493504 Tue Feb 26 10:34:30 -0800 2008 4 31 Home Cooking 0 3436507 Hi there, I wonder if anyone has an idea about this... A couple of weeks ago, I made Cook's Illustrated (the "Soup & Stews" special edition) Caldo Verde recipe, and it worked out great even if I changed it a bit. It used only the leaf part of the kale, and since it was the first time I cooked with the green, I thought it was a shame to spoil all the stems, so I chopped rather finely the stems (maybe 1/4 inch) and put it in the stew at least half an hour before the leaves. I loved it, the stems had the crunchy texture of cooked celery. I did the recipe again yesterday, but this time I wasn't as lucky. Any idea why? I have noticed that the bunch of kale I used yesterday consisted of branches of leaves attached together rather than separated leaves like the last time. Could that have to do with it? Thanks! Tue Feb 26 10:34:31 -0800 2008 95785 Soufi 1 3436589 What kinds of kale did you use? Tue Feb 26 10:53:13 -0800 2008 3436507 12037 Ida Red 1 3436622 There are several varieties of kale, and some require different cooking prep and times. http://www.recipetips.com/glossary-term/t--33349/kale.asp I cook kale in my regular rotation of greens and never had a problem with stringyness.... using the stems as well as the leaves. Mostly I braise it though. Perhaps the second bunch you cooked was old??? Tue Feb 26 11:01:33 -0800 2008 3436507 75332 Gio 2 3440065 My french canadian grocer called it borecole, but judging by the recipetips.com glossary, it was green kale. It suggests not to use the stems when more than 1/8 inch thick, I think I will follow that advice... Thanks! Wed Feb 27 10:09:48 -0800 2008 3436622 95785 Soufi 3 3440110 You're Welcome! When I use that kale I destem if they are large and also tear the leaves away from the veins, much as one do in prepping spinach. Wed Feb 27 10:22:52 -0800 2008 3440065 75332 Gio