Kale

posted 3 years ago in Cooking
Post # 3
Member
2457 posts
Buzzing bee
  • Wedding: October 2012

cut up some bacon. cut up an onion. cook them together in a pan. then add the kale. cook until wilted enough to fit all of them in there. add some chicken broth. simmer for half an hour or more. feel free to add red pepper flakes and garlic if you want.

Post # 4
Member
1836 posts
Buzzing bee
  • Wedding: September 2012

my favorite is to do a quick saute in sesame oil- topping it with red pepper flakes and sesame seeds

Post # 5
Member
1248 posts
Bumble bee

Thinly slice kale. Sautee an onion add kale and sautee the kale. You can add fresh bell pepper and soy sauce/bragg’s amino acids for seasoning.

There is also raw kale salad. 

Post # 6
Member
6026 posts
Bee Keeper
  • Wedding: October 2014

Sear some chicken breasts (bone-in works better), set aside; add the kale to the pan and wilt it, then add some garlic and a can of diced, fire-roasted tOmatoes. Put the chicken back in and cook it all for about 40 minutes, till the chicken is done. You might need to add water or chicken broth as it cooks. Yum!

 

Post # 7
Member
7654 posts
Bumble Beekeeper
  • Wedding: July 2012

@nber0815:  Oh goodness I eat them like chips. I peel off the leafy part, wash and dry them thoroughly, put them on a piece of parchment paper, drizzle with olive oil and sprinkle with a little fine sea salt, and in the oven they go at 350 for about 10 minutes until the outsides starts to get brownish.

They are delicious.

Post # 8
Member
8905 posts
Buzzing Beekeeper
  • Wedding: August 2013 - Rocky Mountains USA

@megz06:  +1.  CHIPS!  So good.  I second these instructions, but just put a TINY bit of salt on, cause they shrink down and can get overly salty otherwise.

 

Post # 9
Member
1625 posts
Bumble bee
  • Wedding: June 2014

If you’re going to make a salad with it, make sure you MASSAGE the kale. It breaks down the cell walls of it and makes it less bitter/more tender. I like to just blend mine up in smoothies. Yummmm 🙂

Post # 10
Member
7654 posts
Bumble Beekeeper
  • Wedding: July 2012

@lolot:  Absolutely. It looks like there isn’t a lot of salt on them when you just lightly sprinkle, but I guarentee you will get the salty taste. Good point!

Post # 11
Member
8592 posts
Bumble Beekeeper
  • Wedding: September 2013

I put it in smoothies.

1 cup kale, 1 cup spinach

banana

yogurt

maybe some type of milk or juice to thin it a bit

any type of fruit you have on hand (frozen works well because it makes it cold)

 

Or the chips

Post # 12
Member
5099 posts
Bee Keeper
  • Wedding: January 2012

Is there a limit on how much kale you should put in a smoothie?  I tried making one for the first time, and about five hours later, I had tummy results that weren’t pretty.  I’m wondering if I just ate too much of it or something.

Post # 14
Member
2912 posts
Sugar bee
  • Wedding: March 2014

Kale salad with lemon, currant & pecorino.

16 cups very thinly sliced curly kale (from about 1 pound, stems removed)
3 tbsp. fresh lemon juice (from 1 lemon)
¼ cup extra virgin olive oil
¼ cup dried currants
½ cup Pecorino-Romano cheese, finely shredded (about 2 oz.)
1 tsp. kosher salt
½ tsp. fresh-ground black pepper

INSTRUCTIONS

In a large serving bowl, combine all ingredients. Toss thoroughly to combine, and allow to rest 5-10 minutes. Toss thoroughly again before serving, adding more cheese, salt, or pepper, if desired.

*the most important thing with Kale is to massage the leaves once they are sliced. Add the olive oil and massage for 5 mins. It breaks down the stiffness in the leaves and makes them much more edible 🙂

Post # 15
Member
1625 posts
Bumble bee
  • Wedding: June 2014

@GreenEyedMoon:  If you’re not used to a lot of..er..foliage, then i can see how it would have those results! I pack in as much as will blend and never have a problem, but I eat a ton of fruits/veggies/greens/fiber

Post # 16
Member
3677 posts
Sugar bee

I sautee it with garlic, in a blend of 1/2 butter-1/2 olive oil.

Wash well; remove the ribs by folding the leaves in half and slicing along the edge of the rib. (If it’s baby kale, the ribs might be tender enough to eat, but with mature kale you probably want to trim the leaves off them). Tear or cut leaves into chunks the size you want. Heat a little butter + olive oil in a skillet, & crush a few garlic cloves into the oil. (A little bit of chopped onion is good too). Add handfuls of kale leaves and stir to coat in oil. Saute’ just until leaves turn bright green and begin to wilt; remove from heat. If desired, sprinkle with a dash of parmesan.

You can also use it to make colcannon, which is basically mashed potatoes mixed with kale (and flavored with onions/garlic/leeks). So, make the above recipe and stir into some mashed potatoes.

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