Kale
I seem to be leaving my updates so late that I’m too tired to write the past day or two. This is how long periods pass before I post again so I am making an effort tonight/this morning just for effort’s sake.
A couple days ago I bought some kale for the first time ever. I’ve heard a lot of good about it but had never prepared it and I thought I hadn’t eaten it. The Scientist thinks I have had it before and that’s possible if his mum made a Sri Lankan vegetable dish with it called mallung (not sure of spelling but I think this is it). I’ve read this is commonly used in the US south but I’m pretty sure I never ate it there. I did have collard greens a few times but never liked them. I suspect that may have to more to do with preparation than the vegetable itself. I don’t think collards are sold around here but will keep an eye out to give it another chance. :)
Once I got the kale, there was the question of how to prepare it. I found many recipes online, with several suggesting that it’s good to blanch it as it can be a tough vegetable. I didn’t do this but I did get inspiration from a recipe I found for fritatta with kale and mushrooms. I didn’t make a fritatta but I did saute the kale with some swiss mushrooms, onions, Â fresh yellow and green bell peppers and some grape tomatoes that were a bit past it to be used fresh. I served this with some scrambled eggs, which didn’t come out all that well. But they were acceptable and together with the veggies provided a very hearty meal that made me feel overfull.
During my recipe search I saw something about a stew that had chorizo and kale and thought that might be good and the carnivorous members of the family agreed. I bought more kale today and made a stew with some adaptations and it was okay but not so nice as yesterday. First of all, it’s getting a bit warm for soups and stews. Also, I tried to adapt some spices from a North African kale stew that was on a vegan blog for this and don’t think it was a great success. I also overdid the chilli flakes so that it bordered the threshold of being too hot for the palate. Not sure if I will revisit the kale in a stew any time soon although it might be better if done in the pressure cooker. But I do plan to make another saute version soon and even bought two bundles of it today so there may be another kale dish in my diet tomorrow. :D
2 Comments
Valerie
Cool beans — I love kale!!!!!
In terms of nutrients, it’s one of the healthiest foods. Plus it grows well in my garden, looks cute, and I like the taste.
In case it’s useful:
One of my favorite ways to eat greens is to rinse them well, tear into bite-sized pieces, and put into a pot with about a half-inch of water. Sprinkle with a little salt (use less than you think you’ll need, because the kale cooks down to be dramatically much smaller than what you started with) and a little oil. Cover and cook for anything from just a few minutes, if you like your veggies crispy and green, to 15 or 20 or even 30 minutes if you like your veggies more thoroughly cooked (I do) or if you’ve got greens that are at risk of being bitter. Stir well to distribute the salt and oil through the greens, and serve.
My kids won’t eat greens prepared that way, but they do like kale chips. To make kale chips, wash the kale, dry it, and tear it into bite-sized pieces. Place the pieces on a baking sheet. Put just a few drops of oil on the kale, and a pinch or two of salt. Then rub the kale together with the oil until all of the kale looks oiled. Spread the kale evenly on the baking sheet and bake until it is just crispy, turning occasionally. Baking can take about 10-20 minutes in a medium oven. It’s better to underbake and still have some soft kale than to overbake and get smokey burned-tasting kale.
You can also chop greens finely and mix them in with practically anything — stews, soups, hummus — even baked goods.
Here’s a recipe I like, called “Pleasing Greens Soup”:
http://tinyurl.com/9u5bant
You wanted to hear all that. Right? :)
Purple Lorikeet
I saw mention of kale chips while searching for recipes. Will have to try that. I don’t know how well kale would grow here. I tried spinach and chard but didn’t have much success. I think the biggest issue is trying to keep them watered enough and it seems to be a losing battle for us.
Thanks for sharing the recipes. I’m always looking for good ways to prepare new veggies.