Wednesday, January 25, 2012
Rock 'n' Roll Rabbie
I have been eating the kale all week and I love it. The older leaves, like this magnificent plant, need cooking a bit longer or it'll be as tough as auld leather. Younger stems can be lightly steamed then smothered in salt, pepper and butter.
Kale: the verdant plumed dandy of the cabbages; fit for any feast.
For dessert: a naughty treat from Maw Broon's cookbook.