tempeh, was noobie

[Guest guest]

I've never eaten kale, how do you prepare it?I've only purchased it years ago for some bunnies we use to own. : )Ann

 

 

 

yarrow

Monday, March 16, 2009 8:25 PM

tempeh, was Re: noobie

I kind of like the moldiness. But I don't eat it often because it requires actual cooking and timely preparation, unlike, say, lentils that I can buy and keep around for a while. Also, I think of it as a "protein chunk" and I'd much rather eat fruits and vegs, especially if they come from my garden. I'm already falling behind on my kale eating...the plants are producing a lot this season.At 1:53 AM +0000 3/17/09, shinobibombay wrote:>The wierdest stuff to me is tempeh. i don't know why. It just looks, ugh>---To send an email to -! Groups Links<*> /<*> Your email settings: Individual Email | Traditional<*> To change settings online go to: /join ( ID required)<*> To change settings via email: -digest -fullfeatured <*>

[Guest guest]

I kind of like the moldiness. But I don't eat it often because it

requires actual cooking and timely preparation, unlike, say, lentils

that I can buy and keep around for a while. Also, I think of it as a

" protein chunk " and I'd much rather eat fruits and vegs, especially

if they come from my garden. I'm already falling behind on my kale

eating...the plants are producing a lot this season.

 

 

 

At 1:53 AM +0000 3/17/09, shinobibombay wrote:

>The wierdest stuff to me is tempeh. i don't know why. It just looks, ugh

>

[Guest guest]

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.

: )