Kale: What Is It and How Do I Cook It?

You’ve probably seen kale at the salad bar—not necessarily in the salads but underneath the salads.  It’s practically indestructible and also cheap, with thick stems and strong, curly leaves. 

Kale is often a deep green, but it can also have some purple or blue streaks.  It’s sold in bunches in the fresh vegetable sections of most stores, and it holds up well in the fridge.  Avoid bunches that look dried out or have yellowish leaves.

Injuries in the Kitchen

Spicy Baked Chicken Legs

I haven’t hurt myself lately in the kitchen, but I still have a cooking scar on my right hand.  It came from boiling blueberry juice that overflowed the pie pan when I was taking it out of the oven.  That’s when I learned to bake a fruit pie on a cookie sheet.

The skin on my knuckles finally healed after I removed some of it while grating mozzarella cheese.  Now I pay more attention to what I’m doing.