What about Kale?

[Kathy Smith]

Anybody know good ways to prepare kale? Is it impossible to digest?

I fixed it like this:
1/2 onion browned in olive oil; add 2 cloves garlic; add kale and 1c
chicken broth. Cooked until broth gone.

It tasted really good, but seemed awfully tough. Like I couldn't chew
it enough.

Any info would be appreciated.

Kathy

--
Walk Softly, Live Gently, Breathe Deeply
Creating Harmony LLC
www.CreateMoreHarmony.com

[Carrol Krause]

Kale gets thicker and tougher as the summer heat wears on. You're doing everything right, but perhaps cut the kale into smaller pieces (after removing all center stems, of course, since they're uncookable) and simmer it longer on low heat, adding more broth if necessary to maintain enough liquid to adequately braise the greens. Tender kale should take no more than 10 minutes, tougher kale takes 15 - 20. Collards can be cooked much the same way but with a LOT more fluid, so that a steady simmer of 45 minutes to an hour will finally reduce the broth to a thick sauce with tender greens in it. For a spicy alternative, add a heaping teaspoon of curry powder to your kale-broth before adding the greens.

 

Hope this helps!

Carrol

Kathy Smith <lotio...@gmail.com> wrote: