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Oh crap.
I read and wrote kale.
But my brains are old and scrambled, I was thinking kimchi!
No issue, I like both.
Kale I use as a side dish or for pasta, as a substitute of “cime di rapa” when I’m in Sweden - still part of the brassica family…
It’s, in fact, kimchi that I tried recently, home made by a Korean colleague.
I’ve almost given up red meats too, but I still long for the “lingua in dolcefforte” (sweet and strong tongue, with chocolate and vinegar) that my grandma used to prepare for just her, my uncle and myself - the only ones in the family appreciating it.
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Oh me, oh my!
Happens to me, too. 
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For all y’all who respond negatively to bitterness, vinegar or citrus are your
friends.
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