Off the Mark by Mark Parisi for September 12, 2015

A sequel to McKale’s Navy…on a postwar cruise ship.

Kale hasn’t arrived where I live, yet. People (particularly moms, who do most of the shopping) are very resistent to change in the food department. Kiwis, mangos etc are still relatively new.

I had no idea kale was verboten for those with specific heart problems. Any idea why? I’m a cardiac patient myself, though as far as I know atrial fibrillation is not an issue.

A little green scene stealer.

Liverlips… I don’t know about other heart conditions…

But I sometimes stay with a relative who takes coumadin (warfarin), and has to be consistent with, though not necessarily avoid, dark green leafy vegetables like kale and spinach, or anything high in vitamin K.

It affects clotting, so eating more or less than usual changes the dosage of blood thinners she needs.

Reminds me, I need to pick up more Weed-B-Gon…

I personally have no problem with kale. My objection is to cilantro. Restaurants can’t seem to come up with new dishes that do not have cilantro as an ingredient. Terrible tasting stuff!

I like kale as well as other greens: broccoli, collard greens, spinach.

I am a founding member of the SPPPPPPEP; i.e., the Society for the Prevention of People Putting Parsley on Plates in Public Eating Places…

I don’t find kale added to half as many things as cilantro is. A lot of these are dishes where it is sprinkled on something almost as a garnish. I like kale, but I think most of us find it bitter enough we want it in moderation and not as a garnish.

All I can say (apart from certain of my prior comments) is that kale is hot these days.

.

Especially if you boil it.