Kale Fail 0
The traditional Southern way of cooking greens (spinach, turnip greens, collard greens, kale) is to put them in a pot of boiling water with a hunk of fat meat and simmer them until every nutrient has fled for its life.
I read once that the legendary restaurant critic and cookbook author Craig Claiborne*, who grew up in Mississippi, once said that, of all the greens, kale is the only one deserving of such treatment. (Unfortunately, these years later, I cannot track down an attribution.)
Me, I would rather eat dock weed.
I never have figured out a sensible reason for the recent lionization of kale. Neither, for that matter, has Charlotte Markey.
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*I have worn out three copies of his New York Times Cookbook and my copy of his New York Times International Cookbook continues to exist solely because of library tape.
