I’m not a big fan of kale. Any food with ‘dinosaur’ in the name, and ‘massage well’ in the instructions is a little too far out for me. Besides, it’s just as hard to grow in the NENW as its other brassicaid cousins are (and infects the soil just as much), and it tastes like you left the harvest too long. Nevertheless, when a family friend brings some kale salad to Thanksgiving dinner, and gives you a small container of leftovers, you smile and eat and take.

And try in your oatmeal.

The salad was chunks of kale chopped very fine (the way the manuals say you should do with any field-gathered survival food), with some shredded carrots and a light touch of vinaigrette dressing. Nothing to get in the way of the kale flavor.

We had about half a cup of leftovers, just enough for two experiments: one where I rinsed off the vinegar and one where I didn’t. Didn’t make a difference.

Setup: 1/3 cup of stone ground rolled oats, one cup of broth (I used beef), a scant quarter cup of chopped kale, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the kale at the start and the potatoes at the end.

Results: Extremely meh. If you like kale, you’ll like this. Kale flavor came through loud and clear. Didn’t overpower the oats and broth, but you knew there wes kale there.

Rating: ***** if you don’t like kale,  ***** if you do.


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