I don't like kale in most things. I definitely don't want to eat it raw. *shudder* But, I do like it the right kinds of soup.
I've seen it in soups before and it doesn't look all that bad. I suppose if it's cooked to death in a soup, it wouldn't be as gross as trying to eat it raw.I don't like kale in most things. I definitely don't want to eat it raw. *shudder* But, I do like it the right kinds of soup.
It's also a good idea to slice it quit thin and then cut that crosswise to about 2" lengths, so you dont get long strings or too large a piece in your mouth at once. I regularly use it in Chef John's White bean and sausage stew. I only cook it for about the last 15 minutes. Even my late DH liked it in that soup, actually preferred it because, it had a little bit of "tooth" left.I've seen it in soups before and it doesn't look all that bad. I suppose if it's cooked to death in a soup, it wouldn't be as gross as trying to eat it raw.
Now that sounds mouthwateringly delicious. Bet that would be good with spinach as well.It's also a good idea to slice it quit thin and then cut that crosswise to about 2" lengths, so you dont get long strings or too large a piece in your mouth at once. I regularly use it in Chef John's White bean and sausage stew. I only cook it for about the last 15 minutes. Even my late DH liked it in that soup, actually preferred it because, it had a little bit of "tooth" left.
Don't mind if I do!I know a lot of people don't like kale. I steam a large amount let it slightly cool, turn it out of the steamer onto a cutting board. Then I cut it vertically and horizontally (little squares). Then I use it in soup or just a bowl of it with ac vinegar and nu-salt. This past week I take about 40 leaves (these are big and small from the garden), blend them with water, an apple and a peach. I drink that once a day for the raw nutrients. Once I got used to it, I love it. People from the south like their greens, I'm from the north but learned to like them. If it isn't your thing, move on to something else, try some chocolate silk pie.
Dr. Esselstyn (specializing in heart disease) considers all greens. A mix of any of these is good stuff. Esselstyn's favorite 6 'greens' for NO (nitrates) production are KALE, SPINACH, SWISS CHARD, ARUGULA, BEET GREENS, BEETS. He's the doctor that did the study on hopeless cardiac disease patients that doctors gave up on, and they lived long lives after all the heart disease.Don't mind if I do!
But yeah, I'm not a fan of greens. I do love spinach, though, both raw (in salads) or cooked. But I don't think spinach is considered a green? Not like turnip or mustard greens, I don't think.
It is good with spinach. But, spinach is so tender that taste and texture wise, it virtually disappears.Now that sounds mouthwateringly delicious. Bet that would be good with spinach as well.
That's a beautiful display. Yum! ThanksDr. Esselstyn (specializing in heart disease) considers all greens. A mix of any of these is good stuff. Esselstyn's favorite 6 'greens' for NO (nitrates) production are KALE, SPINACH, SWISS CHARD, ARUGULA, BEET GREENS, BEETS. He's the doctor that did the study on hopeless cardiac disease patients that doctors gave up on, and they lived long lives after all the heart disease.
Dr Esselstyn: Leafy Greens
Dr Esselstyn recommends that heart patients eat leafy greens six times a day!thankful2plants.com
Spinach counts!
That's true. I've tossed chopped spinach into soups before and you can't really taste it, but I like the extra nutrients it provides.It is good with spinach. But, spinach is so tender that taste and texture wise, it virtually disappears.
That's what is nice about using kale that way. It still has flavour and texture. It actually tastes pretty good when it doesn't overwhelm, which it doesn't in the soup.That's true. I've tossed chopped spinach into soups before and you can't really taste it, but I like the extra nutrients it provides.
Maybe I'll try that sometime, just to see if I can tolerate it. Because I surely can't stand the taste of it on its own. But for the nutrient value, it would be beneficial and worth it, as long as the nasty flavor is cooked out.That's what is nice about using kale that way. It still has flavour and texture. It actually tastes pretty good when it doesn't overwhelm, which it doesn't in the soup.
Don't mind if I do!
But yeah, I'm not a fan of greens. I do love spinach, though, both raw (in salads) or cooked. But I don't think spinach is considered a green? Not like turnip or mustard greens, I don't think.
Love anything spinach. However, I don't like artichokesSpinach and artichoke dip with good tortilla chips. Yum!
CD
Start by adding a small amount. Then, if you like it or can at least tolerate it, add a little more the next time and so on. You don't want to be worried about ruining an otherwise good soup.Maybe I'll try that sometime, just to see if I can tolerate it. Because I surely can't stand the taste of it on its own. But for the nutrient value, it would be beneficial and worth it, as long as the nasty flavor is cooked out.
Dr. Esselstyn (specializing in heart disease) considers all greens. A mix of any of these is good stuff. Esselstyn's favorite 6 'greens' for NO (nitrates) production are KALE, SPINACH, SWISS CHARD, ARUGULA, BEET GREENS, BEETS. He's the doctor that did the study on hopeless cardiac disease patients that doctors gave up on, and they lived long lives after all the heart disease.
Dr Esselstyn: Leafy Greens
Dr Esselstyn recommends that heart patients eat leafy greens six times a day!thankful2plants.com
Spinach counts!
Adding a small amount at first is a good suggestion. And thanks for the tips.Start by adding a small amount. Then, if you like it or can at least tolerate it, add a little more the next time and so on. You don't want to be worried about ruining an otherwise good soup.
You can just shove the kale in the freezer and take out as many leaves as you want. You don't have to blanch kale before freezing it. And now that I think about it, you probably should freeze the kale before using it. It makes it less bitter. Everyone I know who grows kale prefers to harvest some of it after the first frost, because it's nicer tasting that way. I won't say that makes it taste wonderful, but it helps.
People who are prone to kidney stones should be careful with a number greens and some other veggies that have high amounts of oxalates. In Denmark, they recommend either serving it with a dairy product for the calcium (yes, even lactose free versions) or add som Non-Oxal to counter the oxalic acid. I have never seen Non-Oxal here and I have looked and I have googled. The ingredients are calcium chloride, water, acidity regulator: lactic acid. Danes seem to worry most about oxalic acid in rhubarb and spinach.I've said many times, I love spinach and romaine lettuce is my go to. But I also have to remember that there are certain cons for some people having too much leafy greens. I'm one of those people but it doesn't stop me. Spinach is in my diet a lot! Certainly not a lot of the others though.