It's St. Patrick's Day so you might be cooking Corned Beef with Vegetables, Roasted Cabbage with Lemon, or 100% Whole Wheat Brown Soda Bread, but I still thought this was a good day to feature kale, since it's certainly the greenest of all the leafy green vegetables. Dark green kale was a vegetable I was slow to warm up to, and until recently I'd mostly cooked Red Russian Kale that I grew in my garden. Then I tried Roasted Kale Chips and realized how much I liked the flavor of dark green kale. This recipe for cooking kale until it's so tender it seems to be "melting" is adapted from The Italian Country Table by Lynne Rossetto Kasper, one of the cookbook authors I'd most like to meet. Lynne says home cooks all over Italy saute their greens using this method, and this kale was a delicious side dish for some fish that I cooked on the grill. I served my kale with a sprinkling of Spanish Sherry Vinegar which is definitely optional; you could also sprinkle the cooked kale with balsamic vinegar, rice vinegar, or even apple cider vinegar which is what my mother always used over cooked greens when I was a kid.Click to continue reading