Guest guest Posted January 14, 2006 Report Share Posted January 14, 2006 Kale rocks! I particularly like it chopped raw in place of lettuce in a salad. Some of my favorite combinations: kale, apples, soy nuts (or walnuts), yogurt kale, tomatoes, balsamic vinegar, onions, garlic, carrots For all the talk of kale being tough, I actually find chard to be tougher. But maybe that's just because I'm relatively new to the latter and still haven't gotten the breakoff point for the stems right? Or do I need to cook the stems longer? (Sorry for the imagery, but with chard, I often end up with a ball of cud.) Thanks, -Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 With Chard, I chop the stems like celery, and will often sautee them first, then add the rinsed/chopped leaves. I tend to favor sauteeing chopped garlic in olive oil, then adding kale or chard, stir some, and then turn heat off and cover (inna wok). Steams up nicely. Chard is more " spinachy " in taste then kale. Here just north of DC, a local farmer I know grows a " summer kale " and a " winter kale. " A favorite kale I've grown on the organic farm I worked on is " russian " kale which has a purplish tint. The small leaves make for great salad additions. Very hardy stuff. I've got two Kale plants inside right now, and have been harvesting it for 18 mos. or so (outside when weather is warmer, 'natch). One of my favorite kale/chard recipes (works with both) is to saute that garlic, add toasted pine nuts, tomatoes, greens, maybe some oregano. Serve on pasta. Best, Mark blogsite: http://www.soulveggie.com >Kale rocks! > >I particularly like it chopped raw in place of lettuce in a salad. > >Some of my favorite combinations: > >kale, apples, soy nuts (or walnuts), yogurt >kale, tomatoes, balsamic vinegar, onions, garlic, carrots > >For all the talk of kale being tough, I actually find chard to be tougher. >But maybe that's just because I'm relatively new to the latter and still >haven't gotten the breakoff point for the stems right? Or do I need to >cook the stems longer? (Sorry for the imagery, but with chard, I often >end up with a ball of cud.) > > >Thanks, >-Erin > > > > > > > Quote Link to comment Share on other sites More sharing options...
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