Thread: Kale

In article <[email protected]>,
zxcvbob <[email protected]> wrote:

> Does it taste kind of like broccoli leaves? I know they are *very*
> closely related. When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)
>
> I was going to buy some kale at the supermarket to try it, but they
> didn't have bunches of it; just big bags already chopped. Gonna try a
> different store...
>
> I'm thinking about planting some "dinosaur kale" in my garden this year
> and I should probably taste the stuff first. :-)
>
> Bob

It is somewhat hard to describe the taste. To me it is earthy and
spinach like but tougher (raw), with the slightest peppery taste. I like
to use it in soups or for making kale chips or just braised. Recently
our local grocer has been carrying baby kale. The baby kale has tiny
leaves and is great used raw in salads. Agreed, chopped doesn't sound
like the way to go.

jay

On Wed, 30 Jan 2013 13:13:27 -0600, jay <[email protected]> wrote:

>In article <[email protected]>,
> zxcvbob <[email protected]> wrote:
>
>> Does it taste kind of like broccoli leaves? I know they are *very*
>> closely related. When I was a teen I used to really like a salad of
>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>> actually green shallots.)
>>
>> I was going to buy some kale at the supermarket to try it, but they
>> didn't have bunches of it; just big bags already chopped. Gonna try a
>> different store...
>>
>> I'm thinking about planting some "dinosaur kale" in my garden this year
>> and I should probably taste the stuff first. :-)
>>
>> Bob
>
>It is somewhat hard to describe the taste. To me it is earthy and
>spinach like but tougher (raw), with the slightest peppery taste. I like
>to use it in soups or for making kale chips or just braised. Recently
>our local grocer has been carrying baby kale. The baby kale has tiny
>leaves and is great used raw in salads. Agreed, chopped doesn't sound
>like the way to go.
>
>jay


Ditto what jay said on flavour of kale. Love it for soups,
particularly with chicken. I haven't seen baby kale, but if I did,
would definitely buy for salad.

When I cook kale, I often chop the stems and start cooking them a
little ahead of the leaves as the stems can be quite tough. Never
seen it ready chopped, prefer to do that myself.

On 30-Jan-2013, zxcvbob <[email protected]> wrote:

> Does it taste kind of like broccoli leaves? I know they are *very*
> closely related. When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)
>
> I was going to buy some kale at the supermarket to try it, but they
> didn't have bunches of it; just big bags already chopped. Gonna try a
>
> different store...
>
> I'm thinking about planting some "dinosaur kale" in my garden this
> year
> and I should probably taste the stuff first. :-)
>
> Bob
I eat a lot of kale and a lot of broccoli and don't think they taste
much alike. Kale is more like collards (a little bit bitter) and
sturdier when cooked that wimpy spinach. I mostly buy kale (and other
greens) by the bunch; however, I occasionally buy a bag of Glory brand
kale or collards. Glory is exceptionally good for bagged/processed
produce ; IME, it is best to USE it by Sell By date and it should be
fine.
--

Change Cujo to Juno in email address.

On Wed, 30 Jan 2013 12:54:48 -0600, zxcvbob <[email protected]>
wrote:

>Does it taste kind of like broccoli leaves? I know they are *very*
>closely related. When I was a teen I used to really like a salad of
>iceberg lettuce, broccoli leaves, and green onions (they were likely
>actually green shallots.)
>
>I was going to buy some kale at the supermarket to try it, but they
>didn't have bunches of it; just big bags already chopped. Gonna try a
>different store...
>
>I'm thinking about planting some "dinosaur kale" in my garden this year
>and I should probably taste the stuff first. :-)

Based on what you say about broccoli, I think you'd like Kale.
Similar in taste and texture but still has it's own unique thing going
on, it's one of my favourite vegetables.

Easy to grow as well. The The different varieties of Kale all differ
in taste and texture, the 'Dinosaur' variety is IMO the best one of
the lot.

On Wed, 30 Jan 2013 12:54:48 -0600, zxcvbob <[email protected]>
wrote:

> Does it taste kind of like broccoli leaves? I know they are *very*
> closely related. When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)

Try the bagged, you'll be chopping it up anyway.

--
Food is an important part of a balanced diet.

zxcvbob wrote:
> Does it taste kind of like broccoli leaves? I know they are *very*
> closely related. When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)
>
> I was going to buy some kale at the supermarket to try it, but they
> didn't have bunches of it; just big bags already chopped. Gonna try a
> different store...
>
> I'm thinking about planting some "dinosaur kale" in my garden this
> year and I should probably taste the stuff first. :-)

Tastes like cabbage to me.

On Wed, 30 Jan 2013 13:43:13 -0800, sf wrote:

> On Wed, 30 Jan 2013 12:54:48 -0600, zxcvbob <[email protected]>
> wrote:
>
>> Does it taste kind of like broccoli leaves? I know they are *very*
>> closely related. When I was a teen I used to really like a salad of
>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>> actually green shallots.)
>
> Try the bagged, you'll be chopping it up anyway.

Except that they probably chopped up the hard stems in it, too. So
you'd have to pick those out. Which could be easy or it could be a
PITA.

-sw

On Wed, 30 Jan 2013 17:55:22 -0600, Sqwertz <[email protected]>
wrote:

>On Wed, 30 Jan 2013 13:43:13 -0800, sf wrote:
>
>> On Wed, 30 Jan 2013 12:54:48 -0600, zxcvbob <[email protected]>
>> wrote:
>>
>>> Does it taste kind of like broccoli leaves? I know they are *very*
>>> closely related. When I was a teen I used to really like a salad of
>>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>>> actually green shallots.)
>>
>> Try the bagged, you'll be chopping it up anyway.
>
>Except that they probably chopped up the hard stems in it, too. So
>you'd have to pick those out. Which could be easy or it could be a
>PITA.

I agree. I like the stems, but they need to be chopped smaller and
cooked longer. a whole lot easier to do if you start with a whole
leaf.

Jim

On 30-Jan-2013, Sqwertz <[email protected]> wrote:

> >
> > Try the bagged, you'll be chopping it up anyway.
>
> Except that they probably chopped up the hard stems in it, too. So
> you'd have to pick those out. Which could be easy or it could be a
> PITA.
>
> -sw
When I buy bagged kale, the only brand I buy is Glory. They do chop it
with the stems on. I don't find that to be a problem; generally, I
saute or steam the kale and the stems are rendered quite edible,
offering a bit of textural difference but not tough. That said, it is
personal preference and others may not care for it; but, it would be
worth trying. I like it well enough that when buying kale by the bunch,
I no longer remove the stems before chopping.


--

Change Cujo to Juno in email address.

On Thu, 31 Jan 2013 04:29:13 GMT, l not -l wrote:

> On 30-Jan-2013, Sqwertz <[email protected]> wrote:
>
>>>
>>> Try the bagged, you'll be chopping it up anyway.
>>
>> Except that they probably chopped up the hard stems in it, too. So
>> you'd have to pick those out. Which could be easy or it could be a
>> PITA.
>>
> When I buy bagged kale, the only brand I buy is Glory. They do chop it
> with the stems on. I don't find that to be a problem; generally, I
> saute or steam the kale and the stems are rendered quite edible,
> offering a bit of textural difference but not tough. That said, it is
> personal preference and others may not care for it; but, it would be
> worth trying. I like it well enough that when buying kale by the bunch,
> I no longer remove the stems before chopping.

I didn't know Glory distributed fresh produce, I just know their
canned stuff. As for Kale, the heads I'vce bought definitely need
some extra care for the stems. The heads are 16-18" long and those
outer few leaves have super thick stems.

This is probably why somebody mentioned buying baby kale (or kale
hearts). Much more manageable and fool proof.

-sw

On Thu, 31 Jan 2013 04:29:13 GMT, "l not -l" <[email protected]> wrote:

>
> On 30-Jan-2013, Sqwertz <[email protected]> wrote:
>
> > >
> > > Try the bagged, you'll be chopping it up anyway.
> >
> > Except that they probably chopped up the hard stems in it, too. So
> > you'd have to pick those out. Which could be easy or it could be a
> > PITA.
> >
> > -sw
> When I buy bagged kale, the only brand I buy is Glory. They do chop it
> with the stems on. I don't find that to be a problem; generally, I
> saute or steam the kale and the stems are rendered quite edible,
> offering a bit of textural difference but not tough. That said, it is
> personal preference and others may not care for it; but, it would be
> worth trying. I like it well enough that when buying kale by the bunch,
> I no longer remove the stems before chopping.

I don't mind the stems left on the bagged kale I buy because
apparently it is young/baby and nothing is tough. The only time I pay
attention and remove the stems is when I make kale chips.

--
Food is an important part of a balanced diet.

On the subject of kale, there's a place I've been meaning to
try for some time now. This guy is known for his incredible
soups. I've heard of his place for years, but I never made the
trip. It's not the easiest parking situation, blah blah, I just
never got around to it.

Yesterday, I finally made the trip into town, and went in search
of this place. It's down an alley, a real hole in the wall, if there
are three customers in line, it's out the door. I got a 24 ounce
container of Portuguese sausage and kale soup.

Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
I don't know what he puts in the broth that made it so incredible,
and even the red beans were creamy. Loaded with sausage, kale, beans
and tiny cubes of potatoes.

Which maybe doesn't sound all that great, but I tell you, I can't think
of a tastier bowl of soup I've had in my life. Too bad I had to split
it. Heh.

nancy

On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
<[email protected]> wrote:

>On the subject of kale, there's a place I've been meaning to
>try for some time now. This guy is known for his incredible
>soups. I've heard of his place for years, but I never made the
>trip. It's not the easiest parking situation, blah blah, I just
>never got around to it.
>
>Yesterday, I finally made the trip into town, and went in search
>of this place. It's down an alley, a real hole in the wall, if there
>are three customers in line, it's out the door. I got a 24 ounce
>container of Portuguese sausage and kale soup.
>
>Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>I don't know what he puts in the broth that made it so incredible,
>and even the red beans were creamy. Loaded with sausage, kale, beans
>and tiny cubes of potatoes.
>
>Which maybe doesn't sound all that great, but I tell you, I can't think
>of a tastier bowl of soup I've had in my life. Too bad I had to split
>it. Heh.
>
>nancy
>
I find kale great in soups - partly because it doesn't easily fall
apart but also it's robust flavour. I'm not too keen on sausage and
rather prefer chicken with the kale. I use a good chicken stock and
after that add whatever is handy and last of all the kale. Pearl
barley also works well with it as well as beans. Then again, also
works well with pasta - it's versatile

In article <[email protected]>,
[email protected] wrote:

> On Wed, 30 Jan 2013 13:13:27 -0600, jay <[email protected]> wrote:
>
> >In article <[email protected]>,
> > zxcvbob <[email protected]> wrote:
> >
> >> Does it taste kind of like broccoli leaves?

> >It is somewhat hard to describe the taste. To me it is earthy and
> >spinach like but tougher (raw), with the slightest peppery taste. I like
> >to use it in soups or for making kale chips or just braised. Recently
> >our local grocer has been carrying baby kale. The baby kale has tiny
> >leaves and is great used raw in salads. Agreed, chopped doesn't sound
> >like the way to go.
> >
> >jay
>
>
> Ditto what jay said on flavour of kale. Love it for soups,
> particularly with chicken. I haven't seen baby kale, but if I did,
> would definitely buy for salad.

It comes pre packed like this:

http://www.heb.com/page/healthy-prim...organics-baby-
kale

Earthbound also packages baby kale and I see that some Costco's have it
also. You may not be in the US so check your organic grocery.

jay

On 30-Jan-2013, Sqwertz <[email protected]> wrote:

> > On 30-Jan-2013, Sqwertz <[email protected]> wrote:
> >
> >>>
> >>> Try the bagged, you'll be chopping it up anyway.
> >>
> >> Except that they probably chopped up the hard stems in it, too. So
> >> you'd have to pick those out. Which could be easy or it could be a
> >> PITA.
> >>
> > When I buy bagged kale, the only brand I buy is Glory. They do chop
> > it
> > with the stems on. I don't find that to be a problem; generally, I
> > saute or steam the kale and the stems are rendered quite edible,
> > offering a bit of textural difference but not tough. That said, it
> > is
> > personal preference and others may not care for it; but, it would be
> > worth trying. I like it well enough that when buying kale by the
> > bunch,
> > I no longer remove the stems before chopping.
>
> I didn't know Glory distributed fresh produce, I just know their
> canned stuff. As for Kale, the heads I'vce bought definitely need
> some extra care for the stems. The heads are 16-18" long and those
> outer few leaves have super thick stems.
>
> This is probably why somebody mentioned buying baby kale (or kale
> hearts). Much more manageable and fool proof.
>
> -sw

The "bunch" kale I buy is simply called kale; but could be baby kale.
The bunches I buy usually have a length no more than 12 inches and stems
of 1/4" or less. The bagged, chopped Glory kale has stems about the
same as the "bunch" kale I buy.

I usually buy the bagged greens when the "bunch" greens (collards and
kale, mostly) are unavailable or show signs of having been around too
long. Glory has a line of several fresh, vs canned, produce items;
but, the stores I shop usually only have kale and collards. Info on
Glory fresh produce items can be found at
http://www.gloryfoods.com/products/r...fresh-produce/
If interested, there is a product locator on the site that may help you
find them in your area.

--

Change Cujo to Juno in email address.

On 31-Jan-2013, [email protected] wrote:

> I find kale great in soups - partly because it doesn't easily fall
> apart but also it's robust flavour. I'm not too keen on sausage and
> rather prefer chicken with the kale. I use a good chicken stock and
> after that add whatever is handy and last of all the kale. Pearl
> barley also works well with it as well as beans. Then again, also
> works well with pasta - it's versatile

It's also very good with white beans (greath northern, navy, etc), as a
stew or casserole.
--

Change Cujo to Juno in email address.

On Jan 30, 10:54*am, zxcvbob <zxcv...@charter.net> wrote:
> Does it taste kind of like broccoli leaves? *I know they are *very*
> closely related. *When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)
>
> I was going to buy some kale at the supermarket to try it, but they
> didn't have bunches of it; just big bags already chopped. *Gonna try a
> different store...
>
> I'm thinking about planting some "dinosaur kale" in my garden this year
> and I should probably taste the stuff first. :-)
>
> Bob

I love kale. I eat a lot of it, both cooked, as salad greens and raw
in green smoothies.
It's a cole crop so it's actually better if it's had some actual cold
weather...similar to Brussels sprouts.....

I just made a riff on colcannon. I did a cauliflower mash and
added chopped sauteed kale and mixed together.
It's very delicious. I did the cauliflower mash the way I would
normally do mashed potatoes, with butter, sour cream, salt and
pepper. I seasoned the kale with a bit of salt and pepper as I
sauteed it in some butter. The resulting combination is very
pleasing.

A while back I posted my superfood salad made with raw chopped kale.
It's a real crowd pleaser.

http://groups.google.com/group/rec.f...30d8ae49c9e5eb

On 1/30/2013 5:00 PM, Julie Bove wrote:
> zxcvbob wrote:
>> Does it taste kind of like broccoli leaves? I know they are *very*
>> closely related. When I was a teen I used to really like a salad of
>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>> actually green shallots.)
>>
>> I was going to buy some kale at the supermarket to try it, but they
>> didn't have bunches of it; just big bags already chopped. Gonna try a
>> different store...
>>
>> I'm thinking about planting some "dinosaur kale" in my garden this
>> year and I should probably taste the stuff first. :-)
>
> Tastes like cabbage to me.
>
>
It's a green leafy cruciferous vegetable. They're related.

Jill

On 1/31/2013 11:11 AM, jmcquown wrote:
> On 1/30/2013 5:00 PM, Julie Bove wrote:
>> zxcvbob wrote:
>>> Does it taste kind of like broccoli leaves? I know they are *very*
>>> closely related. When I was a teen I used to really like a salad of
>>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>>> actually green shallots.)
>>>
>>> I was going to buy some kale at the supermarket to try it, but they
>>> didn't have bunches of it; just big bags already chopped. Gonna try a
>>> different store...
>>>
>>> I'm thinking about planting some "dinosaur kale" in my garden this
>>> year and I should probably taste the stuff first. :-)
>>
>> Tastes like cabbage to me.
>>
>>
> It's a green leafy cruciferous vegetable. They're related.
>
> Jill
I say it's cabbage and I say the hell with it!
Apologies to a long gone New Yorker cartoon about spinach.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.