Smallholders Insurance from Greenlands

Author Topic: Cooking kale  (Read 16302 times)

Wizard

  • Joined Nov 2009
  • North East Lincolnshire
Re: Cooking kale
« Reply #15 on: July 06, 2010, 01:21:21 pm »
Have you tried the black sort The Head Gardener grew some last year very tasty We like the curly sort best :farmer:
Don't do today what can be put off until tomorrow because today will be yesterday tomorrow

Fleecewife

  • Joined May 2010
  • South Lanarkshire
    • ScotHebs
Re: Cooking kale
« Reply #16 on: July 06, 2010, 02:19:39 pm »
Hi Wizard  :wave: No the black kind is what I meant by the strappy one, which I tried one year but it all died by the time the temp got down to about -6C, whereas the proper good old British types are hardy as far down as we get here - about -18C.   I don't grow the Russian type either which doesn't have much body to it, although it has pretty pink bits amongst the green  :)
"Let's not talk about what we can do, but do what we can"

There is NO planet B - what are YOU doing to save our home?

Do something today that your future self will thank you for - plant a tree

 Love your soil - it's the lifeblood of your land.

Daisys Mum

  • Joined May 2009
  • Scottish Borders
Re: Cooking kale
« Reply #17 on: July 06, 2010, 04:41:04 pm »

It is delicious shredded and deep fried, tastes like crispy seaweed, really nice with fish pie.
Anne

Wizard

  • Joined Nov 2009
  • North East Lincolnshire
Re: Cooking kale
« Reply #18 on: July 06, 2010, 04:51:14 pm »
I HATE FISH Dais; ;D ;D ;D :farmer: :wave:
Don't do today what can be put off until tomorrow because today will be yesterday tomorrow

Sandy

  • Guest
Re: Cooking kale
« Reply #19 on: July 06, 2010, 04:51:52 pm »
The bit's that spill from the pan and crisp up on the hot plate are yummmy!!!! Must get some!!!

northfifeduckling

  • Joined Jan 2009
  • Fife
    • North Fife Blog
Re: Cooking kale
« Reply #20 on: July 23, 2010, 06:14:50 pm »
The deep fried version sounds lovely, must try that! I just always shredded it very finely, then fried in some duck fat or olive oil, added some wine or water or stock + salt and pepper, cook gently until dark and soft. That's the way my gran did it and we always had it with sausages!  :&>

 

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