- Kale, the trendy curly cabbage
I think the storm has passed…. At least for me… People who work in hospitality started feeling the hurricane from October. The wave is almost gone and after cooking lunches for hundreds of people, made thousands of canapés, helping friends in their restaurants as they were took in the storm too, it all calmed down, just a few things to adjust, think about and of course cook and I’m off to the south of France for another round of far too much wine and food.
Before that, I really try to be as healthier as possible, drink a lot of water and herbal tea, stay away from wine and eat kale.
Kale is the trendy curly cabbage. High in beta carotene, vitamin K (to help keeping strong bones and for blood clotting), vitamin C …etc. That’s why all the stars are crazy with kale, beautiful people swear by kale only. Steamed, juiced, pan-fried, transformed as beauty mask, serum and even nail polish.
I know I still haven’t done my detox planned for 2014 but it’s a big step for a French girl as as you know, in France we eat everything and don’t do detox, is that an excuse good enough ? No, you are right, but for now I eat kale and will do my detox in January, English way.
I realized that a Portuguese soup I do and love (Caldo Verde) can be made with kale too but this time I cooked it the way my mum used to do spinach for us. Simple and delicious.
Kale with eggs and pancetta, serves 4
- 1 bunch of kale
- 4 hard boiled eggs
- 1 onion
- 250g of pancetta
- 2 garlic cloves
- Black pepper
Wash the kale properly (with one bunch you will be able to feed 4 people and still have some to make soup…).
Fry the peeled and chopped onion in a pan with a bit of olive oil, add the garlic cut finely and the kale in big chunks with a bit of salt. While the kale is cooking, boil the eggs.
Then add the pancetta, a bit of black pepper, check the seasoning. After 15 min when the kale is cooked and still crunchy, it’s ready ! Bon appétit !