Like any person who loves cooking, the weekend is an especially good time for experimentation. I hit the grocery store, bringing home red pears, gala apples, Granny Smith apples, mangos, cilantro, kale, and avocados (of course, ice cream was in the haul, too).
Kale has become a bit of a favorite of mine, and today I was simply in the mood for leafy foods. I thought fruit would give the kale some flavor and just make it that much more awesome.
At first, I attempted kale chips. Um. I took my eyes off of them for a moment and ended up with…
Choice amount of kale
Salt and pepper
Alas, that was a disappointment. But I still had plenty kale, and another idea.
This was purely experimental (I would make it again). However, I have no idea how long it took to make really.
Without further ado, step 1…
Wash that kale. The amount is entirely up to you. It won’t be cooked, so it won’t shrink.
Chop up said kale. Peel and dice one mango (I clearly lacked skill in that area. Let me know if there is a simple way to slice and dice a mango that doesn’t include maiming it).
Squeeze lemon juice on the kale. If you let this sit, it will soften the leaves a bit. Then add the mangos to clear the cutting board.
Mmmm, avocado time. Tip: Slice the avocado before scooping it out with a spoon.
Then add cilantro. Season with olive oil, salt, and pepper.
This serves about three.
Also, I’m at a point with the veggie based diet that processed foods make me feel sick. I think that’s a good thing?