What do I do with all of this kale?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Kale pesto uses a LOT of kale. Steam or blanch it quickly and then blend with nuts, parmesan and olive oil. You can make a huge batch and then freeze in meal-sized portions.

Don't forget the garlic!

Oops. Yes, definitely include garlic (and salt if you don't go heavy on the parmesan).

[Anonymous]

This kale salad is my favorite kale recipe:

http://benandbirdy.blogspot.com/2013/05/the-ultimate-kale-salad.html

[Anonymous]

#thestew !!

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

The recipe indicates if you're freezing batches to leave out the greens until you reheat, but I've found with kale it holds up really well to freezing and defrosting.

[Anonymous]

Another vote for de-stemming it and massaging with dressing. I make one with olive oil, garlic, soy sauce, lemon, and salt/pepper. Massaging it really breaks it down and makes it softer. Bonus, it is good for several days. I sometimes also heat it up and use it as the base for a warm bowl with other vegetables, chicken sausage, and maybe an egg.

[Anonymous]

Put it down the garbage disposal. Yuck!

[Anonymous]

Join a Buy Nothing group and give it away.

[Anonymous]

Dutch oven, put a little avocado oil in the bottom and put it on the stove, covered. Add each in a layer, keeping it covered in between: rough chopped kale, 1 whole onion (cut however you want), 1-2 minced garlic cloves, 2 cans stewed tomatoes (with liquid). Add either beans (for vegetarian chili type stew) or raw ground meat (for pasta sauce). I batch cook with two Dutch ovens, starting in one, splitting when it’s time to add meat or let it sit before adding beans. Both versions freeze really well.

With cooked beans, you only want to heat them through. Spice with cumin, allspice, coriander, chili powder, cayenne, anything similar. Cover and let it cook for at least 20 minutes (until your kale is very well cooked!), stirring about every 5, then add your beans and let it sit without added heat for about 5 minutes. Stir, serve with sour cream, shred cheese, whatever. I’ve had kids gobble it up mixed with rice or over mashed potatoes.

With raw meat, you want the extra cook time, and the flavors of the meat will be absorbed better if the kale hasn’t started wilting as much. I throw the meat in after the vegetables have had about 3-5 minutes, and I add parley, oregano, basil, thyme, rosemary, etc. I stir it once every 2-5 minutes, basically just making sure nothing is sticking to the bottom or together. It’s fantastic over noodles if the meat is very small, but with bigger chunks I use shapes or tubes. Parmesan on top, Brie on the side, sometime a crumble of cheddar on the side. Kids love this one too.

[Anonymous]

I don't know why collard greens and kale comes in such huge bags. These two greens are one of the harder ones to eat if you are not used to it. I can buy a bag and eat it every day for lunch for 5 days but that gets to be too much but become wasteful when i don't eat it 5 days. I think it's best to buy them as a bunch and pull the stems out while you're at it. It's sold by pounds.

[Anonymous]

Anonymous wrote:I don't know why collard greens and kale comes in such huge bags. These two greens are one of the harder ones to eat if you are not used to it. I can buy a bag and eat it every day for lunch for 5 days but that gets to be too much but become wasteful when i don't eat it 5 days. I think it's best to buy them as a bunch and pull the stems out while you're at it. It's sold by pounds.

it freezes well. or you can make a double batch of a lot of things that use it and freeze one batch.

[Anonymous]

I'm getting ready to make a chicken and white bean chili and I have a big bunch of kale that'll get tossed in with it.

[Anonymous]

This thread is hilarious. It's not like snails. Just chop it up and throw it in with whatever other veggies you're making - steam it, crockpot, saute', whatever. We go through multiple bunches a week. We have three young kids. Kale is on the dinner table regularly, like other vegetables. Why wouldn't it be?

[Anonymous]

Anonymous wrote:I don't know why collard greens and kale comes in such huge bags. These two greens are one of the harder ones to eat if you are not used to it. I can buy a bag and eat it every day for lunch for 5 days but that gets to be too much but become wasteful when i don't eat it 5 days. I think it's best to buy them as a bunch and pull the stems out while you're at it. It's sold by pounds.

Er, I don't know where you shop, but kale is generally not sold by pounds. Unless you're at the salad counter. Usually a bunch is a set price. Like chard and everything else.

[Anonymous]

Kale and white bean soup
Sauteed kale with poached egg
Kale and tofu stir fry

[Anonymous]

Anonymous wrote:Put it down the garbage disposal. Yuck!

Word

[Anonymous]

I love kale and will eat it solo as the main event in any salad or side dish. My family tolerates it. Like spinach, it cooks down quite a bit. 2 cups de-stemmed and chopped finely, then stirred in a rice pilaf is all you need to do. No seasoning or pre-cooking.