Tip on cooking kale

GON

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I don't think my wife has ever made anything with kale other than salad for gatherings. It's just not an ingredient used in Mexican cooking.
 
Is there some nutrient profile that Kale gives you that could not be fulfilled by a tastier alternative?
Some things are only eaten because they are regionally specific to a poorer area, and then "adopted" as super foods or health foods, when there are already much tastier options available.
 
Like many, I've been educated, entertained and fulfilled by your posts GON.
However, mocking kale is inexcusable.
Off with his head!

SERIOUSLY: When the A&P was dissolving, groups of retail stores including the PathMark stores, were sold to regional players. Acme bought some of the old PathMarks. One store, the Hackensack store on St. Rt. 17S, didn't sell. As the store sputtered, the expense of a full fledged vegetable department couldn't be shouldered. The managers filled the empty vegetable fridges with kale.
I got into chopping it coursely and simply cooking it in broth/bouillion. Little in this world is as nutricious and affordable as kale.
No maka funa kale.

also: Kale putting out a stink whilst cooking is something I never experienced.
 
Fry onions and bacon in a pan add the kale, a little bit of sugar and put it on the plate- good to go. I like a little balsamic vinegar on it but my wife likes it plane
 
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Is there some nutrient profile that Kale gives you that could not be fulfilled by a tastier alternative?
Some things are only eaten because they are regionally specific to a poorer area, and then "adopted" as super foods or health foods, when there are already much tastier options available.
Collards? Yum.

Leafy green like kale go well in soups/stews. Just slice them fine so they're easier to eat.

Vinegar based salad dressings will soften kale. One of my favorites: https://www.menshealth.com/nutrition/a19522133/make-healthy-hearty-kale-salad/
 
Is there some nutrient profile that Kale gives you that could not be fulfilled by a tastier alternative?
Some things are only eaten because they are regionally specific to a poorer area, and then "adopted" as super foods or health foods, when there are already much tastier options available.

That's a good question, you don't need to eat Kale to survive (obviously), but it's just another very healthy green vegetable with a different flavour. I've grown up eating it mashed with yellow potatoes (yukon gold) and sausage, on a cold winter day it goes down very easy. Google search turned up this:

https://www.healthline.com/nutrition/10-proven-benefits-of-kale
 
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