Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 Kale Kale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste it is a popular alternative to cabbage, spring greens or spinach. Look for small bunches of kale with crisp, fresh-looking leaves. Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal. Cut the stalks off the frilly leaves and wash the leaves in cold water. Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving. Keep refrigerated after purchase. Is an excellent source of: - Vitamin C (Ascorbic acid) Is a useful source of: - Folate - Vitamin B6 (Pyridoxine) Also contains: - Rutin (Flavonoids: Flavonols) - Zinc - Calcium - Isothiocyanates (Glucosinolates) - Quercetin (Flavonoids: Flavonols) - Potassium - Iron - Beta-carotene (Pro-vitamin A) - Selenium - Copper - Indoles (Glucosinolates) - Betacarotene (Carotenoids) - Phosphorus - Sulforaphane (Glucosinolates) - Niacin (Vitamin B3) - Vitamin A (Retinol) - Vitamin B2 (Riboflavin) - Magnesium - Lutein (Carotenoids) 80g kale (4 heaped tablespoons), boiled, typically contains 19 kcals 1.9g protein 0.9g fat 0.8g carbohydrate 2.2g fibre Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 had kale last nite as a matter of fact...... heartwerk Jan 27, 2008 11:55 PM Kale - in season :-) KaleKale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste it is a popular alternative to cabbage, spring greens or spinach. Look for small bunches of kale with crisp, fresh-looking leaves.Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal.Cut the stalks off the frilly leaves and wash the leaves in cold water. Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving.Keep refrigerated after purchase.Is an excellent source of:- Vitamin C (Ascorbic acid)Is a useful source of:- Folate - Vitamin B6 (Pyridoxine)Also contains:- Rutin (Flavonoids: Flavonols)- Zinc- Calcium- Isothiocyanates (Glucosinolates) - Quercetin (Flavonoids: Flavonols)- Potassium - Iron- Beta-carotene (Pro-vitamin A)- Selenium- Copper - Indoles (Glucosinolates) - Betacarotene (Carotenoids) - Phosphorus- Sulforaphane (Glucosinolates) - Niacin (Vitamin B3)- Vitamin A (Retinol)- Vitamin B2 (Riboflavin)- Magnesium - Lutein (Carotenoids)80g kale (4 heaped tablespoons), boiled, typically contains19 kcals1.9g protein0.9g fat0.8g carbohydrate2.2g fibre Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 Kale is *always* in season! I pick and eat it year-round. I eat the young leaves raw. My favorite way to cook it: Rinse kale. Boil water. Add whole or chopped kale. As soon as the water starts to bubble again, immediately remove it from the water -- don't leave it in the water for more than a minute. Sometimes I dip it in the water and take it out, enough so that it's wilted. Use the water for lentil (or other) soup. I like to add sweet potatoes and brussels sprouts to winter soups. I used to steam vegetables, but it takes too long, and runs the risk of overcooking because it's more than enough time to start doing something else. My method is quick, and since I use the cooking water, nothing is wasted. A couple days ago I picked carrots, radishes, mustard greens, dinosaur kale, russian kale, violet leaves, mache, and a couple other greens from my garden and made a big salad with a little peanut sauce. (Well, I ate the radishes in the garden and used the radish tops in the salad.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008  I love Kale - have it abaout once a week when it's around. Jo - fraggle Monday, January 28, 2008 4:24 PM Re: Kale - in season :-) had kale last nite as a matter of fact...... heartwerk Jan 27, 2008 11:55 PM Kale - in season :-) KaleKale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste it is a popular alternative to cabbage, spring greens or spinach. Look for small bunches of kale with crisp, fresh-looking leaves.Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal.Cut the stalks off the frilly leaves and wash the leaves in cold water. Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving.Keep refrigerated after purchase.Is an excellent source of:- Vitamin C (Ascorbic acid)Is a useful source of:- Folate - Vitamin B6 (Pyridoxine)Also contains:- Rutin (Flavonoids: Flavonols)- Zinc- Calcium- Isothiocyanates (Glucosinolates) - Quercetin (Flavonoids: Flavonols)- Potassium - Iron- Beta-carotene (Pro-vitamin A)- Selenium- Copper - Indoles (Glucosinolates) - Betacarotene (Carotenoids) - Phosphorus- Sulforaphane (Glucosinolates) - Niacin (Vitamin B3)- Vitamin A (Retinol)- Vitamin B2 (Riboflavin)- Magnesium - Lutein (Carotenoids)80g kale (4 heaped tablespoons), boiled, typically contains19 kcals1.9g protein0.9g fat0.8g carbohydrate2.2g fibre Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 I don't know if it's in season here all year round. It never used to be. Jo - <yarrow Monday, January 28, 2008 5:26 PM Re: Kale - in season :-) > Kale is *always* in season! I pick and eat it year-round. > > I eat the young leaves raw. My favorite way to cook it: Rinse kale. > Boil water. Add whole or chopped kale. As soon as the water starts to > bubble again, immediately remove it from the water -- don't leave it > in the water for more than a minute. Sometimes I dip it in the water > and take it out, enough so that it's wilted. Use the water for lentil > (or other) soup. I like to add sweet potatoes and brussels sprouts to > winter soups. > > I used to steam vegetables, but it takes too long, and runs the risk > of overcooking because it's more than enough time to start doing > something else. My method is quick, and since I use the cooking > water, nothing is wasted. > > A couple days ago I picked carrots, radishes, mustard greens, > dinosaur kale, russian kale, violet leaves, mache, and a couple other > greens from my garden and made a big salad with a little peanut > sauce. (Well, I ate the radishes in the garden and used the radish > tops in the salad.) > > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 sounds yummy... back when i lived in north oakland, i had the immortal giant kale plant...it just wouldn't give up, and got as tall as me (granted, with a name like fraggle, you know i'm no amazon, but, still..) we have a few little kale plants, and chard, but they don't seem to do as well as at my old place maybe they don't like west oakland\ cheers fraggle yarrow Jan 28, 2008 9:26 AM Re: Kale - in season :-) Kale is *always* in season! I pick and eat it year-round.I eat the young leaves raw. My favorite way to cook it: Rinse kale. Boil water. Add whole or chopped kale. As soon as the water starts to bubble again, immediately remove it from the water -- don't leave it in the water for more than a minute. Sometimes I dip it in the water and take it out, enough so that it's wilted. Use the water for lentil (or other) soup. I like to add sweet potatoes and brussels sprouts to winter soups.I used to steam vegetables, but it takes too long, and runs the risk of overcooking because it's more than enough time to start doing something else. My method is quick, and since I use the cooking water, nothing is wasted.A couple days ago I picked carrots, radishes, mustard greens, dinosaur kale, russian kale, violet leaves, mache, and a couple other greens from my garden and made a big salad with a little peanut sauce. (Well, I ate the radishes in the garden and used the radish tops in the salad.) Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 with global warming, who knows as yarrow said, it grows year round around here, and generally every stand has it at the local farmers markets all winter.... jo Jan 28, 2008 12:44 PM Re: Kale - in season :-) I don't know if it's in season here all year round. It never used to be.Jo- <yarrowMonday, January 28, 2008 5:26 PMRe: Kale - in season :-)> Kale is *always* in season! I pick and eat it year-round.> > I eat the young leaves raw. My favorite way to cook it: Rinse kale. > Boil water. Add whole or chopped kale. As soon as the water starts to > bubble again, immediately remove it from the water -- don't leave it > in the water for more than a minute. Sometimes I dip it in the water > and take it out, enough so that it's wilted. Use the water for lentil > (or other) soup. I like to add sweet potatoes and brussels sprouts to > winter soups.> > I used to steam vegetables, but it takes too long, and runs the risk > of overcooking because it's more than enough time to start doing > something else. My method is quick, and since I use the cooking > water, nothing is wasted.> > A couple days ago I picked carrots, radishes, mustard greens, > dinosaur kale, russian kale, violet leaves, mache, and a couple other > greens from my garden and made a big salad with a little peanut > sauce. (Well, I ate the radishes in the garden and used the radish > tops in the salad.)> > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 Isnt that the stuff farmers used to grow to feed cattle? Dont like any cabbage me. Peter H fraggle <EBbrewpunx Sent: Monday, 28 January, 2008 4:24:17 PMRe: Kale - in season :-) had kale last nite as a matter of fact...... heartwerk Jan 27, 2008 11:55 PM @gro ups.com Kale - in season :-) KaleKale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste it is a popular alternative to cabbage, spring greens or spinach. Look for small bunches of kale with crisp, fresh-looking leaves.Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal.Cut the stalks off the frilly leaves and wash the leaves in cold water. Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving.Keep refrigerated after purchase.Is an excellent source of:- Vitamin C (Ascorbic acid)Is a useful source of:- Folate - Vitamin B6 (Pyridoxine)Also contains:- Rutin (Flavonoids: Flavonols)- Zinc- Calcium- Isothiocyanates (Glucosinolates) - Quercetin (Flavonoids: Flavonols)- Potassium - Iron- Beta-carotene (Pro-vitamin A)- Selenium- Copper - Indoles (Glucosinolates) - Betacarotene (Carotenoids) - Phosphorus- Sulforaphane (Glucosinolates) - Niacin (Vitamin B3)- Vitamin A (Retinol)- Vitamin B2 (Riboflavin)- Magnesium - Lutein (Carotenoids)80g kale (4 heaped tablespoons) , boiled, typically contains19 kcals1.9g protein0.9g fat0.8g carbohydrate2.2g fibre Real knowledge is to know the extent of one's ignorance. Confucius Sent from - a smarter inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008  You're right about the global warming affecting the seasons for growing. Jo - fraggle Monday, January 28, 2008 7:43 PM Re: Kale - in season :-) with global warming, who knows as yarrow said, it grows year round around here, and generally every stand has it at the local farmers markets all winter.... jo Jan 28, 2008 12:44 PM Re: Kale - in season :-) I don't know if it's in season here all year round. It never used to be.Jo- <yarrowMonday, January 28, 2008 5:26 PMRe: Kale - in season :-)> Kale is *always* in season! I pick and eat it year-round.> > I eat the young leaves raw. My favorite way to cook it: Rinse kale. > Boil water. Add whole or chopped kale. As soon as the water starts to > bubble again, immediately remove it from the water -- don't leave it > in the water for more than a minute. Sometimes I dip it in the water > and take it out, enough so that it's wilted. Use the water for lentil > (or other) soup. I like to add sweet potatoes and brussels sprouts to > winter soups.> > I used to steam vegetables, but it takes too long, and runs the risk > of overcooking because it's more than enough time to start doing > something else. My method is quick, and since I use the cooking > water, nothing is wasted.> > A couple days ago I picked carrots, radishes, mustard greens, > dinosaur kale, russian kale, violet leaves, mache, and a couple other > greens from my garden and made a big salad with a little peanut > sauce. (Well, I ate the radishes in the garden and used the radish > tops in the salad.)> > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008  Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc. Jo - Peter VV Monday, January 28, 2008 9:10 PM Re: Kale - in season :-) Isnt that the stuff farmers used to grow to feed cattle? Dont like any cabbage me. Peter H fraggle <EBbrewpunx Sent: Monday, 28 January, 2008 4:24:17 PMRe: Kale - in season :-) had kale last nite as a matter of fact...... heartwerk Jan 27, 2008 11:55 PM @gro ups.com Kale - in season :-) KaleKale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste it is a popular alternative to cabbage, spring greens or spinach. Look for small bunches of kale with crisp, fresh-looking leaves.Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal.Cut the stalks off the frilly leaves and wash the leaves in cold water. Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving.Keep refrigerated after purchase.Is an excellent source of:- Vitamin C (Ascorbic acid)Is a useful source of:- Folate - Vitamin B6 (Pyridoxine)Also contains:- Rutin (Flavonoids: Flavonols)- Zinc- Calcium- Isothiocyanates (Glucosinolates) - Quercetin (Flavonoids: Flavonols)- Potassium - Iron- Beta-carotene (Pro-vitamin A)- Selenium- Copper - Indoles (Glucosinolates) - Betacarotene (Carotenoids) - Phosphorus- Sulforaphane (Glucosinolates) - Niacin (Vitamin B3)- Vitamin A (Retinol)- Vitamin B2 (Riboflavin)- Magnesium - Lutein (Carotenoids)80g kale (4 heaped tablespoons) , boiled, typically contains19 kcals1.9g protein0.9g fat0.8g carbohydrate2.2g fibre Real knowledge is to know the extent of one's ignorance. Confucius Sent from - a smarter inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2008 Report Share Posted January 28, 2008 One of my favorite kinds of kale was originally meant as cattle feed! It's a perennial kale called walking kale or walking stick kale or tree collards. It can get very tall -- mine are 6 ft., I've heard of others that grow over the roof of a house. The leaves have the sweetest flavor of any type of kale I've tasted. At 9:10 PM +0000 1/28/08, Peter VV wrote: Isnt that the stuff farmers used to grow to feed cattle? Dont like any cabbage me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 meh...to each their own when i was a wee fraggle, i hated tomatoes....and up until like 6 yrs ago i didn't like avocadoes jo Jan 28, 2008 3:16 PM Re: Kale - in season :-)  Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc. Jo - Peter VV Monday, January 28, 2008 9:10 PM Re: Kale - in season :-) Isnt that the stuff farmers used to grow to feed cattle? Dont like any cabbage me. Peter H fraggle <EBbrewpunx (AT) earthlink (DOT) net> Sent: Monday, 28 January, 2008 4:24:17 PMRe: Kale - in season :-) had kale last nite as a matter of fact...... heartwerk Jan 27, 2008 11:55 PM @gro ups.com Kale - in season :-) KaleKale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste it is a popular alternative to cabbage, spring greens or spinach. Look for small bunches of kale with crisp, fresh-looking leaves.Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal.Cut the stalks off the frilly leaves and wash the leaves in cold water. Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving.Keep refrigerated after purchase.Is an excellent source of:- Vitamin C (Ascorbic acid)Is a useful source of:- Folate - Vitamin B6 (Pyridoxine)Also contains:- Rutin (Flavonoids: Flavonols)- Zinc- Calcium- Isothiocyanates (Glucosinolates) - Quercetin (Flavonoids: Flavonols)- Potassium - Iron- Beta-carotene (Pro-vitamin A)- Selenium- Copper - Indoles (Glucosinolates) - Betacarotene (Carotenoids) - Phosphorus- Sulforaphane (Glucosinolates) - Niacin (Vitamin B3)- Vitamin A (Retinol)- Vitamin B2 (Riboflavin)- Magnesium - Lutein (Carotenoids)80g kale (4 heaped tablespoons) , boiled, typically contains19 kcals1.9g protein0.9g fat0.8g carbohydrate2.2g fibre Real knowledge is to know the extent of one's ignorance. Confucius Sent from - a smarter inbox. Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2008 Report Share Posted January 29, 2008 I like brocoli though.... Peter H jo <jo.heartwork Sent: Monday, 28 January, 2008 11:16:11 PMRe: Kale - in season :-)  Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc. Jo - Peter VV @gro ups.com Monday, January 28, 2008 9:10 PM Re: Kale - in season :-) Isnt that the stuff farmers used to grow to feed cattle? Dont like any cabbage me. Peter H fraggle <EBbrewpunx@earthlin k.net>@gro ups.comMonday, 28 January, 2008 4:24:17 PMRe: Kale - in season :-) had kale last nite as a matter of fact...... heartwerk Jan 27, 2008 11:55 PM @gro ups.com Kale - in season :-) KaleKale is an attractive looking member of the cabbage family. With its dark green or red frilly leaves and distinctive cabbage-like taste it is a popular alternative to cabbage, spring greens or spinach. Look for small bunches of kale with crisp, fresh-looking leaves.Kale is served cooked. It can be served finely chopped or as a purée for a side dish or included in soups and sauces or the classic dishes, bubble and squeak and champ. Kale complements a wide variety of food and its flavour profile means that it also works well with stronger dishes such as game or with spicy dishes. It can also be used in Indian dishes such as Kale Dhal.Cut the stalks off the frilly leaves and wash the leaves in cold water. Kale can be steamed, stir fried or boiled. To steam, place the prepared leaves in a steamer and cook for 3-5 minutes or until just wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, covered for 2-3 minutes or until just wilted. Kale absorbs a lot of liquid during cooking and should be drained thoroughly after cooking. Drain in a sieve and use a metal spoon to press out as much liquid as possible before serving.Keep refrigerated after purchase.Is an excellent source of:- Vitamin C (Ascorbic acid)Is a useful source of:- Folate - Vitamin B6 (Pyridoxine)Also contains:- Rutin (Flavonoids: Flavonols)- Zinc- Calcium- Isothiocyanates (Glucosinolates) - Quercetin (Flavonoids: Flavonols)- Potassium - Iron- Beta-carotene (Pro-vitamin A)- Selenium- Copper - Indoles (Glucosinolates) - Betacarotene (Carotenoids) - Phosphorus- Sulforaphane (Glucosinolates) - Niacin (Vitamin B3)- Vitamin A (Retinol)- Vitamin B2 (Riboflavin)- Magnesium - Lutein (Carotenoids)80g kale (4 heaped tablespoons) , boiled, typically contains19 kcals1.9g protein0.9g fat0.8g carbohydrate2.2g fibre Real knowledge is to know the extent of one's ignorance. Confucius Sent from - a smarter inbox. Sent from - a smarter inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 How about sprouts? Jo , Peter VV <swpgh01 wrote: > > I like brocoli though.... > > Peter H > > > > > > jo <jo.heartwork > > Monday, 28 January, 2008 11:16:11 PM > Re: Kale - in season :-) > >  > Don't like any cabbage!!! All brassicas are very healthy - anti- carcinogenic action etc. etc. > > > Jo > > - > Peter VV > @gro ups.com > Monday, January 28, 2008 9:10 PM > Re: Kale - in season :-) > > > Isnt that the stuff farmers used to grow to feed cattle? > Dont like any cabbage me. > > Peter H > > > > > > fraggle <EBbrewpunx@earthlin k.net> > @gro ups.com > Monday, 28 January, 2008 4:24:17 PM > Re: Kale - in season :-) > > > had kale last nite as a matter of fact...... > > > > > heartwerk > Jan 27, 2008 11:55 PM > @gro ups.com > Kale - in season :-) > > > Kale > > Kale is an attractive looking member of the cabbage family. With its > dark green or red frilly leaves and distinctive cabbage-like taste it > is a popular alternative to cabbage, spring greens or spinach. Look > for small bunches of kale with crisp, fresh-looking leaves. > > Kale is served cooked. It can be served finely chopped or as a purée > for a side dish or included in soups and sauces or the classic > dishes, bubble and squeak and champ. Kale complements a wide variety > of food and its flavour profile means that it also works well with > stronger dishes such as game or with spicy dishes. It can also be > used in Indian dishes such as Kale Dhal. > > Cut the stalks off the frilly leaves and wash the leaves in cold > water. > > Kale can be steamed, stir fried or boiled. To steam, place the > prepared leaves in a steamer and cook for 3-5 minutes or until just > wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, > covered for 2-3 minutes or until just wilted. Kale absorbs a lot of > liquid during cooking and should be drained thoroughly after cooking. > Drain in a sieve and use a metal spoon to press out as much liquid as > possible before serving. > > Keep refrigerated after purchase. > > Is an excellent source of: > - Vitamin C (Ascorbic acid) > > Is a useful source of: > - Folate > - Vitamin B6 (Pyridoxine) > > Also contains: > - Rutin (Flavonoids: Flavonols) > - Zinc > - Calcium > - Isothiocyanates (Glucosinolates) > - Quercetin (Flavonoids: Flavonols) > - Potassium > - Iron > - Beta-carotene (Pro-vitamin A) > - Selenium > - Copper > - Indoles (Glucosinolates) > - Betacarotene (Carotenoids) > - Phosphorus > - Sulforaphane (Glucosinolates) > - Niacin (Vitamin B3) > - Vitamin A (Retinol) > - Vitamin B2 (Riboflavin) > - Magnesium > - Lutein (Carotenoids) > > 80g kale (4 heaped tablespoons) , boiled, typically contains > 19 kcals > 1.9g protein > 0.9g fat > 0.8g carbohydrate > 2.2g fibre > > > Real knowledge is to know the extent of one's ignorance. > Confucius > > > > > > Sent from - a smarter inbox. > > > > _________ > Answers - Got a question? Someone out there knows the answer. Try it > now. > http://uk.answers./ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 Waaaaaaaarghh! Peter H heartwerk <jo.heartwork Sent: Wednesday, 30 January, 2008 7:34:57 AM Re: Kale - in season :-) How about sprouts?Jo@gro ups.com, Peter VV <swpgh01 > wrote:>> I like brocoli though....> > Peter H > > > > > > jo <jo.heartwork@ ...>> @gro ups.com> Monday, 28 January, 2008 11:16:11 PM> Re: Kale - in season :-)> >  > Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc.> > > Jo> > - > Peter VV > @gro ups.com > Monday, January 28, 2008 9:10 PM> Re: Kale - in season :-)> > > Isnt that the stuff farmers used to grow to feed cattle?> Dont like any cabbage me.> > Peter H > > > > > > fraggle <EBbrewpunx@ earthlin k.net>> @gro ups.com> Monday, 28 January, 2008 4:24:17 PM> Re: Kale - in season :-)> > > had kale last nite as a matter of fact......> > > > > heartwerk > Jan 27, 2008 11:55 PM > @gro ups.com > Kale - in season :-) > > > Kale> > Kale is an attractive looking member of the cabbage family. With its > dark green or red frilly leaves and distinctive cabbage-like taste it > is a popular alternative to cabbage, spring greens or spinach. Look > for small bunches of kale with crisp, fresh-looking leaves.> > Kale is served cooked. It can be served finely chopped or as a purée > for a side dish or included in soups and sauces or the classic > dishes, bubble and squeak and champ. Kale complements a wide variety > of food and its flavour profile means that it also works well with > stronger dishes such as game or with spicy dishes. It can also be > used in Indian dishes such as Kale Dhal.> > Cut the stalks off the frilly leaves and wash the leaves in cold > water. > > Kale can be steamed, stir fried or boiled. To steam, place the > prepared leaves in a steamer and cook for 3-5 minutes or until just > wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, > covered for 2-3 minutes or until just wilted. Kale absorbs a lot of > liquid during cooking and should be drained thoroughly after cooking. > Drain in a sieve and use a metal spoon to press out as much liquid as > possible before serving.> > Keep refrigerated after purchase.> > Is an excellent source of:> - Vitamin C (Ascorbic acid)> > Is a useful source of:> - Folate > - Vitamin B6 (Pyridoxine)> > Also contains:> - Rutin (Flavonoids: Flavonols)> - Zinc> - Calcium> - Isothiocyanates (Glucosinolates) > - Quercetin (Flavonoids: Flavonols)> - Potassium > - Iron> - Beta-carotene (Pro-vitamin A)> - Selenium> - Copper > - Indoles (Glucosinolates) > - Betacarotene (Carotenoids) > - Phosphorus> - Sulforaphane (Glucosinolates) > - Niacin (Vitamin B3)> - Vitamin A (Retinol)> - Vitamin B2 (Riboflavin)> - Magnesium > - Lutein (Carotenoids)> > 80g kale (4 heaped tablespoons) , boiled, typically contains> 19 kcals> 1.9g protein> 0.9g fat> 0.8g carbohydrate> 2.2g fibre > > > Real knowledge is to know the extent of one's ignorance. > Confucius> > > > > > Sent from - a smarter inbox. > > > > ____________ _________ _________ _________ _________ _________ _> Answers - Got a question? Someone out there knows the answer. Try it> now.> http://uk.answers. /> Answers - Get better answers from someone who knows. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 is that a welshian mating call??? Peter VV Jan 30, 2008 12:21 PM Re: Re: Kale - in season :-) Waaaaaaaarghh! Peter H heartwerk <jo.heartwork > Sent: Wednesday, 30 January, 2008 7:34:57 AM Re: Kale - in season :-) How about sprouts?Jo@gro ups.com, Peter VV <swpgh01 > wrote:>> I like brocoli though....> > Peter H > > > > > > jo <jo.heartwork@ ...>> @gro ups.com> Monday, 28 January, 2008 11:16:11 PM> Re: Kale - in season :-)> >  > Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc.> > > Jo> > - > Peter VV > @gro ups.com > Monday, January 28, 2008 9:10 PM> Re: Kale - in season :-)> > > Isnt that the stuff farmers used to grow to feed cattle?> Dont like any cabbage me.> > Peter H > > > > > > fraggle <EBbrewpunx@ earthlin k.net>> @gro ups.com> Monday, 28 January, 2008 4:24:17 PM> Re: Kale - in season :-)> > > had kale last nite as a matter of fact......> > > > > heartwerk > Jan 27, 2008 11:55 PM > @gro ups.com > Kale - in season :-) > > > Kale> > Kale is an attractive looking member of the cabbage family. With its > dark green or red frilly leaves and distinctive cabbage-like taste it > is a popular alternative to cabbage, spring greens or spinach. Look > for small bunches of kale with crisp, fresh-looking leaves.> > Kale is served cooked. It can be served finely chopped or as a purée > for a side dish or included in soups and sauces or the classic > dishes, bubble and squeak and champ. Kale complements a wide variety > of food and its flavour profile means that it also works well with > stronger dishes such as game or with spicy dishes. It can also be > used in Indian dishes such as Kale Dhal.> > Cut the stalks off the frilly leaves and wash the leaves in cold > water. > > Kale can be steamed, stir fried or boiled. To steam, place the > prepared leaves in a steamer and cook for 3-5 minutes or until just > wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, > covered for 2-3 minutes or until just wilted. Kale absorbs a lot of > liquid during cooking and should be drained thoroughly after cooking. > Drain in a sieve and use a metal spoon to press out as much liquid as > possible before serving.> > Keep refrigerated after purchase.> > Is an excellent source of:> - Vitamin C (Ascorbic acid)> > Is a useful source of:> - Folate > - Vitamin B6 (Pyridoxine)> > Also contains:> - Rutin (Flavonoids: Flavonols)> - Zinc> - Calcium> - Isothiocyanates (Glucosinolates) > - Quercetin (Flavonoids: Flavonols)> - Potassium > - Iron> - Beta-carotene (Pro-vitamin A)> - Selenium> - Copper > - Indoles (Glucosinolates) > - Betacarotene (Carotenoids) > - Phosphorus> - Sulforaphane (Glucosinolates) > - Niacin (Vitamin B3)> - Vitamin A (Retinol)> - Vitamin B2 (Riboflavin)> - Magnesium > - Lutein (Carotenoids)> > 80g kale (4 heaped tablespoons) , boiled, typically contains> 19 kcals> 1.9g protein> 0.9g fat> 0.8g carbohydrate> 2.2g fibre > > > Real knowledge is to know the extent of one's ignorance. > Confucius> > > > > > Sent from - a smarter inbox. > > > > ____________ _________ _________ _________ _________ _________ _> Answers - Got a question? Someone out there knows the answer. Try it> now.> http://uk.answers. /> Answers - Get better answers from someone who knows. Try it now. Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008  LOL :-))) Jo - fraggle Wednesday, January 30, 2008 6:25 PM Re: Re: Kale - in season :-) is that a welshian mating call??? Peter VV Jan 30, 2008 12:21 PM Re: Re: Kale - in season :-) Waaaaaaaarghh! Peter H heartwerk <jo.heartwork > Sent: Wednesday, 30 January, 2008 7:34:57 AM Re: Kale - in season :-) How about sprouts?Jo@gro ups.com, Peter VV <swpgh01 > wrote:>> I like brocoli though....> > Peter H > > > > > > jo <jo.heartwork@ ...>> @gro ups.com> Monday, 28 January, 2008 11:16:11 PM> Re: Kale - in season :-)> >  > Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc.> > > Jo> > - > Peter VV > @gro ups.com > Monday, January 28, 2008 9:10 PM> Re: Kale - in season :-)> > > Isnt that the stuff farmers used to grow to feed cattle?> Dont like any cabbage me.> > Peter H > > > > > > fraggle <EBbrewpunx@ earthlin k.net>> @gro ups.com> Monday, 28 January, 2008 4:24:17 PM> Re: Kale - in season :-)> > > had kale last nite as a matter of fact......> > > > > heartwerk > Jan 27, 2008 11:55 PM > @gro ups.com > Kale - in season :-) > > > Kale> > Kale is an attractive looking member of the cabbage family. With its > dark green or red frilly leaves and distinctive cabbage-like taste it > is a popular alternative to cabbage, spring greens or spinach. Look > for small bunches of kale with crisp, fresh-looking leaves.> > Kale is served cooked. It can be served finely chopped or as a purée > for a side dish or included in soups and sauces or the classic > dishes, bubble and squeak and champ. Kale complements a wide variety > of food and its flavour profile means that it also works well with > stronger dishes such as game or with spicy dishes. It can also be > used in Indian dishes such as Kale Dhal.> > Cut the stalks off the frilly leaves and wash the leaves in cold > water. > > Kale can be steamed, stir fried or boiled. To steam, place the > prepared leaves in a steamer and cook for 3-5 minutes or until just > wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, > covered for 2-3 minutes or until just wilted. Kale absorbs a lot of > liquid during cooking and should be drained thoroughly after cooking. > Drain in a sieve and use a metal spoon to press out as much liquid as > possible before serving.> > Keep refrigerated after purchase.> > Is an excellent source of:> - Vitamin C (Ascorbic acid)> > Is a useful source of:> - Folate > - Vitamin B6 (Pyridoxine)> > Also contains:> - Rutin (Flavonoids: Flavonols)> - Zinc> - Calcium> - Isothiocyanates (Glucosinolates) > - Quercetin (Flavonoids: Flavonols)> - Potassium > - Iron> - Beta-carotene (Pro-vitamin A)> - Selenium> - Copper > - Indoles (Glucosinolates) > - Betacarotene (Carotenoids) > - Phosphorus> - Sulforaphane (Glucosinolates) > - Niacin (Vitamin B3)> - Vitamin A (Retinol)> - Vitamin B2 (Riboflavin)> - Magnesium > - Lutein (Carotenoids)> > 80g kale (4 heaped tablespoons) , boiled, typically contains> 19 kcals> 1.9g protein> 0.9g fat> 0.8g carbohydrate> 2.2g fibre > > > Real knowledge is to know the extent of one's ignorance. > Confucius> > > > > > Sent from - a smarter inbox. > > > > ____________ _________ _________ _________ _________ _________ _> Answers - Got a question? Someone out there knows the answer. Try it> now.> http://uk.answers. /> Answers - Get better answers from someone who knows. Try it now. Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 Ah, you recognised it. Must be simular to the Fraggle mating call? Peter H fraggle <EBbrewpunx Sent: Wednesday, 30 January, 2008 6:25:11 PMRe: Re: Kale - in season :-) is that a welshian mating call??? Peter VV Jan 30, 2008 12:21 PM @gro ups.com Re: Re: Kale - in season :-) Waaaaaaaarghh! Peter H heartwerk <jo.heartwork@ gmail.com>@gro ups.comWednesday, 30 January, 2008 7:34:57 AM Re: Kale - in season :-) How about sprouts?Jo@gro ups.com, Peter VV <swpgh01 > wrote:>> I like brocoli though....> > Peter H > > > > > > jo <jo.heartwork@ ...>> @gro ups.com> Monday, 28 January, 2008 11:16:11 PM> Re: Kale - in season :-)> >  > Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc.> > > Jo> > - > Peter VV > @gro ups.com > Monday, January 28, 2008 9:10 PM> Re: Kale - in season :-)> > > Isnt that the stuff farmers used to grow to feed cattle?> Dont like any cabbage me.> > Peter H > > > > > > fraggle <EBbrewpunx@ earthlin k.net>> @gro ups.com> Monday, 28 January, 2008 4:24:17 PM> Re: Kale - in season :-)> > > had kale last nite as a matter of fact......> > > > > heartwerk > Jan 27, 2008 11:55 PM > @gro ups.com > Kale - in season :-) > > > Kale> > Kale is an attractive looking member of the cabbage family. With its > dark green or red frilly leaves and distinctive cabbage-like taste it > is a popular alternative to cabbage, spring greens or spinach. Look > for small bunches of kale with crisp, fresh-looking leaves.> > Kale is served cooked. It can be served finely chopped or as a purée > for a side dish or included in soups and sauces or the classic > dishes, bubble and squeak and champ. Kale complements a wide variety > of food and its flavour profile means that it also works well with > stronger dishes such as game or with spicy dishes. It can also be > used in Indian dishes such as Kale Dhal.> > Cut the stalks off the frilly leaves and wash the leaves in cold > water. > > Kale can be steamed, stir fried or boiled. To steam, place the > prepared leaves in a steamer and cook for 3-5 minutes or until just > wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, > covered for 2-3 minutes or until just wilted. Kale absorbs a lot of > liquid during cooking and should be drained thoroughly after cooking. > Drain in a sieve and use a metal spoon to press out as much liquid as > possible before serving.> > Keep refrigerated after purchase.> > Is an excellent source of:> - Vitamin C (Ascorbic acid)> > Is a useful source of:> - Folate > - Vitamin B6 (Pyridoxine)> > Also contains:> - Rutin (Flavonoids: Flavonols)> - Zinc> - Calcium> - Isothiocyanates (Glucosinolates) > - Quercetin (Flavonoids: Flavonols)> - Potassium > - Iron> - Beta-carotene (Pro-vitamin A)> - Selenium> - Copper > - Indoles (Glucosinolates) > - Betacarotene (Carotenoids) > - Phosphorus> - Sulforaphane (Glucosinolates) > - Niacin (Vitamin B3)> - Vitamin A (Retinol)> - Vitamin B2 (Riboflavin)> - Magnesium > - Lutein (Carotenoids)> > 80g kale (4 heaped tablespoons) , boiled, typically contains> 19 kcals> 1.9g protein> 0.9g fat> 0.8g carbohydrate> 2.2g fibre > > > Real knowledge is to know the extent of one's ignorance. > Confucius> > > > > > Sent from - a smarter inbox. > > > > ____________ _________ _________ _________ _________ _________ _> Answers - Got a question? Someone out there knows the answer. Try it> now.> http://uk.answers. /> Answers - Get better answers from someone who knows. Try it now. Real knowledge is to know the extent of one's ignorance. Confucius Sent from - a smarter inbox. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2008 Report Share Posted January 30, 2008 no, thats closer to: "freeeeeeeeeeeeeeeeeee beeeeeeeeeeeeeeeeeeeeeeeeeeeer" Peter VV Jan 30, 2008 2:54 PM Re: Re: Kale - in season :-) Ah, you recognised it. Must be simular to the Fraggle mating call? Peter H fraggle <EBbrewpunx (AT) earthlink (DOT) net> Sent: Wednesday, 30 January, 2008 6:25:11 PMRe: Re: Kale - in season :-) is that a welshian mating call??? Peter VV Jan 30, 2008 12:21 PM @gro ups.com Re: Re: Kale - in season :-) Waaaaaaaarghh! Peter H heartwerk <jo.heartwork@ gmail.com>@gro ups.comWednesday, 30 January, 2008 7:34:57 AM Re: Kale - in season :-) How about sprouts?Jo@gro ups.com, Peter VV <swpgh01 > wrote:>> I like brocoli though....> > Peter H > > > > > > jo <jo.heartwork@ ...>> @gro ups.com> Monday, 28 January, 2008 11:16:11 PM> Re: Kale - in season :-)> >  > Don't like any cabbage!!! All brassicas are very healthy - anti-carcinogenic action etc. etc.> > > Jo> > - > Peter VV > @gro ups.com > Monday, January 28, 2008 9:10 PM> Re: Kale - in season :-)> > > Isnt that the stuff farmers used to grow to feed cattle?> Dont like any cabbage me.> > Peter H > > > > > > fraggle <EBbrewpunx@ earthlin k.net>> @gro ups.com> Monday, 28 January, 2008 4:24:17 PM> Re: Kale - in season :-)> > > had kale last nite as a matter of fact......> > > > > heartwerk > Jan 27, 2008 11:55 PM > @gro ups.com > Kale - in season :-) > > > Kale> > Kale is an attractive looking member of the cabbage family. With its > dark green or red frilly leaves and distinctive cabbage-like taste it > is a popular alternative to cabbage, spring greens or spinach. Look > for small bunches of kale with crisp, fresh-looking leaves.> > Kale is served cooked. It can be served finely chopped or as a purée > for a side dish or included in soups and sauces or the classic > dishes, bubble and squeak and champ. Kale complements a wide variety > of food and its flavour profile means that it also works well with > stronger dishes such as game or with spicy dishes. It can also be > used in Indian dishes such as Kale Dhal.> > Cut the stalks off the frilly leaves and wash the leaves in cold > water. > > Kale can be steamed, stir fried or boiled. To steam, place the > prepared leaves in a steamer and cook for 3-5 minutes or until just > wilted. To boil, place the leaves in a pan with 2 tbsp water, cook, > covered for 2-3 minutes or until just wilted. Kale absorbs a lot of > liquid during cooking and should be drained thoroughly after cooking. > Drain in a sieve and use a metal spoon to press out as much liquid as > possible before serving.> > Keep refrigerated after purchase.> > Is an excellent source of:> - Vitamin C (Ascorbic acid)> > Is a useful source of:> - Folate > - Vitamin B6 (Pyridoxine)> > Also contains:> - Rutin (Flavonoids: Flavonols)> - Zinc> - Calcium> - Isothiocyanates (Glucosinolates) > - Quercetin (Flavonoids: Flavonols)> - Potassium > - Iron> - Beta-carotene (Pro-vitamin A)> - Selenium> - Copper > - Indoles (Glucosinolates) > - Betacarotene (Carotenoids) > - Phosphorus> - Sulforaphane (Glucosinolates) > - Niacin (Vitamin B3)> - Vitamin A (Retinol)> - Vitamin B2 (Riboflavin)> - Magnesium > - Lutein (Carotenoids)> > 80g kale (4 heaped tablespoons) , boiled, typically contains> 19 kcals> 1.9g protein> 0.9g fat> 0.8g carbohydrate> 2.2g fibre > > > Real knowledge is to know the extent of one's ignorance. > Confucius> > > > > > Sent from - a smarter inbox. > > > > ____________ _________ _________ _________ _________ _________ _> Answers - Got a question? Someone out there knows the answer. Try it> now.> http://uk.answers. /> Answers - Get better answers from someone who knows. Try it now. Real knowledge is to know the extent of one's ignorance. Confucius Sent from - a smarter inbox. Real knowledge is to know the extent of one's ignorance. Confucius Quote Link to comment Share on other sites More sharing options...
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