As a result of a Facebook status update, I got a lot of tips on how to cook kale (long story). I actually feel pretty confident when it comes to kale, but there were some great ideas here, and since kale is everybody's new beloved, I share them with you:
J: I find that lightly steaming it works best, followed by a drizzle of olive oil and Bragg's Amino Acids.
S: Olive oil and garlic. You can add a little water, too, which helps to steam as the oil sears. Lemon afterward is a good add, too.
R: Blanch it... Or steam... Drain, and chop. In a bowl add tamari, sesame oil & crushed sesame seeds, small amount of rice vinegar and some finely chopped nori... Add the dressing sparingly to taste... Very nice aide plate if you take little palm-size mounds for each person...Also good if you add a little tahini to the dressing... Yum!
A: B. taught me to steam or boil it and then serve over rice with goddess dressing- we use tomato tahini dressing too.
J: Crispy Kale. Roast it with olive oil. Kids love it. It gets kind of dry and crunchy in places. Hot oven (450), cookie sheet, just 15 minutes or so. Sprinkle with good sea salt after you take it out.
I stayed out of that facebook kale off but would like to add:
The Tuscan Kale Salad with Pecorino on the NYT website is really, really good.
xo
Posted by: | November 19, 2008 at 10:58 AM
funny.
i think you should re-open for popcorn tips.
since us eager kale cookers might have something to contribute now that we are less confused.
Posted by: | December 02, 2008 at 09:08 PM
Interesting to know.
Posted by: Delfina | April 22, 2009 at 05:23 PM
Raw lacinato kale salad is EXCELLENT and a welcome green respite in the colder months. http://dinersjournal.blogs.nytimes.com/2009/09/08/the-kale-and-ricotta-salata-salad/
Posted by: Tina | October 22, 2010 at 10:00 AM