Kale is the Margiela of vegetables – simultaneously under- and overrated.
The green is glorified by orthorexics, and the Belgian designer by contemporary minimalist hipsters. I fall safely outside of both groups, favouring classics like wilted spinach and YSL. But sometimes, you get a haphazard craving for a certain product (which usually contains a nutrient you’re lacking) and revolve your dinner around it, using it in your main and side. Often for me, that item is kale – which has over 45 different flavonoids. It was the end of a busy and stressful week, and I very much felt like a detoxifying dinner.
I made a vegetable fricassee of sliced aubergine, kale and plum tomatoes. Although many people complain that eating vegetarian quickly leaves them feeling hungry, they tend to forget that when eating vegetables – particularly low-carb leafy greens – you must include some healthy fats in order to feel satiated, as greens get digested very quickly. I added chopped avocado, crumbled goat cheese and the ubiquitous sprinkle of mixed herbs.
Thank you for sharing. Not to many people in your position are so gracious. Your article was very poignant and understandable. It helped me to understand very clearly. Thank you for your help.