There’s a lot to love about greens. Sure, they’re super-nutritious and they taste great. But what I like best about them is their versatility. Take kale, for example. You can eat it raw in a salad or fried as chips. You can steam, boil, or sauté it. And that’s just for starters.
My own kale isn’t ready to pick yet because we planted late, but the other day I bought a huge bag of curly kale at the supermarket. It wasn’t very tender, so I blanched it for a few minutes (which also helped it fit better in my refrigerator).
When I have tender baby kale leaves, I like to serve it raw as a salad combined with diced avocado and a squeeze of lemon. That’s how I had planned to serve this blanched kale, but at the last minute (while waiting for the sweet potatoes to finish roasting), I also added some diced mango and a few dried cranberries. The result was a kaleidoscope of color and amazing bursts of flavor. What could have been just a “side of kale” turned out to be the star of the entire meal.
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That looks so yummy. I would have never thought to try it that way.
My mom never cooked greens when I was a child, but I more than make up for it now. I just can’t get enough greens, and your version looks delicious.
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Hey Robin! I've been trying out some of the recipes from Vegan Fire & Spice and love all of them so far! I mentioned it in my post here:
http://fullofbeansblog.blogspot.com/2009/05/food-fun-and-ramblings.html
Yummy looking salad.
Yummy looking salad.