Maybe it’s because outside it’s white and windy. The grey and brown skeletons of the trees rise up against clouds filled with coming snow. The only green to be seen in our landscape is from the frost-tipped branches of evergreens. Perhaps this is why this season brings such a strong craving for greens. If it’s not in our landscape, we want it on our plates?
I don’t know. What I do know is that I need to honor the instincts of my body and have created a number of recipes for cooking winter greens, this time for kale. Potato, Cheddar and Kale Souffle; Thai Peanut Shrimp with Kale; and Tuscan Kale, Chickpeas and Olives are all in the Maine Ingredient column this week.
Annie
Kale is King
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