I always remove the stem I’ve found that’s where most of the bitterness lies…Sometimes I cook it just like I cook my spinach…..
one way I like it is to saute at a very high heat with olive oil garlic onions a small amount of shredded carrots and some shrooms (MORELS) but any will do just a few minutes…. hit it with a little white wine some fresh ground pepper and cajon seasoning and then gloss it up with a few TBL’s of butter
I dice it up and throw it in my veggie soup…put it in my salad cook it with my greens Kale is just good eats IMHO
thanks for the post
Do you fry the fatback/bacon/ham first? I am generally aware of pork flavorin for greens, I have never actually had any (NYC heritage).
You can do that if you wish. I guess the results would be similar. I do not do that but on occasion, I have had only bacon grease and I added it and it worked just fine.
I forgot to add earlier that I occasionally add jalapeno and onion.
I just like greens and I cook them according to how I feel that particular day. Just me and my ugly dog and she does not like greens.
Paul E. Smith
MiamiDon,you can just put it in the pot of water like Paul said and cook for a while before you add the kale…Add a tablespoon of sugar ( or Splenda ) to the pot of kale while it’s cooking…It takes away bitterness in the greens…
If you have any leftover kale , treat it like spinach and add it to pizzas or calzones…They are WONDERFUL !
Do you fry the fatback/bacon/ham first? I am generally aware of pork flavorin for greens, but I have never actually had any (NYC heritage).
That’s right Flamingo! Forgot about that. In Ireland it’s called "colcannon" and there is lots of butter involved.
Friends in the Netherland chop it and add it to mashed potatoes. Very nice.
It’s just like any other winter green, but better. Has a superb almost-meaty taste and texture. If you have any fave recipes for chard, collards, spinach, etc., they would work well. For spinach and chard adjust the cooking time.
Here’s what I like to do. Steam it 5 minutes. Rinse it to cool it off and wring it out. Chop it roughly and saute it with olive oil and garlic. Good stuff. You don’t have to steam it or blanch it first, but the texture and color will be different. Enjoy.
I put some fatback or bacon or country ham in a pot with some water, salt and pepper and let it rip for about a hour. I taste regularly for tenderness and taste. When it is tender, it is done.
I basically do all greens the same way including turnip, collard, rutabaga and a few other kinds that I raise in my winter garden.
Paul E. Smith
Most kale that I’ve cooked takes quite a bit longer than 10 minutes to cook. Up to 40 minutes sometimes. I like to blanch it it salted boiling water for just a minute, then braise it with olive oil, crushed red pepper and garlic, adding a little chicken stock as needed.
My favorite kale dishes are penne with braised kale, currants and garlic, and Portuguese Caldo Verde. That’s a great soup for this time of year. Let me know if you’d like the recipe.
I just received one bunch of locally-grown, organic kale that seems really, really fresh. I have never knowingly eaten any before. The only recipe I found here for kale alone is:
"Kale steamed 10 minutes, butter, salt, pepper."
Will that work? Any thoughts?
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