how do I cook kale?

Answer 1

saute it with a little olive oil and garlic.
steam it.
chop it up really fine and serve it raw with other greens.
Kale tends to me pretty bitter by itself raw.

Answer 2

Kale is a tough green, so it has to be cooked in liquid for a long time. I like to saute some garlic and red pepper flakes in a little bit of olive oil. Then I add the kale and toss to coat. After seasoning with salt, I add some chicken stock, bring the pan to a boil, turn the heat down to a simmer and cook until it's done. You can cook it in many other ways as well, but this is my favorite. Happy cooking!

Answer 3

Wash your kale very good in cold water...cut up the kale and put into pot of water barely covering the kale add salt and some cooking oil about a 6tablespoons ...I some times add some pork chops with no bones about 3 small ones to season or sometimes I use chicken to session it or you can use some bacon....what ever meat you like to session with....em good I always add a table spoon of sugar to them right before they are done that helps with the bitterness....Good luck...and God bless the U.S.A. and Israel and all...

Answer 4

NEW BEDFORD PORTUGUESE KALE SOUP

1 package frozen or 1-2 lbs fresh kale
1 large yellow onion
3 potatoes, peeled
2 chourico or linguica, sliced
8 cups chicken or pork broth
1/4 cup Olive Oil
6 cloves garlic, peeled and crushed
1 can Cannelloni beans
1 bay leaf
1/4 teaspoon garlic powder
1 hot pepper, seeded
1/3 teaspoon paprika
Season with salt, & pepper to taste

Slice chourico or linguica and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last. Sausage does not need to cook. Add liquid and simmer for 10 minutes.
Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.

If you do not have broth on hand, use 4 tablespoons of Minor's or Tone's chicken base or 2 tablespoons of Knorr's bouillion granules.

See information below about making broth from scratch for those days when you have the time.

Add potatoes, kale, and simmer additional 30 minutes.

Add beans if desired.

Serve with portuguese pops (rolls) or crown pilot chowder crackers.


Variations:

Substitute Escarole or Napa cabbage for Kale. Add one pound peeled baby carrots at the same time as you add the potatoes. Add fresh chopped leeks or scallions. Use fresh carrot juice as part of the broth. Add a few fresh parsley, sage, or oregano leaves if you have them.

Starting From Scratch:

This soup works well if you start with a pork shoulder bone and make your own broth, but that will require a few extra hours. If you start this way, you can substitute 1/3 pound dry beans added at the start of cooking instead of using the canned beans. Add the potatoes and kale at the last half hour.
Serves 4

WHITE BEAN AND KALE SALAD

1 cup great northern beans, soaked overnight in 1 quart water
½ medium sweet onion, cut into thin half-moon slices
¼ cup pure olive oil
2 tablespoons balsamic vinegar
6 cups coarsely chopped kale
2 tablespoons currants
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt
¼ teaspoon crushed red chili pepper
Ground black pepper to taste

Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching.
Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking.

Just before removing kale from pan, add the remaining 1 tablespoon balsamic vinegar. Set aside in a medium-sized bowl.

When beans are tender, remove from heat, drain, and place in refrigerator to cool.

Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste.

Yield: 4 servings

Answer 5

Karin C has it, go with her recipe. I mean the saute.

Answer 6

yes yes yes I agree with karen C