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Author Topic: I'm over kale  (Read 29684 times)

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Offline Chasing Amy

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I'm over kale
« on: February 20, 2017, 02:54:13 PM »
It's bitter, it's tough (even after an olive oil massage), it just doesn't taste that good.
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Offline merigayle

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Re: I'm over kale
« Reply #1 on: February 20, 2017, 03:11:52 PM »
Agreed! I prefer spinach.
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Offline Chasing Amy

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Re: I'm over kale
« Reply #2 on: February 20, 2017, 04:01:59 PM »
Quote from: merigayle on February 20, 2017, 03:11:52 PM
Agreed! I prefer spinach.

I'm an arugula girl myself.
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Offline Suesquatch

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Re: I'm over kale
« Reply #3 on: February 20, 2017, 04:16:51 PM »
Kale's nasty.
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Offline radial

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Re: I'm over kale
« Reply #4 on: February 20, 2017, 06:35:47 PM »
You can make kale palatable, but it's mostly too much trouble. 
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Offline nadra24

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Re: I'm over kale
« Reply #5 on: February 20, 2017, 08:00:21 PM »
If we're talking cooked, I prefer kale to spinach because it holds its texture better. I'm not really a fan of raw kale.
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Offline merigayle

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Re: I'm over kale
« Reply #6 on: February 20, 2017, 09:02:45 PM »
Quote from: Chasing Amy on February 20, 2017, 04:01:59 PM
I'm an arugula girl myself.
I love arugula in salad! It is my #1 salad green.
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Offline diablita

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Re: I'm over kale
« Reply #7 on: February 20, 2017, 09:40:17 PM »
Quote from: merigayle on February 20, 2017, 09:02:45 PM
I love arugula in salad! It is my #1 salad green.

1!

but I'll take your kale and spinach too
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Offline Ice Cream

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Re: I'm over kale
« Reply #8 on: February 21, 2017, 08:01:41 AM »
I have never liked kale.  And with tall the hype, it seems like you weren't even "in" if you did not absolutely love kale.
I buy baby spinach all the time, sometimes arugula, too.
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Offline caribougrrl

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Re: I'm over kale
« Reply #9 on: February 21, 2017, 08:04:48 AM »
Quote from: nadra24 on February 20, 2017, 08:00:21 PM
If we're talking cooked, I prefer kale to spinach because it holds its texture better. I'm not really a fan of raw kale.

1!


but speaking of spinach and arugula, I miss being able to buy real fully-grown spinach and arugula... the baby and micro-green stuff is fine, but not GOOD
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Offline witchypoo

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Re: I'm over kale
« Reply #10 on: February 21, 2017, 08:06:49 PM »
i would much rather eat swiss chard than kale.  and arugula, spinach, etc. are delicious.  so, too, escarole. 

but i don't mind kale.
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Offline Dagstag v 2.0

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Re: I'm over kale
« Reply #11 on: February 21, 2017, 09:19:28 PM »
I love kale. Instant pot makes kale less tough. But I'm heavily into collards lately.
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Offline ihop

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Re: I'm over kale
« Reply #12 on: February 22, 2017, 10:41:20 AM »
I love most greens. 

Spinach can be too mushy when cooked.

Kale can be off-putting when raw and tough.

Swiss chard is one of my favorites.

I love arugula.

Collard, mustard, turnip and beet greens are delicious!
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Offline Chasing Amy

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Re: I'm over kale
« Reply #13 on: February 22, 2017, 09:02:05 PM »
Quote from: Dagstag v 2.0 on February 21, 2017, 09:19:28 PM
I love kale. Instant pot makes kale less tough. But I'm heavily into collards lately.

How do you prepare your collard greens? I've always been underwhelmed by them.
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Offline Ice Cream

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Re: I'm over kale
« Reply #14 on: February 23, 2017, 07:53:34 AM »
Quote from: Chasing Amy on February 22, 2017, 09:02:05 PM
How do you prepare your collard greens? I've always been underwhelmed by them.

same here.  IP makes greens more palatable, since they usually come out softer.
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Offline Run Amok

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Re: I'm over kale
« Reply #15 on: February 23, 2017, 08:44:31 AM »
I'll take all of them. I love it! Even raw!
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Offline Dagstag v 2.0

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Re: I'm over kale
« Reply #16 on: February 23, 2017, 09:24:11 AM »
Quote from: Chasing Amy on February 22, 2017, 09:02:05 PM
How do you prepare your collard greens? I've always been underwhelmed by them.

Some variation on this recipe (ignore the low-quality ingredient suggestions): http://allrecipes.com/recipe/51803/kickin-collard-greens/

Sometimes we leave out the onions or garlic, recently we went with only shallots and it was good too. I don't think the bacon is necessary if you are vegetarian (not sure what could sub to add that umami note), also the chicken broth can be subbed with vegetable broth. 

If you follow the recipe, it does take that long, but you can cut down the time by two thirds or so if you blanch the collards first.  Now that I type this, it seems like a lot of work But these are seriously delicious collards.  I have not yet tried to instant pot this recipe, perhaps I should...
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Offline ihop

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Re: I'm over kale
« Reply #17 on: February 23, 2017, 09:46:16 AM »
Quote from: Dagstag v 2.0 on February 23, 2017, 09:24:11 AM
Some variation on this recipe (ignore the low-quality ingredient suggestions): http://allrecipes.com/recipe/51803/kickin-collard-greens/

Sometimes we leave out the onions or garlic, recently we went with only shallots and it was good too. I don't think the bacon is necessary if you are vegetarian (not sure what could sub to add that umami note), also the chicken broth can be subbed with vegetable broth. 

If you follow the recipe, it does take that long, but you can cut down the time by two thirds or so if you blanch the collards first.  Now that I type this, it seems like a lot of work But these are seriously delicious collards.  I have not yet tried to instant pot this recipe, perhaps I should...

This is a pretty standard recipe for all types of greens - it is how I grew up eating them.   A little fat, a little salt and some liquid.

My great aunt added beer to some greens.  And she loved to drink the leftover pan juices - she called it the pot liquor. 
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Offline Chasing Amy

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Re: I'm over kale
« Reply #18 on: February 23, 2017, 04:18:14 PM »
Yeah, most collard recipes I've seen call for pork which I don't eat.


Sent from my iPhone using Tapatalk
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Offline Cool Foot Luke

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Re: I'm over kale
« Reply #19 on: February 23, 2017, 07:04:09 PM »
I still like it. I almost always saute it, with vinegar (or white wine) and a dash of soy sauce to help it cook down.

I really want to try that Collard Greens recipe. I've never tried cooking them before and want to avoid making white people collard greens
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