6 replies to this topic

[blood]

I'm wondering:

 

1) How do you prepare your Kale (&, why do you prepare it that way)?

 

2) What's your favourite varietal? (I love Tuscan kale - the one with the very dark green, almost black, leaves).

Edited by blood, 19 August 2015 - 08:55 AM.

[timar]

Tuscan kale is probably the most nutritious, but I also love curly kale which is a traditional staple in northern Germany, where it is eaten as a stew with onions, bacon, potatoes and sausages in the winter time. I usually omit the sausages and use just a little bit of chopped bacon for flavour. For one pound of kale you take two or three onions (plus some bacon if you like), chop and sauté them together with a liberal amount of coarsely ground black pepper and caraway (not cumin!) seeds in butter or canola oil. Then you add the finely cut kale und sauté until the leaves are wilted. Add a bay leaf, a clove and a half a liter of vegetable stock and cook until tender. Steamed potatoes go very well with it.

 

Of course, raw kale is also delicous, but cury kale becomes quite tough and fibrous, so only the young leaves are suitable for a salad. Nutritionally. it is probably even more beneficial to eat the kale well-cooked, as cooking greatly increases the bioavailability of the carotenoids it contains (just like with tomatoes and carrots).

 

 

Edited by timar, 19 August 2015 - 10:11 AM.

[Dolph]

Mmmm, I'm so looking forward to wintertime... 

 

BTW, Timar did forget to mention the most important part of a kale dinner, the obligatory "Korn" that's enjoyed afterwards. (OF COURSE only because it increases the bioavailability of the kale's polyphenols...  )

Edited by Dolph, 19 August 2015 - 11:13 AM.

[timar]

The korn, of course - how could I forget that!? Kale without a glass of korn is a complete waste of everything (don't even think about subtituting it with red wine)!

[Mind]

I use the young leaves in salads.

 

I dry the bigger leaves, crunch them up into tiny pieces, and store them in my freezer. I use this "kale powder" during the winter in my morning bowl of gruel, to add bulk but not calories. It doesn't taste very good, but I still eat it because it is so nutritious.

[spirilla01]

Great ideas.,thx. 

I use Frozen Kale along with Frozen Cauliflower , banana, chocolate/banana whey, flaxseed, zylotol, great lakes gelatin blueberries and steelcut oats.  Great start and keeps me going for six hours. 

[blood]

... raw kale is also delicious... Nutritionally, it is probably even more beneficial to eat the kale well-cooked, as cooking greatly increases the bioavailability of the carotenoids it contains...

 

 

Are you tempted to consume a source of myrosinase (shaved daikon radish, an arugula salad, etc) alongside cooked cruciferous veggies such as Kale?