Recipes for Kale?

The Narrator

Was wondering if anyone has any suggestions for cooking kale, have had a bag in the fridge for a while now and not really sure what to do with it as I haven't had it before.

Was contemplating a kale and carrot soup. Roast the kale and carrots in the oven for a bit (dash of olive oil, salt, pepper), blend it all, add to a pan with some vegetable stock.

Thoughts?

Or better suggestions?

Am a complete novice regarding kale, so any suggestions are welcome. :pac:

Alun

Here are a few ideas

http://www.discoverkale.co.uk/recipes/

clappyhappy

I would usually shred it very thinly, (if you don't like it too strong in flavour, you could always blanch in boiling water for a minute then submerge in cold water and shake off excess water). I then stir fry with a little ginger, toasted pine nuts and soy sauce. Just a quick toss in the wok, serve with any meat, pork fillet, pork chops, lamb cutlets or honey glazed bacon. Lovely accompaniment to most dishes.

Lovely Bloke

Colcannon.

the beer revolu

Stirfry quickly with silly amounts of garlic and a bit of sea salt.

Minder

Fry some chopped cooking chorizo until it gives up some of the fat. Add chopped garlic and the kale. Allow to wilt, then add some cannellini beans and a little water. Allow to come together and serve.

dipdip

Minder wrote: »

Fry some chopped cooking chorizo until it gives up some of the fat. Add chopped garlic and the kale. Allow to wilt, then add some cannellini beans and a little water. Allow to come together and serve.

So you've been converted to chorizo then? :pac:

Minder

Soft, semi cured chorizo for cooking. Air dried, fully cured chorizo for slicing and eating with tapas and cold beers. What's not to like? But mix one for the other? Sacrilege :eek:

eoinf

brown off a shallot and garlic in butter , shred the cale and toss it in until it softens, squeeze in half a lemon finally stir through creamy mash. Perfect

iwantmydinner

dipdip wrote: »

So you've been converted to chorizo then? :pac:

Oh god, thank you for bringing that thread to my attention!! Unbelievably tasty ideas in there :eek:

vicwatson

You just cannot beat Colcannon as suggested above - buttery mashed potatoes with salt and cracked black pepper, kale with stalks taken off and blanched in hot water for 2 minutes chopped up and mixed through the spuds with a fork.......nomm nommmmmmmmmm

Alun

vicwatson wrote: »

You just cannot beat Colcannon as suggested above - buttery mashed potatoes with salt and cracked black pepper, kale with stalks taken off and blanched in hot water for 2 minutes chopped up and mixed through the spuds with a fork.......nomm nommmmmmmmmm

Also known as "boerenkool stamppot" in the Netherlands. Usually served with a big smoked beef sausage known as a "rookworst" on top and a hollow in the mashed potato to hold the gravy :pac:

http://en.wikipedia.org/wiki/Stamppot

Zuiderzee

I call this one Savage Cabbage and salmon, but kale works really well -

Last of the winter greens should be coming out of the ground before the next crop if you grow your own - so for St Patricks day heres a user-upper.

This dish goes well also with pureed Jerusalem artichoke which are hardy, the smokey flavour works well with the bacon. Another good option is pureed parsnips - just to give some body or variety.

In this dish it combines nicely with vinegar to offset salmon's richness.



Feeds 4 people.
1 small cabbage (about 1 lb.)
4 6-oz. salmon filets
1 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
250 grams (1⁄4 lb.ish) thick-cut bacon, diced
60 ml (1⁄4 cup) dry white wine
60 ml (1⁄4 cup) cup cider vinegar
100 ml (1⁄2 cup) Fish Stock or water
100ml (1⁄2 cup) heavy cream
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh chives

1. Using a mandoline or knife, shred cabbage or kale 1⁄2" thick.

2. Brush or rub both sides of salmon filets with olive oil and season with salt and pepper. Sear filets in a large skillet or grill pan over high heat, until evenly browned, about 2 minutes per side. Transfer to a plate and set aside. Wipe out pan with paper towels.

3. In the same pan, cook bacon over medium heat until crisp, about 10 minutes.
Remove bacon, leaving fat in the pan. Drain bacon on paper towels and set aside. Add cabbage and/or kale to the bacon fat and cook 5 minutes.
Add wine, vinegar, stock, and cream. Cover and cook until cabbage is wilted, about 15 minutes. Reduce heat to low and place salmon filets in pan over wilted cabbage and/or kale.
Cover tightly and cook until salmon is firm to the touch, about 10 minutes.

4. To serve, spoon cabbage/kale onto plates and sprinkle with the crisp bacon. Top cabbage with salmon filets and a spoonful of pan juices.

Garnish with dill and chives.

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Stampot is a really good way of using Kale -
An Irish themed version

Recipe here

Caldo Verde, brilliant Portuguese winter warmer - also great as stock for the freezer

Recipe here

And one of my favorites, Kale almost seems made for it - Collard Greens

Recipe here

squonk

EasyFood magazine has a section on Kale and things you can do with it this month!