{"id":2052,"date":"2014-05-21T20:36:50","date_gmt":"2014-05-21T20:36:50","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=2052"},"modified":"2017-11-08T16:02:03","modified_gmt":"2017-11-08T16:02:03","slug":"recipe-quick-kale-huevos","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/recipe-quick-kale-huevos\/","title":{"rendered":"Recipe: Quick Kale Huevos"},"content":{"rendered":"

Colorado weather can be frustrating. April comes and we think spring, then a snowstorm blows in. May’s gentle spring rains come, but turn to freezing sleet on a dime. And in June, when we’re ready for the riotous color of tomatoes, peppers and eggplant–we get greens. Our gardens and Farmer’s Markets are filled with chard, kale, collards, lettuce, spinach–all lovely but all green.<\/p>\n

There is a reason for the bounty of greens. They are cold weather crops capable of surviving Colorado’s unpredictable, often-brutal springs. Take spinach. Not only can it successfully “hibernate” all winter, it practically relishes a spring snowstorm–emerging unscathed and actually tasting better. Meanwhile, hot weather tomatoes, peppers and eggplant can’t even be planted until mid-May and don’t start flourishing until well into July and August.<\/p>\n

So in June, it’s all about the greens. While a radiant sight after winter’s brown and grey, they can get tedious. So in the vein of making lemonade from life’s lemons, find a quick idea for kale below.<\/p>\n

Want more ideas?\u00a0<\/span> <\/strong>Come to our class:\u00a0 “Vegetables, Tasty, Tasty Vegetables,<\/strong>” a seasonal meal-making class focused on the greens–buying, storing, prepping, lots of versatile uses.<\/p>\n