Are you serious right now, Krissy? You’re MIA all summer and your comeback blog is kale? For real?
That’s totally what you’re thinking. And that’s ok because I had the same thought, but let me explain.
It’s simple. THIS KALE IS AMAZING!!!
It really is, but also…here’s what happened. Real talk.
I’ve always posted recipes on this blog that I personally want. Things I’m eating and want to share. Dishes I love. And I will always do that. But here’s the thing. I was in a total food funk. All summer long. I know! Hard to believe. But believe it.
Here’s what my diet looked like all summer.
Breakfast: 3 eggs, bacon, half an avocado and a sweet potato
Lunch: Beef, olives, maybe more potatoes if they were leftover and green juice
Dinner: Some sort of grilled protein that wasn’t chicken and grilled zucchini (that Jon made)
That was basically it. Everyday. Every. Damn. Day.
The thought of most vegetables and any sort of poultry made me want to gag. (Not pregnant. Thanks though.) So that’s why I’ve been silent here. I had nothing to share because I really wasn’t cooking much. I didn’t want to be in the kitchen. I wanted to be outside. So I did that. I had an amazing summer. I visited old friends, made new ones, competed in my first Rx CrossFit competition, spent 3 weeks at the beach, watched my new house start to go up, laid by the pool and spent some time with my family.
I didn’t want to throw something up here just to post. That’s not what I do. Luckily, the funk is gone and I’ve been back in the kitchen. Back in the kitchen making this kale. I’m gonna go ahead and say it’s the best kale you will ever eat. I feel comfortable making that claim as I’ve had A LOT of kale. Raw kale, baked kale chips, macerated kale salads…this trumps it all. And with only three ingredients it really can’t get much simpler. The garlic gets all crispy and infuses the oil that coats the kale. It really is something special. DO IT!
So I’m sorry I left you all summer. But I left you with chipwiches so we’re cool, right? I won’t do it again. I promise. I’m back, and I’m hungry!
2 tablespoons extra virgin olive oil, separated
4 cloves of garlic, chopped
1/2 head kale (7-8 leaves), washed, de-stemmed and chopped
Kosher salt and freshly ground pepper, to taste
Posted on August 26, 2014