the invisible cookbook

Kale is in season!

Arriving in our bountiful vegie boxes fresh from Ceres Fair Food it brings a smile to my heart. There is something comforting about the grandma skin like leaves, green and dusty grey, krinkled like  a well worn landscape. Its tough and rubbery exterior is deceiving. When cooked its facade melts as it turns deep green, softly crunchy and tangy.

Here is how I ate my first winter kale.

To start with, I took some labna, which you can make by following the recipe in my last post, and rolled it into balls.

I mixed together some paprika, rosemary, salt and garlic.

I added olive oil and dipped each ball.

I washed the kale, removed the stalks and chopped it roughly.

I placed the kale in a fry pan with more garlic, some butter and a little olive oil and cooked it until just wilted.

Then I popped it on some crusty toasted bread along with the labna.

And I ate it all up.

It was delicious.