Because I have, I found this and now don't know which recipe to try first! Think it will be the one with potatoes for tonight!
http://fooddownunder.com/cgi-bin/search.cgi?q=kale
DP
Wow! didnt know you could do quite so much with kale!
Me either ;D
Kale's great - & very forgiving.
I've never eaten it. Is it exactly like savoy cabbage? I like that but not the stalks
My father used to grow it when I was young, put me off it for life :(
Always thought of it as poor man's cabbage, but of course, I am now rather biased.
Derekthefox :D
I was under the impression it was more spinachy. Anyone?
I've never eaten it (well obviously!) And am not lucky to this year - slugs ate the only plant I had. Oh well - more seed for next year!
Hi all,
Kale is my childrens favourite green. It is a bit irony like spinach only not so much, they like it drizzled with a bit of cream/stock mixture.
But then I'd probably eat locusts if they were drizzled with cream!
The good thing about it apart from the taste is that you can pick a leaf at a time and it keeps growing through the winter - 'cut and come again' cabbage I s'pose.
Mine get regularly eaten back by slugs, I just leave them to it and most grow back in time for late winter.
RosieM
Rosie I was going to say a stronger flavour, one of mine likes it, the other wouldn't eat it if her life depended upon it! (well maybe she would then!)
Tried the kale and potato recipe last night was great! Squeezed some lemon juice on before serving and we thought it was very good! (Maybe a grating of nutmeg too!)
Adore Kale! A top winter green. Irony and stonger after the frost has been at it, milder at the moment. Different texture to cabbage - a firmer leafier green that stays...dare I say chewy, after cooking. I grow old fasion curly, the black nero kale and redbor, a sexy red veined kale. Mine stands in the ground until it bolts and I just pick what I need. Fabulous steamed, or shredded and cooked in a big frying pan where you have fried some good smokey bacon first, then toss the kale in. Shred it finely and deep fry like the chinese seaweed....I guess this is all in the website.
I wouldn't be without kale, spinach and chard, all good autumn, winter and spring vegetables, and with a little care, they all freezer reasonably well.