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Fresh Kale: Ideas??

  • p

Hi! I bought a big bag of beautiful fresh kale leaves at the farmer's market yesterday.

Aside from adding some to a soup, or sauteeing with olive oil and a fresh green onion, does anyone have ideas for a tasty dish?
Quick and simple prep ideas especially welcomed. I have Deborah Madison's Vegetarian Cooking for Everyone: any favorites from there?
Thanks, p.j.

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  1. My first thought was Portugese kale and chorizo soup! Aside from that, I'd make some good old fashioned southern greens.

    1. Go Irish...make colcannon. Go to the following website...

      http://en.wikipedia.org/wiki/Colcannon

      3 Replies
      1. re: ChiliDude

        Thanks, ChiliDude, for the reference. I followed it to some other interesting recipes!

        We keep a kosher kitchen, so I won't be using pork sausage/chorizo.
        Actually, sauteed kale with some of the Neshama brand Moroccan sausages sounds delicious!
        Take care, p.j.

        1. re: p.j.

          Can you find kosher chorizo? Here in Montréal I buy a lovely chicken-based one, but unfortunately the butcher's isn't kosher any more (it used to be - Zinmans).

          Nowadays there are a lot of tasty alternatives to pork sausage available, and not a few are kosher or halal. Hopefully this offer will increase with time. Indeed, delicious with kale.

          Kale is EXTREMELY nutritious - a superfood.

          1. re: p.j.

            If you have access to a Kosher butcher or meat cutter, get some chuck roast and grind it yourself or have it ground. You can add the spices to the meat yourself thus creating a variation of chorizo. I assume since the chuck is from the shoulder that the ingestion of it is allowed by Kasruth dietary laws. As far as I know, there are no spices that are considered trafe.

            L'chiam and buon appetito (my wife is of Italian heritage)

        2. I like to saute garlic and shallots (or sweet white or yellow onions) in olive oil, then add the kale, let it cook just a bit, then add a bit of chicken or vegetable broth to it. Some like to cook it way down, I like it with a bit of a crunch still. You can do this with the leaves large and eat it just so, or, chop the leaves before you saute it, add some herbs as it cooks (such as chopped parsley, thyme, and/or sage) and then toss it with fresh pasta for a wonderful pasta dish.

          I also love to add kale (or chard or spinach) to a pot of white beans. I can give you a great recipe for white bean stew if you like.

          1 Reply
          1. re: Tom P

            I'd be interested in your white bean stew - I just got a big bunch of dino kale in my CSA box this week and have never cooked with it before! TIA

            1. re: Sam Fujisaka

              Do you have a general description of these?

              1. re: jsaimd

                Mix ground meat (I use pork and beef, but the OP can use anything else), add lots of chopped green onion, cliantro, garlic, ginger, pepper, fresh and dried chili, fish sauce, bit of lime juice, and maybe an egg if a binder is needed. Cut the mid-stalk from each leaf, plunk in a glob of the meat mix, roll up tightly, folding in the sides to make nice packets. All into the steamer seam-side down. Steam until ready. Serve with simple sauce of more chilis, fish sauce, chives, cilantro, lime juice; or serve on a bed of sauce made of canned toamto sauce, hot homemade chili sauce, and lime juice.

                You can do the same with small green bell peppers as well.

                1. re: Sam Fujisaka

                  Any way to make that vegetarian? Is there a tofu version, maybe?

                  1. re: piccola

                    Use chopped up mushrooms instead of meat. Its even a Thai possibility.

            2. If you love ginger and tofu, this recipe might fit the bill...Gingered Greens with Tofu from the Moosewood cookbook...it is delicious! Instead of broiling the marinated tofu, it's easier (I think) to sear it in a hot non-stick pan...but do as you please...we keep coming back to this recipe and I've made it around 5 times now, alternating between kale and bok choy:

              http://www-personal.umich.edu/~amstei...

              2 Replies
              1. re: Val

                kinda boring, and very healthy, but it makes me very happy...

                i steam the kale (about 1 cup)
                i reheat some brown rice (particularly good with TJ Brown Rice & Black Barley Blend (with radish seeds) that i cook w/a bit of the STAR porcini mushroom broth and a tablespoon of truffle oil) (about a half cup)
                i slice some fresh tofu, which i top with my humble attempts at aji (peruvian chili and cilantro sauce) (about 3-4oz tofu; about 1 tbls of aji)
                i add a pinch of truffle salt to all
                i add nutritional yeast (about 1 tbls)

                the flavors work very well together, and it's delicious.
                i am a confirmed omnivore, but this dish makes my week sometimes.

                alekz

                1. re: charlie_b

                  i like it with garlic , olive oil, hot pepper, and a small can of tomato sauce to flavor - cook till tender - u can also saute bacon first if u weren't kosher - then add the rest - but even w/o the bacon - it's my fav way to eat it