Candy, candy, and more candy is my mantra for Halloween. But sometimes I eat so much that I need a pickle – so I can cleanse the palate and go on to eat more candy.
My mother like kale to balance the sugar rush, and she would take the decorative kale from the sandwich plates served in restaurants, saying “what a waste that they don’t know this is something to eat.” She bought kale too – usually baby greens when she could find it.
It took me awhile to acquire a taste for the green glop, but now I actually like it.
Kale – from Grandmom’s Secret Stash
Start with a big bunch of kale (it will wilt down to half); clean and drain – then strip the leaves from the stems. Use extra virgin olive oil, at least 5 cloves of garlic (to scare away the vampires); fresh chopped basil and fresh chopped parsley (important to use fresh).
Heat a large pot; when the pot is warm, add olive oil to medium heat; add minced garlic – cook only until you start to smell the fragrance – do not burn. Add kale, basil, and parsley. I know this is a lot of green, but the flavors all come together with the herbs – you need them.
Stir with wooden spoon as the kale melts down – will look like spinach. Salt to taste. Tasty warm or cold – or some can be frozen.
Potpourri with Rosemarie 