No matter the year we seem to have an over abundance of dark greens. My husband, Mike can’t just plant one he plants many. We end up eating mountains of the stuff, blanching more, and taking the extras to the food bank so it turns out to be a win-win. This year is no different….
Step 1: Getting the kale
It’s got more meat to it. The problem when you bake kale is you need to watch that it doesn’t get over cooked. When it does it gets a bitter taste. Typical kale with the curled edges tends to burn because the edges are thin. Meaty dinosaur kale doesn’t have curled thin edges.
So out I went out back to do a little harvesting….
Drat! It seems as though every type of pestilent bug and insect has found our garden.
After a little more searching I found a fairly untouched kale plant.