OH has grown it for the first time this year thanks to a freind who gave some plants. I remember it from childhood (when it wasn't very appetising) but as we love all green leafy stuff I cooked some up with veg stock then added a bit of single cream to finish. Result? YUMMEROOONY!!!
Our new fave!
CLx
Young fresh leaves thrown into boiling water for 1 minute, drain and serve.
Freshness and age are the key.
i love it with mash and grated onion served with a baked ham and white sauce :)
Are all kales the same as cavalo as in the stalks need removing before cooking with that one & it is a bit of a faff.
I picked our first lot of cavolo nero the other day and cooked it sliced and steamed in a teeny bit of water and some butter. I didn't remove the stalks as the leaves were young and freshly picked. It was fine. OH and I loved it but not 15yr old Possum. She's off all things cabbage except broccoli and purple sprouting but she'll have to wait for the latter.
She might be off broccoli too now after finding some protein in hers last night. Cooked caterpillar not appetising.
different again when they've had a frost on them
I take the stalks out of the kale then slice it into thin strips, so it's very tender
James Martin (sigh) cooked C Nero recently & he said to take stalks out as they take longer to cook than the leaves. He cooked it with bacon. Lovely.
The first time we grew them, we let them get to big and they were tough. Horrible and I thought that I could never like them but tried some baby ones the following year and they were lovely.
So for cooking, I now cut and use them very young indeed.
Chop it fine and fry until crisp in chilli oil or any other flavoured oil. It can be sprinkled on all sorts of dishes especially fried king prawns done in the same oil.
Quote from: queenbee on July 14, 2010, 21:27:19
Chop it fine and fry until crisp in chilli oil or any other flavoured oil. It can be sprinkled on all sorts of dishes especially fried king prawns done in the same oil.
Oooohh, what a good idea! I love seaweed and prawns so will give this a try. Thank you!