Two tricks to Kale:
1. Slice it into thin strips, disguising it as an herb.
2. Serve it so there's more carb than Kale.
I cooked mine in the pot after the pasta was drained, in olive oil and then a little water to wilt it, then I threw it on top of the pasta in the strainer and mixed it in. If you want pasta, you'll be eating kale.
At the table to assemble themselves:
- Pasta with Kale (The pasta is Campanelle instead of Penne, and it was just right.)
- Cannellini Beans (I substituted white navy beans, and warmed them in the microwave)
- Parmesan Cheese and That Fancy Olive Oil with Herbs we were given for Christmas.
- (then leftover ham for the meat eaters, deliberately sweet to counteract the kale, since meat eaters are wimps.)
sides:
- bread
- crudites
- milk.
