Tell me your favorite recipe with kale

[Tobus]

Been experimenting with different ways to use kale lately. All we can get locally is curly kale, not sea kale or asparagus kale or any other interesting varieties.

My wife made some sort of kale/carrot/bean soup that I thought was excellent, but she didn't care for.

We also tried a mustard-based vinaigrette dressing on a salad of kale that had been slightly steamed to soften it. Again, I liked it; she didn't.

I'd really like to find a recipe that will make her like kale. So please tell me what you do with kale!

[Old Hippie]

We grow mountains of the stuff. Our favourite kale so far is a variety called "White Russian." I've got some new varieties to seed this year from a friend in Oregon, so we'll see what happens. White Russian is less bitter than some other varieties.

One of the simplest ways to eat kale is Colcannon: steamed and finely chopped kale beaten into mashed potatoes. Adding extra milk to the mix makes a nice hearty soup, flavour with some caraway seeds and a jot of paprika.

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Kale and other garden greens can be prepared quite simply as braised greens. Wash and de-rib the kale, then stir-fry the leaves in a large skillet or wok until they begin to wilt down. Pour in some soy sauce and water, put a lid on it and steam a few minutes. Serve over rice.

I make nuoc cham and use that instead of soy sauce (lessee if I can remember the recipe off the top of my head):

1/2 cup fresh-squeezed lime juice
1/2 cup fish sauce
1/2 cup water
1 tablespoon sugar
1 tablespoon rice vinegar
2 teaspoons soy sauce
2 large cloves garlic, pressed
4 or more "bird" or Thai chillies, fresh or dried
small wad of carrot shreds

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You can mix up a bunch of greens and make Palak Paneer or Indian Spinach with Cheese. Instead of paneer (the cheese) we use pressed tofu.

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You can slice the kale into ribbons and add it to any stew or soup recipe, just about.

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Though Blette is technically Swiss Chard, kale makes excellent tourte de blette -- either the sweet or the savoury versions. There are several recipes available online.

So: kale in the cuisines of Scotland, Vietnam, India, North America, and Provence. Oughta be somethin' in there to meet the need!

[Mael Coluim]

Well not what you would expect to read, but nearly every day I have kale for lunch in a green smoothie. I put in a blender; banana, different types of frozen fruit, 1 tablespoon of flax seed, 10 raw almonds, 1 cup of soy or almond milk and then stuff it full of fresh kale. Yum!

[piperdbh]

Good for you, Ern. I'm glad to see you're sticking with it.

Old Hippie's recipes sound really good. Try them.

[TurboKittie]

I made something with chorizo and garlic, with lots of ribbons of kale over rice that was very nice. Simple but very nice.

I'd adapted it from a recipe that called out to be made with broccoli rabe served over orecchiette but with gluten issues around our house, I had to go another way.





Ingredients
Table salt
1 1/2 cup jasmine rice
8 ounces chorizo sausage, casings removed
6 cloves medium-large garlic minced or pressed through a garlic press (2 tablespoons)
1/2 teaspoon red pepper flakes hot
About a pound of fresh kale, roughly chopped
1/2 cup low-sodium chicken broth
1 tablespoon extra virgin olive oil
1/2 cup grated Parmesan cheese (about 1 ounce)

Instructions
1. Cook your rice according to directions, making sure to salt for taste.

2. While the rice is cooking, cook the sausage until browned in a large nonstick skillet over medium-high heat, breaking it into ½ inch pieces with a wooden spoon, about 3 minutes. Stir in the garlic, red pepper flakes, and ½ teaspoon salt. Cook, stirring constantly, until the garlic is fragrant and slightly toasted, about 1½ minutes. Add the Kale and chicken broth, cover, and cook until the kale softens. Uncover and cook, stirring frequently, until most of the broth has evaporated and the kale is tender.

3. Add the sausage-kale mixture, oil, and cheese to the pot with the rice and toss to combine. Serve immediately.

[Mael Coluim]

Just in case you didn't realize kale is a Scottish 'soul' food click here.

[Mael Coluim]

When I eat cook Kale, which is often I have a simple receipe. I either steam it in Black & Decker steamer or water saute' it. The ingrediates are; kale, mushrooms, onions and garlic. I'll usually have a side dish of beans with it. Yep, being a Southern, vinegar has to pured on it and any type for variety.

[Tobus]

Just in case you didn't realize kale is a Scottish 'soul' food click here.

Yes indeed, that's why I'm interested!

TurboKittie, that recipe sounds tasty! Surely she will like that one.

[Really a McQueen]

Last weekend, I made a pot of Portuguese Potato and Kale soup. There are several recipes available on the internet. Just remember to season to taste.

[slohairt]

My mother uses Kale in the Irish dish Colcannon: mashed potato, chopped kale, butter, chopped spring onions or chives, milk, pepper, and parsley.