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Beemer

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Kale [Sep. 4th, 2011|09:45 pm]
Beemer
I have proven that kale can be food, not just garnish!

I made caldo verde ("green broth") for dinner. I'm pretty sure it turned out the way it was supposed to, and it was... enh, it was fine. Not very exciting, but definitely food. I did not use all the kale; two bunches is a LOT. And the prep is kind of a pain.

It's nearly the end of summer, and definitely feels it. I made a point of swimming in the pool for a bit this afternoon, and it was pretty much perfect.

I'm really glad tomorrow is a holiday. I had actually forgotten, until our department secretary sent a reminder email last Tuesday...
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Comments:
[User Picture]From: irisbleufic
2011-09-05 04:27 am (UTC)
Huh, I have always thought of kale as food :)
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[User Picture]From: rob_nickel
2011-09-05 05:08 am (UTC)
Kale is good! Cut it up with scissors and throw it in your stir-fry. UHHH-HUHHHH that's what I'm talkin' about. ;-)
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[User Picture]From: pink_halen
2011-09-05 02:11 pm (UTC)
I had the idea of making fake kale for restaurants. They use it for decoration all the time but no one eats it. It just as well be dishwasher safe. OH, perhaps it already is.
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[User Picture]From: zalena
2011-09-05 03:59 pm (UTC)
Basically, if you remove, or cut up, the ribs, kale can be used like any other green.

I like it sauteed with in butter and lemon juice with mushrooms and crispy polenta rounds.
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[User Picture]From: jforbess
2011-09-07 03:11 am (UTC)
I like it covered in olive oil, worcestershire sauce and garlic salt and roasted at 425 degrees for 7 minutes. It's my healthy substitute for chex mix.

Also, saute onions and garlic, add kale, cook with lid for about 5 minutes. Add a little apple cider vinegar or lemon juice.

Also, raw kale shredded with olive oil and grapefruit juice for healthy raw vegan-type salad. Has to steep for 20 minutes to an hour, but very good.
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