So Crisp Me, Kale, darling brassica divine, for now thou shall ever be mine…
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Kiss Me, Kate was one of the first musicals that I performed in – at the tender age of 14! It was with a university student society, so I was quite a bit younger than the rest of the cast, and I was given extra fun responsibilities like being a ball-juggling street entertainer.
This Cole Porter classic first opened on Broadway in 1948, and was followed by a successful movie version in 1953. The show is based around a set of actors performing a musical version of Shakespeare’s The Taming of the Shrew, with the on and off-stage battles between the show’s director and male lead Fred Graham, and his ex-wife Lilli Vanessi. Lilli plays the role of Katherine in “the Shrew” and when Fred (playing the role of Petruchio) asks Kate to kiss him, she refuses. Kiss Me Kate is the song that follows, and usually involves Fred carrying Lilli offstage over his shoulder, or throwing her over his lap and beating her backside!
Kale plays no role in this musical. But my co-editor suggested that we needed something healthy on this blog. And this baked kale dish is certainly that! Luckily – it’s tasty, too.
Trim the woody stems from the kale leaves, then cut the remaining kale into small pieces and place into a large bowl. Add olive oil, smoky paprika and a little salt to the bowl and toss to mix. You could add sugar too but I prefer the kale without.
Spread out the seasoned kale onto a baking sheet lined with a silicone mat or parchment paper. Sprinkle shredded Parmesan over the top. Place in a preheated oven for 6-8 minutes until the edges of the kale leaves are starting to darken and go crispy. Remove from the oven and leave for another 5 minutes to allow it crisp up further.