Help me love Kale!
Posted 13 September 2010 - 11:09 PM
I'm going to give kale chips another go...but how do you cook Kale?
I'm looking to incoporate more greens into my diet(besides spinach) which ones are your favorite, and how do you prepare them?
Posted 14 September 2010 - 01:10 AM
Posted 14 September 2010 - 01:22 AM
Posted 14 September 2010 - 02:08 AM
1 bunch of kale, washed and chopped into bite-size pieces
1 yellow onion, sliced
1-2 cloves of garlic, minced or finely chopped
2-3 tablespoons of extra virgin olive oil
Juice of 1/4 lemon
1/2 cup of vegetable broth or water
Sea salt and pepper, to taste (optional)
Warm olive oil over medium heat in a large *** or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.
Add garlic and kale and mix them together with onions. Allow garlic, kale and onions to cook for one minute, then add vegetable broth and cover *** or pan for 4-6 minutes. Check kale from time to time starting at the 4 minute mark for tenderness.
Once kale is tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.
Be sure to taste as you add lemon juice. Adding too much can turn the whole dish sour.
Enjoy this dish with avocado and a bowl of brown rice or quinoa.
Posted 14 September 2010 - 01:11 PM
I really haven't tried it, so I can't offer any suggestions. People post about kale chips all the time. Someday when I'm feeling adventurous I'd like to try them.
Posted 14 September 2010 - 01:30 PM
Posted 14 September 2010 - 01:52 PM
I also will cook kale (and other bitter greens) often at home - I find that blanching (dunk in boiling water for like 1 min then into ice cold water) and then sauteing in bacon/pepperoni/ ham/pancetta/ sausage (any strong meat) makes them delicious....but perhaps the meat makes them less "healthy"
also try putting them in soup... I make sausage, bean and kale soup a lot in the winter and its great - though bc the kale cooks so long in the soup its basically all broken down so again not as nutritious (but since you drink soup liquid I guess it all makes its way in?)
finally there are different types of kale -- the red one and curly one are less bitter and easier to deal w than the regular type
Posted 14 September 2010 - 11:35 PM
Posted 15 September 2010 - 12:02 AM
Sean I'm limited on the foods I can eat, and Kale is so darn stinking good for you.I don't have to love it...but my life would be easier if I liked it. Chards are so freaking sandy...I can never get all the sand out and it wigs me out...although I do love the taste of it.
I have a bunch in my fridge...thinking of steaming it with a little lemon juice and salt...
Kale chips seem like so much work for such little product lol
Posted 15 September 2010 - 02:15 AM
Posted 15 September 2010 - 04:56 AM
Chards are so freaking sandy...I can never get all the sand out and it wigs me out...although I do love the taste of it.
it's like spinach, you just need to take the time and wash each leaf
Posted 15 September 2010 - 02:49 PM
I have a giant colander that I just put in the sink and try to soak/ swoosh them around for a bit first them 2 or 3 quick rinses and taps dry
last night I had a big bowl of beet greens & bacon... it was awesome I love cooking greens "southern" style
as for kale chips ... I still haven't mastered them (usually they are either burned or undercooked) nor do I really love them (I rather eat kale than eat burnt up, dried out tastes like seaweed "chips") but last weekend I had really good ones and I am willing to try them again I suppose
Posted 15 September 2010 - 04:27 PM
I use olive oil...which is what takes the long ass time
Posted 15 September 2010 - 04:55 PM
Posted 15 September 2010 - 04:59 PM
Posted 16 September 2010 - 02:24 AM
Posted 16 September 2010 - 06:21 PM
or tossed in soups, especially white bean-based soups.
Posted 17 September 2010 - 02:59 PM
i like it sauteed lightly with tons of fresh chopped garlic, olive oil and a few drops of Bragg's amino acids. black pepper to taste.
or tossed in soups, especially white bean-based soups.
that was my dinner last night. red kale/cannellini beans/chik broth/diced tomatoes/rosemary/hot pepper/brown rice...delish!
i love the texture of sauteed kale...soft, but still has a crunch to it.
in a large *** i saute some garlic w/ olive oil then add torn up pieces of kale, a litle water & cover for a few minutes. once it begins to wilt down a bit i add some salt & continue cooking.
my favorite way to serve it is w/ a sprinkling of crushed red chili & fresh squeezed lemon juice
Posted 05 December 2010 - 04:51 PM
2 Golden Delicious Apple
2 Heads of Kale
1 Vidalia Onion
1 head of Garlic
1. Roast 1 head of garlic at 350 degrees for 45 minutes
2. Wash kale thoroughly and remove it from its stem; Cut kale into small pieces and blanch in boiling water for ten minutes; Remove from water and strain out all excess water
3. Peel, remove seeds and dice apples
4. Peel and dice onion
5. Saute onions and apples over medium heat for about 10 minutes until softened
6. Add kale, and roasted garlic and saute mixture for another 15minutes
7. Add 1/4 tsp on freshly ground black pepper and salt to taste
8. Serve over cheese grits...
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, shredded
Place the milk, water, and salt into a large, heavy-bottomed *** over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of *** when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Posted 05 December 2010 - 05:01 PM
Posted 06 December 2010 - 05:28 PM
I took some to make them happy, but I feel all dirty about eating it.
Posted 07 December 2010 - 12:49 AM
I've also been shredding it pretty fine and throwing it in our salads with other greens-(abby likes the iceberg for the crunch, so I add it) spinach, etc.
I've been trying to mess with a scalloped potato and kale recipe, but it still keeps coming out too dense. (but I always had that problem even without the kale.)
I love greens- take smoked turkey leg and cook it in a *** of water till the meat falls off the bone, then add your greens (wash them over and over again to get the grit off) add a chopped onion couple cloves of garlic, your spices, paprika, salt n pepper, a smidge of vinegar. Where I come from they add a stick of butter to the *** at the end and a couple dashes of hot sauce, but I've learned to live without the butter.
Posted 07 December 2010 - 01:06 AM
Posted 04 April 2011 - 03:36 AM
Posted 04 April 2011 - 10:24 AM
Posted 04 April 2011 - 04:59 PM
But I"m thinking I might try frying it with garlic, that does sound delish!
Posted 06 April 2011 - 12:13 AM
Posted 15 April 2011 - 09:47 PM
Posted 17 May 2011 - 03:37 PM
Posted 18 May 2011 - 02:39 PM
Posted 18 May 2011 - 05:27 PM
I haven't learned enough easy quick recipes to keep up with what I'm getting for kale. Anyone have any tips for freezing it (or other greens) other than blanching for 2 minutes and plunging into ice bath for two minutes and storing in a ziplock?
you can make a butter compound with it