I made this salad last week after staring at my over-grown red Russian kale looking more like trees in my garden box for a while, wondering "Can I eat them?" I planted them last spring and over the past few weeks they've grown taller and taller due to the warm weather.
I looked at the buds and yellow flowers. I've never grown kale before, so I wasn't sure what to do with them. I didn't even know Russian kale grows so tall and has buds and flowers. They reminded me of nanohana in Japan or so-called baby broccoli in the States. I found out after a quick look online that they are all in the same Brassica family. I immediately thought about boiling them to make salad. Since they are from my garden, I wanted to make something simple to preserve the taste and texture of the buds. So I cooked them only for a minute or two and blanched them.
I have a feeling that some people wouldn't think to eat kale stems and buds, especially
once they flower. But they are really tasty and my kids have been snacking on them every day - happily.
My husband was smoking some salmon with the new smoker he got for his birthday. Since then, he's been smoking fish and meat every weekend. Smoking fish or meat at home is relatively easy and fun.
We have three chickens at home now and they've been laying eggs for the past couple of months. Yay, finally! It feels very satisfying being able to eat my own eggs. Cleaning their coop is a little less traumatizing now that they give us eggs. I poached one of the eggs to top the kale bud salad with smoked salmon.
I think this is a fabulous brunch dish to treat moms on Mother's Day : ) This one is for you, fellow moms~! Wishing you a great Mother's Day!