I did not, I repeat, did NOT jump on the Kale bandwagon when all things Kale started blowing up the cooking internet. I looked at those dark green, curly, ruffled leaves and read how bitter Kale was and said, “Nope, not for moi.” Back in my youth my mother ( bless her heart), used to put bitter, tough curly Endive in our daily salads and to this day I avoid curly Endive. Just looking at Kale brought back those memories and I refused to even try it. But then, I truly love all things vegetable so when I was in my favorite specialty store down in Spokane, I took a deep breath, reached out and tossed a bag of pre-washed, pre-cut, young Kale into my cart. End result? When I am wrong, I am most amazingly wrong! This was delicious! I looked at a few recipes on line and decided to do my own thing ( of course) and it turned out so good that Sparky had seconds and thirds.
This is what we’ll need…..sort of. After cooking the Kale, Dan and I sampled a bit using the Balsamic Vinegar and Red Wine Vinegar. Red Wine Vinegar was the winner!