How do you cook Kale?

Roasted with some fat, salt and pepper.

I cook it like you and your sister, but I use olive oil, add red pepper flakes, and finish with a squeeze of lemon. Do the same thing with collards. They are pretty much interchangeable with kale and easier to prep.

Here's 3 ways...

1. Thick cut chiffonade and serve raw in a salad.
   
2. Blanch in heavily salted, boiling water (3-4 minutes) / Shock in ice water / Squeeze completely dry / Store in Refrigerator. When ready to use, saute with olive oil, seasoning, and aromatics (garlic, shallot, red pepper flake, salt, pepper, etc.).
   
3. Place a metal mesh grate on top of a sheet tray / Add large kale leaves in one layer / Drizzle top with a little bit of olive oil & sprinkle with sea salt / Cover leaves with another mesh grate / Bake until crispy (6-8 minutes).

I like to mash it together with red potatoes, garlic, and butter. It's great in soups too.

sixxpoint wrote: »

Here's 3 ways...

1. Thick cut chiffonade and serve raw in a salad.
   
2. Blanch in heavily salted, boiling water (3-4 minutes) / Shock in ice water / Squeeze completely dry / Store in Refrigerator. When ready to use, saute with olive oil, seasoning, and aromatics (garlic, shallot, red pepper flake, salt, pepper, etc.).
   
3. Place a metal mesh grate on top of a sheet tray / Add large kale leaves in one layer / Drizzle top with a little bit of olive oil & sprinkle with sea salt / Cover leaves with another mesh grate / Bake until crispy (6-8 minutes).

I do #3 with "Bacon Sea Salt." Very yummy!

I like it massaged with olive oil for raw salads, otherwise I just cook it like other greens.

Last night I sauteed fresh kale, diced onions, and a can of diced tomatoes (drained) with Italian Seasoning and Mrs. Dash Tomato/Garlic and then put it on top of cooked spaghetti squash. Made a huge plate, very yummy and filling:)

I added it to my homemade pesto and smoothies.

Bump

Steamed or sauteed. If sauteed I try not to overcooked it, so I don't kill the vitamins (it's loaded with C)

http://vegweb.com/recipes/kale-chickpea-mash
http://greek.food.com/recipe/kale-and-white-beans-179716 (the Asiago cheese is optional, really!)
I often layer a can of drained butter beans, 2 T. nutritional yeast, 2 c. frozen chopped kale and 2 c. frozen chopped spinach, a little salt and pepper in a bowl, microwave 4 minutes, toss and eat.
My daughter has been making something like this http://www.sugarandgrace.com/2013/05/24/raw-kale-salad-with-thai-peanut-dressing/ that is just wonderful, but I can't find her recipe. Similar to this, though.

Mmm baked kale! I put ground cumin, olive oil, salt and pepper on mine and bake them until they are crispy. Melt in your mouth and soooo savory

I serve it as a side dish with my fish dinners, I make it by first taking a half cup of fine chopped green bell pepper, one Jalapeno pepper and 1/4 cup of yellow onion, one tablespoon of minced garlic, one tablespoon of red pepper and one tablespoon of cilantro, and one tablespoon extra virgin olive oil. Heat this mixture over high heat until the peppers and onions get soft, then add one bunch of Kale, de-stemmed and ripped to small size. Then add, two cups of fresh shredded spinach. Now add 1/2 cup of Cider Vinegar, lower to medium heat, and let simmer for about 25 minutes, server over wild rice.

Very, very, kalefully.