarely dislikes anything, reacted with an exclamation and a grimace. “Whoa! This kale is an acquired taste,” he blurted. Well, I’m sure I’ve served him kale before without any ill effect. I’m convinced he bit into a cardamom pod on the first chomp and got a hit of something that shocked his palate. He swears it’s the kale.

So guess what he’s getting as a vegetable tonight? Kale, sauteed in olive oil with lots of garlic. Ssssshhhhhh. Let’s see if it’s really the vegetable that’s the culprit.

Anyway, that dal-and-kale thing? Down the garbage disposal.

2 Comments

  1. Margaret M

    February 17, 2012 at 12:04 pm

    A group of Oahu Master Gardeners had a kale party in Kapahulu last Sunday around lunchtime, and a great time was had by all. We exchanged kale recipes, took home kale starter plants, and cooked with kale of course. I am going to make the Kale and Sweet Potato Dal in Wednesday’s newspaper very soon. I hope that that recipe wasn’t the one you tossed in the garbage disposal.
    I love kale raw too.

  2. Deepak

    March 19, 2012 at 8:49 pm

    bubbly ????:SIMPLY DEFLAKE THE GARLIC FRESH POD AND SWALLOW WHOLE, WITH WATER IN THE MORNING.EASY AS THAT.Those individuals, who want to eat gailrc because of its medicinal properties but do not want to suffer the consequences of having bad breath, should chop up or mash up the gailrc.They should then place the chopped or mashed gailrc on a spoon and swallow it with the glass of water.This method ensures that the gailrc does not stay in the mouth longer than necessary. This will reduce your chances of having bad breath.

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