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Post by Catbatty on Oct 25, 2021 17:04:45 GMT -5
You are all just raving about wonderful soups you have made (using....KALE)...and how you grow lots of it and you next greedily HOARD IT in your freezers...lest you run out!! WHAT IS WRONG WITH THIS PICTURE?? I had never had it. Read that LaCinta...or LaCIENDA or LACACINTA...or some such was the very best! So, I raced out and bought some. (Adding: Yes, at a nice market where things are most often organic.) Tasted like burnt rubber. (I am adding this...and it's from memory. I actually said additional words, I remember, at the time but those descriptions are not fit to post here.) It is all a cloud in my memory of horrors... so I can't remember how I cooked it...but probably like spinach in a frying pan. Wait, I think it's coming back to me. I think I used a recipe. I think it said to blanch it first and THEN stir-fry. WE COULDN'T.. no no no way... we could NOT eat that stuff. Mind you, we love spinach. We love aRUgula. We grow em. We grow lettuce. We've made chard...or was that collard greens? Well, whatever...it wasn't bad. BUT KALE?  OH BAG ME. GAG me. WHAT is the secret? WHAT WHAT WHAT WHAT?? are we missing. HELP: HELP... I'm still gagging... Please please forgive me...anybody who I've offended. I'm sorry. |
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Post by erin elizabeth on Oct 25, 2021 18:24:54 GMT -5
Haha, catbatty. Not a huge fan of kale here, but I don't hate it either. I loved it in this recipe.
I added ribbons of it to the boiling potatoes and then fished them out with a sieve instead of dirtying another pot.
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Post by mcgee on Oct 25, 2021 18:30:08 GMT -5
Too funny Catbatty! I'm not wild about it but put it in our morning smoothies (used to do spinach but changed it up a bit 3 months ago) and add a little to our main course dinner salads. I made tacos one night and realized I didn't have any lettuce so substituted kale and we were both surprised how much we liked it for a change of pace. I've seen recipes for massaged kale salads but that just sounds time consuming and weird to me.
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Post by wallycat on Oct 25, 2021 19:08:31 GMT -5
I roast (or microwave) mine and eat it like potato chips. DH prefers not to get anywhere near it.
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gilgamesh37
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Post by gilgamesh37 on Oct 27, 2021 13:17:23 GMT -5
I'm sorry CatBatty! I confess I do love it in soups (have a couple specific recipes) but I have never managed to like it sauteed or stir fried. So maybe, someday, when the trauma has faded  try it in a soup? |
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Post by wallycat on Oct 27, 2021 17:04:30 GMT -5
Gilgamesh is right! I forgot the super simple potato kale soup (Greene's kitchen?? I'll have to dig for it)--it had 3 ingredients, I believe and it was incredible. Yes, it had kale and DH ate it.
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Post by PattiA on Oct 28, 2021 5:44:26 GMT -5
We like kale. Massaged kale salads are worth the extra few minutes of kale massaging, especially if you want to have a salad that holds up well in the fridge. I use it a lot in frittatas or quiches. For us, the key is in the chopping it into small bits.
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Post by emma on Oct 28, 2021 10:35:32 GMT -5
WHAT is the secret? WHAT WHAT WHAT WHAT?? are we missing. HELP: HELP... I'm still gagging... It wouldn't be a comfort food for me, especially if massaged. I'm suspicous of anything that someone needs to have their hands all over! |
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traildoggie
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Post by traildoggie on Oct 28, 2021 15:26:38 GMT -5
I like kale a lot but least of all lacinato. I grow the regular kale all year. I like the regular curly leaf kale. I trim off stems, then slice into thin ribbons. not carefully, just chef knife thru a rolled up handful so pieces arent too long or thick. . I steam it for a minute by itself and then add to soups or whatever. I like it a lot. not a big fan of massaged salads raw. I like it lightly cooked. especially like it in potato soup or minestrone but cook separately before adding. Ive always done it that way and never warmed up to it raw in salads.
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Post by wallycat on Oct 31, 2021 12:35:10 GMT -5
I found a similar kale soup from Deb Madison (I think this version added a chile, which I do not recall the original having it; I'd have to dig out the book...so many books and now, the internet...OY) Here is the copy/paste (I'll put the website I copied from. This recipe changed my feeling on kale. So simple and incredibly delicious. From The Greens Cook Book by Deborah Madison and Edward Espe Brown www.eatwell.com/thisweeksbox/2016/2/9/kale-and-potato-soup-with-red-chiliThe Stock: The ingredients of this soup supply plenty of flavor, so use water to prepare a simple stock using the stems of the kale. For the Soup: 1 bunch Kale 3 TB Extra Virgin Olive Oil 1 medium Red or Yellow Onion, diced into 1/2" squares (use one of the larger onions from this week's share) 6 cloves Garlic, peeled and sliced 1 small dried Red Chili, seeded and chopped or 1/2 tsp Chili Flakes 1 Bay Leaf 1 tsp Salt 4 medium Red Potatoes (about 1 lb), scrubbed and diced into 1/2" cubes 2 tsp Nutritional Yeast (optional) 7 cups Water or Stock Pepper Creme Fraiche or Sour Cream (optional) Using a sharp knife, cut the kale leaves off their stems. Cut the leaves into pieces roughly 2" square, wash them well, and set them aside. Heat the olive oil in a soup pot, add the onion, garlic, chili, bay leaf and salt, and cook over medium-high heat for 3 to 4 minutes, stirring frequently. Add the potatoes and the yeast, if using, plus a cup of the water or stock. Stir together, cover and cook slowly for 5 minutes. Add the kale, cover, and steam until it is wilted, stirring occasionally. Pour in the rest of the water or stock, bring to a boil, then simmer slowly, covered, until the potatoes are quite soft, 30 to 40 minutes. Use the back of a wooden spoon to break up the potatoes by pressing them against the sides of the pot, or purée a cup or two of the soup in a blender and return it to the pot. This will make a unifying background for the other elements. Taste the soup for salt and add a generous grinding of black pepper. If possible, let the soup sit for an hour or so before serving to allow the favors to further develop. Serve the soup hot without any garnish, or with a spoonful of creme Fraiche or sour cream if desired. |
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traildoggie
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Post by traildoggie on Oct 31, 2021 23:20:42 GMT -5
I remember the potato kale soup recipe I use is Laurels Kitchen. just butter, onions, potatoes and kale. that's where I got the idea to precook kale separately. they say it will be too strong if cooked in the soup itself and I've always done it that way. I always steam the sliced kale separately and then add it to the soup at the end. I like to keep the bright green color, and most vegetables I like less cooked . I can't verify if its too strong if added directly. if I add to minestrone, I do it the same way. Maybe you should try doing that? steam sliced or torn kale in microwave for a minute or two.... depending on the volume. then add to the dish. I usually use homegrown, pick and use. tender and lovely. grows most of the year and survives frosts and snow.
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OH BAG ME. GAG me.
try it in a soup?
