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Jun 19, 2008 07:13 PM

Kale for a hater

Just got a huge bunch of kale in my weekly produce box, and my lovely husband isn't a huge fan.

Any suggestions for preparation that could turn this around?

I typically will quick braise it with bacon and garlic, or use it in a white bean soup, but both aren't hits with him.

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  1. Salad. Slice super thin, add plenty of oil, vinegar and salt. +/-currants. +/- olives, olive tapenade, hard boiled egg.

    1. Maybe he'd like it roasted? I lightly coat it with EVOO and kosher salt, then cook at 350 until the stalks are tender. The leaves get sort of crispy. My kids (8 and 10 years old) love it that way.

      3 Replies
      1. re: MsRetro

        Exactly what I was going to suggest. It's transformed by the process, like the deep-fried spinach served with some Chinese dishes. I usually destem before cooking, in which case it only takes about 10 minutes at 400ยบ. It's also great added to roasted root vegetable salads.

        1. re: carswell

          I concur; we call them "kale chips". They're about the only way we can stand kale by the end of the long CSA season!

          1. re: carswell

            wow, I just did this...tossed the de-stalked kale with extra-virgin olive oil, 2 cloves minced garlic, S&P, garam masala, and hot Hungarian paprika

            into the oven @ 400 for 10 minutes - it was crunchy delicious!!

        2. A classic Italian preparation is to braise kale with raisins and finish with some toasted nuts (pine nuts or chopped almonds). It sounds unusual but it's really good It makes sense nutritionally--lots of iron. I'm sure epicurious has recipes (more like techniques)--I just eyeball it.

          1 Reply
          1. re: Erika L

            You can also try dried cranberries in place of raisins, and add a splash of balsamic vinegar toward the end... sauteeing diced pancetta or even sliced prosciutto in place of bacon works well too.

          2. Does he like indian food? I make saag paneer with 2/3 kale and 1/3 frozen thawed chopped spinach (or whatever mix of greens i have). I use my immersion blender after they have finished cooking and blend it altogether into creamy delicious saag goodness. He'll never know it is kale and it gives such a depth to the dish that I miss when I use spinach only.

            1. We made zuppa toscana with ours.
              We boil it first and drain the liquid to cut down on the bitterness.

              1 Reply
              1. re: duckduck

                That recipe is even better if you substitute cooked diced or chopped pancetta for the bacon bits -- the pancetta is in the original Olive Garden recipe, believe it or not.