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Apr 14, 2008 09:06 PM

Kale-What Do YOU Do?

I went for dinner with family last week. Everyone got a chunk of kale on their plate. I asked for a take out box and took it all home. I've never cooked kale before. Because I was busy at work in my home office, I just chopped it into ribbons one day, tossed in a big clove of minced garlic and a tablespoon of water, cover with plastic wrap and nuked. I drained the water, added a pat of butter and thoroughly enjoyed my first kale dish.

I think it's very good for you, being very dark green. I really like it a lot.

So what else should I do with kale? I have a bag I actually paid for in the fridge, just waiting for something fun. Anything from easy to hard is fine. I dig salads. Does anyone eat kale raw?

Kind regards, Scott

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  1. Add to salad; saute w/ finely diced onions, garlic in olive oil, add red pepper flakes; also soup! Fabulous in a good chicken soup! And (I haven't tried this) I believe you could probably deep fry the leaves and use as garnish or very tasty cocktail munchies.

    1. Stir-fry with sliced lotus roots

      Chop up the leaves (discard the stems) and make soup with some daikon and seaweed

      And of course, the dim sum favorite ... steam and dress with hoisin sauce

      1. i like to blanch them for a minute, cool w/ running water, and then chop into bite size pieces. then mix w/ soy sauce, sesame oil, garlic, vinegar, sugar, crushed red pepper and sliced green onions. yum.

        1. I enjoy a potato and kale soup that I learned in a book by Deborah Madison. I strip the stems off the kale and set the stems aside to simmer in some water, which makes a stock (I discard the stems when done). I gently cook onion, lots of garlic, bay leaf, red pepper flakes (just a little or it will be too hot) in extra virgin olive oil. Oh, put in some salt, of course. Add some diced boiling potatoes and a cup of water and cover it for a bit and then add the kale leaves, which you have cut into nice pieces. They seem huge, but if you cover the pot, they will wilt down to fit. Add your stock now and simmer until potatoes and veggies are done. I mush some of the potatoes with a spoon and add more salt and some fresh ground pepper.

          Oh, wash or rinse the kale first, of course. I don't usually peel the potatoes, because I like the red, so I just scrub them to death. Use about a pound of potatoes and use the entire bunch of kale as it comes in the market. I use the simple curly-ish sort. It makes 4 or 5 servings, depending on how hungry you are or if you serve it with something, if I remember. I don't really pay attention. You could use a stock besides the kale stems, I suppose, but I've never done so. I like it as a simple soup, and worry that more flavors would just muddle it.

          4 Replies
          1. re: saltwater

            This is even better if you add some chorizo!

            1. re: greedygirl

              Caldo Verde is a wonderful soup. I make it from time to time. Hearty with good flavors. I also use kale as I would collards or other greens. They are sweeter and very tasty when just braised.

              1. re: saltwater

                For me, the stems are the best part of it stir fried.

              2. Masamba: steamed ribbons of kale with a sauce of peanut butter and salsa. It's based on a dish from Malawi where masamba means greens or farm. We generally have this with potatoes.

                Other good toppings for kale include balsamic vinegar or lemon juice or tamari. We sometimes steam kale and add it to pasta with a sauce of tinned tomatoes with some tahini mixed in.