CWS4322
Chef Extraordinaire
We grow kale (lots of it, it is prolific). I do the following with it:
1. Add it to stir-fry
2. Kale chips (yummy)
3. Deep fried with a cornstarch and egg batter (yummy, not good for you) with a hot sauce based dipping sauce...
4. Kale soup (several different ways--my favorite is the link I posted from the LCBO Food and Drink mag that uses smoked paprika)
5. Sauteed in the wok in olive oil as a side
6. Steamed
7. Raw in salad (small leaves or after the first frost--not as fond of it raw as my DH)
8. In place of lettuce on turkey sandwiches with cranberry salsa; roast beef sandwiches, etc.
I freeze it like spinach. I also put the big leaves in the freezer for about 30 minutes to "sweeten" them before I cook them.
What else can I do with Kale? (My mind is turning to gardening as I wait for the first delivery of pepper, eggplant, and herb seeds). I suppose anything you can do with spinach or Swiss chard, you can do with Kale? I haven't dehydrated Kale (rather make Kale chips <g>), does that work well? And, while I'm at it, which spices do you like on your Kale chips? I like mine with a bit of cayenne pepper...
I'd love to find out what varieties of Kale you like best and what YOU do with Kale. I find it an easy plant--high tolerance re: bugs and disease, tolerates frost, and yes, sometimes even over winters.
In Northern Germany, we had a dish called Pinkel und Gruenkohl. I suspect the Gruenkohl was Kale, but the texture was almost gritty. Pinkel is a type of sausage only made at certain times of the year...it was an "Eintopf" and I loved it. I need a recipe for this (definitely for the "Pinkel" sausages)! It seemed to be only available in the spring (unless you bought it canned). Can anyone confirm if the "kohl" in this was our NA version of Kale? Does anyone know the story behind Pinkel and Gruenkohl?
K.
1. Add it to stir-fry
2. Kale chips (yummy)
3. Deep fried with a cornstarch and egg batter (yummy, not good for you) with a hot sauce based dipping sauce...
4. Kale soup (several different ways--my favorite is the link I posted from the LCBO Food and Drink mag that uses smoked paprika)
5. Sauteed in the wok in olive oil as a side
6. Steamed
7. Raw in salad (small leaves or after the first frost--not as fond of it raw as my DH)
8. In place of lettuce on turkey sandwiches with cranberry salsa; roast beef sandwiches, etc.
I freeze it like spinach. I also put the big leaves in the freezer for about 30 minutes to "sweeten" them before I cook them.
What else can I do with Kale? (My mind is turning to gardening as I wait for the first delivery of pepper, eggplant, and herb seeds). I suppose anything you can do with spinach or Swiss chard, you can do with Kale? I haven't dehydrated Kale (rather make Kale chips <g>), does that work well? And, while I'm at it, which spices do you like on your Kale chips? I like mine with a bit of cayenne pepper...
I'd love to find out what varieties of Kale you like best and what YOU do with Kale. I find it an easy plant--high tolerance re: bugs and disease, tolerates frost, and yes, sometimes even over winters.
In Northern Germany, we had a dish called Pinkel und Gruenkohl. I suspect the Gruenkohl was Kale, but the texture was almost gritty. Pinkel is a type of sausage only made at certain times of the year...it was an "Eintopf" and I loved it. I need a recipe for this (definitely for the "Pinkel" sausages)! It seemed to be only available in the spring (unless you bought it canned). Can anyone confirm if the "kohl" in this was our NA version of Kale? Does anyone know the story behind Pinkel and Gruenkohl?
K.