Kale has a mild cabbage flavor and aroma when cooked, and I feel that a little longer cooking tends to bring out the natural sweetness of these greens. Kale is such a sturdy vegetable that a little longer cooking shouldn t promote a mushy texture. Choose richly colored bunches, avoiding those with limp or yellowing leaves. Store fresh kale in the refrigerator for two to three days, and remove the tough center rib before using. The featured Recipe, this week, is Kale with Toasted Pine Nuts and Raisins, a colorful dish with a lovely balance of flavor and texture.
Pine nuts add a unique counter point to the robust kale and sweet raisins.
Hickory Baked Tofu, sliced on a deep angle, creates the appearance of sliced, cooked poultry. Chunks of meaty portobellos and crunchy carrots blend nicely with the sweet white corn to round out this hearty dish. Hickory Baked Tofu, sliced on an angle 3 oz. Add onion, pepper, and carrots. Saute 3 minutes and add the torn kale.