Re: Kale (cooking)
Having grown and enjoyed kale for over 10 years, my
suggestions are:
*pick only in cool weather or it's sulphurous-tasting
*pick it young--hand-sized or smaller leaves. If you
take just one or two leaves per plant you can harvest
from each plant over a long period (although growth
is slow in winter.)
*steam it or if you have no steamer, I suppose you
could boil it, but you'll lose vitamins and have wet
greens
*cook only as long as necessary to fully tenderize it,
usually less than 10 minutes
*eat immediately. It's not very appetizing cold. I like
to put a little margarine and salt on it.
The taste is similar to boiled cabbage, but greener.
--Anne
Austin Deaton wrote:
> Second, all this talk about kale has me curious. I've tasted it raw and
> don't care for the tast at all. Do you eat kale cooked and does it
> taste as strong as it does raw? It's so good for you, I thought maybe I
> might try it if it's not so strong cooked.
