You’re probably familiar with the kale dilemma. The nutrient-dense, leafy greens are perhaps one of the best foods you can eat, packed with anti-oxidants, vitamins, calcium and phytochemicals. Yet, kale doesn’t exactly inspire cravings. For many, kale is the “it” vegetable, while others colorfully describe it as something resembling the skin of a dragon.
Kale is prolific at Restoration Farm and a part of every distribution, although sometimes, you do hear CSA members grousing just a little bit about all the bales of kale. (The summer the geese got the kale, it was hard to tell if members were devastated or relieved.) It's crazy how much we get. It's like some pervasive alien life force. There were probably 25 giant leaves in the last distribution. Truth be told, I’ve learned to love it, but with kale, timing is everything. If you don’t seize the moment and cook, all those greens can get a little soft sitting in the crisper.
This year I vowed to have a better kale strategy then past summers. My goal is to plan at least one kale recipe for each distribution, so nothing goes to waste. With a recipe selected in advance, I might actually reap the benefits of this healthy, power food. This recipe for Shredded Chicken with Kale and Lentils from Everyday Food is a delicious, weeknight meal. Using canned lentils for a fast shot of protein, it’s a quick and easy pantry special and I’ve modified the recipe to use a package of cooked diced chicken, so I can have it ready to eat in minutes.
I’m a card-carry member of "Team Kale" now. I’m committed. I swear.
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