Is kale the new bacon? A recent article in The Balitmore Sun summarizes the sudden rise of this superstar green. And it’s true (much to the liking of this dietitian), kale IS all over food blogs – I swear I see a new kale chip recipe almost daily. Can other bitter greens (like mustard, collards, dandelion, Swiss chard) be far behind?
Here’s a recipe I’ve been making and tweaking for years – and the first one that got me to sit up and notice kale instead of wrinkling my nose at its bitterness. I like to blanch heartier greens (boil in water for a few minutes & drain before sautéing) as a way to take out some of the bitter (an absolute must for broccoli rabe, in my book.) The other hook with this dish to add just a pinch of sugar, along with briny olives & capers and a touch of heat to marry all the fabulous flavors together. Toss in tuna & beans and you have a one pot meal and perhaps not even any leftovers – to this day, I still marvel at how huge bunches of greens wilt down into just a few servings.