My mother like kale to balance the sugar rush, and she would take the decorative kale from the sandwich plates served in restaurants, saying “what a waste that they don’t know this is something to eat.” She bought kale too – usually baby greens when she could find it.
It took me awhile to acquire a taste for the green glop, but now I actually like it.
Kale – from Grandmom’s Secret Stash
Start with a big bunch of kale (it will wilt down to half); clean and drain – then strip the leaves from the stems. Use extra virgin olive oil, at least 5 cloves of garlic (to scare away the vampires); fresh chopped basil and fresh chopped parsley (important to use fresh).
Heat a large pot; when the pot is warm, add olive oil to medium heat; add minced garlic – cook only until you start to smell the fragrance – do not burn. Add kale, basil, and parsley. I know this is a lot of green, but the flavors all come together with the herbs – you need them.