"Steve Pope" > wrote in message
...
> Dee Randall > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> This is why I like to use a minimum of liquid when cooking
>>> spinach or kale.
>
>>Funny you should mention a 'minimum of liquid' when cooking .... kale.
>>Being from where they cook green beans a minimum of 2 hours in a large
>>amount of water and never having seen kale cooked in less than a couple of
>>gallons of water (a bit of hyperbole), for less than 3 hours, I had never
>>cooked kale except in at least a gallon of water and for at least 45
>>minutes.
>
> Yes, if it's particularly tough kale, it can take 30 or more minutes
> to cook. If you go to farmers' markets and buy young, baby
> kale, then 15-20 is usually enough.
>
> I add liquid as I go along so it does not dry out.
>
>> But eating a cold kale dish that I've eaten at Whole Foods
>> in Vienna, VA, that, as I remember. included a few carrots,
>> sesame seeds and some kind of oil, perhaps sesame?, perhaps tofu?
>
> For us, cold kale w/ tofu is a standard. I'm not aware that
> the Japanese will include tofu in a kale/vinegar/sesame oil dish,
> but it makes sense. Sesame seeds are also typical.
>
> Steve

"For us, cold kale w/tofu is a standard." Steve, who is 'us'?
Thanks,
Dee