Holy Kale!

Confession time... the first time I got a CSA box I had to look up what the mysterious, bumpy, green-leafy thing was!!!??? I'd like to say I fell in love quickly with kale, but it took a while for us to become "friendly" with each other.  Now, thankfully, we are well acquainted, and I can say that my week never feels the same without a bit of kale.  I'm thinking that the folks at Join the Farm! heard my heart longing for kale and decided to play a joke on me and give me three weeks worth!  Good thing I love this stuff! :)

Kale is now the "in" food... every food publication on the planet features some sort of kale recipe, food television programs tell about the benefits of kale, and even movie stars are singing it's praises.  I'm concluding that I am super "hip" because I am totally down with kale.

The easiest place to start is kale chips, but if you don't cook them right they can taste slightly like old shoes.  I prefer to saute it and throw it in all sorts of pastas and casseroles.  It really is a simple veg to add to anything to give it a nutritional boost! (Haven't tried it in brownies yet, but thinking I might soon!) Today I'm enjoying it chopped up into tiny pieces in my egg-white egg salad sandwich. YUM-O!  But my new comfort food is creamed kale.  Super easy and the recipe can be used for spinach and Swiss chard.

Creamed Kale and Brown Rice

1 bunch kale de-stemmed and chopped
2 cloves garlic (minced)
1 TBSP olive oil (or more, depending on your dietary needs
2 TBSP flour
3/4 c. milk
1/4 c. 1/2 and 1/2
salt to taste
(additional flavor options... curry powder, red pepper flakes for kick, zatar seasoning for more middle eastern flavor)
Brown Rice - cooked (I cheat and use the Organic frozen cooked brown rice from TJ's)

1. First, put olive oil and minced garlic in a skillet (I like to use a deep one with a lid), cook on medium heat until garlic is sizzling...
2. Next, sprinkle the flour over the oil/garlic and, using a wooden spoon, saute the flour for about one minute.  (This process helps to make your milk thicken in the next step.)
3. Pour the cup of milk and 1/2 and 1/2 (you can do a whole cup of milk of you don't have any 1/2 and 1/2, the 1/2 and 1/2 just makes it slightly richer), and whisk briskly until four is combined.  Simmer over medium heat until it starts to thicken.  This is a good time to add additional herbs and/or seasonings. 
4. Add chopped kale and stir to combine.  I like to put the lid on my skillet at this point to let the kale wilt and cook into the sauce.
5. Serve over brown rice, add salt to taste!  I hope it becomes your new comfort food!