Does anyone have any new ways to prepare kale? I love it just boiled with an onion thrown in for flavor.

I searched for recipes but the only ones I could find had so many other ingredients in them that the kale was virtually nonexistent!

I did find one recipe that I tried and was very surprised to find that it was good! A really neat and different snack.

Here's the recipe:

1 bag Kale, chopped and washed
2 tsp. extra light virgin olive oil
Salt (Optional)
Parchment Paper
Large Baking Sheet

Preheat oven to 350 degrees.

Spin the kale in a salad spinner to remove all traces of moisture.

Line a baking sheet with parchment paper and spread the kale out in an even layer.

Drizzle with olive oil and toss so it's all coated.

Place in preheated oven for 12-22 minutes. Check after 12 minutes. If it's not crispy yet return it to the oven and cook in increments of 2 minutes, checking to make sure it's not burning. If it burns it will taste bitter.

Once kale is crispy transfer to a paper towel. Sprinkle with sale to taste or just leave as is. Snack on it just like you would chips. Be careful.....the leaves are delicate and will crush easily.

It's really very good....if you like kale!

Hi Kitty,
I don't think I've ever eaten kale, but I was just looking at a site with nutritional information about it and it sounds very good for you.

Kale - The King of Vegetables

I'm not sure I've ever seen it here in the vegetable shops but maybe some at the farmer's markets. Sometimes I really crave greens so this one would be great if I can find it.

thanks

Back in the day when I could still eat cabbage I used to cook it
with garlic and chicken broth, but not totally...so it would be still crunchy. I loved it that way.

But something has happened to me regarding the cabbage family...and even Beano will not fix it. Too much gas...and with my twisted intestines I just cannot handle that anymore! sigh.

I'm just looking at a few local gardening sites right now. I don't know that it would be suited to my sub-tropical climate if I wanted to grow it myself, although I've grown kohl rabi (sp?) and spinach in winter a long time ago.

If kale is in the same family as cabbage I don't know that I can eat it either. About a year ago I started getting really sore joints after eating cabbage. I love cabbage in a stirfry. I stopped eating it for ages to try a little test but the next time I ate it the same thing happened. weird.

Just recently I decided to try wombok (chinese cabbage) instead but had same problem. Any idea why I would get sore joints from eating cabbage do you?

http://www.abc.net.au/gardening/stories/s1866667.htm
Plant Profile: Brassica

I've heard of joint pain from citrus foods. But not cruciferious veggies. But I think anything is possible. Heavy ingestion of cruciferious veggies has been linked to low thyroid effects. They may also complex out zinc from your diet at that meal making it unavailable for absorption.

I can't tolerate nightshades either...no potatoes, and very little tomato in my life now....otherwise my feet and skin burn.

thanks.

I think it's really weird too because I always thought cabbage was good for the joints. lol Maybe I've just eaten too much of it.

P.S. Sorry to have hi-jacked your kale thread with talk of my aching joints, Kitty.

I just learned some really interesting things though and I think I've maybe been blaming the humble cabbage all this time, when in fact it could be a number of other vegetables causing the problem.

I'm not a big fan of the taste of Kale- but you really can't knock the nutritional benefits of the plant. What I do to get in my intake is make smoothies. I mix frozen fruit from costco with a bit of vanilla protein mix then pack the rest of the blender with organic Kale (trader joes has a good organic pack as does costco).

Blend it up and it tastes great!

happy eating!

I am the kale queen, I use it in a lot of dishes. I had some on home made pizza tonight. I remove the central vein, chiffonade the leaves and throw it in soup, stir fry, pizza, beans (lentils and kale, yum), etc. My favorite way is to sauté it with lots of garlic and oregano and a red pepper flakes to make a pasta dressing, top with cheese. Its best if you use good quality pasta. Or maybe my favorite is a casserole that layers potatoes, onion and chopped kale topped with cheese. You can add bacon, etc if you want. If you don't like kale you can hide it and it just adds to the flavor of many things, its great in home made vegetable soup.

I put it in smoothie type drinks too. I also make kale chips. tear pieces off the vein, toss with a little olive oil and bake at 350 degrees till crisp. Add salt when done. the flavor is pretty intense but they are nice and crispy.

judi