I called over my
Kale was in the freezer; it had been waiting to be mashed into potatoes, but what with spring progressing as quickly as it has been, it seemed likely there would be no mashed potato weather again until this upcoming fall. Some may have noted that the recipe was from last October, but the recipe is definitely suitable for warmer days. Garlic we had in plenty due to a previous recipe, and needed to be used up as it had also noticed that spring had sprung. Onions are always on hand, as are various options in cheese. I kept the changes to a minimum. I decided it needed some chicken seared in my nice Italian spice mix. The kale cooked down very well, and though the recipe called for being exceedingly careful not to let it get too dry, that wasn't too much of a challenge. Mind you, I used slightly more olive oil than called for. It's a healthy fat, after all!
On a whim, and because the plates needed some color, I decided that the strawberries that were supposed to be for dessert would be on the dinner plates instead. That worked surprisingly well. This is a recipe that goes very, very well with sweet/sour flavors. A citrus salad or cranberry relish would also probably do well as a side.
Normally I do more to alter a new recipe, but in this case the original is so simple that it seemed better to fiddle with the sides. However, in the future I plan to try mushrooms and/or pine nuts, possibly with a dash of balsamic vinegar. My sister also mentioned an interesting variation on this theme, using spinach instead of kale.