Are people in NJ as Kale crazy as the ones in NY
Do you consume it on a daily basis, I go to shoprite mostly, and I do not see a Kale section there, so does NJ have limited supply for limited demand. What's the deal
I certainly can't speak for the state; hell, I can't even speak for my county. But I don't eat kale, I don't care about kale, and I really don't see too many people putting kale in their carts at the markets I go to. I couldn't even tell you if it's in the produce section or not. It's not uncommon that you do not see what you are not looking for.
NYC is about three years past kale. Which means NJ will be kale-obsessed in approximately 17 months. ;)
I've seen it (and bought it), prepackaged, at Stop & Shop, ShopRite and Trader Joe's. Fairway sells two varieties loose.
Kale is frequently used for caldo verde, and I'm sure consumption will pick up when it gets colder.
I can get kale at ShopRite, but I usually buy it at our local Asian market instead. The stems aren't nearly as long and thick as the kale at ShopRite so there is much less waste. We eat it about 3 times a week in salads.
I make several variations of a portuguese soup with it and it's delicious.
1 lb dried white beans (usually navy or cannolini)
1 large Vadalia onion, chopped
2 tbs Olive oil
3 or 4 garlic cloves minced(depending on size of clove and taste) chunk of Parmigiano-Reggiano rind
1 can diced tomatoes
Handfull of carrots, chopped
a few waxy potatoes, cubed, skin on (I used Yukon Gold)
1 tsp fresh rosemary finely chopped
1 lb chourico, casing removed and sliced(or other smoked sausage)
1 lb Dinosaur Kale stems and ribs removed and leaves chopped
5 cups Chicken Stock
2 Cups water
Salt and Fresh cracked pepper to taste
Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
Cook onion in oil in an 8-quart pot over moderate heat, stirring occasionally, until softened, 4-5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, 1 quart water, cheese rind,salt, pepper, bay leaf, tomatoes and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
Add carrots and potatoes into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper. Remove any rind remaining before serving.
I like to serve with a crusty rustic bread. I also make a vegetarian version by simply changing stock from chicken to vegetable, omitting sausage and adding a bit more beans, sometimes of a different variety. Sometimes, if I have it on hand I'll squeeze some fresh lemon juice into the bowls just before serving. Very filling main course soup/meal.
thank u PuniceaRana!
It is somewhat similar to a broccoli rabe soup my wife makes in the winter. since you were so kind to give me that recipe, here is hers:
Sausage, white bean, broccoli rabe soup:
1 head broccoli rabe chopped
1 1/4 sweet Italian sausage
1 large white onion chopped
3 (or more) cloves garlic chopped
2 32 oz containers chicken broth (8 cups)
2 15.5 oz cans cannellini beans (rinsed)
remove from casing and cook sausage over medium heat, breaking it up until brown (about 10 min) Add diced white onion and garlic and cook until softened. Add broccoli rabe and broth. bring to simmer, add beans and stir. keep on low heat about another hour. We always then put the whole pot in the fridge and reheat the next day. Always seems to taste better a day or 2 later as all the flavors meld and the beans break down a little and thicken the soup / stew. Add salt / black pepper to taste.
Thank you for the recipe. I enjoy that soup as well. I have used kale in several recipes that call for broccoli rabe or even spinach for my daughter, the vegetarian. I should clarify one thing though, I only add the fresh lemon juice on the vegetarian versions of the soup, not the ones when I add the smoked sausage. Also I did not include the water used to initially cook beans in the ingredients list and the list should read 2 quarts, not cups. (I'm more of a cook by sight, smell, and taste, rather than specific written/exacting recipes, in case you cannot tell, lol)
Glad I could replace the one you lost BroPaul. What I posted is the basic recipe, I often make variations, depending on what I have, or don't have on hand. When low on carrots, I've added some turnips, when I have no Yukon Gold, I've substituted some heirloom purple fingerling potatoes I had on hand. I've made it without tomatoes, and once made it with rotel, omitting the rosemary and adding cilantro, and it was good too!
I'm personally ready for kale's fifteen minutes to be over; however, I think its popularity is still enough for its place at the table to have been renewed for another season. It's ironic given that most kale preps are designed to integrate it with enough other, stronger flavors to render the vegetable indistinguishable from any of its leafy, green cousins. Eaten raw, the effort reminds one that he is neither a goat nor a zealot.
That being said, I see it at every grocery store - even the tiny Acme in Manasquan. On a recent trip to my local Farmers' Market, one of the regular workers confided in me that she had to resist the urge to alter their sign: "Ask me about anything . . . besides kale."