Should I boil it (like most grns) or pan fry it?

Never made it before, but love mustard/collard grns.

nb

On 2017-01-17 4:55 PM, notbob wrote:
> Should I boil it (like most grns) or pan fry it?
>
> Never made it before, but love mustard/collard grns.
>
> nb
>
In my experience, boil it for a couple of hours - then boil it for 2
hours more!

On 2017-01-18, graham > wrote:

> In my experience, boil it for a couple of hours - then boil it for 2
> hours more!

heh heh.....

I've got it in my pressure cooker. The cookbook has no times fer
greens, let alone kale.

I'll go 15-30 mins at 15lbs pressure and we shall see what we shall
see!

nb

On 2017-01-18, notbob > wrote:

> I've got it in my pressure cooker. The cookbook has no times fer
> greens, let alone kale.
>
> I'll go 15-30 mins at 15lbs pressure and we shall see what we shall
> see!

Came out decemt. Definitely tender. I prolly could have gone
fer as few as 10 mins. BUT! ....I may not repeat the endeavor.

I tore the leaves off the stems, washed the leaves, thoroughly,
and jes used the water on the leaves, after cleaning. I added salt
and pepper, plus a few shakes of Tobasco, after cooking and jes
before eating, but...... Meh.....

I like collard and mustard greens, but kale is a tad harsh. I'll try
kale fried, but as a boiled 'green', I'm jes not that impressed.

nb

On 1/17/2017 8:28 PM, Sqwertz wrote:
> I don't know about collard greens,

Wot?

There's something you don't claim to be expert in forking down your fat
face?

On 17 Jan 2017 23:55:50 GMT, notbob > wrote:

>Should I boil it (like most grns)

NO. You never boil any greens. EVER.

> or pan fry it?

You can...

>Never made it before, but love mustard/collard grns.

Gently fried in some bacon fat or butter, or steamed.

On 18 Jan 2017 02:47:34 GMT, notbob > wrote:

>On 2017-01-18, graham > wrote:
>
>> In my experience, boil it for a couple of hours - then boil it for 2
>> hours more!
>
>heh heh.....
>
>I've got it in my pressure cooker.

Please tell me you're joking.

>The cookbook has no times fer
>greens, let alone kale.
>
>I'll go 15-30 mins at 15lbs pressure and we shall see what we shall
>see!

Are you trying to convert it to sludge?

On 01/17/2017 03:55 PM, notbob wrote:
> Should I boil it (like most grns) or pan fry it?
>
> Never made it before, but love mustard/collard grns.
>
> nb
>

Kale is exceptionally good as chips after being dried in a slow oven
until crisp. Oil them a bit, salt them, lay them in a single layer on a
cookie sheet, and pop into the oven at no more than 300 deg. F. Check
after 20 minutes or so to see how they're getting along. They should
eventually turn out shatter-in-your-mouth dry, but not burnt.

"l not -l" wrote in message ...


On 17-Jan-2017, notbob > wrote:

> Should I boil it (like most grns) or pan fry it?
>
> Never made it before, but love mustard/collard grns.
>
> nb
Three of my favorite kale recipes follow. One of them is steamed, two are
sauteed.
Coincidentally, I just put on a pot of mustard greens. Rendered the fat of
3 strips of bacon, one strip diced, two left intact. Sauteed chopped
mustard greens in the rendered fat until wilted, then added a bit of water
and cider vinegar and will braise until I'm ready to eat. Will have with
red kidney beans and cornbread.



* Exported from MasterCook *

5-Minute Kale - steamed

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound kale -- chopped
Mediterranean Dressing:
1 TBS lemon juice
1 medium clove garlic -- pressed or chopped
3 TBS extra virgin olive oil
salt and black pepper to taste
Optional:
sliced onions -- steam with kale
2 TBS sun-dried tomatoes
2 TBS kalamata olive -- sliced
2 TBS feta cheese
5 drops tamari soy sauce

Chop garlic and let it sit for 5 minutes to enhance its health-promoting
properties.

Fill bottom of steamer with 2 inches of water and bring to boil.

While water is coming to a boil, slice kale leaves into 1/2-inch slices, and
cut again crosswise. Cut stems into 1/4-inch slices. Let kale sit for at
least 5 minutes to bring out it health-promoting properties.

When water comes to a boil, add kale (and onion if desired)to the steamer
basket and cover. Steam for 5 minutes.

Transfer to a bowl and toss with Mediterranean Dressing ingredients.
Mediterranean Dressing does not have to be made separately. For the best
flavor, toss with dressing while kale is still hot.

Top with any/all of optional ingredients.

Description:
"With this delicious, easy-to-prepare recipe you can include kale as part
of your Healthiest Way of Eating in a matter of minutes. Kale is one of
the healthiest vegetables around with one serving providing you with an
excellent source of health-promoting
v"
Source:
"http://www.whfoods.com/"
S(Internet Address):
"http://www.whfoods.com/genpage.php?tname=recipe&dbid=281"
Copyright:
"© 2001-2012 The George Mateljan Foundation"
Start to Finish Time:
"0:15"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 14g Fat (63.3% calories
from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;
261mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0
Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Sautéed Kale

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound kale -- large stems removed, chopped, cooked (or use
frozen chopped kale)
2 teaspoons olive oil
1/2 cup finely chopped purple onion
1 medium clove garlic -- pressed
1 hot peppers -- minced, or 1 heaping tablespoon
Portuguese crushed red peppers from a jar* (1 to 2)
3 tablespoons red wine vinegar
1 tomato -- chopped
1/2 teaspoon salt -- or to taste
pepper -- to taste

To cook the kale, bring a pot of salted water to a boil. Add the chopped
kale and boil for 10 to 15 minutes, or until stem portions are tender. Or,
follow directions on the package if using frozen kale.

Heat olive oil in a large skillet over medium heat; cook onion until just
tender. Add the garlic and cook, stirring, for 1 minute. Add crushed red
peppers, kale, and vinegar; cook, stirring, for 1 minute longer. Add chopped
tomato, salt, and pepper; heat through.

Serves 4 to 6.

Portuguese style wet crushed hot red peppers might be found in the ethnic or
Spanish section. I found Pastene in my area, but if you can't find the
crushed peppers, use any fresh hot chile pepper, finely chopped.

S(Internet Address):
"http://southernfood.about.com/od/collardgreens/r/Kale-Saute-Recipe.htm"
Yield:
"4 to 6"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 13g Fat (27.2% calories
from fat); 17g Protein; 59g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 1276mg Sodium. Exchanges: 11 Vegetable; 2 Fat; 0 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Sautéed Kale 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
3 cloves garlic -- peeled and sliced
1 large bunch kale -- stemmed, with leaves coarsely chopped
1/2 cup vegetable stock -- white wine or water
Kosher salt -- freshly ground black pepper and
red-pepper flakes to taste
2 tablespoons red-wine vinegar

Heat olive oil in a large sauté pan set over medium-high heat until it
shimmers. Add garlic, and cook until soft.

Add kale to the pan, turn the heat to high and add the stock. Use a spoon to
toss the greens in the oiland stock, then cover and cook for approximately 5
to 7 minutes, until it is soft and wilted, but still quitegreen. Remove
cover and continue to cook, stirring occasionally until all the liquid has
evaporated, another 1 to 2 minutes. Season to taste with salt and peppers,
add vinegar and toss to combine.

S(Internet Address):
"http://cooking.nytimes.com/recipes/12874-sauteed-kale?em_pos=medium&emc=edit_ck_20161009&nl=cooking &nlid=63723546"
Yield:
"4 servings"
Start to Finish Time:
"0:15"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 14g Fat (81.6% calories
from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;
211mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

Change Cujo to Juno for email.

=========

Wow there is a different way to cook my kale I always just steam ours
but I pick them when they are still very young.

I guess I could let some age a bit and try those recipes.

Thanks)

--
http://www.helpforheroes.org.uk

"graham" wrote in message news
On 2017-01-17 4:55 PM, notbob wrote:
> Should I boil it (like most grns) or pan fry it?
>
> Never made it before, but love mustard/collard grns.
>
> nb
>
In my experience, boil it for a couple of hours - then boil it for 2
hours more

===============

Boil it eh?

--
http://www.helpforheroes.org.uk

On 2017-01-18, Whirled Peas > wrote:

> Kale is exceptionally good as chips after being dried in a slow oven
> until crisp. Oil them a bit, salt them, lay them in a single layer on a
> cookie sheet, and pop into the oven at no more than 300 deg. F. Check
> after 20 minutes or so to see how they're getting along. They should
> eventually turn out shatter-in-your-mouth dry, but not burnt.

OK, I'll give it a try, next time I buy kale (which should be never).

Not to worry. If kale chips are really any good, they'll be in a bag,
on the grocer's shelves, most any day, now.

nb

On 2017-01-18, Jeßus > wrote:

> Are you trying to convert it to sludge?

Actually, came out quite nice. Perfectly tender with jes a bit o'
likker. These were specially nice leaves, with zero stems, so I jes
went 15 mins in the pressure cooker. Prolly shoulda quit at 8-10
mins @ 15lbs.

nb

On 2017-01-18 2:20 AM, Ophelia wrote:
> "graham" wrote in message news > On 2017-01-17 4:55 PM, notbob wrote:
>> Should I boil it (like most grns) or pan fry it?
>>
>> Never made it before, but love mustard/collard grns.
>>
>> nb
>>
> In my experience, boil it for a couple of hours - then boil it for 2
> hours more
>
> ===============
>
> Boil it eh?
>
It was cattle food when I was a kid. I bought some to try when it became
fashionable and after cooking for what I thought a reasonable time, it
was still tough as blazes. Hence my "advice":-)

On 2017-01-18, graham > wrote:

> was still tough as blazes. Hence my "advice":-)

"Hence", by reply.

I pressure cooked one bunch of kale (stems removed) 15 mins @ 15lbs.
Almost too tender. I coulda stood a tad more "tough".

nb

"graham" wrote in message news
On 2017-01-18 2:20 AM, Ophelia wrote:
> "graham" wrote in message news > On 2017-01-17 4:55 PM, notbob wrote:
>> Should I boil it (like most grns) or pan fry it?
>>
>> Never made it before, but love mustard/collard grns.
>>
>> nb
>>
> In my experience, boil it for a couple of hours - then boil it for 2
> hours more
>
> ===============
>
> Boil it eh?
>
It was cattle food when I was a kid. I bought some to try when it became
fashionable and after cooking for what I thought a reasonable time, it
was still tough as blazes. Hence my "advice":-)
===

OK, I pick my kale when the leaves are very small It only needs to be
steamed for a short time.



--
http://www.helpforheroes.org.uk

On 17 Jan 2017 23:55:50 GMT, notbob > wrote:

>Should I boil it (like most grns) or pan fry it?
>
>Never made it before, but love mustard/collard grns.
>
>nb
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"l not -l" wrote in message ...


On 18-Jan-2017, graham > wrote:

> On 2017-01-18 2:20 AM, Ophelia wrote:
> > "graham" wrote in message news > > On 2017-01-17 4:55 PM, notbob wrote:
> >> Should I boil it (like most grns) or pan fry it?
> >>
> >> Never made it before, but love mustard/collard grns.
> >>
> >> nb
> >>
> > In my experience, boil it for a couple of hours - then boil it for 2
> > hours more
> >
> > ===============
> >
> > Boil it eh?
> >
> It was cattle food when I was a kid. I bought some to try when it became
> fashionable and after cooking for what I thought a reasonable time, it
> was still tough as blazes. Hence my "advice":-)
Which variety of kale? Lacinato or curly-leaf?

Change Cujo to Juno for email.

====

I grow Cavolo Nero.



--
http://www.helpforheroes.org.uk

On 2017-01-18 10:12 AM, l not -l wrote:
> On 18-Jan-2017, graham > wrote:
>
>> On 2017-01-18 2:20 AM, Ophelia wrote:
>>> "graham" wrote in message news >>> On 2017-01-17 4:55 PM, notbob wrote:
>>>> Should I boil it (like most grns) or pan fry it?
>>>>
>>>> Never made it before, but love mustard/collard grns.
>>>>
>>>> nb
>>>>
>>> In my experience, boil it for a couple of hours - then boil it for 2
>>> hours more
>>>
>>> ===============
>>>
>>> Boil it eh?
>>>
>> It was cattle food when I was a kid. I bought some to try when it became
>> fashionable and after cooking for what I thought a reasonable time, it
>> was still tough as blazes. Hence my "advice":-)
> Which variety of kale? Lacinato or curly-leaf?
>
Damned if I know. There are plenty of other brassica varieties that I
can eat so it doesn't matter.

On Tuesday, January 17, 2017 at 7:16:10 PM UTC-8, notbob wrote:
> On 2017-01-18, notbob > wrote:
>
> > I've got it in my pressure cooker. The cookbook has no times fer
> > greens, let alone kale.
> >
> > I'll go 15-30 mins at 15lbs pressure and we shall see what we shall
> > see!
>
> Came out decemt. Definitely tender. I prolly could have gone
> fer as few as 10 mins. BUT! ....I may not repeat the endeavor.
>
> I tore the leaves off the stems, washed the leaves, thoroughly,
> and jes used the water on the leaves, after cleaning. I added salt
> and pepper, plus a few shakes of Tobasco, after cooking and jes
> before eating, but...... Meh.....
>
> I like collard and mustard greens, but kale is a tad harsh. I'll try
> kale fried, but as a boiled 'green', I'm jes not that impressed.
>
> nb

I like to cook collard greens and kale together with the usual fatback.

On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:

>On 2017-01-18 2:20 AM, Ophelia wrote:
>> "graham" wrote in message news >> On 2017-01-17 4:55 PM, notbob wrote:
>>> Should I boil it (like most grns) or pan fry it?
>>>
>>> Never made it before, but love mustard/collard grns.
>>>
>>> nb
>>>
>> In my experience, boil it for a couple of hours - then boil it for 2
>> hours more
>>
>> ===============
>>
>> Boil it eh?
>>
>It was cattle food when I was a kid. I bought some to try when it became
>fashionable and after cooking for what I thought a reasonable time, it
>was still tough as blazes.

What sort of kale is tough as blazes?

On 2017-01-18 12:26 PM, Je�us wrote:
> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>
>> On 2017-01-18 2:20 AM, Ophelia wrote:
>>> "graham" wrote in message news >>> On 2017-01-17 4:55 PM, notbob wrote:
>>>> Should I boil it (like most grns) or pan fry it?
>>>>
>>>> Never made it before, but love mustard/collard grns.
>>>>
>>>> nb
>>>>
>>> In my experience, boil it for a couple of hours - then boil it for 2
>>> hours more
>>>
>>> ===============
>>>
>>> Boil it eh?
>>>
>> It was cattle food when I was a kid. I bought some to try when it became
>> fashionable and after cooking for what I thought a reasonable time, it
>> was still tough as blazes.
>
> What sort of kale is tough as blazes?
>
The sort that I bought in the local s/m.

On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:

>On 2017-01-18 12:26 PM, Je?us wrote:
>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>
>>> On 2017-01-18 2:20 AM, Ophelia wrote:
>>>> "graham" wrote in message news >>>> On 2017-01-17 4:55 PM, notbob wrote:
>>>>> Should I boil it (like most grns) or pan fry it?
>>>>>
>>>>> Never made it before, but love mustard/collard grns.
>>>>>
>>>>> nb
>>>>>
>>>> In my experience, boil it for a couple of hours - then boil it for 2
>>>> hours more
>>>>
>>>> ===============
>>>>
>>>> Boil it eh?
>>>>
>>> It was cattle food when I was a kid. I bought some to try when it became
>>> fashionable and after cooking for what I thought a reasonable time, it
>>> was still tough as blazes.
>>
>> What sort of kale is tough as blazes?
>>
>The sort that I bought in the local s/m.

I usually wilt my kale for less than a minute. Hence my incredulity at
your POV.

On 2017-01-18 12:49 PM, Je�us wrote:
> On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>
>> On 2017-01-18 12:26 PM, Je?us wrote:
>>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>>
>>>> On 2017-01-18 2:20 AM, Ophelia wrote:
>>>>> "graham" wrote in message news >>>>> On 2017-01-17 4:55 PM, notbob wrote:
>>>>>> Should I boil it (like most grns) or pan fry it?
>>>>>>
>>>>>> Never made it before, but love mustard/collard grns.
>>>>>>
>>>>>> nb
>>>>>>
>>>>> In my experience, boil it for a couple of hours - then boil it for 2
>>>>> hours more
>>>>>
>>>>> ===============
>>>>>
>>>>> Boil it eh?
>>>>>
>>>> It was cattle food when I was a kid. I bought some to try when it became
>>>> fashionable and after cooking for what I thought a reasonable time, it
>>>> was still tough as blazes.
>>>
>>> What sort of kale is tough as blazes?
>>>
>> The sort that I bought in the local s/m.
>
> I usually wilt my kale for less than a minute. Hence my incredulity at
> your POV.
>
That's what I expected but it wasn't my experience.

On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
> On 2017-01-18 12:49 PM, Je�us wrote:
> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
> >
> >> On 2017-01-18 12:26 PM, Je?us wrote:
> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
> >>>
> >>>> On 2017-01-18 2:20 AM, Ophelia wrote:
> >>>>> "graham" wrote in message news > >>>>> On 2017-01-17 4:55 PM, notbob wrote:
> >>>>>> Should I boil it (like most grns) or pan fry it?
> >>>>>>
> >>>>>> Never made it before, but love mustard/collard grns.
> >>>>>>
> >>>>>> nb
> >>>>>>
> >>>>> In my experience, boil it for a couple of hours - then boil it for 2
> >>>>> hours more
> >>>>>
> >>>>> ===============
> >>>>>
> >>>>> Boil it eh?
> >>>>>
> >>>> It was cattle food when I was a kid. I bought some to try when it became
> >>>> fashionable and after cooking for what I thought a reasonable time, it
> >>>> was still tough as blazes.
> >>>
> >>> What sort of kale is tough as blazes?
> >>>
> >> The sort that I bought in the local s/m.
> >
> > I usually wilt my kale for less than a minute. Hence my incredulity at
> > your POV.
> >
> That's what I expected but it wasn't my experience.

I've tried kale from our local Co-op store and found it to be tough, and
had a taste I didn't care for. I much prefer Swiss chard or beet greens.
I will occasionally buy frozen spinach but it is not my favourite.
====

On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
wrote:

>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>> On 2017-01-18 12:49 PM, Je?us wrote:
>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>> >
>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>> >>>
>> >>>> It was cattle food when I was a kid. I bought some to try when it became
>> >>>> fashionable and after cooking for what I thought a reasonable time, it
>> >>>> was still tough as blazes.
>> >>>
>> >>> What sort of kale is tough as blazes?
>> >>>
>> >> The sort that I bought in the local s/m.
>> >
>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>> > your POV.
>> >
>> That's what I expected but it wasn't my experience.
>
>I've tried kale from our local Co-op store and found it to be tough, and
>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>I will occasionally buy frozen spinach but it is not my favourite.
>====

The traditional Dutch way is to boil the kale with potatoes. When
done, mash them together with a knob of butter. Pepper/salt to taste.
Transfer to plates. Make a whole in the middle of the mash and pour
some gravy into it. This is what you get:

https://commons.wikimedia.org/wiki/F...l_stamppot.jpg

The potatoes soften the strong flavour of the kale.

On Thu, 19 Jan 2017 07:30:13 +1100, Bruce >
wrote:

>On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
>wrote:
>
>>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>>> On 2017-01-18 12:49 PM, Je?us wrote:
>>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>>> >
>>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>> >>>
>>> >>>> It was cattle food when I was a kid. I bought some to try when it became
>>> >>>> fashionable and after cooking for what I thought a reasonable time, it
>>> >>>> was still tough as blazes.
>>> >>>
>>> >>> What sort of kale is tough as blazes?
>>> >>>
>>> >> The sort that I bought in the local s/m.
>>> >
>>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>>> > your POV.
>>> >
>>> That's what I expected but it wasn't my experience.
>>
>>I've tried kale from our local Co-op store and found it to be tough, and
>>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>>I will occasionally buy frozen spinach but it is not my favourite.
>>====
>
>The traditional Dutch way is to boil the kale with potatoes. When
>done, mash them together with a knob of butter. Pepper/salt to taste.
>Transfer to plates. Make a whole in the middle of the mash and pour
>some gravy into it. This is what you get:
>
>https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>
>The potatoes soften the strong flavour of the kale.

That looks pretty good (possibly aside from the mystery sausage). I
could eat that now, for breakfast. Frost and 3° here this morning...
crazy weather.

On Thu, 19 Jan 2017 07:48:10 +1100, Jeßus > wrote:

>On Thu, 19 Jan 2017 07:30:13 +1100, Bruce >
>wrote:
>
>>On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
>>wrote:
>>
>>>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>>>> On 2017-01-18 12:49 PM, Je?us wrote:
>>>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>>>> >
>>>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>>>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>>> >>>
>>>> >>>> It was cattle food when I was a kid. I bought some to try when it became
>>>> >>>> fashionable and after cooking for what I thought a reasonable time, it
>>>> >>>> was still tough as blazes.
>>>> >>>
>>>> >>> What sort of kale is tough as blazes?
>>>> >>>
>>>> >> The sort that I bought in the local s/m.
>>>> >
>>>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>>>> > your POV.
>>>> >
>>>> That's what I expected but it wasn't my experience.
>>>
>>>I've tried kale from our local Co-op store and found it to be tough, and
>>>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>>>I will occasionally buy frozen spinach but it is not my favourite.
>>>====
>>
>>The traditional Dutch way is to boil the kale with potatoes. When
>>done, mash them together with a knob of butter. Pepper/salt to taste.
>>Transfer to plates. Make a whole in the middle of the mash and pour
>>some gravy into it. This is what you get:
>>
>>https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>>
>>The potatoes soften the strong flavour of the kale.
>
>That looks pretty good (possibly aside from the mystery sausage). I
>could eat that now, for breakfast. Frost and 3° here this morning...
>crazy weather.

3!? It's 26 in the house here and will be in the 30s today. Australia
has it all.

On Wed, 18 Jan 2017 21:05:44 GMT, "l not -l" > wrote:

>
>On 18-Jan-2017, graham > wrote:
>
>> On 2017-01-18 10:12 AM, l not -l wrote:
>> > On 18-Jan-2017, graham > wrote:
>> >
>> >> On 2017-01-18 2:20 AM, Ophelia wrote:
>> >>> "graham" wrote in message news >> >>> On 2017-01-17 4:55 PM, notbob wrote:
>> >>>> Should I boil it (like most grns) or pan fry it?
>> >>>>
>> >>>> Never made it before, but love mustard/collard grns.
>> >>>>
>> >>>> nb
>> >>>>
>> >>> In my experience, boil it for a couple of hours - then boil it for 2
>> >>> hours more
>> >>>
>> >>> ===============
>> >>>
>> >>> Boil it eh?
>> >>>
>> >> It was cattle food when I was a kid. I bought some to try when it
>> >> became
>> >> fashionable and after cooking for what I thought a reasonable time, it
>> >> was still tough as blazes. Hence my "advice":-)
>> > Which variety of kale? Lacinato or curly-leaf?
>> >
>> Damned if I know. There are plenty of other brassica varieties that I
>> can eat so it doesn't matter.
>The two are different enough that "damned if I know" makes your advice even
>less helpful that it first appeared.

Yep. 'Russian' kale is *very* different to cavalo nero or the curly
variety, for example. I don't especially like the Russian variety
myself http://www.elcampito.com/product/red-russian-kale/

On Thu, 19 Jan 2017 08:01:30 +1100, Bruce >
wrote:

>On Thu, 19 Jan 2017 07:48:10 +1100, Jeßus > wrote:
>
>>On Thu, 19 Jan 2017 07:30:13 +1100, Bruce >
>>wrote:
>>
>>>On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
>>>wrote:
>>>
>>>>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>>>>> On 2017-01-18 12:49 PM, Je?us wrote:
>>>>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>>>>> >
>>>>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>>>>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>>>> >>>
>>>>> >>>> It was cattle food when I was a kid. I bought some to try when it became
>>>>> >>>> fashionable and after cooking for what I thought a reasonable time, it
>>>>> >>>> was still tough as blazes.
>>>>> >>>
>>>>> >>> What sort of kale is tough as blazes?
>>>>> >>>
>>>>> >> The sort that I bought in the local s/m.
>>>>> >
>>>>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>>>>> > your POV.
>>>>> >
>>>>> That's what I expected but it wasn't my experience.
>>>>
>>>>I've tried kale from our local Co-op store and found it to be tough, and
>>>>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>>>>I will occasionally buy frozen spinach but it is not my favourite.
>>>>====
>>>
>>>The traditional Dutch way is to boil the kale with potatoes. When
>>>done, mash them together with a knob of butter. Pepper/salt to taste.
>>>Transfer to plates. Make a whole in the middle of the mash and pour
>>>some gravy into it. This is what you get:
>>>
>>>https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>>>
>>>The potatoes soften the strong flavour of the kale.
>>
>>That looks pretty good (possibly aside from the mystery sausage). I
>>could eat that now, for breakfast. Frost and 3° here this morning...
>>crazy weather.
>
>3!? It's 26 in the house here and will be in the 30s today. Australia
>has it all.

Yup. I spoke to my Mum on Tuesday and she said it was 40° in Sydney...

On Thu, 19 Jan 2017 08:17:15 +1100, Jeßus > wrote:

>On Thu, 19 Jan 2017 08:01:30 +1100, Bruce >
>wrote:
>
>>On Thu, 19 Jan 2017 07:48:10 +1100, Jeßus > wrote:
>>
>>>On Thu, 19 Jan 2017 07:30:13 +1100, Bruce >
>>>wrote:
>>>
>>>>On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
>>>>wrote:
>>>>
>>>>>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>>>>>> On 2017-01-18 12:49 PM, Je?us wrote:
>>>>>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>>>>>> >
>>>>>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>>>>>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>>>>> >>>
>>>>>> >>>> It was cattle food when I was a kid. I bought some to try when it became
>>>>>> >>>> fashionable and after cooking for what I thought a reasonable time, it
>>>>>> >>>> was still tough as blazes.
>>>>>> >>>
>>>>>> >>> What sort of kale is tough as blazes?
>>>>>> >>>
>>>>>> >> The sort that I bought in the local s/m.
>>>>>> >
>>>>>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>>>>>> > your POV.
>>>>>> >
>>>>>> That's what I expected but it wasn't my experience.
>>>>>
>>>>>I've tried kale from our local Co-op store and found it to be tough, and
>>>>>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>>>>>I will occasionally buy frozen spinach but it is not my favourite.
>>>>>====
>>>>
>>>>The traditional Dutch way is to boil the kale with potatoes. When
>>>>done, mash them together with a knob of butter. Pepper/salt to taste.
>>>>Transfer to plates. Make a whole in the middle of the mash and pour
>>>>some gravy into it. This is what you get:
>>>>
>>>>https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>>>>
>>>>The potatoes soften the strong flavour of the kale.
>>>
>>>That looks pretty good (possibly aside from the mystery sausage). I
>>>could eat that now, for breakfast. Frost and 3° here this morning...
>>>crazy weather.
>>
>>3!? It's 26 in the house here and will be in the 30s today. Australia
>>has it all.
>
>Yup. I spoke to my Mum on Tuesday and she said it was 40° in Sydney...

Yes, it's hotter in Sydney than in Cairns or Darwin lately.

"Bruce" wrote in message ...

On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
wrote:

>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>> On 2017-01-18 12:49 PM, Je?us wrote:
>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>> >
>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>> >>>
>> >>>> It was cattle food when I was a kid. I bought some to try when it
>> >>>> became
>> >>>> fashionable and after cooking for what I thought a reasonable time,
>> >>>> it
>> >>>> was still tough as blazes.
>> >>>
>> >>> What sort of kale is tough as blazes?
>> >>>
>> >> The sort that I bought in the local s/m.
>> >
>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>> > your POV.
>> >
>> That's what I expected but it wasn't my experience.
>
>I've tried kale from our local Co-op store and found it to be tough, and
>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>I will occasionally buy frozen spinach but it is not my favourite.
>====

The traditional Dutch way is to boil the kale with potatoes. When
done, mash them together with a knob of butter. Pepper/salt to taste.
Transfer to plates. Make a whole in the middle of the mash and pour
some gravy into it. This is what you get:

https://commons.wikimedia.org/wiki/F...l_stamppot.jpg

The potatoes soften the strong flavour of the kale.

====================

We call that Bubble and Squeak)




--
http://www.helpforheroes.org.uk

On Wed, 18 Jan 2017 21:48:56 -0000, "Ophelia" >
wrote:

>"Bruce" wrote in message ...
>
>On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
>wrote:
>
>>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>>> On 2017-01-18 12:49 PM, Je?us wrote:
>>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>>> >
>>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>> >>>
>>> >>>> It was cattle food when I was a kid. I bought some to try when it
>>> >>>> became
>>> >>>> fashionable and after cooking for what I thought a reasonable time,
>>> >>>> it
>>> >>>> was still tough as blazes.
>>> >>>
>>> >>> What sort of kale is tough as blazes?
>>> >>>
>>> >> The sort that I bought in the local s/m.
>>> >
>>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>>> > your POV.
>>> >
>>> That's what I expected but it wasn't my experience.
>>
>>I've tried kale from our local Co-op store and found it to be tough, and
>>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>>I will occasionally buy frozen spinach but it is not my favourite.
>>====
>
>The traditional Dutch way is to boil the kale with potatoes. When
>done, mash them together with a knob of butter. Pepper/salt to taste.
>Transfer to plates. Make a whole in the middle of the mash and pour
>some gravy into it. This is what you get:
>
>https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>
>The potatoes soften the strong flavour of the kale.
>
>====================
>
>We call that Bubble and Squeak)

Really? I've heard of that. Is that with kale or can it be with all
kinds of vegetables? Those Dutch mashes are traditionally made with
kale, carrot/onion, endives or turnip tops.

"Bruce" wrote in message ...

On Wed, 18 Jan 2017 21:48:56 -0000, "Ophelia" >
wrote:

>"Bruce" wrote in message
.. .
>
>On Wed, 18 Jan 2017 12:11:35 -0800 (PST), Roy >
>wrote:
>
>>On Wednesday, January 18, 2017 at 12:57:08 PM UTC-7, graham wrote:
>>> On 2017-01-18 12:49 PM, Je?us wrote:
>>> > On Wed, 18 Jan 2017 12:44:31 -0700, graham > wrote:
>>> >
>>> >> On 2017-01-18 12:26 PM, Je?us wrote:
>>> >>> On Wed, 18 Jan 2017 08:37:40 -0700, graham > wrote:
>>> >>>
>>> >>>> It was cattle food when I was a kid. I bought some to try when it
>>> >>>> became
>>> >>>> fashionable and after cooking for what I thought a reasonable time,
>>> >>>> it
>>> >>>> was still tough as blazes.
>>> >>>
>>> >>> What sort of kale is tough as blazes?
>>> >>>
>>> >> The sort that I bought in the local s/m.
>>> >
>>> > I usually wilt my kale for less than a minute. Hence my incredulity at
>>> > your POV.
>>> >
>>> That's what I expected but it wasn't my experience.
>>
>>I've tried kale from our local Co-op store and found it to be tough, and
>>had a taste I didn't care for. I much prefer Swiss chard or beet greens.
>>I will occasionally buy frozen spinach but it is not my favourite.
>>====
>
>The traditional Dutch way is to boil the kale with potatoes. When
>done, mash them together with a knob of butter. Pepper/salt to taste.
>Transfer to plates. Make a whole in the middle of the mash and pour
>some gravy into it. This is what you get:
>
>https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>
>The potatoes soften the strong flavour of the kale.
>
>====================
>
>We call that Bubble and Squeak)

Really? I've heard of that. Is that with kale or can it be with all
kinds of vegetables? Those Dutch mashes are traditionally made with
kale, carrot/onion, endives or turnip tops.

=============

Leftover veg can be added


--
http://www.helpforheroes.org.uk

On 1/17/2017 10:28 PM, Sqwertz wrote:
> On Tue, 17 Jan 2017 19:04:44 -0700, graham wrote:
>
>> On 2017-01-17 4:55 PM, notbob wrote:
>>> Should I boil it (like most grns) or pan fry it?
>>>
>>> Never made it before, but love mustard/collard grns.
>>>
>>> nb
>>>
>> In my experience, boil it for a couple of hours - then boil it for 2
>> hours more!
>
> I don't know about collard greens, but I cooked mustard greens for the
> first time the other night and it only took 10-12 minutes. Sauteed
> with shallot, bacon, EVOO, garlic, chicken stock and topped with a
> grilled kielbasa link. Not stringy or tough.
>
> https://www.flickr.com/photos/sqwert...ream/lightbox/
>
> It was pretty awesome and I'll do it again soon.
>
> -sw
>
That looks tasty.

Jill

On 1/18/2017 2:39 AM, Whirled Peas wrote:
> On 01/17/2017 03:55 PM, notbob wrote:
>> Should I boil it (like most grns) or pan fry it?
>>
>> Never made it before, but love mustard/collard grns.
>>
>> nb
>>
>
> Kale is exceptionally good as chips after being dried in a slow oven
> until crisp. Oil them a bit, salt them, lay them in a single layer on a
> cookie sheet, and pop into the oven at no more than 300 deg. F. Check
> after 20 minutes or so to see how they're getting along. They should
> eventually turn out shatter-in-your-mouth dry, but not burnt.

I made kale chips once. Not something I'd bother doing again.

Jill

On 1/19/2017 9:56 AM, jmcquown wrote:
> On 1/17/2017 10:28 PM, Sqwertz wrote:

>> I don't know about collard greens, but I cooked mustard greens for the
>> first time the other night and it only took 10-12 minutes. Sauteed
>> with shallot, bacon, EVOO, garlic, chicken stock and topped with a
>> grilled kielbasa link. Not stringy or tough.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>>
>> It was pretty awesome and I'll do it again soon.

> That looks tasty.

I'd love some of that.

nancy

On 1/18/2017 4:48 PM, Ophelia wrote:
> "Bruce" wrote in message
> ...
>
> The traditional Dutch way is to boil the kale with potatoes. When
> done, mash them together with a knob of butter. Pepper/salt to taste.
> Transfer to plates. Make a whole in the middle of the mash and pour
> some gravy into it. This is what you get:
>
> https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>
> The potatoes soften the strong flavour of the kale.
>
> ====================
>
> We call that Bubble and Squeak)
>
>
That didn't look like bubble & squeak that I'm familiar with but then
I've made it with cabbage and leftover mashed potatoes, not kale.

Jill

On Thu, 19 Jan 2017 12:23:45 -0500, jmcquown >
wrote:

>On 1/18/2017 4:48 PM, Ophelia wrote:
>> "Bruce" wrote in message
>> ...
>>
>> The traditional Dutch way is to boil the kale with potatoes. When
>> done, mash them together with a knob of butter. Pepper/salt to taste.
>> Transfer to plates. Make a whole in the middle of the mash and pour
>> some gravy into it. This is what you get:
>>
>> https://commons.wikimedia.org/wiki/F...l_stamppot.jpg
>>
>> The potatoes soften the strong flavour of the kale.
>>
>> ====================
>>
>> We call that Bubble and Squeak)
>>
>>
>That didn't look like bubble & squeak that I'm familiar with but then
>I've made it with cabbage and leftover mashed potatoes, not kale.
>
>Jill

In recent years I have learned here that Bubble and Squeak can be a
different dish than I thought. I thought it was cabbage and potatoes,
apparently that is too restrictive.
Janet US

On Tuesday, January 17, 2017 at 6:55:53 PM UTC-5, notbob wrote:
> Should I boil it (like most grns) or pan fry it?
>
> Never made it before, but love mustard/collard grns.
>
> nb

Kale has more lutein for our eyes and more vit K than any other veggies.

On Thu, 19 Jan 2017 11:10:37 -0500, Nancy Young
> wrote:

>On 1/19/2017 9:56 AM, jmcquown wrote:
>> On 1/17/2017 10:28 PM, Sqwertz wrote:
>
>>> I don't know about collard greens, but I cooked mustard greens for the
>>> first time the other night and it only took 10-12 minutes. Sauteed
>>> with shallot, bacon, EVOO, garlic, chicken stock and topped with a
>>> grilled kielbasa link. Not stringy or tough.
>>>
>>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>>
>>>
>>> It was pretty awesome and I'll do it again soon.
>
>> That looks tasty.
>
>I'd love some of that.
>
>nancy

Um, no large kielbasa comments, Sheldon.... <g>

Bjs sells 4 lb bags of frozen chopped kale-spinach combo, excellent.
Also kale is very easy to grow, and it's not loaded with sand like
spinach.