RE: Re: Kale, growing and cooking

[Guest guest]

Kale is great sauteed in butter with soy sauce and black pepper. I like to

serve and eat it just like that, or when it is cooked, add some beaten eggs

and/or tofu.

I put kale in soup and in Thai dishes or any stir-fry.

I've been meaning to mention Red Russian kale to you the list--does anyone

else here grow it? It is a smaller, flatter-leafed kale than the standard curly

or Siberian kind, with pink veins. When young, it is tender and sweet enough to

eat raw in salad, and when older is still milder in flavor. I've never had an

insect problem with it, whereas the Siberian kale I grew got aphids easily. The

Red Russian plants fit better into a smaller space, and even when I cut it down

to the ground it comes back vigorously. I have seen some seeds in the nursery

this year, but in the past I bought it from Pinetree Garden Seeds: P.O. Box 300,

New Gloucester, ME 04260 www.superseeds.com phone 888-52-seeds

Kale withstands frost, and tastes better after frost than before!

As to how many bunches Tom or anyone could eat in a month--the ones I find

in the store are so small, I think two of them would make a reasonable (cooked)

serving.

--Gretchen

Re: Re: One Month of Food/Drink Accounted for

Hi Tom - Was wondering how one can eat 18 bunches of KALE in a month!

Do you eat it every day? Do you have different ways to cook it?

[Guest guest]

The local Whole Foods and Central Market where I live both sell organic Kale

in pretty large bunches. I eat at least 18 bunches a month by pressure

cooking it every morning just until it’s a bright green and then simply

eating it with a little salt and pepper. It cooks down so it’s not so

difficult. I tear the leaves off the stems, wash it and pressure cook it

just for a minute or two when the pressure is built. I also just bought a

mini food processer so now I take a big chunk of a bunch and use the

processor to chop it down to fine bright green pieces then I mix that into

some longhorn grass-fed beef that I sauté. I also process some baby sweet

peppers and add that to the mix as well as several spices including most

recently Tarragon which I love the flavor of. Tarragon gives me

reminiscence of Cinnamon (maybe it’s just me :-)). As always I try to use

Turmeric wherever I can too. I am determined to constantly work greens into

every day however I can. They are too amazing to not take advantage of

daily.

_____

From: mcpherson.bg@... [mailto:mcpherson.bg@...]

Sent: Tuesday, May 11, 2004 8:26 AM

Subject: Re: Re: Kale, growing and cooking

Kale is great sauteed in butter with soy sauce and black pepper. I like

to serve and eat it just like that, or when it is cooked, add some beaten

eggs and/or tofu.

I put kale in soup and in Thai dishes or any stir-fry.

I've been meaning to mention Red Russian kale to you the list--does

anyone else here grow it? It is a smaller, flatter-leafed kale than the

standard curly or Siberian kind, with pink veins. When young, it is tender

and sweet enough to eat raw in salad, and when older is still milder in

flavor. I've never had an insect problem with it, whereas the Siberian kale

I grew got aphids easily. The Red Russian plants fit better into a smaller

space, and even when I cut it down to the ground it comes back vigorously. I

have seen some seeds in the nursery this year, but in the past I bought it

from Pinetree Garden Seeds: P.O. Box 300, New Gloucester, ME 04260

www.superseeds.com phone 888-52-seeds

Kale withstands frost, and tastes better after frost than before!

As to how many bunches Tom or anyone could eat in a month--the ones I

find in the store are so small, I think two of them would make a reasonable

(cooked) serving.

--Gretchen

Re: Re: One Month of Food/Drink Accounted for

Hi Tom - Was wondering how one can eat 18 bunches of KALE in a month!

Do you eat it every day? Do you have different ways to cook it?

[Guest guest]

I didn't quite finish giving you the recipe for kale with eggs or tofu. If using

tofu, make it firm or extra firm. Crumble it or mash it, and if using eggs, too,

beat the whole lot together. I often have used 1# of tofu with 6 or 8 or more

eggs, for the family. Then add it to the cooked kale and scramble. If you make

it in cast iron, which I usually do, it comes out kinda grey-colored. Much nicer

in stainless steel....

Of course, one could add other vegetables to the kale. I like some red bell

pepper for color.

Gretchen