Kale/Kristi

[Guest guest]

I went to the site even added the style.htm and can't figure out how to find the

kale thing. Suggestions? I will look the dinosaur and lance kale up on line and

see if I can find it and another site that someone else sent me too..I would

love to see if these are the same. I also cook by the seat of my pants so giving

recipes is difficult...also makes repeating a dish can be problematic. LOL

linda

-

KJ

 

 

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?

>

>

>