By: Elizabeth Webber Akre
Earlier in the summer, I planted 3 kale plants. Several people questioned me about this.
“Isn’t it too hot here for kale?”
“Isn’t it really hard to grow?”
“How are you going to get that to work?”
Well, here we are mid-July and my tomatoes are over 7’ tall and producing next to nothing, my cucumbers are producing nothing but flowers, my zucchini is just toying with me as it slowly commits suicide, and the poblanos just flower away and laugh at the thought of actually putting out a pepper. But, my little kale plants just keep growing and growing and growing!
A few days ago, it was time to harvest again and from those three little plants, I got a gracious helping of fresh kale. Usually I just make kale chips for myself because every other time I’ve tried a dish involving kale, the husband and little one reject it. I’d pretty much just resigned myself to the belief that I am the sole kale consumer in this house. However, I stood there gazing at this beautiful, tender, fresh home-grown loveliness and thought, “How crazy is this? One of planet Earth’s superfoods and I’m the only one eating it? Not today.”
I’ve written before about one of the most awesome cookbooks in my collection, “How to Cook Without a Book” by Pam Anderson. I can’t remember where I found this book, but I truly love it and I recommend it highly. As you have surely gathered from the title, the point is to teach some basic recipes and techniques so that you can incorporate these standards into your regular life without having to put much thought into it. I often go here for inspiration and fresh ideas. On this day, I pulled the book out because Ms. Anderson has included numerous variations to the theme for each of her basic recipes. So for lunch, I turned our kale harvest into a simple pasta with leafy greens, bacon and crushed red pepper. I told no one what the greens were. I simply said, “Here honey, have some pasta” and down the hatch it went! I have been on a conscious quest to get more dark leafies into our household diet, so this was a big win.
If you don’t know much about kale, I’ll say this: it’s really, insanely good for you. If you’re like me and want to eat more of it and its other dark leafy cousins, you can get all the info you want online. Or, here’s another of my favorite cookbooks you may wish to seek out, “Leafy Greens” by Mark Bittman.