chigalpaleo Posted January 15, 2013 Share Posted January 15, 2013 Hi there! I'm looking for some ideas on how to cook kale. I've juiced it, made kale chips, and done a simple sautee, but I'm looking for other options. What are your favorite ways to cook kale? Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted January 15, 2013 Moderators Share Posted January 15, 2013 I melt a tablespoon of coconut oil in a wok and add a handful of chopped onion. Let that cook until soft and then add a big bunch of kale cut into bite-size pieces with kitchen shears. Dust with salt, garlic powder, and something hot like cayenne pepper. Sometimes I add chopped yellow, red, or orange bell pepper. Then add a splash of apple cider vinegar and a little bit of a sweeter balsamic vinegar. Add a handful of dried cranberries. Cover and let wilt down over medium heat for 5 minutes. Sometimes I add pulled roast beef or chicken. Sometimes I add a handful of macadamia nuts of cashews. Link to comment Share on other sites More sharing options...
Pomme Posted January 15, 2013 Share Posted January 15, 2013 I'm not adding anything new to your list, but I adore kale chips. Basically the ways I prefer to eat kale are as chips and also shredded thin and mixed in with romaine for salads with a thick, creamy (i.e. mayo-based) dressing. KALE CHIPS FOREVER. Not because they taste like potato chips, but because they are simply the most delicious way to eat kale!! Link to comment Share on other sites More sharing options...
30Canandaigua Posted January 15, 2013 Share Posted January 15, 2013 http://www.babble.com/best-recipes/20-hearty-healthy-ways-to-eat-a-bunch-of-kale/ Many of these ARE NOT COMPLIANT but I have used it as inspiration and substituted ingredients. Good Luck! Link to comment Share on other sites More sharing options...
penotti Posted January 15, 2013 Share Posted January 15, 2013 Hi! We have a traditional dish in my country, where you mash it with potatoes. Of course you can't have them on Whole30, but celeriac is a great substitute! The recipe is here: http://crossfitcatcave.blogspot.nl/2012/10/boerenkool-stamppot-kale-mash.html Instead of heavy cream & butter, you could use coconut cream & ghee. It's an amazing hearty dish, especially if you live in a colder area like i do Link to comment Share on other sites More sharing options...
Xandra Posted January 15, 2013 Share Posted January 15, 2013 I like to keep kale on hand in the fridge as an ingredient to add to many meals. So I boil it in salt water for 3 minutes to kill the bitterness and then keep it cold in a container. I can eat it straight that way, or use the large leaves to roll up things like roast beef. To use in hot dishes or soup, I will take a handful out and "dice" it into about 1-inch square cuts before adding to the dish. Link to comment Share on other sites More sharing options...
Kaleena Posted January 15, 2013 Share Posted January 15, 2013 I lightly steam it and add some sea salt. It's a fast side! Link to comment Share on other sites More sharing options...
Terez Posted January 16, 2013 Share Posted January 16, 2013 I like it sauteed or steamed, then I use it as "pasta" because I find that it picks up a lot of sauce. Mix with tuna, coarsely chopped fruit (orange sections or diced apple), and a mayo dressing (mayo + vinegar + spices) Put in a bowl and top with chili With over-easy eggs Cook it in bone broth then at the end crack a couple of eggs cracked in and stir (egg-drop soup style) then turn off the heat to let the eggs cook gently After sauteeing meat when there's some grease in the pan and some dark bits (fond), I like to take some moist steamed kale and use it to deglaze the pan. Gives the kale a terrific flavor Sautee in ghee and when it's about half done, pour in some coconut milk and turn up the heat to get the milk hot, then let the kale finish cooking in the coconut milk for a "creamed kale" effect Teresa Link to comment Share on other sites More sharing options...
EmilyB456 Posted January 17, 2013 Share Posted January 17, 2013 I like it sauteed or steamed, then I use it as "pasta" because I find that it picks up a lot of sauce. Mix with tuna, coarsely chopped fruit (orange sections or diced apple), and a mayo dressing (mayo + vinegar + spices) Put in a bowl and top with chili With over-easy eggs Cook it in bone broth then at the end crack a couple of eggs cracked in and stir (egg-drop soup style) then turn off the heat to let the eggs cook gently After sauteeing meat when there's some grease in the pan and some dark bits (fond), I like to take some moist steamed kale and use it to deglaze the pan. Gives the kale a terrific flavor Sautee in ghee and when it's about half done, pour in some coconut milk and turn up the heat to get the milk hot, then let the kale finish cooking in the coconut milk for a "creamed kale" effect Teresa Omg, I love the idea of egg drop soup with kale! I am obsessed with soup for breakfast and now I know what I am having tomorrow morning! Thanks! Link to comment Share on other sites More sharing options...
Kim Christensen Posted January 17, 2013 Share Posted January 17, 2013 Yum. Egg drop soup. THAT is something I will be having ASAP. Oh how I love the kale. Nom nom. Link to comment Share on other sites More sharing options...
praxisproject Posted January 22, 2013 Share Posted January 22, 2013 I love it cooked in the olive oil from a jar of compliant black kalamata olives (I like the ones that have chili peppers, capsicum or sundried tomatoes in them). Link to comment Share on other sites More sharing options...
Wendyland Posted January 22, 2013 Share Posted January 22, 2013 I use it as a noodle substitute in chicken noodle soup. Link to comment Share on other sites More sharing options...
ciria Posted January 22, 2013 Share Posted January 22, 2013 I also love adding it to soups, but you have to do it right at the end so they don't get too too soggy. Link to comment Share on other sites More sharing options...
praxisproject Posted January 23, 2013 Share Posted January 23, 2013 Oh, and I forgot duck fat. Eggs and kale in duck fat for breakfast Link to comment Share on other sites More sharing options...
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