Kale pesto

Slowly, but surely, my kale-to-chard intake ratio is increasing. One day last week, I devoured an entire bunch of the dino variety in kale chip form and found myself with crispy green shards scattered on the couch, my hand coated in olive oil, craving for more. And for Mother's Day, I made the kale and mushroom risotto. 

If you find yourself with an abundance of kale, lucky you! There are so many ways to have fun with the vegetable. Recently, I've been whipping up batches of kale pesto, which is more than enough to convince me that basil is not the only pesto-worthy vegetable. The pale-green sauce is substantial from the kale, creamy and tangy from the goat cheese, and has just enough of a zip from the garlic and shallots to make the whole thing pop. I've been putting it over pasta and using it as a dip for bread and crackers. I'm sure it would also make a great base layer for a fancy crostini. 

Mushroom and kale risotto

Risotto is a labor of love, which I guess makes it fitting for this time of year. It usually involves standing over a stove and stirring the pot's contents for a good half hour. As someone who makes rice by sticking everything in a rice cooker without a second thought, I've always been a bit baffled by the effort involved in making rice the Italian way. But the results are always worth it -- having a creamy, rich, and flavorful pot of rice instantly soothes my tired stirring arm.

I made a butternut squash risotto last winter, but it was so rich that it was hard to eat for multiple meals during the week. This mushroom and kale risotto is the exact opposite. It derives its flavor from the mushroom broth and is lightened by all the vegetables, which offer a nice contrast in texture to the rice. There is also less cheese involved -- just enough to contribute to the dish's creaminess. And for garnish, I used a bit of fresh thyme, which added a hint its fresh, citrous-y flavor to tie the mushrooms' earthiness and the savory Parmesean together.