FavorFlavs #27

We all have them: favorite flavors, ingredients and kitchen tools. FavorFlavs we always reach for (again). These are ours.

Kale

We can’t attend a New Year’s drinks party without being bombarded with good resolutions: less meat, less alcohol, more vegetables and, above all, detoxing. Curious to see how long everyone will stick to it this year.

For us, it’s very simple. After days of indulging and one over-the-top feast after another, we simply crave kale. Those curly, deep-green leaves from the open ground that only really develop their flavor after a night of frost. And which, for the past few years, have been making their way around the world from the States under the name ‘kale’ as both superfood and detox queen.

But we don’t put the kale raw in the blender with ginger, apple and spinach. And we’ll pass on kalettes, the meets-Brussels-sprout mini kale, too. We want authentic kale mashed with potatoes—with bacon and smoked sausage on the side (so much for that first resolution…). And with a little well of gravy.
And if we suddenly feel the need to detox after all, we chop the leaves raw into a salad with roasted hazelnuts, anchovy dip and yes, grated cheese too.
That’s how we’ll get through the post-New Year’s winter slump.