|Lacinato Kale (aka dinosaur kale, Tuscan kale, or Cavolo Nero)|
|Lovely field of kale in my front yard.|
Kale addiction sneaks up on you because that's the thing about kale, it goes from being benign, vapid, non impressive, even to something you need to eat immediately, right this second, can't get enough of, have eaten so much of in the past 48 hours your poop turns green, obsession.
That's exactly what happened with my newest method of getting high on kale: kale butter. At first it was eh, nothing special. But then, I ate a whole batch by myself in a matter of hours and had to make another batch the next day, which I also polished off in less than 48 hours. Then, two days later, my friend AMR, made invited me over and had made a batch, which I also put quite a dent in.
I'd like to think that if I can't seem to get enough of such a super powerhouse of nutritional density that it's my body simply telling me what I need. Surprisingly, 1 cup of steamed kale has nearly the same amount of calcium as a cup of whole milk. Kale is also choke full of Iron, Fiber, Thiamin, Riboflavin, Folate, Magnesium and Phosphorus, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium, Copper and Manganese, and even Protein.
But who cares about the nutriton when kale just tastes good?
This kale butter recipe came to me via my CSA weekly newsletter, along with a big baggie of Russian Red Kale. Although I hate reprinting other recipes here, I'm going to give my interpretation of it. Originally, this recipe came from Rip Esselstyn's The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plane that Lowers Cholesterol and Burns Away the Pounds. I highly recommend this book. Not only is it a compelling story of a group of firefighters that went vegan when their cholesterol levels were dangerously high (and as a result their levels dramatically dropped), but it is full of delicious, healthy, and easy to make recipes. So, go make this kale butter and then get your hands on a copy of The Engine 2 Diet.
This is hardly a recipe, but a technique for mainlining more kale. Here's my intrepretation of it:
Steam a big bunch of chopped kale (don't even worry about destemming it) in a metal steamer basket for about 5 minutes or so.
Meanwhile, toast a handful of walnuts on a baking sheet in a 350 degree oven for about 5 minutes or until golden brown.
Puree steamed kale and walnuts in food processor, adding the green steamer water if the mixture is too dry.
Add salt to taste.
Eat massive amounts on crackers, crostini, pita, sandwich bread, rice cakes, or straight from the bowl.