Green Green Kales of Home

The different types of Kale or Borecole (originating from the Dutch word Boerenkool or Farmer’s Cabbage) are growing in full Spring force and I am trying hard to “eat with the season” so to speak.

For today’s Brunch, I’m using Curly Kale as a substitute of what I grew up with, Kai-Lan (Chinese Kale 芥蘭)  and cooking that Chinese style, with Sesame Oil, Garlic, Ginger & Rice Wine, then adding Braised Beef prepared yesterday with the same ingredients.

Some Singapore Style Fried Bee Hoon (Rice Vermicelli) goes well with this.

… and now, I’ve got to think of what to harvest for Dinner.


4 responses to “Green Green Kales of Home

  1. Mmm, haven’t eaten kale for quite a while. We’re just out of season here in the UK, but I might take a look at growing it for Autumn.

    Liked by 1 person

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