Kale skillet

A surprisingly delicious lunch, for someone who does NOT generally like greens (except spinach and lettuces and cabbage; I don’t like collards and the like). I had some kale from the garden, some leftover ham and sweet potato circles from last night’s dinner, and some frozen corn. My first thought was just to saute the kale in a bit of butter and bacon grease with sesame seeds. Then I decided to add the corn — and then the ham and sweet potatoes. I drizzled on some honey, and just a spritz of cinnamon.

The verdict? I can enjoy kale just fine in the right combination — it’s when it’s alone that I most dislike it.

(And yes, that’s some homemade honey oat-wheat bread with sunflower seeds, spread with homemade apple butter. Mmmm.)


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