My son and his family have been staying with us, and there’s been a lot of vegetarian cooking going on in this carnivorous house. I’ve watched him make all sorts of things with tofu, mushrooms, and kale. It’s been interesting. And while I am by no means going to hang up my meat-loving teeth, I am inspired to branch out a bit from our usual fare.
Now, I’m not about to start eating fungus, but for the first time in my life, I planted kale (aka: buffet garnish) in the garden. It’s big enough to harvest now, so this morning I cut a handful of leaves, chopped them up, and set out to duplicate one of my son’s dishes. Sauteed chopped onion and garlic with the kale, then topped it with a couple of local eggs. A bit of salt and pepper for good measure and I had a pretty good breakfast.
A side of bacon would have made it perfect. 🙂