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Kale question: Sometimes I feel like a newbie all over again in the kitchen

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Joined: Dec 11, 2005


Posted to Thread #28434 at 7:04 pm on Feb 1, 2016

With the popularity of kale, I gave grown it, cooked it, tossed it, and cooked again. I realized I just did not like kale except in soups, can't bring myself to eat it raw...yet. Slowly, I am liking it better.
Last week I found a beautiful bunch of Chou Frisť Vert or also known as green kale. I took out the tough stem, cut it into bite size pieces and sauteed in a little evoo, salt and pepper, then added a touch of apple cider vinegar, chicken stock and cooked until tender to my liking. It goes from a beautiful bright green to sort of a gray green.
Is there a method to keeping it that bright green, or do I need to learn to eat it a bit on the crispy side?

~*Many things will catch your eye, but only a few will catch your heart...pursue those*~

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