iar fach goch Posted October 10, 2009 Share Posted October 10, 2009 Had loads of kale in my veg sack this week and have no idea what to do with it, OH is no help saying feed it to the cows. All suggestions gratefully received. Quote Link to comment Share on other sites More sharing options...
Barkisland Posted October 11, 2009 Share Posted October 11, 2009 Lovely stuff, Kale. Shred it and steam it, or saute it in garlic butter. Yum. Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted October 11, 2009 Share Posted October 11, 2009 Is kale the same as curly kale? If so, I have a yummy blue cheese and kurly kale pasta sauce recipe. Will dig it out if you're interested. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted October 11, 2009 Share Posted October 11, 2009 Is kale the same as curly kale? If so, I have a yummy blue cheese and kurly kale pasta sauce recipe. Will dig it out if you're interested. The two are different only in the same way as curly parsley and flat leaved parsley. Same plant, different varieties. Quote Link to comment Share on other sites More sharing options...
iar fach goch Posted October 11, 2009 Author Share Posted October 11, 2009 Yes please all ideas appreciated. Quote Link to comment Share on other sites More sharing options...
chickencam Posted October 11, 2009 Share Posted October 11, 2009 we had some with out roast today. I washed it and put it into a pan with the water that stayed on the leaves from washing and only alittle extra. I then brought this to the boil with the lid on taking the lid off from time to time to stir it around to prevent it scorching against the sides. You need to be vigilant, but too much water tends to make it soggy and yellowy in colour. It needs to be cooked like this for between 5 and 10 minutes depending on how tender the leaves are and you personal taste. if it is undercooked it can be a bit like eating grass. It had a lovely sweet flavour and went down well with everyone. We had some chard too cooked in a similar way with a little butter added. I will however be watching this thread with interest because we have rather a lot of kale on the allotment this year. Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted October 12, 2009 Share Posted October 12, 2009 Curly kale, blue cheese and tomato pasta sauce: 1 onion, chopped 1 clove garlic, crushed/finely chopped 4--8 oz kale, washed and shredded, big stalks removed 1 tin tomatoes 1 tbs tomato puree 2 tbs creme fraiche or double cream 3 oz blue cheese (I used danish blue) Fry onion in a little olive oil, add kale to saucepan (including drops of water left on kale from washing), cover and cook until soft, stirring frequently (and make sure it does not burn on bottom of pan as there is so little water) should only take a couple of mins; add tomatoes and tom puree and simmer 5 mins, add cheese and cream; season to taste (shouldn't need salt with the salty cheese but some black pepper). Serve with pasta. Can be prepared in the time it takes to cook the pasta so a nice quick sauce. Quote Link to comment Share on other sites More sharing options...
iar fach goch Posted October 13, 2009 Author Share Posted October 13, 2009 Thankyou, earmarked for tomorrow's tea! Quote Link to comment Share on other sites More sharing options...
Saronne Posted October 14, 2009 Share Posted October 14, 2009 Apparently, Pavoratti used to enjoy poached eggs served on sauteed kale that was piled on garlic-rubbed, toasted ciabatta. Top the eggs with a little grated parmesan... Saronne x Quote Link to comment Share on other sites More sharing options...
clootie Posted October 15, 2009 Share Posted October 15, 2009 Apparently, Pavoratti used to enjoy poached eggs served on sauteed kale that was piled on garlic-rubbed, toasted ciabatta. Top the eggs with a little grated parmesan... Saronne x YYY UUU MMM !! Quote Link to comment Share on other sites More sharing options...
iar fach goch Posted October 15, 2009 Author Share Posted October 15, 2009 Made for tea tonight and was devoured by everyone, with 3 year old and 6 year old asking for seconds. Thankyou for a stress free tea time! Quote Link to comment Share on other sites More sharing options...
