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BS: Cookin kale

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gnu 26 May 14 - 04:40 PM
GUEST,Eliza 26 May 14 - 04:45 PM
gnu 26 May 14 - 05:42 PM
Janie 26 May 14 - 06:15 PM
maeve 26 May 14 - 06:41 PM
bobad 26 May 14 - 07:13 PM
Q (Frank Staplin) 26 May 14 - 07:38 PM
Q (Frank Staplin) 26 May 14 - 07:47 PM
GUEST,leeneia 26 May 14 - 10:55 PM
Sandra in Sydney 27 May 14 - 02:14 AM
GUEST,Eliza 27 May 14 - 03:18 AM
GUEST,leeneia 27 May 14 - 11:17 AM
GUEST,leeneia 27 May 14 - 11:26 AM
GUEST,# 27 May 14 - 11:26 AM
GUEST,sciencegeek 27 May 14 - 11:40 AM
gnu 27 May 14 - 11:47 AM
maeve 27 May 14 - 01:26 PM
GUEST,JTT 27 May 14 - 06:27 PM
GUEST,sciencegeek 28 May 14 - 09:19 AM
GUEST,CS 28 May 14 - 09:22 AM
GUEST 28 May 14 - 11:13 AM
GUEST,Maeve 28 May 14 - 11:25 AM
gnu 28 May 14 - 01:04 PM
GUEST,JTT 28 May 14 - 01:55 PM
Megan L 28 May 14 - 02:05 PM

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Subject: BS: Cookin kale
From: gnu
Date: 26 May 14 - 04:40 PM

Yeah, I searched. But, here's my question... can ya eat any of the stalk if ya boil it?


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Subject: RE: BS: Cookin kale
From: GUEST,Eliza
Date: 26 May 14 - 04:45 PM

We have 'curly kale' here in UK. I've always removed the leaves from the stalks and never cooked the stalks at all. I bet they're tough and stringy, but maybe somebody here can tell us, gnu!


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Subject: RE: BS: Cookin kale
From: gnu
Date: 26 May 14 - 05:42 PM

Well, they had better hurry up on accounta the hockey game is on soon and I wanna cook it. >;-)


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Subject: RE: BS: Cookin kale
From: Janie
Date: 26 May 14 - 06:15 PM

I cook the upper stalk. Basically comes down to what tears easily as I tear the Kale. I start at the bottom of the stalk, tearing away from the stalk on either side. When the stalk begins to easily tear with the leaf as I pull from side-to-side, I figure it must be tender enough at that point to keep with the leaf and cook.


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Subject: RE: BS: Cookin kale
From: maeve
Date: 26 May 14 - 06:41 PM

I often cook the stalk- just chop it into smallish pieces and give it a few minutes in stir-fry /skillet/whatever method before adding the rest of the kale.

Cookbooks sometimes recommend keeping the stalks to cook as a separate vegetable dish.


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Subject: RE: BS: Cookin kale
From: bobad
Date: 26 May 14 - 07:13 PM

We grow black kale aka dinosaur kale, lacinato kale, cavolo nero, Tuscan kale etc. If you chop off the bottom part of the stem, which is the toughest part, the rest is fine, it cooks up tender enough except maybe if you got no teeths - then you might be in trouble.


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Subject: RE: BS: Cookin kale
From: Q (Frank Staplin)
Date: 26 May 14 - 07:38 PM

A recipe I found suggests cutting out stems larger than a pencil, these small ones can be cooked along with the leafy parts. They also say the stems are OK, once you discard the large old ones; just start cooking them five minutes or so before the leafy parts.


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Subject: RE: BS: Cookin kale
From: Q (Frank Staplin)
Date: 26 May 14 - 07:47 PM

Lotsa recipes under those links at top- now add potato salad and casseroles and ......

Not joking; all those links are handy.


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Subject: RE: BS: Cookin kale
From: GUEST,leeneia
Date: 26 May 14 - 10:55 PM

Hi, gnu. You need the kale for a hockey game? I think the stalks would yield better hockey pucks if you leave them uncooked.


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Subject: RE: BS: Cookin kale
From: Sandra in Sydney
Date: 27 May 14 - 02:14 AM

well said, leeneia


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Subject: RE: BS: Cookin kale
From: GUEST,Eliza
Date: 27 May 14 - 03:18 AM

I think the point made by maeve is important. The stalks must go in first if they need longer to cook, because the leaves only need a minute or two in the boiling water. Overcooked veggie leaves are dire, and have much less food-value. Curly kale is one of my favourites.


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Subject: RE: BS: Cookin kale
From: GUEST,leeneia
Date: 27 May 14 - 11:17 AM

Thank you, Sandra.


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Subject: RE: BS: Cookin kale
From: GUEST,leeneia
Date: 27 May 14 - 11:26 AM

Thank you, Sandra.

People often put kale under the bowls at a salad bar. I think that's the best use for it.


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Subject: RE: BS: Cookin kale
From: GUEST,#
Date: 27 May 14 - 11:26 AM

Talk about "Cookin Cale"


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Subject: RE: BS: Cookin kale
From: GUEST,sciencegeek
Date: 27 May 14 - 11:40 AM

I like using it in soups... when not using escarole or endive. It goes so well with potato or white beans.

The stems can be cut and frozen to use later in soup, but the fresh leaf is best used immediately. imho


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Subject: RE: BS: Cookin kale
From: gnu
Date: 27 May 14 - 11:47 AM

Thanks all! Gonna try the stem chopping. Had a last minute 'chore' and couldn't cook last night but right after I serve up supper and bake some cookies... I'm on it.


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Subject: RE: BS: Cookin kale
From: maeve
Date: 27 May 14 - 01:26 PM

There are separate varieties used only for garnish- much tougher than those we grow for eating. Kale (we grow 5 varieties some years) is tender and sweet as well as very nutritious when grown, harvested, and prepared correctly. We even make and enjoy a kale/apple salad that doesn't need cooking.


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Subject: RE: BS: Cookin kale
From: GUEST,JTT
Date: 27 May 14 - 06:27 PM

Best thing is colcannon, or with the black kind that looks like dinosaur's tongues, slice them up and cook them fast in hot salty water; meanwhile fry chopped onions in olive oil then cover with water; when the water's nearly boiled away, add the chopped boiled kale and cook together for a few minutes, YUM.

Colcannon: heat up milk and add chopped onions or leeks. Chop kale and cook fast in boiling salty water at a rolling boil. Steam potatoes in their jackets; when the potatoes are bursting and floury, rub the skins off and then mash them and the kale in with the hot milk and leeks or onions.

Which kale do you find nicest, maeve? I've only tried nero di cavolla and red Russian so far.


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Subject: RE: BS: Cookin kale
From: GUEST,sciencegeek
Date: 28 May 14 - 09:19 AM

this is from a friend who brings in surplus kale to share...

I like some onion in mine, but it can be left out. Nearly caramelize the onion in olive oil then add the amount of garlic you feel like at the moment. Heat up the pan and add kale till shrunken and water (just what's left on the leaves after rinsing) is gone. Serve with balsamic vinegar or lemon juice and additional olive oil if it looks dry.

I also like cannelloni or pinto beans, sliced almonds or even cranberries added to it. You can also steam the kale, but it takes longer. If you like spicy, try some red pepper flakes with the onion and garlic before adding the kale.


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Subject: RE: BS: Cookin kale
From: GUEST,CS
Date: 28 May 14 - 09:22 AM

JTT: "Dinosaur tongues!" Now there's a way to encourage a picky child to eat their greens :)


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Subject: RE: BS: Cookin kale
From: GUEST
Date: 28 May 14 - 11:13 AM

Guest, JTT- My favorite is dinosaur Kale (Nero di Tuscana / Lacinato Kale / Cavolo Palmizio), and we've also grown and enjoyed: Beedy's Camden Kale, Redbor, Winterbor, White Russian, and Red Russian. I'm hankering to try Rainbow Lacinato, a new cross of Redbore x Lacinato. We get most of our seed here: http://www.fedcoseeds.com/seeds/search.php?listname=Kale


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Subject: RE: BS: Cookin kale
From: GUEST,Maeve
Date: 28 May 14 - 11:25 AM

Drat, sorry about not signing that last post. Lost me cookie.

Maeve


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Subject: RE: BS: Cookin kale
From: gnu
Date: 28 May 14 - 01:04 PM

I boiled it longer than recommended on various You Tube vids. Tried it. Put it in the fridge. Gonna boil it again. Sigh. I'll stick to spinach.


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Subject: RE: BS: Cookin kale
From: GUEST,JTT
Date: 28 May 14 - 01:55 PM

I grew a few dinosaur's tongues (cavolo nero) last year and they were delicious - especially the flowers, yummmm - and this year am giving Red Russian a try.


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Subject: RE: BS: Cookin kale
From: Megan L
Date: 28 May 14 - 02:05 PM


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