Kale--too much of a good thing.

You can't buy it by the leaf or by the ounce. You've got to take a big bunch and either throw it away or wrack your brain to find a recipe to use it in. Look up "kale" in the index of older cookbooks and you won't find much; it's a veggie on an upward, farm-to-table trend. I'm not saying it's not pretty.

I'm just saying, it's a tricky ingredient. I put it in a white bean and mini ravioli soup last night and it flopped all over the spoon, spattering vegetable broth everywhere. I hate when that happens. Tonight's saute with mushrooms, a shallot, leek, and dried cranberries was much more flavorful and easier to eat, though it doesn't look like much wilted. "Wilted" is not a good food word.