All of a sudden Kale has become the superfood.
Everywhere you look, you are getting kale-this and kale-that. They even have cooks and chefs telling you how to properly “bruise” kale so that you can eat the darn stuff raw. Why? Because it is so damned unpalatable that you have to half mash it up in order to get it down your throat.
Now I have had kale in some soups and it isn’t bad. It adds flavor and texture to lots of things, so I am not against it.
But when it comes to raw kale my previous exposure to the stuff was as decoration on a salad bar. It is used primarily to cover up the ice between the bowls of the real stuff. The only saving grace of the stuff was that it was green and it lasted forever, somewhat like moss – only somewhat better looking.
That is until some self-appointed expert decided to eat the darn stuff. Not I.
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