For a long while, I avoided kale. Although it’s healthful and nutritious, I could not overlook its raw, grassy flavor and rough, thick texture. So I rarely bought it. And picked it out of salads in restaurants. Then we came across some organic baby kale at the market. My husband was curious. I stared at the huge bag and wanted to stay clear. But it ended up in our grocery cart anyhow and found its way into our pasta and soups for an entire week. Surprisingly sweet, slightly bitter and peppery, we suddenly couldn’t get enough of the kale. Now, we buy it by the bagful – eager to enjoy it any way we can.
In need of a vegetable side, we threw together this dish: onions carmelized in a teaspoon of salt and sugar each and a splash of balsamic; mushrooms toasted to earthy perfection, and kale and cheese warmed through at the very end. It is a beautiful blend of earthy vegetables with a touch of rich, creamy cheese to add some decadence.