Two days ago after I was down to the last three eggs and had nothing in the veggie basket except for kale, beets and sweet potatoes, I realized I was going to have to resort to scenario two. (We had eggs for breakfast and roasted beets and sweet potatoes for lunch, which the toddler refused.)
Grocery stores with children are not easy in any universe – unless it is for you, in which case let me know immediately where your galaxy is located – but navigating a grocery store in a new country where everything is labeled in a language you don’t know and organized in a different way while you have small children in tow feels like a first-world kind of torture moment.
Enter the Coop at Enebyberg. It’s the largest supermarket close to our house, and we go weekly. Our toddler knows when it’s coming up, and loves riding in the cart inside the store. We have yet to have a mega meltdown experience, which I attribute to two things: fervent prayer and the outstanding customer service of – so far – every single Coop employee I’ve encountered.
It started with the young woman who walked through the aisles after 9pm trying to first understand what I was looking for (chicken stock cubes) and second to look for it. Then there was the butcher who had a friendly chat with me about why I was buying 3.7kg of beef and how I was going to cook it, the fish monger last week who told me about sea bass and how it should be cooked and the ladies at the checkout counters who regularly tell me to get a Coop card. Almost every interaction ends with a, Have a nice day. You would never imagine that you are in northern Europe. (In case anyone is interested, this is not a paid ad, I don’t write sponsored posts, it is a pleasure as a writer to be able to lavish praise on people and companies that make my life a bit easier.)
A few weeks ago as I made my way through the vegetable section, a bunch of thick, green leaves caught my eye: Kale. After years of reading about its super powers but never being able to find it, let’s just say we’ve been eating a lot of kale. As in almost daily for a week or two. It goes into smoothies, salads and even breakfast. We’ve been loving our kale.
Every time I’ve cooked kale for us, I’ve defaulted to this method. It is basic, simple, and as long as you like garlic, all will be well. I found that putting the garlic and rock salt (make sure it’s the chunky kind and not table salt) on the leaves while it’s cooking gives the kale a flavour crunch, which I loved.
8 kale leaves, stems removed and chopped
1/4 tsp sea salt
2 garlic cloves, crushed
1. Put a bit of olive oil into a good frying pan on high heat, and when it’s warm, toss in your chopped kale. Sautee for a few minutes until it looks like the kale is cooking down a tiny bit. (I splashed a bit of water into the pan if it looked like it was starting to stick.)
2. Crush the garlic, and put the sea salt on the kale and keep stirring until it’s to your preferred level of doneness.
3. We’ve eaten kale cooked this way for breakfast with eggs and mushrooms, as a side dish to meat for dinner, as a salad mixed with roasted butternut squash, bulgur wheat and sauteed mushrooms and some chili flakes.