Tuesday, June 29, 2010

What the Hell Do I Do With... Kale?

Before we started doing this CSA thing a few years back, I had never even heard of kale. I'm familiar enough with it now, but I still seem to always make the same thing with it. It's a sesame kale recipe which basically involves boiling it and then frying it up with garlic, tamari and some toasted sesame seeds. It's really good. Sometimes it's even great. But it gets old. 

So what the hell do you do with kale? Does anyone have a really good recipe for kale chips? I tried those once this spring and was underwhelmed. 

And here are a few ideas of what you can do with turnips, submitted by the awesome readers of my adequate blog. 

Erin tried turnip fries, too, but hers were a success instead of a crushing failure like mine. She coated them in canola oil, topped with salt and pepper and roasted for 20 min in 450 degree oven. 

Sayward said, "I've only ever done turnips one way - the traditional Scottish 'bashed neeps and tatties', which is basically turnipy mashed potatoes. They were absolutely delicious served with a homemade vegan haggis and whiskey reduction gravy. I blogged about it here."

On Facebook, Bill said the only thing he's ever done with them was put them in a stew. 

Donna said that she throws them in stews and soups, too. She also eats them raw. Also, mashed with some Earth Balance. Oh, and the greens sautéed with lots of garlic. She says greens are the best part of the turnip. 

I have a horrible habit of  never getting around to using the greens on top of things like turnips. Note to self: change that bad habit.

Heidi suggested Irish Colcannon. 

And Kris said, "Roast them in olive oil with potatoes, sweet potatoes, carrots, garlic and rosemary for a rockin' root vegetable medley."

Thanks for the suggestions!

We did get turnips in our most recent box (still no radishes though), and tonight I made bashed neeps and tatties for two reasons, 1) It's easy and I already love mashed potatoes and 2) I really like saying (and writing), "bashed neeps and tatties." I didn't make Sayward's vegan haggis and gravy though. Maybe next time.

All right. Now kale. What the hell do you do with kale? 

13 comments:

Lisa -- Cravin' Veggies said...

Colcannon Puffs!! http://blog.fatfreevegan.com/2009/03/colcannon-puffs.html

Kale chips!!!
http://smittenkitchen.com/2010/03/baked-kale-chips/

Jacqueline said...

Kale chips are great! Just wash, pat dry, tear into chip-size pieces, removing stems, then toss with a tablespoon of olive oil. Lay them out flat on a cookie sheet and sprinkle with a little salt and nutritional yeast. Bake for about 20 minutes at 400 degrees, turning over once mid-way, and watching so they don't burn near the end. Yummo!

Erin said...

For a super easy side, I tear it off the stem into a boiling/salted pot of water. Let it double double, boil and trouble for a few minutes, drain, and top with Cajun or Chipotle seasonings and/or garlic salt and/or hot sauce! Also tasty with a chopped fresh tomato on top.

Erin said...

I've always wanted to do kale chips!

Liz has a great raw kale salad recipe on her blog that I've been meaning to try.

My favorite thing to do with kale is a bastardized version of the Emerald sesame kale at Mississippi Market. Separate the leaves from the tough stem. Simmer kale in a sauce pan with water for about 10 min (depending on how tough it is; this kale is fairly young and tender so you can probably reduce the time); drain it in a collander, then in the empty frying pan, heat up some oil (sesame adds the best flavor), add a bit of garlic for about 30 seconds, toss in the kale and saute a bit, until it dries out a bit and the oil has infused the kale. Then treat it with a squirt of tamari/soy sauce (less tamari if you have less kale; start with a little, taste and build from there to avoid really salty kale) and finish with about a tablespoon or so of sesame seeds.

radioactivegan said...

If you have vegan with a vengeance, I highly recommend the garlicky kale with tahini sauce. you can also find the recipe here: http://www.vegalicious.org/2008/09/01/courtneys-garlicy-kale-with-tahini-sauce/ (I think it's exactly the same)

White Haired Veg said...

I gotta say - the only way I've found to stomach kale is with this Epicurious.com recipe. Otherwise, it is just too bitter for me. I think the sweet potatoes and ginger help to mellow out the kale.

http://www.epicurious.com/recipes/food/views/Mustard-Crusted-Tofu-with-Kale-and-Sweet-Potato-239827

Samantha said...

http://www.foodnetwork.com/recipes/eating-well/indian-spiced-kale-amp-chickpeas-recipe/index.html
We made this last night and it was fabulous!

Patrick said...

The only way I have EVER had kale is in smoothies. You make some kind of banana and citrus concoction and add a few leaves in there, depending on how much you like kale. Kale will also work good with cherries and grapes.

You may want to remove the kale spine first. I've heard of people feeding that to their dogs...

Josh said...

Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway blog network: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

Amanda said...

I know I'm super late but I just wanted to second the indian spiced kale and chickpeas. I made it last night and it was AMAZING!

GreensPlease said...

We eat kale several times a week. It's our go-to green during the warm months when broccoli is out of season. We pretty much eat it the same way every time but we never seem to grow tired of it.

Using whatever kind of kale you prefer (we rotate with whichever looks most fresh at the co-op), chop leaves into medium sliced shreds (like a thick cole-slaw). Chop thinner near the base as you ad more stem - we use as much stem as possible).

We use a very hot wok, ad a bit of grapeseed oil then chopped garlic for a second then half the bunch of kale. Toss fast to keep the garlic from staying on the bottom. Cook tossing constantly for about a minute and a half. Add a bit of white wine vinegar or lemon juice to taste and remove right away to a serving dish. Repeat with the rest of the kale. If you do too much at once, you'll boil it which we would NEVER do. We like it with some crunch and as much nutritional value as possible. Finish with some sea or kosher salt and enjoy!

This is the same method we use for all greens (chard with a shorter cooking time, beet greens, etc)

I've meant to try the kale chip recipe - maybe tomorrow.

Anonymous said...

I love the Kale-Potato Soup recipe from Laurel's Kitchen. It's just potatoes, onions, garlic, soy butter, kale, water, salt and pepper, but the simple flavors and hearty texture are really satisfying, especially during the cruelest months of winter.

Ayşe said...

oooppss- missed this one.

cut them into ribbons, put them in a big bowl. salt pepper, eevo, lemon juice, massage the sauce into the kale, until it wilts... eat raw.
not my idea, saw it in a video clip, can't remember where.