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Kale And Virtue

KaleImage 1I love Food52’s Quinoa Pilaf, but I make it with a few adjustments. I use baby kale because I find the adult variety can be as tough to chew as, say, a pine tree. I use EVO instead of walnut oil because what happens is you buy walnut oil, use one tablespoon, and then it goes in the cupboard for three or four years. I cook the scallions a little because a raw scallion can put a damper on close contact with anyone except maybe Oliver the dog who has no right to complain abut anyone else’s breath.

I make this often  because when I eat quinoa and kale I feel virtuous which seldom otherwise happens.

Get the recipe here.

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4 Responses to “Kale And Virtue”

  1. Anna Says:

    Love all your alterations. Will add to my list of “must learn to love kale” recipes…xoxo

  2. Suzanne Says:

    Hey J, if you want to break down the very fibrous mature raw kale to eat in salads etc, sprinkle it with olive oil and rub it vigorously between you’d hands. Works like a charm!

  3. jessica Says:

    Yes, I have a recipe for Kale Slaw on my web site that involves beating the kale into submission before eating!
    It’s here: http://thecrabbycook.com/recipes/salad-days/kale-slaw/

  4. Ryan M. Says:

    Sounds mighty tasty. Have you ever tried baked kale? It’s simple and delicious. All you do is wash the kale, drizzle on some EVOO, add some sea salt, and let it bake until it’s crispy. It takes on the consistency of a potato chip, but it’s super healthy and super easy. Just don’t be too liberal with the sea salt; I find that a little goes a long way. If you’re not careful, you’ll end up with what tastes like a salt lick.

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