kale is and will always be bird food. it is unfair to kale to judge it as human food, that was never its purpose.
Kale jummy
There’s only one way to eat kale: Stamppot
Yeah was about to say the only kale I ever liked was in a soup recipe and this was probably it
Great with vinegar too.
Sounds a lot like Northern German “Grünkohl mit Pinkel”.
Except we don’t mash it.Pinkel as in peeing?
It’s almost the same word (Pinkel is a noun, pinkeln is a verb)
https://en.wikipedia.org/wiki/PinkelThe word for the sausage is Frisian and related to “pinky”.
You forgot the butter.
Yeah, you need butter, milk, gravy or water to make it mushy.
I never add milk and butter, but it’s a good variation
I recently moved to france and they just don’t sell kale around where I live. Stampot cravings get real!
Thank you for sharing, I’m saving this to try for later. I don’t usually have an issue with Kale. But this sounds to good to pass up
Kale is delish!
Gotta cook it more. And add a small mountain of garlic
Kale is awesome in all forms. In soups, as crisps, stewed and everything else!
Kale crisps soooo goooooood
Hilarious joke bro! Do you do stand up?
In 60 mins I am gonna have some and it’s going to be the highlight of my week, and I had a fucking good week
Na denn: Mahlzeit!
Kale is a vile unholy weed. No leaf vegetable should be able to survive frost like that.
But it’s so yummy and bitter and good for u 🥺
It’s not bitter after frost.
2 of those 3 things are correct
well it’s only bitter until it’s gone through frost, apparently, so…
Sauteed kale in coconut oil is not even worthy of being considered shitty food porn; that’s a crime against humanity.
And I speak as someone that is aiming at be crowned as the overlord of the shitty food porn in the respective /c/
BRB, going to make food porn with kale and coconut oil.
Now, it’s a challenge to make something good!
This does not appear to be well known: kale really needs colder temperatures in order to taste best. It’s sweetest when it has been through a frost or two. Unfortunately that’s not always maximally profitable for Huge Giant Corporate farms and so your kale is grown in warmer temperatures and tends to be bitter.
On the plus side, it’s incredibly easy to grow yourself.
skill issue
Idk why people use coconut oil for things like that when olive oil is tastier, healthier, and, at least where I’m at, cheaper. I get the smoke point thing, but that’s not relevant for use cases like that.
It’s my understanding that when used for frying coconut oil actually creates less of the harmful byproducts of being heated then eat olive oil does
See my understanding of coconut oil is it’s a better substitute for lard or shortening because 1. it’s unsaturated fat rather than saturated fat and 2. it’s not hydrogenated. It’s a vegetable oil that’s solid at room temperature, which is why you see it used in packaged baked goods a lot, because in the words of Alton Brown, “It’ll stay moist and unctuous while having the shelf life of uranium.”
It does have saturated fat though. Rule of thumb, the lower the temperature at which a fat goes solid, the more saturated it is. But the solid texture can be helpful when replacement other solid fats, true!
Huh, I’ve been working under the impression this whole time that coconut oil is made of monounsaturated fat. That impression comes from watching some cooking shows that one time and thus might be incorrect.
Another thing about coconut oil compared to lard: You don’t have to take a band saw to a pig in order to make it.
Removed by mod
Kale is quite more fibrous, it’s better cut in strips and blanched in salted water, then it gets softer. I quite like the taste, it’s a great winter vegetable, mixed with diced potatoes and carrots for example
Try a rolling pin on Tuscan Kale. Break down the fibers.
Goes great as a Kale Caesar salad with Blackened Salmon.
Kale is a lot tougher. I honestly prefer kale stir fry over cabbage stir fry and in salads.
Also kale chips.
Unfortunately, kale has become a super food so it’s been kinda expensive.
Kinnnda, but if you treat it like lettuce you’ll be disappointed. It’s a lot chewier. Think of it as in between lettuce and cabbage. Unless you’re just bunging it in a soup you probably have to do a little more work on it.
I like to “massage” when eating eating raw. That’s where you strip the leaves off the stalks and vigorously kneed and scrunch those up with your hands until they’re soft to the touch.
Then you can throw in whatever dressing you like. Toasted sunflower seeds and dried cranberries are good at this stage, to really emphasise the toothiness of kale.
It’s also kinda like spinach come to think of it. A lot of the same tricks work on it.
We were out of spinach (admittedly, I hate lettuce so I usually use spinach, instead) so I subbed in kale for my lunch sandwich, one time. I thought it worked alright, though.
Your sandwiches sounds willlld
Ran out of spinach, again, this week so tagged kale in (in case you wanted to see it in action):
Kale has a very strong, unique taste and is quite chewy.
You don’t add any dressing.
I like kale chips
I came here to say that, but you got here first, so have my upvote. :)
Recipe:
- bucket of kale leaves, shredded by hand, rinsed
- half a lemon’s juice
- some teaspoons of salt
- several tablespoons of deactivated / roasted / nutritional yeast
- some teaspoons of your favourite spices (garlic / onion / paprica / tumeric / anything goes)
To be mixed in a huge bowl and laid out into 2 food dryers. Sorry, I don’t have exact quantities, I always use both of my food driers. I run them at +70 C.
As a Portlander, this is blasphemy
