It all started with kale. They call it the "gateway green." "Once you get a person to eat kale," says one expert (who declined to be identified), "they're on to the harder stuff pretty quick -- mustard greens, turnip greens, even dandelion greens. There's no going back to iceberg lettuce, or any of that sissy stuff."
And so it was. We got kale several times from our supplier, and we were hooked. In time we moved to more and more bitter greens -- one week mustard, a few weeks later dandelion, even collard greens. We knew there was a good chance we might get hooked on fresh greens, and that it might affect our whole life. But we still felt we could remain in control.
Sometimes we even made attempts to retain a grip on our former life. One night we drowned some dandelion greens in yummy cream sauce over pasta. So we weren't TOO far gone down the path of health.
Finally, when we hardly remembered a time when we didn't have fresh greens sprouting out of our refrigerator, the turnip greens came along.
Well, we had conquered collard greens, one of the most bitter. We were confident we could handle the turnip greens. We were so confident that we didn't bother to drown them in yummy cream sauce. We didn't cook them to death, as some recipes recommend. We cooked them gently, according to instructions from another recipe.
Finally, we were brought to our senses: We were not cut out for the hard stuff. Even the Hero -- who disapproves of very few foods -- vowed to avoid any contact with turnip greens thereafter.
But if you're serving up kale, we'll be right over. And if it's kale chips you're having, we'll definitely be right over.
2 comments:
Thank goodness you were thwarted by the hard stuff. The neighborhood was going to stage an intervention.
Yes, to think how close we came...it is good to know that in our time of need, we have such a caring community.
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