| Author |
Message |
    
Meandtheboys
Citizen
Username: Meandtheboys
Post Number: 1835
Registered: 12-2004
| | Posted on Monday, October 17, 2005 - 8:07 pm: |     |
I'm desperately trying to work this vegetable--that I know is really, really good for me--in to my diet, but it's so tough and bitter, I'm having a hard time. Any great ideas for preparing it that won't add too many calories and to much fat? What about ideas to get my super-extra-finicky-picky kids to eat it? |
Virtual It Girl
Citizen
Username: Shh
Post Number: 3325
Registered: 5-2001
| | Posted on Monday, October 17, 2005 - 8:23 pm: | |
Hmmm. I have one kale dish I like a lot but it's probably not too lo-cal. First tasted it at the Union Sq. Farmer's Market many many years ago and have been making it ever since.
I have no real measurements, I just wing it. Sometimes I add other veggies and make it more of a stew.
Kale & Potatoes with dill & dijon mustard with cream sauce.
Clean and chop the kale. Maybe saute some onions or shallots in a pot. Add rinsed kale, sea salt. Cover and cook until wilted. Add cut potatoes (carrots, etc, if you like). When almost cooked, add a little dijon mustard, a half cup of cream, some fresh dill if desired. Stir through.
I think the kale needs to be cooked really well to not be too bitter. Of course the cream helps!
I have also done kale in a similar way to broccoli rabe, sauteed with lots of garlic, red pepper and had it with pasta and a some fresh squeezed lemon. The cream is still better.
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Spare_o
Supporter
Username: Spare_o
Post Number: 301
Registered: 9-2003
| | Posted on Monday, October 17, 2005 - 8:47 pm: | |
For a quick, relatively nutritious meal, I throw a couple of handfuls of kale in the pot the last few minutes while the pasta is cooking. After draining, I add some jar pasta sauce from Trader Joe's. I use spinach, broccoli rabe or asparagus the same way, although cooking times vary. |
Tom Reingold
Supporter
Username: Noglider
Post Number: 10146
Registered: 1-2003
| | Posted on Monday, October 17, 2005 - 9:12 pm: | |
We have it often! Chop up the kale. Fry some garlic in plenty of olive oil. Toss the kale on. That's it! You may want salt and spices. The garlic cuts the bitterness, and the sauteeing cuts the fiber-y-ness.
We do the same with other greens. One of my favorites is swiss chard. Another is collard greens.
The kids don't like these greens, and we don't make them eat them.
This stuff is so good that you needn't worry about the fat and calories in the olive oil. Just be sure to use olive oil and not some other oil.
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stefano
Citizen
Username: Stefano
Post Number: 451
Registered: 2-2002
| | Posted on Monday, October 17, 2005 - 9:14 pm: | |
1 frozen chopped kale package
+ 1 frozen corn kernal package
boil them together, drain sprinkle with salt and hot pepper flakes
dr stefano |
Camnol
Citizen
Username: Camnol
Post Number: 148
Registered: 3-2005
| | Posted on Monday, October 17, 2005 - 9:19 pm: | |
I cook it in olive oil with chopped garlic (usually put a lid on the pot for a bit). Once it cooks down some I add chopped up Greek green olives (Ionian) and put it over pasta with lots of parm-reggiano cheese.
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Amie Brockway-Metcalf
Citizen
Username: Amie
Post Number: 427
Registered: 6-2004
| | Posted on Tuesday, October 18, 2005 - 9:54 am: | |
We cook it just like Tom does, except after it wilts we cover it and simmer with a splash of chicken stock. The best is doing this with a mix of kale, swiss chard, collards, mustards, and whatever other greens look good at the farmer's market.
I serve it with some marinated grilled fish and wild rice (great frozen fish, jarred marinades, wild rice mix, and in season bagged mixed greens can be gotten at Trader Joes.) |
Derek
Citizen
Username: Derek
Post Number: 249
Registered: 5-2003
| | Posted on Tuesday, October 18, 2005 - 11:45 am: | |
Just steam the leaves and sprinkle it with salt and garlic powder. Even my three-year old loves eating it this way. |
kws
Citizen
Username: Kws
Post Number: 114
Registered: 5-2001
| | Posted on Tuesday, October 18, 2005 - 2:53 pm: | |
Stir fry at high heat with oil/garlic...
One way to cut back the bitterness is to blanch
it very quickly before you saute it. |
Dego Diva
Citizen
Username: Fmingione
Post Number: 622
Registered: 12-2003
| | Posted on Wednesday, October 19, 2005 - 10:14 am: | |
I cook it the way Tom does too, and if I'm serving it with an Asian inspired entree, I also add some fresh grated ginger, and a touch of sesame oil.
To make a more hearty side dish of it, after you sautee the garlic and kale, add a can of white beans just until they're warmed through. You can expand upon this and make a garlicky kale and white bean soup by adding some stock and other vegetables.
I always add a whole pile of kale to my minestrone soup. |
joy
Citizen
Username: Joy
Post Number: 339
Registered: 5-2001
| | Posted on Wednesday, October 19, 2005 - 8:21 pm: | |
Take Tom's and add BACON! YUM!
also try roasted kale - think green popcorn. chop and dry kale - pop in a hot oven until crispy. sprinkle with salt. Dee-lish! |
irl
Citizen
Username: Irl
Post Number: 137
Registered: 6-2001
| | Posted on Friday, October 21, 2005 - 7:30 pm: | |
Try cooking it like collards:
In water, boil some smoked meat (I use turkey, my family used pork), pepper, vinegar (to tang it up a bit, but not enough to pickle it), Basil, onions to boil long enough to get the meat taste in the water. Clean & break cut/rip/whatever kale. Add kale to water & simmer until wilted & tender.
Even my kids eat it heartily. |
CLK
Supporter
Username: Clkelley
Post Number: 1515
Registered: 6-2002
| | Posted on Friday, October 21, 2005 - 8:43 pm: | |
Sweet & sour kale with apples - my own recipe, and I really like it.
Take one bunch of kale, wash carefully and then chop into thin strips. (hold it close together with one hand while cutting with a sharp long knife)
Stir fry the kale in a little olive or other oil. Add about a TB or two of cider vinegar, a chopped up apple, and a handful of raisins. If it gets too dry add a little water (just a little!). When the kale is wilted add a little brown sugar to taste (maybe 1 TB or 2). Stir around to absorb the brown sugar.
You can use cabbage instead of kale, too.
In fact you can use kale in any recipe calling for cabbage, including cabbage rolls. They are apparently related vegetables or something. |
Shawna
Citizen
Username: Lucies_mom
Post Number: 11
Registered: 10-2005
| | Posted on Wednesday, October 26, 2005 - 12:23 pm: | |
yum..the first thing I would think of is Kale Soup!
The following is from the Food Network website:
Portuguese Kale Soup Recipe courtesy Gertrude's Gallery
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 servings
1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onions
1/2 diced turnips
1/2 cup diced carrots
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage), or chorizo
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups beef stock
1 cup kidney beans
6 ounces diced tomatoes
10 ounces diced potatoes
In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
mrmaplewood
Citizen
Username: Mrmaplewood
Post Number: 258
Registered: 5-2001
| | Posted on Wednesday, October 26, 2005 - 1:05 pm: | |
Can't spell it, but Caldo Guyego is a wonderful kale based soup. |
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