Reviewed: Aug. 28, 2009

In the midwest they make vegatables larger! I only used 1/2 of a cabbage and 1/2 of a "bunch" of kale. This recipe does not need the full 2/3 cup oil, about 1/2 cup should do nicely. Otherwise, very good.

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Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 5, 2009

This was just average for us. It sounded so interesting, but nothing about it made me say Wow. It needs something to vary the texture--some pine nuts or walnuts would be nice, and maybe some sun-dried tomatoes. Otherwise, it was a bit boring. Thanks, anyway.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 28, 2009

Excellent flavor - nice and healthy and great taste! Thanks for sharing

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Jodi

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

Awesome! Everyone loves this! Great use for cheap fresh veggies.

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Jessica Grace

Cooking Level: Intermediate

Living In: Rupert, Idaho, USA

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Reviewed: Mar. 4, 2009

Awesome! Made it all organic! This could be a meal for our family!!!

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Linda

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Reviewed: Feb. 19, 2009

This was pretty good. I was shocked though that my 5 yr old daughter loved it and kept asking for more.

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Cam

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Reviewed: Feb. 12, 2009

Excellent way to use Kale! I did reduce the amount of olive oil because my husband and I are watching our calories lately. Simply delicious, thank you.

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