Over the past month I’ve made 2 new food discoveries: savory (the herb) and kimchee (Korea’s national dish). I’m in love with both…and though they may seem like strange bedfellows, I’ve put them together in this recipe.
Savory, the winter variety, was introduced to me through my CSA; one of the many awesome benefits of being a member is experimenting with new foods and flavors. To me, it tastes like a cross between thyme and flat-leaf parsley; it resembles the woodsy flavor of thyme, but also has a clean, bright quality similar to parsley. It’s a beautiful in-between seasons kind of herb. I’ve been using it in everything, including these potato kale cakes.