Kale

[Guest guest]

Our entire family love kale. The Mustard Seed Market near us carries

many varieties and our favorite is what they call " lance kale " which

I think is probably what you found as dinousaur kale.

 

 

See

http://www.santacruzsentinel.com/archive/2002/May/08/style/stories/04

style.htm

 

 

 

http://www.mustardseedmarket.com/index.html this is a link to the

market in case anyone is ever in west Akron, OH. They are not

entirely vegetarian, but organic, and have a great line of organic

produce....Plus lots of things that are vegan and vegetarian, of

course,...

 

We also like red kale, and plain ordinary kale....

 

A favorite meal for us is steamed organic brown basmati rice with

a " stir fry " of chopped onion, carrots, lance kale, and lots of

almonds. After this has sauteed a few minutes I add water and two

Knorr's vegetable broth cubes....(OK, I know this is cheating...) I

also often add curry powder and extra ginger.. I buy nuts in bulk

food stores in Holmes county, an Amish area south of us.

 

The above is not a real recipe, as I sort of cook by guess and by

golly. We have a lot of cous cous or pasta or rice or potatoes mixed

with various nuts and seeds and vegetables which are first sauteed

and then steamed with the vegetable broth and various seasonings.

Then it is mixed with the starchy part - the rice, etc.....

 

This technique can produce a million variations. We eat it with

tossed salad a lot.

 

Kristi in Ohio

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

, " linda " <lindai81@c...>

wrote:

>

> I have tried two different kales...never had eaten it before. One

is very, very dark, dark green with thick leaves and curly but not

curly like the other kales, more like a heavy thick wave. Someone

called it dinosaur kale. What ever it's name it is the best thing I

have ever tasted. Just a very slight hint of sweetness. I chop it

and include the stems and then steam it for exactly three minutes.

Then if it is still a tad too toothy I add one more minute. With

margarine, salt and pepper it is the best thing going and I

understand loaded with good health and long life. The other kale I

tried was very curly and lighter in color. I didn't like it any

where near as well as the dark kale. It was too soft and mushy, like

over done spinach from the get go. I have this approach to new

veggies that I am trying and that is to cook it the first time just

plain and simply steamed. And then I can get fancy later with it. I

am so glad I did this with the kale as I am simply delighted with it

plain.

> linda

>

> Shelly

> I've been wanting to try kale and this sounds like a good start.

Can

> you describe the taste of kale?

>

>

>

[Guest guest]

I like it sauteed with olive oil, kalamata olives and a little bit of

red chili flakes. Yum. My friend Brenda makes a nice salad with kale,

smushed avocados and apple cider vinegar, also yum.

 

There are also some nice recipes in the Greens file

 

hth,

Peace,

Diane

 

, " jjoint2001 " <jjoint wrote:

>

> I've never had kale before but my hand just reached out and grabbed a

> bunch because the display looked great! It's organic. I don't know

> what to do with it. Any ideas?

>

> TIA

>

> Joan - In Maryland

>

[Guest guest]

<<<I've never had kale before but my hand just reached out and grabbed a

bunch because the display looked great! It's organic. I don't know

what to do with it. Any ideas?>>

 

 

I'd like to know too! Can kale be slivered up and used in soups? Its so hard

when raw. We used to use it as the garnish on the salad

bar back in my restaurant days. I never knew it was edible till recently!

 

Donna anne

 

 

[Guest guest]

Hi,

 

I know that I am rather behind on this topic, but I have a great

recommendation for lots of greens, particularly kale: Potato Kale

soup. My two kids (10 and 1) love and I can't feed them fast enough.

My basic recipe (this is a mish-mash of my own after trying several

cookbooks):

Chop and saute an onion in large pot, garlic too if you like it

Dice up about 4 cups of potatoes

Put the potatoes and 4 cups of veggie broth (I guess you can use

water, but the broth just makes it so much tastier) in pot

Salt and pepper to taste (about 1/2 tsp, less salt depending on your

broth)

Bring to a boil, and simmer until potatoes are soft

In the meantime, prepare your kale and chop it up - I use one large

bunch, about 10 big leaves

After the potatoes are tender, put the kale and one can of beans into

the pot, let simmer for 5-10 minutes until kale is tender. I like to

use red kidney beans, but we've tried seitan and I like that as well

(but the beans are really very good -cannelini is yummy if you have

it)

You can smash the potatoes against the side of the pot, but I use one

of those little hand blenders to make it smooth

 

This is awesome during the cold, dark, damp months!

 

Sara

[Guest guest]

I made it for my 7 year old tonight. When she saw it, she took a deep

breath, and said, " can I have something else? " Then she took a bite and

said, " this is actually good! " Thanks!!

 

I didn't have any kidney beans, so I added canned lentils, and they tasted

great. Thanks again!

 

 

 

Shelly

<shelly

 

 

_____

 

On

Behalf Of sazra73

Thursday, December 18, 2008 10:25 AM

 

Kale

 

 

 

Hi,

 

I know that I am rather behind on this topic, but I have a great

recommendation for lots of greens, particularly kale: Potato Kale

soup. My two kids (10 and 1) love and I can't feed them fast enough.

My basic recipe (this is a mish-mash of my own after trying several

cookbooks):

Chop and saute an onion in large pot, garlic too if you like it

Dice up about 4 cups of potatoes

Put the potatoes and 4 cups of veggie broth (I guess you can use

water, but the broth just makes it so much tastier) in pot

Salt and pepper to taste (about 1/2 tsp, less salt depending on your

broth)

Bring to a boil, and simmer until potatoes are soft

In the meantime, prepare your kale and chop it up - I use one large

bunch, about 10 big leaves

After the potatoes are tender, put the kale and one can of beans into

the pot, let simmer for 5-10 minutes until kale is tender. I like to

use red kidney beans, but we've tried seitan and I like that as well

(but the beans are really very good -cannelini is yummy if you have

it)

You can smash the potatoes against the side of the pot, but I use one

of those little hand blenders to make it smooth

 

This is awesome during the cold, dark, damp months!

 

Sara

 

 

 

 

 

 

 

[Guest guest]

Thank you to everyone for the tips on how to eat kale. I wish I had my own from a home garden but I will get some at the farm market a mile down the road. Maybe I will even try to grow some this year, I think the walking kale sounds like the one I would like! I love balsamic vinegar, so I think I might try it this way you described. I am not afraid to try new food (veggies!) and I really look forward to trying this! And it is so healthy too!

Ann

 

 

 

yarrow

Tuesday, March 17, 2009 1:35 AM

Re: tempeh, was Re: noobie

 

Kale is one of my favorite vegetables! It's nutrient dense and rich in calcium and iron.

 

I grow 3 main kinds of kale (and 3 or 4 others), all of which I find more tender than the ones I've found at farmers' markets: russian kale, which I pick when it's 3 inches; dinosaur kale, ditto; and walking kale, which has big leaves that are sweeter than other kales. The russian and dino kales are usually grown as annuals, but I prune them when they start flowering and let them grow for 2-3 years so the plants get bigger with smaller leaves, and I can harvest lots of smaller leaves whenever I want. This year I caught the dino kale just before it started flowering, so I got a big bagful of "broccolini"-like vegetables.

 

I like kale so much that I don't think it needs any embellishment. But it tastes better in the cool months.

 

I have 2 favorite fast ways to prepare kale, both starting with washed (and chopped, if it's large leaves) kale. I like to roll up the big leaves and then quickly cut them into long thin strips, either with a knife on a cutting board or with kitchen shears. I cook a lot at once -- it shrinks.

 

1. Boil water, put kale in water for a minute or two, remove from water as soon as it changes color and just before the water starts boiling again. Use water for rice or soup.

 

2. In a big pot, put a teaspoon to a tablespoon each of oil, some balsamic vinegar or lemon juice, a sweetener (molasses, agave, etc.), a little water, and maybe some chopped garlic, and tamari if you want. This also works with water only, as long as you add enough so that the leaves don't burn. Turn on heat. Add kale. Stir constantly until done. It's done in a few minutes, as soon as the kale is wilted.

 

I got this from a local cooking teacher who did a "how to make a sauce" demo a few months ago. She suggested a fat, a sweetener, an acid, and a salt. I don't measure, just pour a little of whatever I have on hand into the pot.

 

At 8:07 PM -0700 3/16/09, arborhall wrote:

I've never eaten kale, how do you prepare it?

I've only purchased it years ago for some bunnies we use to own. : )