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so have any of you got favourite recipes to persuade me?

I have lots of cavalo nero and asparagus kale - tried it a few years ago, didnt like it. Trying again this year but havent actually eaten any yet!
Really would welcome any suggestions

KALE GRATIN WITH PANCETTA
Ingredients

1.50 lbs kale
1 to taste salt
1 to taste black pepper
3 tbsps olive oil
0.25 lb pancetta
½ pt (1 cup) double cream
2 garlic clove
.13 tsp nutmeg
1 oz (½0 cup) breadcrumbs
4½ fl oz (½0 cup) pecorino romano cheese
4½ fl oz (½0 cup) parmigiano-reggiano cheese
Use metric measurements
Method
How to make Kale Gratin With Pancetta

Cook the kale in a deep pot of boiling water induced with salt for about 6 minutes, drain the kale and dry them.
Preheat your grill with the rack 2nd shelf down.
Heat a frying pan over med-high heat and cook the pancetta in olive oil until crisp. Add cream, garlic, nutmeg, salt n' pepper and simmer for about 7-8 minutes until the sauce is reduced to about 1/2 to 2/3ish cup.
Toss in the greens into the sauce and make sure its coated evenly.
In a small bowl toss the breadcrumbs and olive oil, combine it with the cheese and take that and sprinkle it all over top the greens.
Grill for 5 minutes.

This is very nice I used bacon when I cooked mine.

My teens don't like cabbage etc but loved kale steamed then sauteed with garlic.  Duke's recipe sounds lovely :)

Have you ever tried kale chips, baked in the oven

XX Jeannine

Never heard of kale chips, Jeannine, sound rather tasty. Could you give the recipe or point in the right direction? (I've got quite a few still growing well - love it steamed etc).

Bubble and squeek- made with Kale!

This is a very simple way - fry some onion then add the chopped kale.  Put a lid on, no need to add any water and let it cook over a low heat.  Season to taste.

Another thing is to use the young kale- a bit like PSB when the old stuff removed it sends out lots of little side shoots which are sweet and not got the thick rib. This is first year I have managed to grow kale so this may be known to everyone else but me!
Betty-your method looks tasty!

I use most of mine in minestrone soup....it is fab and gives a really authentic taste!

Some good things there, but Kale Chips? Please explain Jeannine?

I like my kale with chunky pasta...tiny bit of pesto..and loaded with finelly chopped and slightly cooked kale that has thingy of butter and salt & black pepper mixed in after cooking. All that piled up on plate on layers with fried runny egg on top...rich, deep orange yolk making sticky 'sauce' and coating all the food..MMMMMMM...YUMMY! And the egg is from our girls of course!.. ;) ;D
AND..if I'm really hungry..I might chop some bacon on there too while doing my egg.. ;)

Ohh...thanks Goodlife, I'm on my own for tea tonight and that sounds just right.
Mr PKL not like pasta or kale....yummy!!!

Cavalo nero  I fine slice and fry to make Chinese  sea weed ,the darker the leaf the better.

Grew cavolo nero last year and am only just getting around to using it.  Made this stew: http://www.riverford.co.uk/feed/wash/in:recipes/sausage-kale-barley-stew/ the other day and the OH raved about it.  He doesn't normally like sausage casseroles - he likes his sausages plain - but this has won him over.

gwynleg, you could think about balancing that earthy, bitter, deep, brassica flavour with something sweet such as chilli jelly or a sweet and sour sauce. Also, use your kale a little at a time, in stir-fries or other oriental dishes, with a balance of other flavours and textures.

It does take time to acquire a new taste, but it sounds as though, by growing your own, you've given yourself the perfect opportunity!

Spudbash  :)

Kale chips are very easy to make , they are on the menu in up market places here now..

oven to 300f
wash kale and thoroughly dry, remove  and discard thick  ribs, then tear the leaves into rectangles pieces abou 3x11/2 it is not crucial.

Toss with about 1-1/2 teaspoon oil, play around with it till you get the minimum you can,just  olive oil can be used but vary it, add a drop or two of sesame, or chili oil, even garlic oil, just play with it

Sprinkle with salt, again variations are OK here, a touch of chili powder, or a whaver you like..just play

place on baking tay , don't allow the pieces to touch,

Bake for about 15 minutes, they should be crisp, the colour will change and they will show a tiny browning at the edges, keep an eye on them the first time, you don't want them limp  or burned.

The best kale to use are the big leaf flatter kinds but you can use curly stuff if that is all you have

There you go..dead easy, kids love it, and folks are paying a fortune for it in "healthy" restaruants over here

Let is know what variation you make..the scope is endless.

XX Jeannine

Quote from: goodlife on February 22, 2012, 13:33:19
I like my kale with chunky pasta...tiny bit of pesto..and loaded with finely chopped and slightly cooked kale that has thingy of butter and salt & black pepper mixed in after cooking. All that piled up on plate on layers with fried runny egg on top...rich, deep orange yolk making sticky 'sauce' and coating all the food..MMMMMMM...YUMMY! And the egg is from our girls of course!.. ;) ;D
AND..if I'm really hungry..I might chop some bacon on there too while doing my egg.. ;)

That was really nice- I added some tomato paste and top of milk, and had a banty egg from our Tilly! Thanks Goodlife - another quick meal to add to my repertoire

Oooh I envy you Gwynleg.No kale here as I have sub-let my plot this year. I love it just sliced and steamed with a thingy of butter and some white pepper. It has to be cooked the same day as harvesting of course.
If you dislike it still after trying these lovely recipes, give up and grow something else instead. ;D

Quote from: pumpkinlover on February 22, 2012, 18:07:21

Quote from: goodlife on February 22, 2012, 13:33:19
I like my kale with chunky pasta...tiny bit of pesto..and loaded with finely chopped and slightly cooked kale that has thingy of butter and salt & black pepper mixed in after cooking. All that piled up on plate on layers with fried runny egg on top...rich, deep orange yolk making sticky 'sauce' and coating all the food..MMMMMMM...YUMMY! And the egg is from our girls of course!.. ;) ;D
AND..if I'm really hungry..I might chop some bacon on there too while doing my egg.. ;)

That was really nice- I added some tomato paste and top of milk, and had a banty egg from our Tilly! Thanks Goodlife - another quick meal to add to my repertoire

;D good...quick meals are all I do now..I don't have time anymore for anything else... ::)

Thanks for the kale chips recipe, Jeannine, sounds a bit like crispy seaweed which is actually cabbage.