I haven’t been here for a while.

Garden Fresh Kale

So much of my life has changed in the last four or so years of not posting, lol. But, I won’t bore anyone with the non-relevant details.

I will say, however, I garden now. I may not be excellent at it, but I am learning. And after the snow this year, I lost the majority of my fall harvest. What’s left: brussel sprouts, red cabbage, kale, spinach, strawberries, and onions. Today and yesterday actually felt like spring! So, hubby and I weeded the garden to get ready for new planting. And I collected some spinach and kale

So, ultimately I needed a new kale recipe. After scouring the internet, I found some delicious contenders and ultimately settled with:

**WARNING: THE FOLLOWING RECIPE IS NOT VEGAN**
(but you’d probably figure that out when you got the “butter” and “cheese” part)

Warm Balsamic Kale Salad from Pinch of Yum

And holy moly, people. Don’t walk, run, to make this recipe! It’s an amazing medley of flavors and soooo easy to make…

INGREDIENTS

  • 2 tablespoons butter
  • ¼ cup diced onion
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 8 oz. baby portobello mushrooms, sliced
  • 4 cups kale
  • 1 teaspoon garlic, minced
  • 1 tablespoon balsamic vinegar
  • ¼ cup Asiago cheese
  • salt and pepper to taste
INSTRUCTIONS
  1. In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
  2. Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.

I finished mine off with a bed of Israeli cous-cous.

Now enjoy.

Voila!

Voila!

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