How do you find a vegan at a dinner party? Don't worry, they'll tell you!
We had a moment the other night, a unique event in the long history of the Tucker-Eikenberry alliance.
We had kale for dinner – just kale. That was dinner.
It was an odd night, which could be said about a lot of nights these days. Our social engagement was a 5:00 to 7:00 kind of thing and we found ourselves back at the apartment around 7:30, our night done, with neither of us a thought in our head as to what to do next. We didn’t want to go out again – although I heroically offered run up to the Peace Food Café on Amsterdam, Jill’s home away from home, for some take-out.
“No,” she said. I’ll make some kale from Alison’s recipe.”
“You’ll make?” I thought. This whole thing of Jill’s cooking is very new. There’s lots of territorial shit going down right now in the kitchen.
I took control: “All you need is an inch or two of water under the steamer.”
“Don’t chop the walnuts too much. Various sizes are nice.”
“Get your brown sugar out and ready. You don’t want to be looking for it at the last moment.”
“Garlic burns very easily.”
Well. The Italians would say, “Allora.” She did great. One plate, two forks — kale with garlic, walnuts, salt and sugar for dinner.
Kale, by the way, is closer to steak than it is to spinach.
wonderful and worth trying. We also do the one plate, two forks when we can.
My husband would divorce me.
Now I love kale! I recently took the plunge into the world of kale, an area that was completely foreign to me, and was pleasantly surprised. For some reason growing up in the midwest, kale was never on the menu. I had gotten one of the Edible Fruit arrangements for my birthday and was wondering, what do I do with all this green stuff they use as filler? Did a little research and made kale and lentil soup. Delicious! Now I am looking for kale recipes everywhere. Thanks for this tip.
had Kale last night…mixed into a grilled vegetable quinoa salad…sauteed the kale with garlic ..tossed it in…lovely….added some goat cheese at the last minute.
I like the kale with the red stalks..very pretty.
Hmm, sweet and salty is so good with kale! If you want to try raw kale sometime, I first tried one at Genaro’s Italian Restaurant on Amsterdam and 92nd street. I make it all the time now: Finely shredded RAW kale, currants, toasted pine nuts (or chopped walnuts, almonds, whatever you have), a shredded Parmesan (or vegan shredded soy cheese if you prefer) and an olive oil and lemon dressing (with a little crushed garlic and honey) some sprinkled coarse salt to top it off. It is very addictive.
@ Anna — Oooh.
@francesca — Your husband will be surprised. Try it.
Hi, Mike! Just discovered your blog and LOVED this post about kale–too funny! My husband and I can totally relate. I’m glad to hear you’ve published some books about food, and I look forward to reading them. I know it has been many years, but you and Jill published a recipe in I don’t remember what magazine, but it was a boiled egg casserole (unlike any I’ve ever seen, and I’m a chef, although maybe I just don’t quite remember). Surely it was in the late 80′s or 90′s. Any chance I might get the recipe? Thanks for sharing your thoughts in this blog!
@ Paulette – Welcome to the blog! I asked Jill about the egg casserole recipe and she came up blank. Sorry. Boiled egg casserole?
Thanks so much for the response! Yes, it sounds bizarre; it was definitely not called “boiled egg casserole” but it was boiled eggs that were sliced and layered into a casserole with (I think) a roasted red pepper-onion (maybe vinegar?), cream and (gruyere?)cheese…and baked. I totally understand if you’re still blank…people tell me about cakes I made them 15 years ago and I have no idea what they’re talking about. Makes me wonder if they’ve completely lost their minds or if I (after turning 40 two years ago) have completely lost my memory. Well, if you suddenly have a thought, let me know. Thanks so much, and again, thank you for your lovely books and foodie thoughts.