Tell me your favorite recipe with kale

[Kilted Rogue]

Kale Chips! rinse them and de-stem, pat dry. lightly apply EVO and then season. I use salt and garlic, or sesame oil. the best is a light spray of Braggs bake them in a 325* oven till crisp.

You can season them how ever you like, just watch how much liquid you put back on them. Too much and they wont dry out and make chips

[Mickey]

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

It really IS yummy. I'm not particularly fond of kale but I eat the heck out of this dish when she makes it. I'm sure that doing it with pasta would be just as delicious as rice too. The chorizo is what makes it. Really compliments the kale.

[Tobus]

Kale Chips! rinse them and de-stem, pat dry. lightly apply EVO and then season. I use salt and garlic, or sesame oil. the best is a light spray of Braggs bake them in a 325* oven till crisp.

You can season them how ever you like, just watch how much liquid you put back on them. Too much and they wont dry out and make chips

I tried these today. They were very interesting! Light and crispy, and no toughness. I used too much salt, but I'll know better next time!

[tripleblessed]

Sitting at computer eating spring greens with sliced carrots and zucchini, sliced purple onions that kook like shallots on steroids. Some Braggs, some sesame oil, soy sauce if you like, other veggies available, whatever. Mix liquids, pour over, let marinate. Everything softens, sweetens. MMMMMMMMMM. Kale works the same way_ very tasty. Never had cared much for kale 'til I had it like this, but now I look forward to it. I'm not the preparer,so that's the best I can do 'til later. She fixes some things, I fix others, share some prep.

[Joshua]

I stew kale with beef marrow bones, then mash them with Rutabaga, heavy cream, and Irish butter... to make a low carb "colcannon"-type dish.

I save the kale/marrow broth for sipping, or as soup base.

[Droid]

Tried this recipe the other night. It was great. We added a little too many red pepper flakes, but the dish was yummy nonetheless.

Garlicky kale and mushrooms:

1 teaspoon olive oil
6 cloves garlic, minced
1/4 teaspoon salt
8 ounces cremini or button mushrooms, slice (about 2 cups)
1 pound kale, coarse stem removed, leaves sliced or torn into pieces
several pinches of freshly ground pepper

Saute the garlic in the oil for a few minutes, add mushrooms and sprinkle on salt, cooking for 5 to 7 minutes on medium high heat, add the kale and pepper using tongs to saute for about ten minutes. If the pan drys out, add splashes of water. The kale should cook down to be super tender. Serve immediately and enjoy deliciousness!

Depending on what you're serving with, you can add minced ginger or a big pinch of thyme or red pepper flakes for some spice!

[Tobus]

Droid, that sounds very similar to what we do with fresh baby spinach leaves. After we saute the garlic and mushrooms, we add the baby spinach just long enough for it to wilt down, but not long enough to really cook it to a mush (there's a fine line there, it seems).

Hmm... I'll definitely see if I can get her to try this with kale instead. I guess the kale will take slightly longer than the spinach in order to soften it, but it should work great. And being similar to what she's already used to, maybe she'll like it.

[room2ndfloor]

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

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That dish was called "champ" in my grandparents' home. It was variable, depending on what was available from the garden. Sometimes there was kale, sometimes green cabbage. Grandma put chopped parsley on all vegetables.

I like to mix kale with other greens, especially mustard greens; stir-fry in a bit of peanut oil until just wilted, then season with oregano, nutmeg and black pepper. I serve it warm, and at the table, we add oil and vinegar to personal taste.

A bit of vinegar added to the kale tends to reduce the flatulence, if one is prone to that.

My children loved the previously-mentioned kale and potato soup, which I made without any meat or meat broth during Lent.

[Droid]

Droid, that sounds very similar to what we do with fresh baby spinach leaves. After we saute the garlic and mushrooms, we add the baby spinach just long enough for it to wilt down, but not long enough to really cook it to a mush (there's a fine line there, it seems).

Hmm... I'll definitely see if I can get her to try this with kale instead. I guess the kale will take slightly longer than the spinach in order to soften it, but it should work great. And being similar to what she's already used to, maybe she'll like it.

The kale definitively takes longer to soften than the spinach, so adding it a little earlier or cooking the whole thing longer than you would with the spinach is key.

Let us all know how it turns out if you end up having it soon.