Month: June 2017

Bomb-Ass Kale

The last year has been a roller-coaster for me; I spent a year managing a chain restaurant. Long shifts and late nights aren’t really condusive to blogging & playing in the kitchen, so things I love doing fell by the wayside for awhile. 

Recently, I found myself in a new gig. It’s an unconventional gig, but many things I do tend to be a bit unconventional. I’m running kitchens for a convent & nursing home for nuns. No, seriously. It comes with a whole new set of challenges, but has some cool perks as well, one of which is a fantastic veggie & herb garden tended by the nuns. Recently, I’ve found myself with a lot of cabbage, kohlrabi, and KALE on my hands. 

A lot of kale. Like a laundry-basket sized amount to begin with. The heck do you do with that much kale? I have, in the past, expressed my disdain for the popularity of kale. I still don’t think it’s the be-all, end all of the vegetable world, and kale chips are still gross, but I found a way to make kale edible & delicious even to those who are non-green-eaters. 

I set to work cleaning & washing all that kale. The best way to prep kale for this application is to cut out & discard the vein/stem portion in the middle; leaving you with 2 long leaves. I tried this recipe with pre-cut, shredded kale, and ended up discarding far too many stems. 

Cut the kale into a chiffonade; stack several leaves on top of eachother, roll them up, then slice along the length of the roll. You’ll end up with long strands of kale you can roll on a fork spaghetti-style. Maybe I’ll do a little video on that down the road if anyone is into it. 


  • 1 1/2 pounds kale, stems removed, shredded into chiffonade
  • 3 tbsp EVOO
  • 2 shallots, minced
  • 1/2 C water
  • 2 tbsp red wine vinegar
  • Kosher salt & pepper to taste


  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add the shallots and cook until soft, but not colored.
  3. Raise heat to high, add the water and kale and toss to combine.
  4. Cover and cook for 5 minutes.
  5. Remove cover and continue to cook, stirring until all the liquid has evaporated.
  6. Season with salt and pepper to taste and add a few shakes of vinegar for seasoning.

I had no plans to blog this recipe. Honestly, I thought my blog might be dead. But being in the kitchen & playing & talking about it online woke it all up again. I was tickled when my friend Jen (photo creds on the featured pic) made this recipe all the way in FL & Facebooked about it I knew it had to be a blog post. So I guess I’m back?