Thank you Monica Beale for the beautiful, organic kale and butter leaf lettuce fresh from your magnificent and prolific garden. I've seasoned the kale with bacon, salt, pepper, garlic, and slivers of chili peppers for a little heat. To go along with it I've whipped up corn bread which I'll slather with butter. Yes, I'm a butter girl...no margarine here! The salad is locally grown (at least Giant says so) tomato, onion, and cucumber chopped and placed on the lettuce. I garnish it with a little seasoned olive oil and vinegar dressing (that I make!) and thin, thin, slices of ghost chili (again, TY Monica-this woman has a garden to die for!)Yay or Nay
When you cook greens of any sort do you use or throw away the stems? I use them. Figure there has to be lots of healthy vitamins in a stem. I usually cut them off while cleaning the greens and freeze them. One way I love to cook stems of greens is pan fried with a little olive oil, fresh minced garlic, salt, and pepper. When they're done I put a little vinegar on them and let them cool off. Once cool, I put them in baggies and voilà - I have a great snack for work or anytime. Now, lots of folks wrinkle their noses when I tell them this, but when I open a bag and they try one, well, let's just say, "There's lots of snacking and not much talking."
What do you do with your stems?
Growl and roar-it's okay to let the beast out.-J. Hali Steele
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