GA Home Cook
Sous Chef
did my version of Penne Rustica and some root veggies in the oven.
Glad to hear that there are others out there who don't like kale. Himself and I have given up trying them. Greens is greens, they all have nutrition, just differing amount of nutrients.That soup sounds really good Kay. I would change the kale to collards or just all mustard greens because neither of us likes the texture of kale for some reason. I'll have to remember this when my collards are big enough to start harvesting, which shouldn't be too much longer.
Glad to hear that there are others out there who don't like kale. Himself and I have given up trying them. Greens is greens, they all have nutrition, just differing amount of nutrients.
I haven't even tried kale. Don't like cooked leaves much and I'm not supposed to eat a lot of high fiber foods.
You definitely wouldn't like kale then. I think it has even more fiber (or something) than collard greens or mustard greens. It has always seemed to retain that curly rough texture no matter how long or how I've cooked it. We also just don't like the taste much. I like the bitterness in broccoli rabe (Craig doesn't) but kale just turns me off.
As far as kale goes, if it isn't the way I like it after an hour, it isn't worth cooking. That's how long I let it go in a pot of stuff. Some kind of cheap-foods soup thingy. It was still so chewy that Himself asked if I had bought a real vegetable, or was I using the plastic ruffle that divides the sections at a salad bar.For those of you who don't like kale, my guess is that it wasn't cooked long enough.