My first positive encounter with kale: leek, kale, and bacon risotto

Or... maybe second? I recall buying some for Jack Monroe's ribollita and deciding that buying it specifically for that went against the spirit of the recipe, since it tasted terrible in every other context. I think I found it more... tolerable than positive, though, in that soup.

I have a bag of the stuff for Smitten Kitchen's chickpea and kale shakshuka, though, and rather than using up leftovers after I ended up using a chunk *beforehand* on risotto, aided by a suggestion from the new shiny person in my life re: kale and bacon.

( Dietary and access notes )

( What you need and what you do with it )

Yes, I am recipe grandma now. SOME, that's how much. SOME.