All right, I'll admit it - I've never, ever even tried Kale. I always thought that it was similar to spinach, please correct me if I'm wrong. Spinach, I LOVE - Kale -
I'd really like to hear what you all do with Kale. I'm always up for a new veggie. So please all - enlighten me.
I usually just sautee it with a little lemon and crushed red pepper (and water). Some people find the stem a bit too woody so they trim around it. I generally leave it on.
You can also make kale fries in the oven, they are pretty good. Basically lay the kale out on a pan sprayed with pam and bake it. You will get light and airy kale fries.
Spinach isn't my favorite (although I eat a lot of it) but I think kale is awesome.
I've had a difficult time with Kale. I don't know if it's just the stuff they sell at my grocery store, but it always comes out really tough. I've been having fun with chard and other greens, but kale doesn't seem to work properly. It's much tougher than spinach and you have to cook it longer.
I usually blanch it for a few minutes until it turns bright green and then saute with garlic etc. Most of the recipes I've read treat it that way. But I've decided not to make it again until I can buy it from my farmer's market. I'll give it another go next season when I can decide whether it's the quality of the supermarket stuff or just that I don't like kale.
Baffled~ We live in the same state and the kale I've seen in the stores lately hasn't looked too good, so I haven't been buying it either.
I do love kale though! My favorite way to eat it is raw (yes, raw.) You remove the stems and slice in very finely (think chiffonade) across where the stem used to be. Dress it with whatever you like (rice vinegar, sesame oil, & a few drops of hot sauce are a favorite) and squeeze the living daylights out of it. I think the term is massaged kale. The squeezing breaks down the fibers and the kale turns bright green and tender. Yum! You have to "massage" it for awhile, but it's worth it.
I love it wilted down into soups (I, in general, love greens wilted into soups...so tasty!), or sauteed in chicken stock with some garlic.
It can be bitter if you don't cook it long enough, and in liquid. Without cooking it in some kind of liquid (I like chicken broth), the bitterness just sort of hangs out in the leaves.
For a real treat, finish your garlic-sauteed kale with a splash of balsalmic vinegar. Mmm.
Great ideas so far. Gotta get in alot of garlic too- those greens can take it. I find that kale and beans or legumes go well together. After the beans/legumes are done I stir in a mass of greens cooked down with garlic and onions. I portion this all into containers to re-heat.
After reading this, I went out and bought a bunch. Homemade chicken veggie soup was on the menu for last night. I removed the stems, tore it up and washed the living daylights out of it. I noticed that it can be quite gritty. I added half the bunch to the soup. It was wonderful! I have the leftover as my lunch today. Kale will be a permanent part of our greens now. Beet greens have become another one.
I LOVE kale chips. I can eat an entire bunch of kale myself if it's prepared this way (though it might be a bit high in salt). I tear up the kale (my 2 yr old helps) and wash it in the salad spinner. Then I lay it out on a cookie sheet and spray with organic olive oil and sprinkle with salt. Then I put it in a low oven (about 250) for around 45min to an hour, stirring every once in awhile. I usually turn the oven off after 45 minutes or so, when it seems almost done, but leave it in there for another half hour or so to make sure it's all very crispy. Then eat. Even my kids will eat the "green chips." And my dh, who I think hates veggies as much as the kids.
Emily, I'm going to try that. I love chips and they are bad for me. This sounds like a true veggie chip, not a cracker! I think I may sprinkle on some garlic powder as well.
This Weeks Healthiest Food - KALE
