col rizada

on new year's day, mc & i set off to make some traditional(?) black eyed peas. he insisted kale should be involved. and so i bought a bunch of kale at giant. it was indeed giant. now, on january 16th, i still have a few servings left, and i've been eating it regularly. at least 1 meal every other day or so. apparently, this is good, because according to my new favorite blog, valet (which is of course aimed at a GQ-esque male audience), kale is good for workout recover, bone strength, and cancer prevention. and i should be doing well, because i've been eating it along with a lot of tomatoes too.

i've made
1. black eyed pea, tomato, and kale stew
2. pasta with kale, bell peppers, and feta
3. kale filled pastries (sort of like spanokopita)
4. flat bread with kale, onions, and parmesean
5. tomato kale soup

i thought i'd provide a little recipe inspiration here. i'd say the original stew and the tomato kale soup were the best, but the pastries were the most creative i thought. so here you are:

1 tbsp butter
1 onion
3 cloves garlic
salt & pepper to taste
bunch of kale
1 tomato
4 oz feta
2 tbsp red wine vinegar
1 pkg crescent rolls

tear kale into pieces
melt the butter & add garlic & onion. immediately being adding kale. sautee until sauteed.
dice tomato & feta, mix and add vinegar
unroll crescent roll package. lay out 4 rolls in original triangular form. make a small mound of kale on top. add some feta mixture. put another triangle over the top. attempt to seal on the sides.
bake according to crescent roll directions.