I know, I’m really breaking some ground here.  I’m only about, oh, a few years late to the kale party.

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A few years ago I tasted kale chips for the first time.  I was over the moon for them, but not for their unbaked, original counterpart. I tried and tried to love the raw greens that boasted impressive nutritional stats, but I couldn’t get on board.  They just tasted like chewy sandpaper to me.  I was ready to label them the cruciferous green that got away, until the heavens parted and my taste buds turned a corner. After a grisly day of hiking, I was finally ready for some grisly greens.

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Lately, I cannot get enough of the stuff.  Yes, from time to time I feel like a rabbit eating leaves, but wouldn’t you agree that stereotype fulfillments are oh so satisfying? 

Butternut Squash with Rosemary, Almonds, and Cranberries, over a bed of KALE:

You will need:

– 1 bunch of organic curly kale

– 1 medium butternut squash

– 1 sprig of rosemary

– 1/4 cup dried cranberries (chopped)

– 1/4 cup roasted almonds (chopped)

– 2 cloves garlic, chopped

– 2 tbsp olive oil, plus more for drizzling

– 1 shallot, chopped

– s&p

Instructions:

Preheat oven to 350 degrees.  Peel, de-seed and cube butternut squash. Toss squash in olive oil, rosemary, garlic, shallots and salt & pepper. Roast for about 45 minutes, turning halfway through.  Meanwhile, de-rib the kale, and massage with olive oil and salt. Once the squash is done, toss with chopped cranberries and almonds.  Serve the squash over a bed of kale, and enjoy!

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I hear that this dish tastes really delicious the next day with an egg on it.

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You guys, I’m bringing kale back.  It’s kool again.  Just like cool with a ‘k’. 

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