Topic: kale and spinach

[woodybrown]

HAS ANYONE ONE GOT ANY INTERESTING WAYS OF COOKING KALE AND SPINACH AS A BIT BORED WITH THE BOILED WAY.  THANKS
SHIRLEY

[little pud]

not sure about spinach but u could try steaming a kale leaf til soft then put something inside it and roll it up, we have done this with savoy leaves. ;D

[saddad]

Spinach (Leaf beet) pancakes...  :)

[Bjerreby]

Put spinach in lasagne, or make a creamy sauce with it for boiled potatoes.

[woodybrown]

CHEERS WILL TRY THESE
 ;D

[elvis2003]

try wilting it in a frying pan with olive oil or butter,or both, and garlic. or with sesame oil ginger and a splash of soy at the end. or even steam it on its own. main thing to bear in mind is that both spinach and kale cook very very quickly,and overdoing it ruins em,like any veg

[Barnowl]

Not so much a different way of cooking as something else to do with it...

Lentil and Cavolo Nero Soup

Preparation Time: 15 mins Cooking Time: 1 hr 30 mins Serves: 6

Ingredients:

150g finely diced onion
150g finely diced carrot
150g finely diced celery
150g bacon lardons
2 tbsp olive oil
2 tins tomatoes
300g puy lentils
1.5 litres stock
large handful of finely chopped cavolo nero leaves (strip out the stalks)  or any kale or greens will do
150g coarsely grated parmesan cheese
dash tabasco sauce  - ( I added some chillis at the simmering stage)

Instructions:

1. Gently fry the onions, celery, carrots and lardons in the olive oil. Add the tinned tomatoes,complete with juice, and simmer gently for twenty minutes.
2. Add the lentils, season, stir and add the stock. I like the liquid from cooking gammon (go easy on
the salt) because lentils and bacon go well together but any stock or broth will do.
3. Add the chopped cavolo nero leaves and simmer for about an hour. When the lentils are cooked,
stir in the grated parmesan and a dash of tabasco.

[artichoke]

I have hidden spinach (beet) in pizzas for those getting tired of it. Half cook it and spread it on the uncooked dough, and swamp it in strong tasting tomato sauce/cheese/olives/anchovies, whatever. I think its slight bitterness and soft goes very well with the sweetness of the tomatoes.



Those who might have complained about yet more boiled spinach (even with grated nutmeg, butter, lemon juice) seem not to have noticed it in there, or have not commented, and I'm certainly not going to ask them....

[Toker5000]

spinach and potatoe curry,
the recipie is on recipes 4 all,
really nice, quick, and you can pack it with spionach

t5000

[pigeonseed]

spinach and potatoe curry,
the recipie is on recipes 4 all,
really nice, quick, and you can pack it with spionach

I agree! It's also a very different taste if you cook it Indian style - for a LOOOONG time! I was told to cook it for 2 or 3 hrs on a very low flame, and I thought it would lose all flavour. But actually it develops a very different, very delicious flavour with long cooking. The potatoes will absorb all the spices and juices - lovely.

Mind you, I don't suppose it does the vitamins much good and who plans their meals 3 hours in advance? But nice for special occasions.

Ooh and how about 'seaweed' style kale - stir-frying finely chopped kale, till dry and dark, add sprinkle of sugar and salt/soy sauce and some sesame seeds near the end, just so they toast. That's my favourite.

[shonam]

I've had a lovely potato and kale soup before. Soup was blitzed before shreds of kale added. Very yummy. Don't have a recipe - sorry.

[pigeonseed]

This recipe is meant for radish leaf, but you can make it with other green veg and I've done it with kale before - it's one of my favourites from time to time, rather special taste, so I wouldn't have it much.

I use a small amount of peanut butter instead of the peanuts. This recipe is thanks to someone called Garima on Sukh Dukh.com (http://www.sukh-dukh.com/forums/viewtopic.php?id=650)

mooli ki sabzi except it's kale ki sabzi!
Ingredients:

1 cup tender greens of white radish, finely chopped
1 tomato finely chopped
1 tsp. chilli powder
1 tsp. coriander seeds powder (dhania powder)
1/4 tsp. turmeric powder
1 tsp. dried mango (amchoor) powder or
1 tsp. lemon juice
salt to taste
1/2 tsp. each cumin & mustard seeds
2-3 pinches asafoetida
1 tbsp. crushed peanuts
1-1/2 tbsp. oil

Method:

Sprinkle some salt over the chopped leaves.
Keep aside for 10 minutes.
Soften leaves with hand in a kneading motion.
Squeeze out all water that it let off due to salt.
Wash well in fresh clean water.
Drain out in a colander, keep aside.
Heat oil in a saucepan.
Add seeds, asafoetida, allow to splutter.
Add tomatoes, stir, cover and cook till soft.
Meanwhile, sprinkle all masalas, salt, etc. over leaves.
Mix well with both hands.
Add to tomatoes, mix well.
Add crushed peanuts, lemon juice, mix again, simmer till water evaporates.
Once oil seperates, take off heat, transfer to serving bowl.
Serve hot with rotis, puris, parathas.