how do you prepare your kale?

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Replies

  • kshiraakshara
    kshiraakshara Posts: 119 Member
    Chop it up, throw it in a casserole dish with other veggies or meat or cheese (I like sauteed mushrooms, minced garlic, and bacon bits, but whatever you've got on hand will work), cover the whole thing in eggs (6-8 should be enough), and bake at 375 for about 30-35 minutes. Sprinkle some cheese on top for the last 5 minutes of cook time if you've got the calories to spare.
  • mapenguinkeeper
    mapenguinkeeper Posts: 191
    there is a kale/avocado salad that whole foods makes that I recreated the recipe. Daphne of The Chew has a nice one that you rub the raw leaves with lemon juice to soften then ad gold currants and pine nuts.

    I also like mine sauteed w/a little bacon, onions, garlic, mushrooms and dijon mustard or red wine vinegar. Could eat the whole pan of this.
  • Rotten_Apple
    Rotten_Apple Posts: 58 Member
    Houston's (restaurant chain) has a delicious kale salad - I just googled and there are copy cat recipes out there. I may have to try it at home, it was sooooo good!
  • kelly_e_montana
    kelly_e_montana Posts: 1,999 Member
    There are a lot of kale recipes on Pinterest, too. :wink:
  • pizzmor
    pizzmor Posts: 37
    saute in some olive oil and little garlic. i also put in soups, etc. i'm not a big fan, but my wife likes it...i'd rather have spinach.

    This plus my wife will put in the juice from a lemon and then some lemon zest. (Ground lemon peel). Tends to knock down some of the bitterness and gives a nice citrus edge to the kale. Also good for broccoli rabe.
  • padams2359
    padams2359 Posts: 1,093 Member
    I have never prepared Kale, but the Ginger Kale at Whole Foods is the Bomb.
  • litoria
    litoria Posts: 239 Member
    I grow it (very easy) so I always have plenty on hand - I eat it twice a day!
    in the morning - smoothie with citrus juice, usually tangelo, banana and protein powder... then in other meals.

    Try it chopped finely, steamed and tossed through pasta with a bit of garlic and splash of olive oil...or stirred through mashed sweet potato.
    OR I make a pie with kale and tofu as the contents and mashed potato or pumpkin as the topping (ultimate comfort food).

    There are so many options :)
    enjoy your new discovery
  • Lovey50
    Lovey50 Posts: 63 Member
    I made Cider-Braised Swiss Chard last week-really tasty and seasonal right now. I'm going to add kale in next time.

    CIDER-BRAISED GREENS

    Simply dressed with apple cider vinegar and a good olive oil is the best way to enjoy fresh greens.

    SERVINGS
    16

    COOK TIME
    35

    TOTAL TIME
    65

    INGREDIENT
    1 1/2 pounds mustard greens
    1 1/2 pounds collard greens
    1 1/2 pounds Swiss chard
    2 tablespoons olive oil
    3 large garlic cloves, thinly sliced
    1 1/4 cups apple cider
    1 tablespoon cider vinegar
    Salt
    2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3/4-inch chunks

    PREPARATION
    1. Remove stems from mustard greens; discard stems. Trim stem ends from collard greens and Swiss chard; remove stems from leaves. Cut stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse leaves and stems; drain well.

    2. In 8-quart saucepot, heat oil over high heat until hot. Add garlic and cook 30 seconds to 1 minute or until golden, stirring constantly. Add as many leaves and stems as possible, cider, vinegar, and 1 1/2 teaspoons salt, stirring to wilt greens. Add remaining greens in batches.

    3. Reduce heat to medium. Cover saucepot and cook greens 15 minutes. Stir in apples; cook, partially covered, 10 minutes longer or until stems are very tender and most of liquid evaporates, stirring occasionally. With slotted spoon, transfer to serving bowl.

    Do Ahead: Spoon cooked greens into microwave-safe bowl; cover with plastic wrap and refrigerate up to 2 days. When ready to serve, vent plastic wrap and microwave on High 8 minutes or until hot, stirring halfway through.

    NUTRITIONAL INFORMATION
    (based on individual servings)
    Calories: 60
    Total Fat: 2 g
    Saturated Fat: 0 g
    Cholesterol: 0 mg
    Sodium: 310 mg
    Carbohydrates: 10 g
    Fiber: 3 g
    Protein: 2 g

    Originally published in Good Housekeeping



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  • sloth3toes
    sloth3toes Posts: 2,212 Member
    I leave it in the refrigerator till it rots then I throw it in the trash^_^

    I juice mine, then pour it down the sink.
  • inskydiamonds
    inskydiamonds Posts: 2,519 Member
    This slaw is currently my favorite kale preparation: http://vegnews.com/articles/page.do?pageId=4724&catId=11
  • veggiebuckeye
    veggiebuckeye Posts: 115 Member
    Raw but I do like homemade kale chips as well.
  • hsmama11
    hsmama11 Posts: 25 Member
    Bump :)

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