Looking back on 4 years of blogging and all that I've made, I've come across recipes that I loved so dearly and questioned why I don't cook more frequently. I first posted this recipe a year ago in 2012 when kale and quinoa were relatively new to me. If only I'd known then how much I would love kale now. I made it last week and thought that everyone, everywhere (especially you West Coast folks who are dealing with unseasonably cold air!) would appreciate a recipe for a warming and stick-to-your-ribs kind of healthy stew. Plus, it's just so gosh darn pretty! And, yes, I still stand by what I said then: I'd take a bunch of kale over a bouquet of flowers any day of the week.
Here's the original post and how to make it:
You might have noticed that I'm on a few food kicks lately (i.e. pumpkin). Well, you can rest easy that this isn't another pumpkin recipe. It's a kale recipe!
Things between kale and I have gotten really serious these past few weeks. Spinach used to be my main squeeze, but kale is really coming on strong. And I love it.
If I were in 6th grade (pre-cell phone era), I'd be stealthily passing kale folded pieces of notebook paper. On it would be scribbled notes like, "Do you want to be my boyfriend? Circle one of these: Yes No Maybe Pass back before recess."
And, if we were working adults, I'd be in full swoon mode when a lovely bouquet of kale showed up at my office unannounced. All of the other ladies would be jealous. Flowers are so last season, boyfriends and husbands of the world. Kale is in.