Kale

hey, pretty self explanatory title. I put some baby kale in a nonstick pan, added a splash of water, covered it and when as soon as i took the unseasoned kale out the pan, i noticed there was this ...

My family likes quiche with spinach, so am hoping it's not too much of a leap to swap in kale! But I can only find recipes calling for fresh kale, and I want to use the frozen product. Could anyo...

by MplsM ary 4 years ago

I found this an interesting opinion piece on the words used when we talk about food. And, how words in the food world don't actually mean what you think they do. Originally published in the Was...

Does anyone know how to make this? There's kale, some kind of tofu product (okara), garlic, sesame oil. There's something in the sauce I can't make out. I don't think they cook/blanch the kale.

I love kale but need some ideas for seasoning as I have tended to do same old, same old simple recipe. Ideas?

Can you post or provide a link to your favorite recipe for cooked kale? Thanks.

by opinionatedchef 5 years ago

I grew up in the Post WWII 50's and 60's and dinner vegetables were 99% of the frozen persuasion. My mom was a really talented cook but , like many of her peers, her creativity focused on the dinne...

I saw bags of this new-to-me vegetable and made them for the first time tonight. They're a cross between brussels sprouts and kale, which seems a little gimmicky, but I liked them better than eithe...

by HariGhotra 4 years ago

I'm not sure if it's me but it seems the rave over kale seems to have fizzled out? Are people still cooking/eating it? I did a few recipes trying to incorporate it into my dishes and diet but I ...

We love almost all vegetables, but we don't get this (for us) recent raw kale love. We get that it's a nutrient-rich green, but raw is just too chewy, even chiffonade'd. Even stewed or steamed, i...

We will be away for a bit and I have all this cooked kale. There was a little bit of vinegar in the recipe so it might keep in the fridge till we return but not sure of that so if I can freeze it ...

I am doing this farm share thing this summer and I have to use this stuff before it rots. Week 1 included the following: Berkshire Pork Chops - 2 per pack, appx 1 # Ramp Linguine - 1 # Pastur...

Cooks and restaurant management seem just as subject to trends as other industries. What trends have you noticed? Here are some trends I have observed: The discontinuation of the spoon. You r...

I am stumped as are all my neighbors. I have eaten it, so apparently it does not kill humans. Muchas gracias amigitos! and apologies ahead of time for the startlingly old hand.

What's your favorite way to cook a hell of a lot of greens? I have kale (from last week's box--I am falling behind), collards, beet greens, and kohlrabi greens. I like Aidells' Italian Pork and Gre...

Having my usual mid-winter craving for dark greens, and my local market in the 12th (aligre) has nothing but chard. Any sightings? Thanks

In 2 weeks, I went from excitement to anxiety. I'm a new gardener, and have always relied on starts from the nursery. We bought a few seed packets last year for direct sow in the garden (peas, ca...

by MSK 5 years ago

I made a great Kale Pesto last night that basically required all the ingredients to be piled into the cuisinart and pureed. Healthy, easy and delicious. The only hitch was that the "whole garlic...

I love using kale and Swiss chard in soups and stews all winter but dislike that blanching before freezing takes out some of the intensity of flavours and vitamins. What would happen if you freeze...

by MGZ 5 years ago

I thought others might enjoy this 'Shouts & Murmurs' piece from the 9/1/14 issue of the New Yorker. In fairness to the pro-kale factions out there, I don't hate the stuff, it's definitely among th...