Monday, December 26, 2011

Crispy Kale and Sauvignon Blanc

Those of you who know me probably think my blog was hijacked – I mean, really, a post about not only Sauvignon Blanc but also a vegetable? What have I done with Wine Lush???!!

It really is me. I still like my steak extra super very purple rare. I still have a love affair with Chardonnay. I still generally dislike veggies. And I still rarely eat dessert and don’t care that much for chocolate.

Feel assured? Ok, so a bit ago a friend (Mrs. V) introduced me to crispy kale and has strongly encouraged eating “super veggies” to help make amends with my liver. Well, she is today proud, as I like a super veggie. Now before you get excited, it is tossed in olive oil and lightly salted, but it’s a way for me to enjoy a veggie with a ton of vitamin C & A and with fiber, calcium, & iron too!

Here’s the instructions:
  • Rinse and dry kale – note, it shrinks WAY down during cooking so use a lot
  • Toss lightly – or even lightly spray – in olive oil
  • Lightly salt – I use sea salt or if you can find it, smoked salt
  • Cook on cookie sheet at 400 degree for 10 minutes, turning half way through

It can be a side or an appetizer and is very easy. I’ve never had it with a New Zealand Sauvignon Blanc, but it goes well with American Sauvignon Blancs- we recently had it with the Joel Gott and it paired nicely. Just a little herbal complement with some acidity to cut through the salt. Delish! (well, for a veggie ;)

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