We heart kale at our house. We lovingly refer to any dark leafy green as DLGs but kale might be our favorite. Tonight, we had DLG tacos--I learned how delicious they can be thanks to my favorite Mexican cookbook author, Rick Bayless. We published his chard tacos in an issue of EatingWell and we make them all the time at home.
So tonight, I braised the kale and served it in corn tortillas with the green tomato salsa I made yesterday, feta and hot sauce. I made some homemade black beans and roasted some delicata squash for side dishes.
Really surprised at how much we're enjoying the green tomato salsa. I'll have to remember that next year.
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