The last few weeks have been crazy with the end of the school year and the beginning of summer, i.e. Cookout Season. I can’t even remember the last time I really made dinner, what with constantly meeting up with friends and being out of town. When we are home, we throw something on the grill. I must have had some kind of dinner aspirations last week, however, because there was a lovely, leafy bunch of kale in my refrigerator eyeing me every time I opened the door to refill my water (tanning in the backyard is quite dehydrating.) So, we threw the cheddar brats on the grill and I wondered what to do with nature’s superfood giving me the stinkeye from behind the fridge door.
I poked around and found half an onion, 6 mushrooms, half of a lemon, and an open Manager’s Special package of bacon (which means it’s the organic center cut good stuff we
don’t usually absolutely never spend money on!) I sauteed the onions and mushrooms, tossed in the kale to wilt, doused it all in fresh lemon juice and salt & pepper, and crumbled some hot, crunchy bacon on top. Incredibly tasty. And satisfying, knowing that apparently kale is so good for you it can singlehandedly stop fracking, cure melanoma, and save baby seals.