Kale. It’s spinach and cabbage’s weird hick cousin from the sticks. You know you’ve thought that. It looks weird, it tastes even weirder, but a few years ago lots of people decided it was healthy for you so eats lots and lots of kale.
And I do eat it—little bits chopped up in a salad with lots of other veggies because I find it bitter, hence not appetizing. It works well in a smoothie for that same reason. And I can get all the vitamins without actually suffering through the taste of it. Win!
I never wondered why kale went from the weird Tuscan soup ingredient into the visa card of the leafy green world. But all things were made clear when I watched a comic explaining how the folks at Whole Foods had an excess kale problem and decided to rebrand it and market it to everyone. Ahhh, it all makes sense.
And now I see the same thing happening to my old friend cauliflower. It was on some blogs I follow. Then Lida made a tomatoey-cauliflower (that looked like a brain, perfect for halloween), and I heard recipes on the radio. Unlike kale, I’ve liked cauliflower since I was young. And I love it’s versatility—raw and cooked.
But it is kinda bland.
And then I found these:
which I plan to try this weekend. And this from A. C. Cokerill:
So do you think the cauliflower invasion is real or something I just cooked up?
Until next time.