What should I do with kale?
- Megiac Sep 12, 2007 09:09 AM
I just received my first box from an organic produce delivery service, and included is a bunch of kale. I confess that I don't venture into the cooking greens section of the market much, and don't know the first thing about cooking kale. We are roasting a chicken for dinner tomorrow, and thought that I might serve the kale on the side. Does anybody have any suggestions for how to prepare it?
I make a very simple soup. Since I usually cook as I go, this a guess at the recipe. Just alter it to your taste.
Ginger Curry Kale Soup
1/2 pound fresh ginger root, grated with peel
7 cloves of garlic, finely chopped
2 L of water
1 bunch kale, rinsed and slightly chopped
1 tble Curry powder
1 tbls extra virgin olive oil
3 tble Braggs
Tofu, cut into cubes
In a large soup pot sweat the garlic and ginger in the oil on medium heat. Be sure not to burn the garlic. Add 4 cups of water and curry- bring to boil...add more water.
Add the kale and Braggs- allow to wilt. Stir in tofu.
I let the soup brew for an hour to let the flavors release. All ingredients can be altered to your taste. I like a very strong ginger and curry flavor...so I add more as I go till I like the flavor.
This is a light soup, rich in flavor and nutrients. Very low in soduim, fat and calories.
This is not a recipe for a side dish, but there is a well-know Portuguese soup called "Caldo Verde" which uses kale (or other greens). Is is a simple, hearty soup that contains linguica (chourica), onions, very thinly slicked kale, potatos and/or white beans. I have also made it using collards and it came out very good.
For an asian flair saute with dark sesame oil, toss with a little with soy sauce, and spinkle with toasted sesame seeds before serving. Optional: garlic; chili flakes. I used to cook the center stalk, slicing across very thinly first, but these days I cut them out and save for stock.