I bought a big bag of frozen kale; it's chopped pretty fine. What's it
good for besides adding to white bean soups? that's reason enough to
buy it, but not 5 pounds...

I like fresh kale in salads, or steamed and maybe mixed with broccoli.
This is cut too fine for steaming. I put a handful in a smoothie (a
very trendy thing to do) and it was awful. :-P

Any suggestions how to use this up?

Next year I'll grow my own "dinosaur" kale. And I'll probably freeze
some, but it won't be minced.

Bob

"zxcvbob" > wrote in message
...
> I bought a big bag of frozen kale; it's chopped pretty fine. What's it
> good for besides adding to white bean soups? that's reason enough to buy
> it, but not 5 pounds...
>
> I like fresh kale in salads, or steamed and maybe mixed with broccoli.
> This is cut too fine for steaming. I put a handful in a smoothie (a very
> trendy thing to do) and it was awful. :-P

LOL well that puts that one to bed I won't bother to try it


> Any suggestions how to use this up?
>
> Next year I'll grow my own "dinosaur" kale. And I'll probably freeze
> some, but it won't be minced.

Sounds like a plan
--
http://www.helpforheroes.org.uk/shop/

On 12/16/2013 12:51 PM, zxcvbob wrote:

> I bought a big bag of frozen kale; it's chopped pretty fine. What's it
> good for besides adding to white bean soups? that's reason enough to
> buy it, but not 5 pounds..

My former mil made pork chops and kale, a skillet dish. So
simple but I was crazy for it. You're probably not interested,
but there are recipes on the net, though she just sauteed thin
chops in olive oil and added frozen chopped kale. I imagine there
was some salt and pepper on the chops.

nancy

Nancy Young wrote:
> On 12/16/2013 12:51 PM, zxcvbob wrote:
>
>> I bought a big bag of frozen kale; it's chopped pretty fine. What's it
>> good for besides adding to white bean soups? that's reason enough to
>> buy it, but not 5 pounds..
>
> My former mil made pork chops and kale, a skillet dish. So
> simple but I was crazy for it. You're probably not interested,
> but there are recipes on the net, though she just sauteed thin
> chops in olive oil and added frozen chopped kale. I imagine there
> was some salt and pepper on the chops.
>



Thanks, I'll try that. I bet pork "country style ribs" would work too.

(keep 'em coming)

Bob

On Mon, 16 Dec 2013 13:47:32 -0500, Nancy Young
> wrote:

>On 12/16/2013 12:51 PM, zxcvbob wrote:
>
>> I bought a big bag of frozen kale; it's chopped pretty fine. What's it
>> good for besides adding to white bean soups? that's reason enough to
>> buy it, but not 5 pounds..
>
>My former mil made pork chops and kale, a skillet dish. So
>simple but I was crazy for it. You're probably not interested,
>but there are recipes on the net, though she just sauteed thin
>chops in olive oil and added frozen chopped kale. I imagine there
>was some salt and pepper on the chops.

Instead of spinach; creamed kale:
http://allrecipes.com/recipe/delicio...ith-mushrooms/
This looks very good:
http://spontaneoustomato.com/2013/01...-kale-akopita/

On Mon, 16 Dec 2013 11:51:59 -0600, zxcvbob >
wrote:

> I bought a big bag of frozen kale; it's chopped pretty fine. What's it
> good for besides adding to white bean soups? that's reason enough to
> buy it, but not 5 pounds...
>
> I like fresh kale in salads, or steamed and maybe mixed with broccoli.
> This is cut too fine for steaming. I put a handful in a smoothie (a
> very trendy thing to do) and it was awful. :-P
>
> Any suggestions how to use this up?
>
I haven't tried any of these, they are just suggestions - maybe get
you thinking in a new direction.

Apple, Baby Kale, Turkey Quesadilla
http://spoonful.com/recipes/apple-ba...key-quesadilla

Kale Pesto
http://thefancyapron.wordpress.com/2...31/kale-pesto/

Kale and Quinoa Salad with Black Beans
http://blog.fatfreevegan.com/2013/06...ack-beans.html

Chicken Kiev and Kale Pockets
http://www.tablespoon.com/recipes/ch...9-ace8ba356fa7

Kale and Ricotta Quiche
http://healthyaperture.com/recipe/ka...ricotta-quiche

--
Food is an important part of a balanced diet.

Brooklyn1 wrote:
> On Mon, 16 Dec 2013 13:47:32 -0500, Nancy Young
> > wrote:
>
>> On 12/16/2013 12:51 PM, zxcvbob wrote:
>>
>>> I bought a big bag of frozen kale; it's chopped pretty fine. What's it
>>> good for besides adding to white bean soups? that's reason enough to
>>> buy it, but not 5 pounds..
>> My former mil made pork chops and kale, a skillet dish. So
>> simple but I was crazy for it. You're probably not interested,
>> but there are recipes on the net, though she just sauteed thin
>> chops in olive oil and added frozen chopped kale. I imagine there
>> was some salt and pepper on the chops.
>
> Instead of spinach; creamed kale:
> http://allrecipes.com/recipe/delicio...ith-mushrooms/
> This looks very good:
> http://spontaneoustomato.com/2013/01...-kale-akopita/
>


That Spanakopita looks wonderful. Thanks. I wonder how important the
pinenuts are; if I can substitute roasted sunflower seeds or pistachios
without ruining it?

Bob

On Monday, December 16, 2013 9:51:59 AM UTC-8, zxcvbob wrote:
I put a handful in a smoothie (a
>
> very trendy thing to do) and it was awful. :-P
>
>
>
> Any suggestions how to use this up?
>

I make green smoothies that include kale. They are yummy. The trick is to make sure you use at least 50% fruit.

like thie:
http://www.hizzoners.com/index.php/s...green-smoothie

obviously you can vary the fruit to what you have or what is in season. I've used frozen cranberries and frozen fruits in cold weather.

zxcvbob > wrote:

> Any suggestions how to use this up?

I've never used frozen kale but here is a recipe using fresh kale I
posted some 10 years ago.


Grünkohl-Eintopf mit Mettwürstchen und magerem Speck
Kale Stew with little Mettwurst sausages and lean Speck

For 4 servings

1 kg (2.2 pounds) kale
350-400 g (12-14 oz) potatoes
375 g (13 oz) lean Speck (or substitute smoked bacon from the belly)
2 onions
50 g (1.8 oz) goose schmalz
8 Mettwürstchen (real German smoked, coarse ones that tend to be tough
and chewy [but in a pleasant way])

Clean and thoroughly rinse the kale, blanch in salted water and chop
finely. Render the goose schmalz in a pot, add the kale, 250 g (8.8 oz)
Speck and some water, and cook for 30 minutes. Add the Mettwürstchen
and cook for 20 more minutes. Peel and separately cook the potatoes.
Meanwhile, dice the remaining Speck and the onions and cook in a pan
until the fat is rendered. Coarsely mash the potatoes and add them to
the kale. Mix in the rendered Speck and onions.

Victor

Victor Sack wrote:
> zxcvbob > wrote:
>
>> Any suggestions how to use this up?
>
> I've never used frozen kale but here is a recipe using fresh kale I
> posted some 10 years ago.
>
>
> Grünkohl-Eintopf mit Mettwürstchen und magerem Speck
> Kale Stew with little Mettwurst sausages and lean Speck
>
> For 4 servings
>
> 1 kg (2.2 pounds) kale
> 350-400 g (12-14 oz) potatoes
> 375 g (13 oz) lean Speck (or substitute smoked bacon from the belly)
> 2 onions
> 50 g (1.8 oz) goose schmalz
> 8 Mettwürstchen (real German smoked, coarse ones that tend to be tough
> and chewy [but in a pleasant way])
>
> Clean and thoroughly rinse the kale, blanch in salted water and chop
> finely. Render the goose schmalz in a pot, add the kale, 250 g (8.8 oz)
> Speck and some water, and cook for 30 minutes. Add the Mettwürstchen
> and cook for 20 more minutes. Peel and separately cook the potatoes.
> Meanwhile, dice the remaining Speck and the onions and cook in a pan
> until the fat is rendered. Coarsely mash the potatoes and add them to
> the kale. Mix in the rendered Speck and onions.
>
> Victor


I actually have some goose fat in the freezer... (I hope it's still
good...)

Bob

On Monday, December 16, 2013 9:51:59 AM UTC-8, zxcvbob wrote:
> I bought a big bag of frozen kale; it's chopped pretty fine. What's it
>
> good for besides adding to white bean soups? that's reason enough to
>
> buy it, but not 5 pounds...
>
>
>
> I like fresh kale in salads, or steamed and maybe mixed with broccoli.
>
> This is cut too fine for steaming. I put a handful in a smoothie (a
>
> very trendy thing to do) and it was awful. :-P
>
>
>
> Any suggestions how to use this up?
>
>
>
> Next year I'll grow my own "dinosaur" kale. And I'll probably freeze
>
> some, but it won't be minced.
>
>
>
> Bob

I put kale in smoothies (because it's so good for you and I don't care for it otherwise) and not because i's trendy. In any case, pineapple (fresh, frozen, or canned) cuts the green taste. Try that!
HTH
Julie

zxcvbob wrote:
> I bought a big bag of frozen kale; it's chopped pretty fine. What's
> it good for besides adding to white bean soups? that's reason enough
> to buy it, but not 5 pounds...
>
> I like fresh kale in salads, or steamed and maybe mixed with broccoli.
> This is cut too fine for steaming. I put a handful in a smoothie (a
> very trendy thing to do) and it was awful. :-P
>
> Any suggestions how to use this up?
>
> Next year I'll grow my own "dinosaur" kale. And I'll probably freeze
> some, but it won't be minced.
>
> Bob

Sauteed greens are a wonderful vegetable side dish with almost any
dinner. We sautee kale but also spinach and some kinds of lettuce, and
we mix them, too.

Just fire up the frying pan, add oil, add garlic, and a bit of whatever
else you like, e.g., salt and/or pepper, and enjoy.

If you don't mind leftovers, they'll reheat nicely on the stove top or
in the microwave.

We also often use the leftovers, plus some leftover meat, chicken, or
fish, to make a stir-fry with rice and quinoa.

Note that whenever you're sauteeing greens, the volume is greatly
reduced, so you need to start with really a lot.

-S-

On Mon, 16 Dec 2013 11:51:59 -0600, zxcvbob >
wrote:

>I bought a big bag of frozen kale; it's chopped pretty fine. What's it
>good for besides adding to white bean soups? that's reason enough to
>buy it, but not 5 pounds...
>
>I like fresh kale in salads, or steamed and maybe mixed with broccoli.
>This is cut too fine for steaming. I put a handful in a smoothie (a
>very trendy thing to do) and it was awful. :-P
>
>Any suggestions how to use this up?
>
>Next year I'll grow my own "dinosaur" kale. And I'll probably freeze
>some, but it won't be minced.
>
>Bob

Here are a few ideas,

http://www.kokoscornerblog.com/mycor...d-pudding.html

or
http://tinyurl.com/otdatsv

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Beer Batter-Fried Kale

vegetables

1 cup plus 2 tablespoons beer
1 cup all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon freshly ground pepper
1 veg. oil for deep-frying
12 small kale leaves; washed well, spun dry
1 coarse salt
1 lemon wedges

In a blender blend the beer, the flour, the table salt, and the pepper
for 20 seconds, or until the batter is smooth, transfer the batter to
a bowl, and let it stand, covered, for 1 hour.

In a large deep skillet heat 1 inch of the oil until it registers
360F. on a deep-fat thermometer. Dip each leaf into the batter,
coating it thoroughly and knocking off the excess batter on the side
of the bowl, and fry it in the oil for 30 seconds on each side, or
until it is golden. Transfer the kale as it is fried to paper towels
to drain and sprinkle it lightly with the coarse salt. Serve the kale
with the lemon wedges.

Gourmet February 1992

Notes: Jim Weller on afa

Yield: 6 servings

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Kaleenka's Green Sauce

vegetables

1 bunch Italian Parsley; stems removed
6 green onion
3 medium stalks celery
1 cucumber; peeled and seeded
5 cloves garlic; coarsely chopped
1/4 cup dried dill weed
1 cup lemon juice
1 cup vegetable oil
1 tsp sugar
1 tsp salt

Coarsely chop the parsley, green onions, celery, cucumber and garlic.
Put into blender and chop finely.
Add the dill weed, lemon juice, oil, sugar and salt. Blend thoroughly,
until light and creamy.

Transfer to jar, cover and refrigerate.


- - - - - - - - - - - - - - - - - -

Serving Ideas : dressing for salad and potatoes

NOTES : From the late, great restaurant on First Ave in Seattle. Serve
over boiled potatoes and sausage.



--
Alan

"Bread is the soul of civilization"

Notes: Kaleenka Restaurant(Seattle)

Yield: 3 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.87 **


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Olive Garden Toscana Soup

soup/stew

1 1/2 cup spicy sausage links -- 12 links
2 med potatoes -- cut in half lengthwise; then cut into 1/4'
slices
3/4 cup onions -- diced
5 pieces bacon
1 1/4 tsp minced garlic
2 cup kale leaves -- cut in half, then sl; iced
2 tbsp chicken base
1 qt water
1/3 cup heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan
and bake for 25 minutes, or until done; cut into half lengthwise, then
cut at an angle into 1/2 inch slices.
Place onions and bacon in a large saucepan and cook over medium
heat until onions are almost clear. Add garlic and cook an additional
1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add
sausage, kale and cream.
Simmer 4 minutes and serve.

Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm
protein, 18 gm
fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.

From Sonia Borges, guest relations for Olive Garden Italian
Restaurant.

Yield: 5 servings


** Exported from Now You're Cooking! v5.87 **

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Linguine With Sausage And Kale

italian dishes, pasta

1/2 pound fresh whole-wheat linguine
2 tablespoons kosher salt
1 tablespoon olive oil
3 links sweet Italian sausage
local, pasture-raised; preferred
1 teaspoon chili flakes, evenly divided into 2; portions
1/2 yellow or red onion, chopped
1 bunch kale, trimmed,; chopped
1/2 cup freshly grated parmesan (parmigiano; reggiano)
1/4 cup heavy cream
1 preferably from grass fed cow

Bring a large stockpot full of water to a boil. * Add the salt and the
pasta and cook according to the package instructions. * Before
draining the pasta, reserve 1 cup of the cooking water. * Drain the
remaining water from the pasta and set pasta aside. Heat a large
skillet over medium heat and add oil. Add the sausage and cook 2 to 3
minutes, breaking it up with the back of a spoon. * Sprinkle the chili
flakes over the sausage and press them into the meat. * Add the onions
and cook 2 minutes more until the onions are soft. * Add the kale and
reduce the heat to low. * Cook 2 minutes more, stirring often until
the kale is tender. * Add the cream, and scrape up any bits of sausage
clinging to the inside bottom of the pan. *
Add the linguine and half the Parmesan, toss well. * Add half of the
reserved pasta water and toss again, adding a few tablespoons more if
the mixture is too dry. * Divide the pasta between four plates or
bowls and garnish with remaining chili flakes and Parmesan.

If you haven't been satisfied in a long time, maybe you need some real
meat. Flavorful sausage is high in thiamine needed for long bursts of
vitality. Whole-wheat pasta gives you a longer burn of energy, that
means tantalizing stamina plus more trace nutrients like iron and
calcium, important for your blood and bones.

Nutritional Stats Per Serving (about 2 ½ cups): 430 calories, 18 g
protein,
53 g carbohydrates, 18 g fat (7 g saturated), 35 mg cholesterol, 6g
fiber,
510 mg sodium

Ramsey, Drew; Iserloh, Jennifer (2012-09-01). 50 Shades Of Kale:
Delicious
& Nutritious Kale Recipes – How To Cook Kale Salad, Kale Chips, Kale
Soup
(Kindle Locations 297-307). Minerva Salus Publishing. Kindle Edition.

Notes: 50 Shades Of Kale Cookbook

Yield: serves 4


** Exported from Now You're Cooking! v5.87 **




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Ribollita, Tuscan Twice-Boiled Soup

soup/stew

3 cups dried cannellini (white kidney) bea; ns
8 cups cold water
1/2 cup extra-virgin olive oil, plus more f; or drizzling over the sou
2 medium onions, chopped (about 2 cups)
1 tablespoon tomato paste
1 pound kale, washed and cut into1/2-inch s; trips (about 8 cups)
4 cups savoy cabbage, cored and cut into '; /2-inch strips (about 8 o
1/2 pound swiss chard leaves washed and cut i; nto1/2-inch strips
(about
cups)
2 large yukon gold or idaho potatoes, peele; d and cut into 1/2-inch p
(about 3 cups)
4 medium carrots, peeled and grated (about 2; cups)
2 medium stalks celery, with leaves, chopped; (about 1 cup)
salt
freshly ground black pepper
2 cups 1/2-inch pieces day-old country bre; ad, crusts removed
1 medium red onion, chopped

Dump the beans into a 2- to 3-quart container and pour in enough cold
water to cover them by at least 4 inches. Let soak in a cool place at
least 8 hours or up to 24 hours. Drain thoroughly. (Alternatively you
may quick-soak the beans as follows: Place the beans in a large
saucepan of cold water.
Bring to a boil, boil 1 minute, and remove from the heat. Let stand 1
hour, then drain and continue with the recipe.)

Pour 8 cups of cold water into a 4- to 5-quart pot and add the beans.
Bring to a boil, adjust the heat to simmering, and cook until the
beans are tender, 45 minutes to 1 hour.

Fish out the tender beans from the cooking liquid with a wire skimmer
or slotted spoon, and cool them as described on page 91. Put about
three-quarters of them into a food-processor bowl or blender. Add a
ladle or two of the cooking liquid and process the beans until smooth.
Stir the bean puree into the cooking liquid. Set aside the remaining
whole beans.

Heat the oil in an 8- to 10-quart stockpot. Stir in the onions and
cook, stirring, until wilted, about 4 minutes. Stir the tomato paste
and 1/2 cup water together in a small bowl, and stir into the wilted
onions. Pour in the bean puree, then add the kale, cabbage, Swiss
chard, potatoes, carrots, and celery. Pour in the beans and their
cooking liquid. Bring to a boil, then adjust the heat to simmering.
Season lightly with salt and pepper and cook 45 minutes. Let rest at
least 30 minutes, or cool completely and refrigerate until the next
day.

Stir the bread into the soup. Taste, adding salt and pepper if
necessary. Cook until thickened and dense, about 30 minutes, or longer
if the soup has been refrigerated. Remove from the heat, stir well,
and let stand about 15 minutes before serving.

Ladle the soup into warm bowls. Sprinkle some of the chopped red onion
over each serving and drizzle a little olive oil on top.

To reheat leftover ribollita in the oven: preheat the oven to 400° F.
Ladle the soup into individual 10- to 12-ounce ovenproof crocks
(French onion-soup crocks work well). Scatter some of the chopped
onion over each serving.
Drizzle a little olive oil over each, set the crocks on a sturdy
baking sheet, and bake until the soup is bubbling around the edges and
the onions are golden, about 20 minutes. Let the crocks of soup rest
about 5 minutes before serving.

Yield: 12 servings


** Exported from Now You're Cooking! v5.87 **


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Sesame Kale

vegetables

1 lb kale
1 1/4 teaspoon sesame oil
2 garlic cloves; minced
2 tablespoon chicken stock; plus 2 tsp
2 teaspoon soy sauce
1 1/4 teaspoon sesame seeds; toasted

Wash the kale, but let the water cling to it. Cut off and discard the
tough stems. Slice the leaves once down the middle, then cut them
crosswise into 1 inch wide strips. In a wok, heat the oil. Add the
garlic. Saute for 10 seconds. Add the kale and the stock. Cover and
steam for 3 minutes until the kale wilts. Add the soy sauce. Top the
kale with sesame seeds and fresh ground pepper. Serve.

Recipe by: American Diabetes Association's Diabetic Meals in 30 Minute
Formatted by Barb at Possum Kingdom

Notes: Jim Weller on afa

Yield: 4 servings


** Exported from Now You're Cooking! v5.87 **


Hope that helps

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com