Kale

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Seeler

Seeler

Well-Known Member
It seems that kale is the new food - believed to be more nutritious than spinach.

So what do I do with it.

I've only seen it sold in fairly large bundles. Far more than we two seniors are apt to eat unless I find some new recipies. So far I've added a few torn leaves to a green salad, and shredded some and add it to an omlet. I think he rest is wilting in my fridge.

Any ideas of how I can add this vegie to our diets without so much going to waste.
 
good question Seeler! We've been trying it too - it seems one must slice out that central vein/stalk & then 'massage' the leaves to soften them up - still find it pretty chewy! Haven't found any "fantastic" recipes yet, but have tried a few - so I'll also be watching the replies!
 
If you strip the leaf away from the central vein and the smaller ones, too, you can rub olive oil sparingly onto the leaves, sprinkle with a little sea salt and sesame seeds, spread out on parchment on a couple of cookie sheets then dry in a slow oven (about 200 F or 250 F) for about 45 minutes. You end up with kale chips. Not bad although kale has a slightly bitter taste so the chips will a new taste to get used to. Healthier than potato chips!
 
Hi Jill, Welcome! I've tried making kale chips and didn't have much luck. I didn't find they tasted very good.

I have eaten kale in soups, and liked it in the soup.

I've purchased frozen kale . . . and used it in soups, and it was okay.
 
chili roasted kale
4 c kale
1 T x-virgin olive oyl
1 T chilli powder
1/2 t salt

preheat oven to 400 American (200 Canadian)
Mix kale with olive oyl in bowl. toss until evenly coated.
sprinkle on powder & salt
give another toss
spread kale on baking sheet
roast for 5 min
stir kale
keep roasting for 5-8, until edges become brown & lil krispy

ENJOY

Crispy Potato Kale Logs (from yoyomax12)

4 diced taters
2 T cream or milk
2 T butter or margarine
1 egg, lightly beaten
dash cayenne
1/2 t salt
1/8 t pepper
1 minced garlik clove
4 c Kale, minced
1/2 c bread crumbs/corn flakes

Boil taters till soft.
drain & mash
add cream & butter
whip like you mean it
beat in egg, salt, pepper, cayenne garlic
fold in parsley
wet hands and shape mixture into rolls
roll into crumbs
place on greased cookie sheet
bake at 400 American or 200 Canadian 15-20 minutes or until crispy
(fer extra taste, you may add in 3 T grated cheeze)
ENJOY!!!
 
When we serve kale at work - we usually just steam it - then sometimes add a little oil and spices. I once deepfried it. Not bad.
 
Thanks for the ideas.
Could I just cut out the center stock and ribs, then tear the leaves and freeze in serving sized baggies to add to soups, omlets, mashed potatoes, etc at a later time?
 
Never tried kale, but marrying into the Chinese culture has exposed me to a whole raft of new green leafies. Bok choy and nappa, which are now in most Western grocery stories, but also some that don't even have a standardized English name (e.g. the red/purple tinged spinach-like vegetable that we call mishi is known by a variety of names like "red callou" or "red spinach"). Actually, it's rather similar to kale in some ways Should check and see if it's a relative.
 
Kale can be stir fried, like bok choi or spinach or Swiss chard. Can also be out into soups that take spinach

Chop it up, fry up onion slices, garlic, peppers. Add kale and stir till it is wilted.


Baby kale makes great salad. With olive oil.

You can buy it at my store chopped in bgs which saves time and is a Managable amount.

I grow it, pick it small and mix with lettuces, arugula
 
Mendalla said:
Never tried kale, but marrying into the Chinese culture has exposed me to a whole raft of new green leafies. Bok choy and nappa, which are now in most Western grocery stories, but also some that don't even have a standardized English name (e.g. the red/purple tinged spinach-like vegetable that we call mishi is known by a variety of names like "red callou" or "red spinach"). Actually, it's rather similar to kale in some ways Should check and see if it's a relative.
Click to expand...

Having married into the Korean culture - I can totally relate. I have no idea what moat of the foods in our fridge right now even are.
 
Beloved said:
I eat bok choy occasionally Mendalla . . . and tips for cooking it?
Click to expand...

Buy the smaller lighter green "Shanghai Bok Choy" rather than larger, darker varieties. (the tiny feather bok choy is also supposed to be good but we don't eat it much). This stir fries well but does need a good wash. One thing Mrs. M. does is add a type of fried tofu that she gets at the chinese grocery (hard to be more specific than that, it's usually in the freezer and it's browny-yellowy cubes in a plastic bag. Using a bit of chicken broth or adding some bouillon to a bit of water in the pan helps with flavour.
 
I like that baby bok choi too

Are you enjoying the newish grocery store in London that carries a lot of this stuff. I think it might be indian? Know my brother lives near Adelaide and they love it

China town downtown in Toronto is great for lots of unusual , to us, veggies
 
Boiled (steamed) some kale with baby spinach to have with salmon and new potatoes for dinner tonight. It was tolerable. I don't think I will buy any more large bunches. Small packages of leaves, or baby kale, might be more suitable for me. I'll keep my eyes out for them.
 
Lastpointe said:
I like that baby bok choi too

Are you enjoying the newish grocery store in London that carries a lot of this stuff. I think it might be indian? Know my brother lives near Adelaide and they love it

China town downtown in Toronto is great for lots of unusual , to us, veggies
Click to expand...


Actually, we have like three now. The one you're referring to is probably United which is on Adelaide and is the main one we use since it's on my home from work.
 
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