What to do with all the kale?

Gardens, we're discovering, aren't linear, preditable things. One year the tomatoes are so prolific, you can't manage the marinara production. Another, broccoli abounds to the point you're giving it to the neighbors in bouquets. This year, it's greens. The kale. The chard. The arugula. All bitter and tangy and astringent, the greens are a forest of dark, swaying fronds so dense, the cats can hide and we're nary the wiser.

With some gift funds still available in my Amazon account and in my recumbent state, it's been easy to click "add to my cart" when something promises ideas for these things other than steam, plug your nose and chug.

Which is how this ended up on my doorstep. (There's recipes to be had if you click on the link...)

Spend a few minutes on Sara's site Sprouted Kitchen and you'll immediately notice the care and attention she gives the food and her readers. Glowing with her husband's evocative photography, Sprouted Kitchen serves up plate after plate of wholesome, mostly vegetarian dishes, heaping inspiration and simple goodness into every post.

Her book is exactly the same. A collaboration between she and her husband, Hugh, The Sprouted Kitchen is a dance between Sara's food and Hugh's images: Shot in extreme close-up, the Coconut Lime Tart coyly displays only a corner of the dessert, pistachio and coconut crumbs in delicious dishabille in the foreground. Or the Asian Tofu Tacos with Hoisin Slaw? You'll just want to crawl in between the folds of those whole-wheat torillas and bed down.

I'm up and about some at this point in my convalescence, and while curried tempeh leftovers were on tap for dinner, I snuck out the garden so as to try the Tuscan Kale Chopped Salad. Glistening with parmesan vinaigrette and punctuated with apples (our tree giveth and giveth) and dried cherries (in the pantry), the kale salad seemed just the thing (and so good for the eyes!). I whipped it, up eschewing the croutons in my tender state as well as the chickpeas, and substituted a tiny bit of raw garlic in the dressing for the shallots.

Hearty and packed with flavor, Mr. Nake-id must have eaten three platefuls.

We topped the meal off with Sara's Mango Mint Lassi using lemon as a stand-in for fresh orange juice, adoring its sweet, comforting coolness.

Yes, I'm smitten. Tonight we'll try the Honey Mustard Broccoli Salad, broccoli from the garden, and the Creamy Millet with Roasted Portobellos (topped with kale!)

So happily smitten.

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