Kale GLORIOUS Kale!!

I love Kale.

I don't want to over analyze my relationship with this beautiful green goddess but I'll name just two in a myriad of reasons why Kale is the best green:

1. She is the only green that I can buy in the winter which was actually grown in Quebec.
2. She so damn good for y'all!

So here are two recipes, one of which is sinfully simple and the other of which is too fun to make cause you get to drink at the same time! Beeeeeeer!

Kale Salad

Wash, and cut the spine out of about 4 large leaves of Kale.

Chop them up into bite sized pieces and toss in a bowl.

Toss one green onion, chopped up in there too.

Whisk together:
The juice of half a lemon
3 Tbs olive oil
1/2 teaspoon salt
and some pepper

Pour this over the salad and let sit for about an hour. The salt and acidity of the lemon break the Kale down a tiny bit and make it really nummy.

To serve:
Add fresh dill (if you have it), feta cheese (mmmmmm goat feta...), and some kind of nut (LIKE ME! haha sorry couldn't resist)

Eat.

Spicy Sausage, Kale and Beer Soup

In a large pot, squeeze the innards out of 4 spicy sausages and saute until brown. Scoop the bits out of the pot and reserve for later.

Open your bitter, full flavoured IPA from the local microbrewery (or you know, whatever kind of beer you want) and have a drink.

Saute 1-2 diced onions in the drippings from your sausage and about 2 Tbs olive oil (depending on how greasy your sausages are, you might not need this much oil) until onions are translucent and tender.

Cover with 2-3 cups broth of your choosing and add about a cup of yellow split peas... you could use green, their just not as good looking, like Kermit said, "It isn't easy being green.

Take another sip of beer and then pour a generous glug glug into the pot. Bring this mixture to a boil and simmer until the potatoes are tender.

Add 4 to 5 leaves of washed, de-spined and chopped Kale and your sausage. Cook until kale is soft about 7 minutes.

Eat. Oh man, so delicious!