OK, you can all give me the stink eye. I love Kale. LOVE. I eat it any which way. Raw, braised, stir-fried and blanched. Blended up in smoothies. Soups. Whatever. My husband thinks it’s so bizarre and it’s totally ok if you agree with him.
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But I will not back down from my love affair. It’s partly his fault. Let me explain.
In our small AZ garden (a triumph in this desert environment), we have notice that we can grow kale. All through the fall, winter and spring and even into June. Any vegetable that can brave this desert environment deserves our respect. Let us take a moment of silence for the mighty kale.
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Again, I will defend the hearty iron-filled green until the bitter end. Bitter. See what I did there? But this post isn’t about me. It’s about you. This recipe is for all those who know kale is good for you but don’t necessarily love to eat it.
The hearty kale stands up so well to the strong flavors of tomato and bacon. And the macaroni as a filler… you just want to gobble it down and keep coming back for more. It gets a solid thumbs up from my non-salad-loving husband and even the boys eat it.
SHORTCUT
Instead of mixing all of the dressing ingredients in a separate bowl, I just dump them all into the actual salad. It works. Saves a bowl, saves your hands with scrubbing dishes.
An American humorist, writer and author. When boiling down the chicken soup of life, she finds those golden, fried nuggets of truth & writes them long after the kids go to bed.