kale

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Replies

  • Missjulesdid
    Missjulesdid Posts: 1,444 Member
    It's a great time of year to try kale.. Winter kale is sooooo much nicer and less bitter than summer kale. I just chop mine up, remove the center rib and toss it in soup and cook for 15 minutes. Tastes like firmer spinach only it doesn't taste like blood to me.. spinach always tastes like blood to me for some reason.

    I'm also a huge fan of juicing so I like to add kale to pretty much any juice for a nice boost of micronutrients.

    Kale chips? Spray with olive oil. sprinkle with sea salt and dehydrate (however you want, in your dehydrator, or in an oven that is on the lowest setting)... Just don't let the kale cook.. you want it dry, not burned.
  • lynheff
    lynheff Posts: 393 Member
    Kale is really easy to grow. You can even use a large olla for a few stems. Slashes the cost. If you have a flower garden, it is often used an as ornamental for its pretty, dark green color.
  • weaselle16
    weaselle16 Posts: 18 Member
    Kale chips are lovely, although they make your kitchen smell really gross :(

    Grease a baking tray, cut kale into bite sized pieces, sprinkle on a little salt and bake for about 10 minutes or until crispy. Yum!
  • spartans1958
    spartans1958 Posts: 15
    I use kale, spinach and other stuff and make a green drink, yum:smile:
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
    I only know it prepared the traditional Dutch way: boerenkool met worst.
    Boil the chopped kale with potatoes till they're all done. Pour of water, then mash it up with some butter, milk, salt & pepper. Serve with smoked Dutch sausage ("rookworst") and a generous dollup of sharp musterd.

    OOh, kind of a spin on Irish colcannon (potatoes and cabbage)! I'll have to give this a try-- especially with the mustard!
  • lisavirani
    lisavirani Posts: 117 Member
    bump
  • rosebarnalice
    rosebarnalice Posts: 3,488 Member
    PORTUGUESE KALE SOUP! (mmmmmmmmm!!!!!):

    The basics are kale, kidney or canneloni beans, potatoes, and chorizo or linguica (spicy sausage) in a chicken or beef stock with onions, garlic, and spices. Some people add turnips, carrots, or celery; but I don't.

    I make a lower-fat vegetarian version by adding a healthy dose of chorizo-like spices to the cooking liquid, and then adding soy chorizo just before serving (it gets kinda mushy if it's added too early.)

    There are as many versions of this soup as there are recipes for chili, but for inspiration see:
    http://www.food.com/recipe/hearty-portuguese-kale-soup-82886
    http://www.foodnetwork.com/recipes/rachael-ray/portuguese-kale-soup-recipe/index.html
    http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18637
  • salgalbp
    salgalbp Posts: 218 Member
    Thanks for all the ideas!
    I've been struggling trying to incorporate Kale more into my diet and I've had a few epic fails. I don't like cooked spinich because of the smell (I think it smells like seaweed) and the texture (slimey).
    HOWEVER!!!!
    I had an EPIC WIN last night with a Sweet Potato, Kale, Ham, Mushroom, Cheese Egg (White) Bake I found on www.anutrionisteats.com
    The serving is HUGE and 42grams of Protein and 17 carbs. It was incredibly good and I added a little Salsa on it.
    Super Easy prep, big portion and freezable!
  • meagalayne
    meagalayne Posts: 3,382 Member
    I rough chop 6 cups or so and add it to any soup in the last 10 mins.

    Lentil soup with curry
    Ham and pinto bean soup
    Easy vegetable soup

    Or chop it a little finer and add it to my stir fries - adds a lot of great nutrition and sustenance to a meal. Hearty and delicious!
  • NualaTW
    NualaTW Posts: 205 Member
    Savory Bean and Kale Soup

    Makes: 6 servings

    Ingredients
    3 14-ounce cans vegetable broth
    1 15-ounce can tomato puree
    1 15-ounce can small white beans or Great Northern beans, drained and rinsed
    1/2 cup uncooked barley (original recipe calls for brown rice if preferred)
    1/2 cup finely chopped onion
    1 teaspoon dried basil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 garlic cloves, chopped
    8 cups coarsely chopped fresh kale leaves (also can use spinach)
    Finely shredded Parmesan cheese

    Directions
    1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
    2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
    3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

    Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber
  • Joanneea
    Joanneea Posts: 37
    QUOTE:

    I only know it prepared the traditional Dutch way: boerenkool met worst.
    Boil the chopped kale with potatoes till they're all done. Pour of water, then mash it up with some butter, milk, salt & pepper. Serve with smoked Dutch sausage ("rookworst") and a generous dollup of sharp musterd.

    Quote

    OOh, kind of a spin on Irish colcannon (potatoes and cabbage)! I'll have to give this a try-- especially with the mustard!



    Ditto!! :) Not sure what sharp mustard is though
  • EvetteM41
    EvetteM41 Posts: 76 Member
    I have some Kale in my fridge that I havent used up how long does it stay good for? How can you tell if it's bad?

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