Author Topic: Cooking kale (Read 18848 times)

Wizard · « **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

Fleecewife · « **Reply #16 on:** July 06, 2010, 02:19:39 pm »

Hi Wizard

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

Daisys Mum · « **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.

Wizard · « **Reply #18 on:** July 06, 2010, 04:51:14 pm »

I HATE FISH Dais;

Sandy · « **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 · « **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!