Kale

[TeeSeeB]

I have an absolute aversion to the hard prickly tough leaves of kale. (Kale is probably not like that at all, its just my perception of it)

I am expanding my horizons by WILLING myself to try kale ten times with ten different recipes if necessary. I have one recipe form the recipe section.

What in the world does one do with kale? Is it a salad leaf type green for my mixed greens salads? Do you have to cook it? Does it smell anything like brssel sprouts? (bleck- that may be my next attempt)

[2big4mysize]

some deep fry it and make chips
some cook it to death with fatback and drown it in vinegar

[TeeSeeB]

Ummmm... what is fatback? Is that like pork fat? When you ccok it down does it get mushy-ish like spinach?

[2big4mysize]

yep to both

you can (try if it is the texture of it you object to) cooking it and then pureeing it and making a dip using it inst of spinach too. mix it with herbs and cram cheese and stuff as chicken brest or make a roll up of your favorite lunch meat slices like ham, beef or turkey

[NulloModo]

Kale is great if you:

Spread it out evenly on a cookie sheet (whole leaves), lightly salt, pepper, and coat with olive oil, then a light grating of parmesan. Put all of this into the oven at 350 or so and bake until it is crispy.

[Desertthorn]

Wow Nullo that sounds delicious. I would think kale had lots of fiber also, making it a great Atkins veggie and it is so available at this time. Congrats TeeSee for being determined to make it yours. I have never liked eggplant and I love just about all veggies but I think its the texture that gets to me.

[NulloModo]

Try slicing the eggplant super thing, coating with EVOO, salt, pepper, and paprika and baking on a cookie sheet at 375 until golden brown, they come out crispy, flavorful and delicious (many vegetables are great prepared this way).

[shawnee]

Kale is pretty similar to collard grees, so as a southerner I had no problem w/it. The germans eat it too & call it Grunekohl' & it is a very popular dish, as a matter of fact it is German immigrants who borught the 1st seeds to America

We do it, southern or german style (pretty much the same) boiled in water w/a touch of fatback or even some very fatty short pork ribs till tender.

Americans tend to add a touch of vinegar that has been 'marianted' w/chilis for taste

[NulloModo]

A little acid (vinegar, lemon juice, whatever) is a great way to wake up flavors for any long-stewed dish. I typically serve up collard greens with a bowl of chopped onions soaked in vinegar, really adds a nice touch.

[2big4mysize]

Lynne try your eggplant with the eggplant carvier recipe I posted in the data base for Bren's memorial day party last yr it is massed up with roated garlic and EEOV and a very addicting Atkins veggie food!

[not2late]

Oh yeah, if you're particularly squeamish about tough green, you can remove the stems of kale. That will leave you with only the leafy part.

If you don't want to cook it the Southern way, blanch the kale in water, dump it into ice water. Squeeze dry. you can do this in the morning or the night before, just refrigerate it. When you want to cook it, heat up some oil or butter in a sautee pan, add alittle onion or sliced garlic, and then add the blanched kale. Cook until heated through.

I haven't experimented with this yet but those large leafed veggies like kale or Swiss Chard can be stuffed with a meat mixture, like cabbage or grape leaves.

The bake kale Nullo mentioned calls for removing the stems.

http://www.molliekatzen.com/recipes/kale.php