Kale Sprouts

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I don’t have much to say about these except that I’ve never seen them before and they are amazing! A kale-Brussels sprouts cross that grows on a stalk like Brussels sprouts, with a top of normal kale leaves, and a flavor like the two of them put together. I unfortunately didn’t have the foresight to take a picture before cooking them but you can look it up if you’d like.

I sautéed them with some oil and salt, covered for a bit to make sure they got cooked, and they were fabulous—crispy, with a nice crunch in the center. Throw on some nuts, seeds, and vinegar to make it into a salad/meal, or enjoy as a side (perhaps on a Thanksgiving table? or the surrounding evenings).

I have no words to help you with Thanksgiving, which appears to be a bit of a fiasco in the Internet cooking world. Check out the NYTimes Cooking page if you need help, or talk to relatives who have done it for years (part of the fun is in the tradition, after all). Don’t stress out about it too much (planning ahead does help, I suppose), Thanksgiving should be an occasion to get together with family and friends and enjoy yourself. And yes, good food, but it doesn’t have to be perfect. My favorite holiday: no pressure for gifts, just food and company. Enough to be thankful for.

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