picked up some frozen kale at Trader Joe's...I don't know why. I've never had kale.
WHAT DO I DO WITH IT?
I found this:
http://www.muffintinmania.com/2010/09/kale-ricotta-cups.html (http://www.muffintinmania.com/2010/09/kale-ricotta-cups.html)
Which I'm thinking could make a nice lunch item.
halp?!
Adrienne
Never had it frozen.
We generally use it for juicing or saute it with oil and garlic until it softens significantly.
You can add it to a soup. Kale chips are yummy, but I don't think frozen would work for that.
What Hedgie said. I looooovve Kale chips, and I love it sauteed with garlic as a side dish. I don't think I've ever seen it frozen. Then again, I don't think I've ever looked, LOL.
Portuguese kale soup. It's a kind of yummy I've made when DS is away.
Henceforth buy fresh and you'll have more options.
Quote from: Macabre on August 04, 2012, 08:10:32 AM
Portuguese kale soup. It's a kind of yummy I've made when DS is away.
Henceforth buy fresh and you'll have more options.
Well yes, fresh is better. This was an impulse purchase a "I should eat kale" kinda thing.
I'll see how it sautes up.
Adrienne
I use frozen kale in my sausage kale soup. That's probably the only use (for me) for frozen kale. Other than that we use fresh kale. We make kale chips. DD#2 just made them last night because I have a bunch of fresh kale in my fridge. Well, "had". She probably used it all.
I use my Vitamix and put a cup of fresh kale in it while processing my fruit smoothies. Either fresh kale or fresh spinach. I also tear up kale pieces and mix it in with chick peas, tomatoes, chicken chunks, and avocados for a refreshing summer salad.
OK - I really really really like kale chips (olive oil and a spiced sea salt)
ZOMGIJUSTATETOOMANY!
Adrienne
Kale chips rock. Totally.
And yes, I've eaten way too many too. :hiding:
Ive never had kale...is it bitter?
I'm not finding it bitter when cooked. Reminded me of spinach actually.
Adrienne
if you are going to eat it raw, get lacinato kale. I think traditional curly kale can be bitter.
I really try to like Kale. So far, only works fo rme in soup. A sausage soup.
I find it so chewy when sauteed. I do it for awhile too. But if I cook it to death, don't I pretty much ruin it?
I have not yet tried Kale chips. I should. It is really all about the oil and salt, though, right? LOL. Well, and te crunch...
Quote from: becca on September 05, 2012, 07:21:03 AM
I really try to like Kale. So far, only works fo rme in soup. A sausage soup.
I find it so chewy when sauteed. I do it for awhile too. But if I cook it to death, don't I pretty much ruin it?
I have not yet tried Kale chips. I should. It is really all about the oil and salt, though, right? LOL. Well, and te crunch...
It's a really really neat texture when baked into chips. For me it wasn't about oil or salt...but they do need to be oiled and salted.
So I bought this already washed/cut kale at Trader Joes in the fresh salad section --- the pieces are about the right size but I had to trim away the stem on most pieces (cut and ready to go MY *SS) Anyway - you want the curly kale.
In a bowl I drizzled evoo on the pieces and tossed. I read a hint to just use your fingers and wipe it all over every piece to the edge. I'm glad I did. It wasn't sopping in oil, so it worked great. Then I salted lightly w/ sea salt. I read that since the pieces shrink many oversalted at the beginning.
Then you just bake. It took maybe 20 minutes? You have to bake until they are crisp and not soft or squishable at all but they can start to burn soon after being done so you have to keep an eye. I did toss mine halfway through.
Some recipes are a higher heat but those comments were all about them burning quick...so I think the lower heat gives you some leeway.
Adrienne
Quote from: becca on September 05, 2012, 07:21:03 AM
I really try to like Kale. So far, only works fo rme in soup. A sausage soup.
I find it so chewy when sauteed. I do it for awhile too. But if I cook it to death, don't I pretty much ruin it?
I have not yet tried Kale chips. I should. It is really all about the oil and salt, though, right? LOL. Well, and te crunch...
My DH broke his jaw when younger so he has issues with chewing. I boil it slightly first and then saute it. Not as soft as spinach but not as crunchy as straight sauteing if that makes any sense. I just drain, shake and add back to a pan that has heated oil. I throw garlic in closer to the end.
Yeah, that is what I did, but no preboiling.
Adrienne, last kale I had, was that bag from TJ's. I am sure I did not trim it. Maybe too many stems were my problem, but I forget. I have tried it a few times(sauteed) from various sources. Maybe my best bet is the chips and slipping some into a smoothie!
yeah - I was kinda pissed at the Trader Joes bag of kale...I won't buy it again. Hello --- TRIM THE STEM!!! the whole middle thick part going up the leaf needs to be removed before eating!
Adrienne
I'm guessing that one could use frozen kale for this one, but we usually use kale in the following:
Portugese kale soup (linguica/white beans, garlic, stock, potato chunks, and LOTS of kale...)
Kale Calzone-- like a great big kale turnover, filled with finely chopped kale, ricotta (or cottage cheese if you're cheap like us), a little mozzarella, sweet onions, and mushrooms (or not, if you're feeding DD). This is SO yummy.
Yeah, took one look at the TJ's bagged kale and said...Uhhhhhhh, NO. Kale stems are good for rabbits. Not peoples.
I just chew the stems - when I make the chips
I've never seen ffrozen....I would throw it in a fritatatatatatataa
Save the frittatas!
Sorry--couldn't resist.
Floppy adores the entire kale leaf, but kale is a "sometimes food" for him, because the calcium is bad for his little bunny kidneys (he's in renal failure). We used to give it to him one week on, two weeks off and now it's once a month or less. It is bunny crack. And cheap, to boot!
Just thought I'd post a pic of dinner tonight.
(http://i20.photobucket.com/albums/b205/McCobbre/0C0B499B-74D7-4C9B-A19D-DCDACB68055A-2552-000002D99E583BE1_zpsccf639ebcopy_zpse9ebc629.jpg)
DH sauteed some leeks and hmmmm something else. Then he eventually added the kale. And to that some white balsamic vinegar and a little bit of brown sugar. Really yummy, but I wish he'd cooked the kale longer.
Does anyone here use kale? I've been told you can add it to virtually any foods because it absorbs the taste from other foods and then it won't taste like Kale.. (which is what I need for my kids and I!)
(Not sure if I posted this in the correct location)
We use fresh and frozen kale all of the time (PictSweet)
I use it in chicken soup, veggie soup, etc. I saute it with onions, onions or bacon (to cheat, I will just slop bacon drippings in there). It's great with malt vinegar or apple cider (we don't have malt in the house because DH has goofed and contaminated DS1's food several times but that is a gluten issue, not nuts) or hot sauce.
Word to the wise about the fresh kale. Glory does a great job of washing, but I do a quick rinse anyway. If you are buying fresh, unpackaged kale, wash, wash, and wash again. Like many greens, it is sandy.
I use fresh. Not a snob just too lazy to find it frozen. I usually use it in soups, and now for curry adding at the last minute before I eat or serve it. I like beet greens and mustard greens sauteed but not kale for some reason.
my kids will eat it every day if I do this.
sauté a little garlic in olive oil, sun dried tomatoes if you like them.
add kale and some broth, cover to steam....
the love it.....love it.
Virtually any green veggie we cook is sautéed in garlic or ginger with oil with a pinch of salt. I know OP wants to disguise the taste but I think once you try a stronger green with some garlic and salt you'd grow to really love the taste.
There's also the ubiquitous yuppie badge of foodism, The Kale Chip. Having grown up with nori sheets for snacking I find kale chips overrated but to each his own.
Thanks for all the ideas!!! A friend of mine gave me kale "chips" recipe... I need to try all of these. :yes:
We eat it all the time. But it always tastes like kale. That's fine, we love kale.
Awe these kale threads. In fact maybe we should merge this thread with the first one.
Kale? (http://foodallergysupport.olicentral.com/index.php/topic,5885.0.html)
http://allergy.hyperboards.com/action/view_topic/topic_id/16288/start/1 (http://allergy.hyperboards.com/action/view_topic/topic_id/16288/start/1)
Got this in my email this morning. I must be in the mood for kale soup after becca posted her recipe...here are some more recipes with kale. The grilled cheese with caramelized onions and kale sounded particularly good also.
http://www.cookinglight.com/food/in-season/kale-recipes-00412000074204/?iid=newsletter-ck-020514&PromKey=XET (http://www.cookinglight.com/food/in-season/kale-recipes-00412000074204/?iid=newsletter-ck-020514&PromKey=XET)
This one looks good, from that list:
http://www.myrecipes.com/recipe/turkey-meatball-soup-greens-50400000130049/ (http://www.myrecipes.com/recipe/turkey-meatball-soup-greens-50400000130049/)
adding this here, too-- since vegematarian-types might not look in a thread with "sausage" in the title.
Quote from: CMdeux on February 08, 2014, 10:24:20 AM
Quote from: twinturbo on February 04, 2014, 03:32:56 PM
I'll have to try a version with beans which I almost typed as brains.
Mac and I both use one of those.
My "recipe" for Kale Soup (which we had for dinner last night)
1 tbs olive oil
garlic-- as much as you like, minced or chopped-- saute in olive oil
2 cans low-sodium white beans-- yes, just dump 'em in
about 8 c of chicken stock (or whatever else you like as cooking liquid)
about 8 cups of coarsely chopped kale
potatoes-- I just dump in about 2 c of instant potatoes but one can also put in ~3c coarsely chopped potatoes into the boiling stock with the kale.
Simmer 15 minutes, add pepper to taste. That's it.
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.
That's the beauty of boiling them in soup for fifteen minutes. :evil: Nobody knows minced garlic from grub eggs.
Not this last batch. The last batch resulted in a noticeable froth of flotsam and jetsam of eggs and small gray somethings.
:-X
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.
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! ;)
That's what a big spoon is for, right? Just skim them off?
I think it's white-fly, actually.
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.
Too much effort. I'll eat a little pesticide instead. I need to fight the Portlandia effect.
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.
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. :heart: 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!
Or dump the leftovers into some new thing, like a soup! Looks good.
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)
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 (http://www.thekitchn.com/recipe-kale-and-apple-soup-weeknight-dinner-recipes-from-the-kitchn-71332)
Oh that looks yummy! I may donthat tomorrow night.