For Rodney [by his request]: how to cook kale :))

[Guest guest]

Hello list

I wrote Rodney off list about his " dislike " of kale, and I told him,

if I had a choice between pizza and kale, I'd choose the kale

because I don't like pizza [as JW thinks of kale, my comment over

pizza is " YUK " ]

OK: Rodney mentioned to me in his reply that why don't I put a

recipe here for kale, so for Rodney [JW: you can skip right over

this....and I can't eat yogurt: allergy, I stop breathing....try

that one!] and others that are interested:

1. Get a bunch of kale when it is in season from the supermarket.

Best time is usually the spring even more so than now. Price is

usually about 75 cents for a bunch. This will feed 4 people, or 2

people for 3 meals.

2. Take off that tie thingie around the kale and put the kale in

the sink. Wash it real good in running water. Some people soak a

few minutes to get all the rest of the grit off: I just really spray

it down.

3. The only part you are going to discard is the bottom, period.

You are eating the rest....period )

4. Have 2 large bowls available [makes this alot easier]. Cut off

the green tops and put them in one bowl, put all the stalks in the

other bowl, and then chop up REAL FINE the rest of the stalk. I

normally cut the stalk long wise in threes, and then chop it down.

Have a nice big pot available to cook it in: put the chopped stalks

there. After the stalks, chop up the nice leaf greens really

fine...it all goes in the pot. I use this big pot that they said

was a pasta pot.

5. A RECIPE [ok, you made it this long, here's the dope now!]

KOUVASH

[old family recipe...word is a Rrom word for mishmash/whatever ya

got in the 'frig that goes together and isn't rotten yet and will

feed the whole family who happened to drop in...we use it for green

meals]

chick peas

kale

paprika

cumin

cured lemon

garlic

sugar [need something sweet in greens, that's a little trick: I've

also used honey or Splenda]

vegetarian: tofu

my family: goat cheese

my mother's family: yogurt

OK: cook your chick peas. Remember the chopped kale? Use the chick

pea stock for the kale.

Simmer/stew kale for a LONG time. This helps the taste and makes

GREAT pot liquor/ " likker " : yummy! I usually do the kale for 45

minutes to over an hour. Just let it simmer....you are eating all

of it so believe me, you aren't losing any nutrients.

As for the list of seasonings, well, since I add 8 garlic cloves and

2 tablespoons of paprika, you can see that I'm not giving amounts to

anyone. Let's put it this way: I have no idea what heartburn nor

acid reflux means......never had a tummy ache in my life. When you

are used to eating spicy it doesn't bother you. So, on the spices,

you decide how hot you like it.

The spices and tofu [or the more trad goat cheese or if you can eat

it, yogurt] makes " the sauce " which is put onto the mixture once it

is cooked. Blend up in a blender and put this nice sauce onto the

blended kale/chick peas once the kale is all cooked.

The cured lemon: I preserve lemons when they are on sale in a

[Kosher] salt brine and then use them by washing off the salt and

slicing the lemons to thin slivers and then chopping them real

fine. It does create an unusual dusky taste in the dish. Add the

lemon to the kale as it cooks.

The fun with kouvash is: in the summer, leave it in the refrigerator

and eat it cold. The winter, heat everything up except the sauce

and put the nice sauce on cold on the top of it. I make it for the

two of us for 3 meals during the week, so that's why I said that one

bunch of kale goes a long way.

[PS: sometimes I add a few carrots too....another veggie compliment

doesn't hurt it.]

Now Rodney: doesn't this sound tasty? Who needs that greasy,

drippy, sticky cheesy, gooey thing when you have a nice sauce with

DELICIOUS kale and chick peas?

;0

OK: tell JW he [is JW a he? I don't know!] can read the posts

again.....all done talking about kale!

))

Diane

.......I got fat because I'm a great cook......still love to cook,

but eating less and less of my WONDERFUL cooking, LOL! )

......ahhhh: this Sunday, making banana tofu ice cream in a nice

electric ice cream maker.....give me that over the crank one ANYDAY

now!

[Guest guest]

Hi Diane

That sounds delicious. I'll save your nutritious kale recipe for

future use. A friend of mine used to prepare a kale dish that went as

follows. Wash and chop the kale. Lightly cook in sauce pan in some

oil. Add tofu and chopped jalapenos without the seeds (optional).

When all that is softened, add V8 juice for sauce. Add some white

cheese (optional, to make it creamier.) That was it. Kale is one of

the ingredients in a healthy jerky I make that also has strawberry,

mushrooms and spinach, and is dehydrated. It's quite delicious. But

that recipe is complicated.

Cheers

Arturo

>

> Hello list

>

> I wrote Rodney off list about his " dislike " of kale, and I told

him,

> if I had a choice between pizza and kale, I'd choose the kale

> because I don't like pizza [as JW thinks of kale, my comment over

> pizza is " YUK " ]

>

> OK: Rodney mentioned to me in his reply that why don't I put a

> recipe here for kale, so for Rodney [JW: you can skip right over

> this....and I can't eat yogurt: allergy, I stop breathing....try

> that one!] and others that are interested:

>

> 1. Get a bunch of kale when it is in season from the supermarket.

> Best time is usually the spring even more so than now. Price is

> usually about 75 cents for a bunch. This will feed 4 people, or 2

> people for 3 meals.

>

> 2. Take off that tie thingie around the kale and put the kale in

> the sink. Wash it real good in running water. Some people soak a

> few minutes to get all the rest of the grit off: I just really

spray

> it down.

>

> 3. The only part you are going to discard is the bottom, period.

> You are eating the rest....period )

>

> 4. Have 2 large bowls available [makes this alot easier]. Cut off

> the green tops and put them in one bowl, put all the stalks in the

> other bowl, and then chop up REAL FINE the rest of the stalk. I

> normally cut the stalk long wise in threes, and then chop it down.

> Have a nice big pot available to cook it in: put the chopped stalks

> there. After the stalks, chop up the nice leaf greens really

> fine...it all goes in the pot. I use this big pot that they said

> was a pasta pot.

>

> 5. A RECIPE [ok, you made it this long, here's the dope now!]

>

> KOUVASH

>

> [old family recipe...word is a Rrom word for mishmash/whatever ya

> got in the 'frig that goes together and isn't rotten yet and will

> feed the whole family who happened to drop in...we use it for green

> meals]

>

> chick peas

> kale

> paprika

> cumin

> cured lemon

> garlic

> sugar [need something sweet in greens, that's a little trick: I've

> also used honey or Splenda]

> vegetarian: tofu

> my family: goat cheese

> my mother's family: yogurt

>

> OK: cook your chick peas. Remember the chopped kale? Use the chick

> pea stock for the kale.

>

> Simmer/stew kale for a LONG time. This helps the taste and makes

> GREAT pot liquor/ " likker " : yummy! I usually do the kale for 45

> minutes to over an hour. Just let it simmer....you are eating all

> of it so believe me, you aren't losing any nutrients.

>

> As for the list of seasonings, well, since I add 8 garlic cloves

and

> 2 tablespoons of paprika, you can see that I'm not giving amounts

to

> anyone. Let's put it this way: I have no idea what heartburn nor

> acid reflux means......never had a tummy ache in my life. When you

> are used to eating spicy it doesn't bother you. So, on the spices,

> you decide how hot you like it.

>

> The spices and tofu [or the more trad goat cheese or if you can eat

> it, yogurt] makes " the sauce " which is put onto the mixture once it

> is cooked. Blend up in a blender and put this nice sauce onto the

> blended kale/chick peas once the kale is all cooked.

>

> The cured lemon: I preserve lemons when they are on sale in a

> [Kosher] salt brine and then use them by washing off the salt and

> slicing the lemons to thin slivers and then chopping them real

> fine. It does create an unusual dusky taste in the dish. Add the

> lemon to the kale as it cooks.

>

> The fun with kouvash is: in the summer, leave it in the

refrigerator

> and eat it cold. The winter, heat everything up except the sauce

> and put the nice sauce on cold on the top of it. I make it for the

> two of us for 3 meals during the week, so that's why I said that

one

> bunch of kale goes a long way.

>

> [PS: sometimes I add a few carrots too....another veggie compliment

> doesn't hurt it.]

> ))

>

> Diane

[Guest guest]

We have recipes for kale (as well as many other recipes) in the " links " section of our site.

on 8/4/2006 11:20 PM, arturoyogi at volae@... wrote:

Hi Diane

That sounds delicious. I'll save your nutritious kale recipe for

future use. A friend of mine used to prepare a kale dish that went as

follows. Wash and chop the kale. Lightly cook in sauce pan in some

oil. Add tofu and chopped jalapenos without the seeds (optional).