Baked kale is my absolute favorite way to prepare this healthy green leafy vegetable. It's so easy too, just tear it up, spray with a little olive oil, sprinkle with salt and garlic powder, and bake. Voila, melt in your mouth crispy kale bits! You can't go wrong. My parents thought I was nuts when I made it at their house a few times, but kale was never a vegetable that had crossed the threshold of the house when I lived there. Mom & Dad are not particularly adventurous with their veggies...
Anyway, the kale was made as an accompaniment to a new recipe I decided to try out: VwaV's fettucine alfreda (but using spaghetti). I started to worry after I toasted the pine nuts and they smelled weird; I'm pretty sure they were fresh, unless the stuff in the bulk bin at Whole Foods was old. Here's what dinner came out like:
Sadly, I can't say that I'm much of a fan of this sauce, which is unfortunate because it certainly made a lot. It just has an odd flavor. It's not inedible, but I think I'm kind of done with it. I'm not sure what I was expecting from it but this sauce just tastes funky. Sorry, VwaV, you know I love you, but this didn't do it for me.
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