Kudos to Kale

I have only recently enjoyed the wonderful qualities of kale.  I don't know why it's taken me this long.  I have this bad habit of buying lettuce and letting it sit in the fridge until it's too limp to shake a stick at.  (I don't know what that means, but it sounds right.)  Kale is of such sturdy stock that I can use it for multiple meals, without having to eat it in consecutive dinners.  If you haven't tried the matchstick pasta that Ann first introduced to me, NOW is the time as pomegranates are in season (and don't be skeptical about adding pistachios and pomegranates to your pasta).  Go forth and make it!  Another one I made just the other night that Ryan actually ate all the kale from the top (after dinner) was Kale with Olive Oil Potatoes.  I had 1/2 a loaf of day old garlic bread that I put in the cuisinart to make bread crumbs, drizzled with olive oil, sprinkled with salt and toated that I added to the top instead of fried shallots.  It was yum.