|Fiesta of Color and Flavor|
Recipe by Robin
Kale is trending, plus we get some every week in our CSA share lately. I must confess it is not our favorite vegetable. We’ve tried all the usual recipes: ginger garlic kale, Portuguese soup, bean & bacon soup, Italian braised kale, and massaged kale salad. We’ve created some more unusual dishes: shrimp braised with kale and carrot, mushroom, and kale stir-fry. With kale’s popularity these days, I asked myself, what have I never seen done with it? Kale with fruit came immediately to mind, possibly inspired by early ripe apricots on my counter. And so, I was off to explore the non-intuitive combination of tough, cruciferous kale with sweet, squishy fruits.