Kale

This dark, leafy green has long been one of my most favorite veggies. Kale (Brassica oleracea) is in the cabbage family- some of its kin include Brussels sprouts, collards, broccoli, and cauliflower. Like other kohl plants, Kale is at its best during cooler times of the year, and is full of nutrients, anti-oxidants, and is even believed to have anti-cancer properties. It's also delicious! Raw, Kale has a lovely peppery flavor. When slow-braised or roasted, this green reveals a subtle sweetness and lovely grassy aroma.

During colder months, Kale is one of my stand-by veggies. Frost-kissed kale has a sweetness that reminds my winter-weary senses of spring. I will often stir chopped kale into stir fry, soups, or whip up a batch of hearty beans and greens. My mom would prepare it braised with garlic, and top it with balsamic vinegar and crispy bacon. I know she would pair other things with this (intended) side dish, but they all pale in comparison to this nutrient-packed, savory stand-alone dish. Here's a variation on Ma's Kale:

Warm Winter Salad

1 bunch of kale, rinsed,

2 cloves garlic, pressed or finely minced

1 TBS olive oil or bacon fat

1 cup Balsamic Vinegar

1 TBS Honey

6 strips of a good quality bacon

(Also Pictured: Poached Egg on Toast)

1. Combine Balsamic Vinegar and Honey. Simmer over medium-low heat until reduced to a syrupy consistency, stirring occasionally. Set aside.
2. Heat oven to 350 degrees, Fahrenheit. Place bacon on sheet tray lined with parchment paper. Bake 15-20 minutes until desired crispness achieved. Set aside to cool on brown paper bag or paper towel to drain. Reserve fat, if desired.
3. Tear Kale into bite-sized pieces. Heat oil or bacon fat in a large skillet with a tight-fitting lid.
4. Put kale pieces into pan, saute 1-2 minutes, turn heat down to medium/low. Add garlic, saute 1-2 minutes more. Salt to taste. Cover & cook until kale has wilted & released juices. (10-15 minutes)
5. Crumble bacon
6. Serve Kale warm, with bacon crumbled over top and a liberal drizzle of balsamic reduction.

*Extra Balsamic reduction will store in the fridge for up to 1 month*

( Top Image Taken From http://serendipitykitchens.blogspot.com/2009/04/what-about-kale.html)

The Beginning (on paper, at least)

What we eat is, quite possibly, one of the most defining factors of who we are. As detailed by countless writers, photo journalists, and chefs, the food we eat tells multitudes about us. From health and wealth to spirituality and morality, the food one eats tells a story.

I love food, every aspect of it. To me, there is something divine in a perfectly sun-ripened tomato, in bacon fat, in hand-made pasta. It's not just the taste, it's the journey that has brought that item from start to finish, be that farm to table, birth to death, or what have you.

This is my food journal. I will eat, and then describe the food, the process behind it, maybe throw in some history & a recipe or two, where applicable. Let's see what I'm eating :)