Kale, kale and more kale
They were practically giving away kale at the farmer's market yesterday and I came home with a bundle. I'm using some tonight in a white bean soup and sauteeing some with tomorrow's dinner - any ideas what to do with the rest of it? How long will it keep in the fridge?
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13 Comments:
Lucky you! Kale is one of my faves and those two ideas are great. Saute extra and you can have it on toast for a snack. Don't know how long it will keep because I eat it up so quickly, but probably 3-4 days. Enjoy!
ride&cook at 5:44PM on 10/04/09
@2fussie - write in "Kale recipes" in the search area - you will get loads of ideas
bareneed at 6:43PM on 10/04/09
To help it keep longer, I usually keep mine in a vase in a cool spot, rather than in the fridge. It should last about a week that way.
I recently made a soup of kale (chopped into 1 inch pieces with the spines removed) with rice, lentils and italian sausage removed from the casing. It was delicious.
yayfood at 7:59PM on 10/04/09
I'd give it about a week of robustness before it starts getting limp. I store it naked in the fridge; moisture could otherwise easily get trapped in the curls and cause rotting. I love winter vegetables--they're so low-maintenance.
MFalk at 10:18PM on 10/04/09
Kale chips! Spray with olive oil, sprinkle with salt ,and bake at 375 until crisp and delicious.
MaeMae at 10:28PM on 10/04/09
Braised kale in a bowl with a fried egg on top is a great feel good fall staple at my house.
phenoderr at 12:14AM on 10/05/09
Add paper towels to the bag you put it in in the fridge. I routinely do this with veggies that might rot from condensation. (They are still alive and giving off moisture.)
I like the idea of kale chips, MaeMae.
About the only thing I do with mature kale is make Portuguese kale and potato soup (also called kale and sausage soup), which I love and is unlike any other soup I routinely make. Here's a recipe from Yankee magazine, but there are millions of others online, of course. (New England fishing communities, especially on the Cape, were built with populations of Portuguese fishermen. Provincetown has a Portuguese Parade every year with a kale soup cook-off ).
http://www.theheartofnewengland.com/food-PortugueseKalePotatoSoup.html
lemonfair at 8:56AM on 10/05/09
I love making chicken cutlets (pan fried, breaded/parmesean, italian-style) and then in the pan drippings from that I saute the kale with ribs removed, roughly chopped, with some garlic and a bit of extra olive oil...after it's cooked for a bit I deglaze the pan with a splash of good red wine, and then sort of let it soak in that for a bit...then I serve the cutlets on top of the semi-braised greens. SO yummy.
juliebugsmama at 10:26AM on 10/05/09
I 2nd MaeMae's suggestion of kale chips... they are so good and addictive.
Alm25 at 11:02AM on 10/05/09
Nigella Lawson has this recipe that features braised kale, lentils, and garlicky sausage with a red wine sauce.
AnnieNT at 11:45AM on 10/06/09
If you don't think you can eat it all in one week you should freeze it. I chop, sautee, and then freeze it. I throw it into soups, eggs, rice etc straight from the freezer and it's fine.
ayngelina at 9:45AM on 10/10/09
You should boil it in salted water-drain it and freeze it! check this recipe out it's the simplest and most authentic tuscan recipe where kale is used as the main ingredient. during this time of the year end of oct beginning of nov when new olive oil is pressed it's the perfect time. Both the kale and olive oil are ready. bit.ly/2ihIVq
oriana at 11:53AM on 11/09/09
We stew it with a chunked up kielbasa, sliced onion and chicken stock, and a pinch of hot pepper flakes. Then serve it over a boxed red beans and rice mix...usually Zahtarans...it is so good and a easy weeknight meal.
sammie at 12:08PM on 11/09/09