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Old 11-22-2016, 12:49 AM   #21
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You are getting lousy kale it takes that long to be tender. You are turning it into mush. Yuck. I have probably cooked more than 500 lb of kale and I've never had to cook it for 45 minutes. I saute it for breakfast for about 10 minutes in olive oil/bacon fat/coconut fat. 45 minutes, no way. It should be tender in 12-15 minutes or less.
Not everyone can grow their own kale, I actually have to buy it in a store. I'm sure your home grown tender kale is far superior to what I buy, but I assure you the kale I buy is not turned to "mush" with my cooking method.
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Old 11-22-2016, 03:18 AM   #22
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Kayelle, I doubt that how you cook your kale is how it is to be cooked. Forty-five minutes is way too long and you are cooking it to a degree that renders it beyond how kale should taste and how it should be cooked. You are way overcooking it if you are cooking it for 45 minutes.

3: Potato Kale Stew - 10 Ways to Cook Kale | HowStuffWorks
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Old 11-22-2016, 05:23 AM   #23
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Kayelle, I doubt that how you cook your kale is how it is to be cooked. Forty-five minutes is way too long and you are cooking it to a degree that renders it beyond how kale should taste and how it should be cooked. You are way overcooking it if you are cooking it for 45 minutes.

3: Potato Kale Stew - 10 Ways to Cook Kale | HowStuffWorks
Your link seems to say the opposite: "Instead of adding greens a few minutes before the stew is done, you can throw in kale at the beginning and not worry that it'll get soggy or overdone."

Btw, it's a bit of overkill to say she's overcooking it four times
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Old 11-22-2016, 05:50 AM   #24
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Some stores sell ' baby kale', which are smaller ( don't need to be torn or deveined) and cook a lot quicker too.

That being said, me personally would opt for chard or spinach. Different taste, but a taste i prefer.

I don't mind the taste of kale, but its usually more work than I'd like to put into when cooking a leafy green.
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Old 11-22-2016, 09:13 AM   #25
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Some stores sell ' baby kale', which are smaller ( don't need to be torn or deveined) and cook a lot quicker too.

That being said, me personally would opt for chard or spinach. Different taste, but a taste i prefer.

I don't mind the taste of kale, but its usually more work than I'd like to put into when cooking a leafy green.
I love Chard and spinach, but I am taking care of my parents and because of my Mom's meds, kale, Chard, and spinach are off the radar--killing me.
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Old 11-22-2016, 09:15 AM   #26
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Your link seems to say the opposite: "Instead of adding greens a few minutes before the stew is done, you can throw in kale at the beginning and not worry that it'll get soggy or overdone."

Btw, it's a bit of overkill to say she's overcooking it four times
Whatever. I am dealing with parents who are both suffering from a lot of health problems and my brother's estate. I barely can keep my head above water.
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Old 11-22-2016, 11:55 AM   #27
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CWS, how silly. I don't know why you feel it's such a big issue how long kale is cooked. Cook kale the way you like it. I do.
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