Is Kale good?

I can only eat it as baked kale chips. But some people eat it raw and others eat it steamed or boiled.

I can only eat it as baked kale chips. But some people eat it raw and others eat it steamed or boiled.

I love your username. And I love cats.

Thanks! Me too, obviously (=

You can use kale like lettuce as well. In fact, I don't like lettuce that much but like Kale. I have been putting it on the bottom of my plate, then I put my carbs and protein on top and mix it all together. For example, Kale + Quinoa + Chicken. It makes an easy way to get your greens.

I love kale in all its forms. I think it's great just steamed. I have it in green smoothies, bake kale chips and make massaged kale salad (if you massage the dressing in it breaks the kale down a little bit so it is more tender). Some people, like my parents, tend to find it a little bitter so if you have a hard time with it it's always worth trying one of the other dark leafy greens many people are less familiar with (chard, mustard greens, collards, etc.).

I juice it or put it in smoothies.... or saute it with onion and tomatos. But, mostly juice it with other fruits and veggies. It's not my favorite flavor for just using as a type of lettuce in a salad or sandwhich.
But, I LOVE it and it is high in potassium and vitamin K. ... Hence the pic of Kale, lol.

I love Kale chips, but I can't cook them correctly...they usually burn... Any ideas?

I drizzle olive oil on it and salt and pepper, put in in the oven at 400 and bake them for about 20 minutes. Kale chips! Yummy.

Interesting timing, I just tried Kale. I use it in a smoothie.
Kale, Spinach, and berries. One cup plain yogurt and wala! Smoothie.
I cannot taste it, but its good. I just purchased more- and plan to continue making myself these smoothies.

I love Kale chips, but I can't cook them correctly...they usually burn... Any ideas?

I recently lowered the temperature from broiling to 400 degrees. Took longer, but they didn't burn.

It is good in soups!

I love kale in all its forms. I think it's great just steamed. I have it in green smoothies, bake kale chips and make massaged kale salad (if you massage the dressing in it breaks the kale down a little bit so it is more tender). Some people, like my parents, tend to find it a little bitter so if you have a hard time with it it's always worth trying one of the other dark leafy greens many people are less familiar with (chard, mustard greens, collards, etc.).

You can skip the massage and let it sit in a vinaigrette for 20 minutes. Makes a kale salad great for taking to a pot luck, etc.

I love Kale chips, but I can't cook them correctly...they usually burn... Any ideas?

I used to bake them at 425 and had the same problem. The last time I made them, I dropped the heat to 325 instead and they turned out perfect. I use an olive oil mister to make sure I can get oil on all the leaves without drowning them. It works well. Also, I make sure to remove all of the thicker veins so it cooks faster. The thick veins take too long to dry out.

http://www.yummly.com/recipe/Rachael-Ray_s-Pork-Chops-With-Pinot-Noir-And-Mushroom-Hash-Recipezaar


The mushroom and kale hash is really, really good.

Spicy Cashew Cheese Kale Chips:

1 cup soaked cashews
1 red bell pepper
1 cup nutritional brewers yeast
2 lemons, juiced
1 Tbls sea salt {pink himalaya is best, but any works}
1/4 cup olive oil
1 habenero or jalapeño or a few little red chili’s
2 tbls miso (any color)
2 tbls apple cider vinegar
1-2 cloves of garlic
1/4 cup water

1 bunch of kale


Instructions:

1. Soak cashews over night in water. Rinse and drain.
2. Preheat oven to 300°F.
3. Rinse and dry the kale, then remove the stems and tough center ribs, rip into chip size pieces (not too big though or they won’t get crispy)
4. Blend sauce ingredients until creamy in a: blender, vitamix, or food processor. The consistency should be in between thick and runny. Add more yeast to thicken, or water to thin out.
5. Put kale in a big *kitten* bowl, spoon on a few heaping spoonfuls of sauce and toss to coat. I use my hands. You don’t want too much sauce on the kale or it won’t get crispy. You can leave a few globs here and there.
6. Arrange leaves in a single layer on a large baking sheet. (I use two cookie sheets). Place the kale pieces with more sauce on the edges of the cookie sheet.
7. Bake for 30mins or until crispy (mine usually cook for 32 mins). Rotate the baking sheets at 15 mins.

(you can make tons of variations to this recipe too, depending on what you have in the house. You can throw in a packet of ranch spice, or red pepper flakes, chipotle, chili powder, or any spices you want. You can use some lime juice instead of all lemon juice. You can use regular vinegar, or soy sauce instead of miso. You can use chili oil instead of olive oil, or do half and half. So basically you can toss in anything with the cashews and yeast and it will be bomb.)

I give kale a thumbs up ......

Wash it well (you can discard the tough stems) ...... then you can chop & add to salads ...... or soups & stews, either stovetop or slowcooker. I started eating it by adding a couple pieces to a can of store-bought soup (Amy's) ..... now I'm basing entire meals around kale LOL

The internet has loads of recipes (try Food Network) ..... I often brown up chicken ..... or turkey kielbasa or sausage ...... drain off any fat, then add white beans and/or garbanzos, kale & onions .....add chicken or veggie broth & let it simmer for an hour or two ....... makes a really hearty soup ..... and you can also add a bit of chorizo in place of kielbasa for some REAL spice !

Cheers :drinker: