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I’m not terribly keen on kale, but this beautiful cookbook is doing its best to change that. I have learned all sorts of things from this book that will help me like this vegetable better:
• Don’t over cook it (roasting less than ten minutes, sautéing only 2 minutes)
• Make sure the leaves are completely dry before roasting for kale chips.
• To eat it raw, toss with salad dressing and refrigerate it in the dressing to soften it for 2-3 hours.
This cookbook is complete with meat entree’s and alcohol drinks that have kale in them, which I won’t use, but there are plenty of good ideas left for even the most kale-facile vegetarian out there. Besides, the photography is stunning. I give this lovely book five stars.
Kiwi Kale Gazpacho anyone?
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