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Jan 23, 2012 01:06 AM

Kale? [split from SF Bay]

I love turnips, but what do you do to make kale palatable?

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    1. large onion, chopped
      1 head garlic, cloves peeled and crushed
      1 large carrot, chopped
      2-3 hot peppers, chopped
      1 large or 2 small andouille sausages, halved or quartered lengthwise, then sliced 1/4" thick
      1 large can Swanson's chicken broth (or 1 quart homemade)
      1 cup Pomi tomato chunks or chopped Italian tomatoes
      2 bunches kale, spines removed, coarsely chopped
      olive oil

      Saute first four ingredients in olive oil until onion is transparent. Add andouille and saute for a few minutes. Add the broth and tomato and bring to a boil. Add kale, turn heat to very low, simmer until done, stirring occasionally. Serve with crusty bread to dunk in the pot liquor.

      6 Replies
      1. re: Robert Lauriston

        Pretty much exactly what I do, except I use a ham hock my butcher smokes, add a can of rinsed and well-drained cannellini beans, spoon the mixture over a piece of nicely toasted, good bread, and top with a soft-boiled/poached egg and a snowstorm of reggiano.

        1. re: Spot

          The trouble is if you need to add ham and bacon to greens, you're counteracting many of the health benefits of eating them. Which incidentally is why I don't eat beans; because I only like them when they're masked by sausage.

          1. re: Windy

            Vegetable dishes flavored with pork products are easier to fit into a balanced, healthy diet than hunks of meat.

            My recipe is plenty healthy. Andouille is lean sausage, there's virtually no fat in it, hence the olive oil. Two small sausages is six ounces, less than an ounce per serving.

                1. re: lidia

                  Actually, and I'm not trying to refute the information in your link lidia, I just got this list on fats last week from someone I know who is a registered this chart is very much from a health and nutrition perspective and I just thought I'd offer it also:

          2. What is it about kale that you do not like? Taste? Texture?

            1 Reply
            1. re: monavano

              I can't speak for Kim, but a common problem with kale is just chopping them up without removing the fibrous spines, so you either end up with overcooked greens or gross, chewy chunks of fiber.

            2. Treat it like collard greens. Generally, it's not as versatile to my preferences (especially because it's often sold before it has experienced a good frost, which improves its flavor noticeably), but you can chiffonade it coarsely and use it as soup greens.

              1. If you don't like kale today, be sure to start with kale from a farmers' market, when it's freshest. A few ideas:

                Dino kale chips: spray oil (I use a can from TJs) then put in a 350 degree oven 15 minutes until toasty. Sprinkle with sesame seeds if you like.

                Dino kale salad (I used to get this at the Whole Foods salad bar): cut up raw with red onion, toasted sesame oil, soy sauce, lemon. WF adds avocado. A friend uses orange slices. Let it marinade 20 minutes before eating.

                Tomatoes as noted in Robert's recipe are a good addition to kale because they balance the bitterness. I make a pasta dish with chopped kale, sauteed onion, black olives, and tomatoes (fresh, canned, or sun-dried) and then stir in whole wheat pasta. The original recipe was in Mark Bittman's excellent Food Matters, which focuses on how to increase fiber and whole grains without sacrificing flavor.

                And of course caldo verde, Portuguese soup with kale, chicken broth, sausage, and potatoes cooked and mashed into the pot. Joy of Cooking has a nice recipe.

                Chard was an easier sell for me at first. It's milder and more spinach like. But I've come around to kale, and it's so good for you.