If only the ubiquitous taco trucks of Los Angeles (particularly around my hood of northeast LA) sold kale tacos. It would be as simple as serving up the carne asada ones they now serve. Okay, maybe it’d be more costly but at least it’d be a whole lot healthier! And in my opinion, tastier.
I’m currently obsessed with kale. Kale in Asian stir-fries, kale with toast for breakfast, and kale tacos for lunch and dinner. After spending many an evening at work cooking ‘Crispy Kale’ for kids according to my lovely employer’s specifications, I decided to do it for myself at home. And now I can’t stop. Crispy Kale (kale with salt and evoo on the stove in a pan) works well wrapped in a corn tortilla alone but also tastes excellent when consumed alongside lots of Tapatio, black beans and feta cheese when I can afford it. Some crimini mushrooms or sweet potato chunks bulk up this dish but to the point where you won’t want to eat this in company. But then again, if your company disproves of eating kale tacos with black bean juice and hot sauce dripping out of your hand, then what kind of company is that?