We've had some cold nights here in Maine. Down to 10F.
The kale lives. I planted a couple of rows last March and have been eating it since spring.
Today I picked an armload, solicited recipes on Facebook, and decided to roast. I poured a little olive oil in the bottom of a Dutch oven. That's an iron pot, lined with ceramic. I washed the kale, and cut it with my kitchen scissors, filling the pot. I added 4 big cloves of garlic, some chili pepper seasoning, and hot peppers. I baked it for half an hour at 350, and let it sit for an hour. It's perfect. Spicy and tender, green and red, flavor and nutrition.
The kale lives. I planted a couple of rows last March and have been eating it since spring.
Today I picked an armload, solicited recipes on Facebook, and decided to roast. I poured a little olive oil in the bottom of a Dutch oven. That's an iron pot, lined with ceramic. I washed the kale, and cut it with my kitchen scissors, filling the pot. I added 4 big cloves of garlic, some chili pepper seasoning, and hot peppers. I baked it for half an hour at 350, and let it sit for an hour. It's perfect. Spicy and tender, green and red, flavor and nutrition.
