Posted by: Macabre
« on: January 13, 2015, 09:22:46 PM »Oh that looks yummy! I may donthat tomorrow night.
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Posted by: becca
« on: January 13, 2015, 07:36:21 PM »This looks worth a try for me, from the same blog you linked, McC. I would not do the kale and apple saute in two different steps like she did. I would just add them all in and saute and simmer and puree the whole soup with an immersion blender. I cannot imagine it affects the flavor too much to do it all at once. But I am no chef. 
Just a lazy cook!
http://www.thekitchn.com/recipe-kale-and-apple-soup-weeknight-dinner-recipes-from-the-kitchn-71332
Just a lazy cook!http://www.thekitchn.com/recipe-kale-and-apple-soup-weeknight-dinner-recipes-from-the-kitchn-71332
Posted by: Macabre
« on: January 13, 2015, 05:37:24 PM »This kale and potato soup looks yummy. It has poached eggs on top!
http://www.thekitchn.com/recipe-simple-kale-potato-soup-weeknight-dinner-recipes-from-the-kitchn-13802
http://www.thekitchn.com/recipe-simple-kale-potato-soup-weeknight-dinner-recipes-from-the-kitchn-13802
Posted by: becca
« on: February 12, 2014, 08:50:40 AM »Or dump the leftovers into some new thing, like a soup! Looks good.
Posted by: ajasfolks2
« on: February 12, 2014, 07:53:55 AM »Kale recipe!
I think the original came from a clipping from Raleigh News & Observer (sometime early 1990s, and pre-kids!). I've made slight modifications and notes.
KALE WITH SAUTEED CORN AND ONIONS
1 cup fresh/frozen white corn (can use yellow or bi-color)
1/2 tsp. olive oil (can increase slightly if wish, esp if using pan that is NOT nonstick)
1 medium-large onion, thin sliced
3 Tbsp. water
2 Tbsp. fresh lemon juice (fresh is best, but can use bottled)
2 tsp. soy sauce
BIG pinch cayenne pepper
10 cups (2/3 lb) Kale -- dbl wash, remove stems, cut or tear into 2" pieces
In large nonstick skillet or wok or pot (must have lid for later) , over MED-HIGH heat: heat oil and then add oinion.
Saute and stir until browned -- you want the caramelization (about 5 - 10 minutes).
Then add the corn and sauté, stirring often, until also well-browned (about 15 minutes more).
In a small bowl or glass measuring cup, combine water, lemon juice, soy sauce, and cayenne pepper.
Add this to the pan, quickly stir to mix, and then immediately add ALL of the kale.
COVER and cook exactly 1 minute. UNCOVER and cook 1 more minute while stirring.
You will need tongs or long-handled spoon for this!
Immediately remove from heat and serve. DO NOT OVERCOOK.
Obviously, the amount of cayenne is up to your level of heat-love.
I always put the cayenne on the table for folks to add more, if they wish.
~ ~ ~
Recipe says this yields 2 large servings -- 190 calories each (obviously, that is with the scant amount of oil they use). I find I can feed 4 with decent-sized servings. This is not a great dish as a leftover as the kale is no longer "crisp tender" . . . but you could always warm it, slap it into a tortilla, add some roasted sweet potato and cumin, and have something soft & yummy!
I think the original came from a clipping from Raleigh News & Observer (sometime early 1990s, and pre-kids!). I've made slight modifications and notes.
KALE WITH SAUTEED CORN AND ONIONS
1 cup fresh/frozen white corn (can use yellow or bi-color)
1/2 tsp. olive oil (can increase slightly if wish, esp if using pan that is NOT nonstick)
1 medium-large onion, thin sliced
3 Tbsp. water
2 Tbsp. fresh lemon juice (fresh is best, but can use bottled)
2 tsp. soy sauce
BIG pinch cayenne pepper
10 cups (2/3 lb) Kale -- dbl wash, remove stems, cut or tear into 2" pieces
In large nonstick skillet or wok or pot (must have lid for later) , over MED-HIGH heat: heat oil and then add oinion.
Saute and stir until browned -- you want the caramelization (about 5 - 10 minutes).
Then add the corn and sauté, stirring often, until also well-browned (about 15 minutes more).
In a small bowl or glass measuring cup, combine water, lemon juice, soy sauce, and cayenne pepper.
Add this to the pan, quickly stir to mix, and then immediately add ALL of the kale.
COVER and cook exactly 1 minute. UNCOVER and cook 1 more minute while stirring.
You will need tongs or long-handled spoon for this!
Immediately remove from heat and serve. DO NOT OVERCOOK.
Obviously, the amount of cayenne is up to your level of heat-love.
I always put the cayenne on the table for folks to add more, if they wish.~ ~ ~
Recipe says this yields 2 large servings -- 190 calories each (obviously, that is with the scant amount of oil they use). I find I can feed 4 with decent-sized servings. This is not a great dish as a leftover as the kale is no longer "crisp tender" . . . but you could always warm it, slap it into a tortilla, add some roasted sweet potato and cumin, and have something soft & yummy!
Posted by: ajasfolks2
« on: February 11, 2014, 09:23:25 PM »Glad to see this thread re-raised.
I bought a large bunch of "red" kale (more like purple?) and wasn't sure what I was going to do with it.
I do have a great kale recipe, but DS is tired of it. DD and I could eat it all day. I'll try to remember to get back in here tomorrow before storm to post the recipe. Yummy.
I bought a large bunch of "red" kale (more like purple?) and wasn't sure what I was going to do with it.
I do have a great kale recipe, but DS is tired of it. DD and I could eat it all day. I'll try to remember to get back in here tomorrow before storm to post the recipe. Yummy.
Posted by: twinturbo
« on: February 11, 2014, 09:04:50 PM »Too much effort. I'll eat a little pesticide instead. I need to fight the Portlandia effect.
Posted by: krasota
« on: February 10, 2014, 10:28:55 AM »The first couple times I ever bought kale, it was covered in those little grey black eggs deep in the crevices. We just thought it was something you had to wash really well, but liked it enough to make it worth the effort.
In the last 20 years, I've only seen that happen three or four more times.
Buying flatter-leaved kales eliminates the effort if your grocery store's entire batch or curly-leaved kale is covered in eggs.
In the last 20 years, I've only seen that happen three or four more times.
Buying flatter-leaved kales eliminates the effort if your grocery store's entire batch or curly-leaved kale is covered in eggs.
Posted by: CMdeux
« on: February 08, 2014, 07:12:32 PM »That's what a big spoon is for, right? Just skim them off?
I think it's white-fly, actually.
I think it's white-fly, actually.
Posted by: becca
« on: February 08, 2014, 02:12:07 PM »I had a batch like that once. I saw all these teeny tiny gray spots on the Kale. Organic, yes. I googled and saw this was typical. I washed and washed and soaked and soaked. I did get pretty much all off and it was in soup. But yeah, I guess that is a dilemma for a true vegan eater!
Posted by: twinturbo
« on: February 08, 2014, 12:22:39 PM »I'm neither a vegan nor Buddhist so I ate it, although either would have hard some hard decisions to make. Enjoy? Not so much. A trip to the grocery store is a little out the question at the moment.
Posted by: hedgehog
« on: February 08, 2014, 11:39:40 AM »
Posted by: twinturbo
« on: February 08, 2014, 11:03:34 AM »Not this last batch. The last batch resulted in a noticeable froth of flotsam and jetsam of eggs and small gray somethings.
Posted by: CMdeux
« on: February 08, 2014, 10:51:28 AM »That's the beauty of boiling them in soup for fifteen minutes. 
Nobody knows minced garlic from grub eggs.
Nobody knows minced garlic from grub eggs.Posted by: twinturbo
« on: February 08, 2014, 10:37:25 AM »Various bugs and slugs come with the organic territory, and yes I know it borders on Portlandia Pac NW locally roasted organic fair trade latte in my Prius loaded with every bumper sticker on the planet pretentiousness to insist on organic kale but I don't like the floppy kale at Walmart. However, the AMOUNT of insect eggs on the organic kale is reaching critical mass it's getting a little crunchier than kale texture alone. I may have to switch to conventional. I've eaten bugs before at a banquet so not judging anyone's protein source... I'm not sure these are the typical bugs of the delicacy variety.