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Friday
Mar232012

Friday Funday = End of the 75, and a Recipe!

Congratulations to the MANY folks who stayed in the BTB45 for those bonus 30 days. Today marks the end of the BTB75! Winners of both contests will be announced in the coming weeks...you all sure do make it tough! BTBers, please congratulate those folks on giving this a go!

Now onto a recipe:

Vegetables. I used to be that kid who only liked peas and corn. Salads were grotesque to me (still are if they're coated in ranch or bleu cheese dressing - blech!), Brussels sprouts were nasty, and you could not pay me to touch broccoli, cabbage, or any other vegetable. That whole rainbow of veggies on my plate? Not so much. So pretty it's hard not to love all of them now!

What changed? I suppose taste buds, or a willingness to try, or the realization that these things not only taste delicious when prepared properly, but that it's all so good for you  (vs. all that whole grain pasta I used to think was so good for me). 

Enter kale. Kale and I did not start out on the right foot. Mostly because I always associated it with being decorative stuff that the chefs would place all around the buffet at Druid Hills Golf Club when I was a server there, and it would end up being coated in all sorts of drippings from food that missed the journey from chafing dish to plate. 

A few years back, I decided to give kale a try. Why? the health benefits get touted all the time - this stuff is so freaking good for you! I sauteed up some garlic and onions in olive oil, added the kale, some smoked paprika, and balsamic vinegar. I thought the kale tasted like dirt. I tried cooking it up in bacon. I still thought it tasted like dirt. What's a girl to do? 

Well, enter my sister-in-law, and her fabulous kale salad that is in our cookbook and a staple in our house. This changed my impression of kale so much that now we even grow it in our garden, and I order it at restaurants, but I was still skeptical of braised kale, thinking it might still taste like dirt. 

Recently I decided to overcome my braised kale fears. When having lunch at JCT Kitchen with our friends Dallas & Melissa Hartwig of Whole9 fame, I opted for the "butter braised kale" as my side dish. And was it ever delicious! No dirt taste! Butter! Delicious kale! So last night, I attempted to recreate this deliciousness at home, and I wasn't disappointned! Here's my recipe:

INGREDIENTS:
2 bunches of kale, stems removed, washed and torn into small pieces
1 large yellow or white onion, sliced into slivers
3 Tablespoons of grassfed, clarified butter (we like making our own with Kerrygold) - aka ghee (note: if you are cool with dairy in your life, you can use regular butter)
salt and pepper to taste

INSTRUCTIONS:
1. In a large dutch oven (or other large pot with a lid), melt half the butter over medium heat.  
2. Add in the onion, and saute until translucent.
3. Stir in the kale and the remaining butter, stirring all to completely coat the kale with the butter.
4. Reduce heat to low and cover, simmering until kale is nicely wilted and cooked to your desired tenderness.
5. Season with salt and pepper, and stir it up!

Have you found some veggies that you used to hate as a kid and have since grown on you? Any new fun veggie recipes you particularly like?  

 

 

 

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Reader Comments (1)

I'm all over this one!! I've been mixing it with my collards but wanted to try something different!!!!

You're the greatest!

March 27, 2012 | Unregistered Commenterjw3

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