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smaddy gimme a bunch a kale..any suggestions on how to prepare..nutten dat involve cooking down wid mest, please and tonx 
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Re: Kale
i cook it like callalloo. just i put more garlic as the kale has a stronger taste that matches garlic well. -
Re: Kale
oh lawd..yu knoe me cyaan tek calaloo..I hope this is not similar in taste..
give tonx, sistren..bout how long it tek fe cook?Comment
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Re: Kale
i never remember how long it tek fi cook enuh. bout 45 minutes?
some people cut up just the leaf, i cut up the stalks as well. make sure to wash the leaves thoroughly as sometimes grit can lie among them. so, you know, wash the leaves cut the stalks off and chop them up, bunch up the leaves and slice them.
cut up onion and tomato, crush some garlic and fry in some butter. if you like pepper - i used the green indian ones, not scotch bonnet - cut it up and fry in this mixture too.
i then put in the cut up stalks and fry for about 10 mins till they soften. then pile in the cut up leaves (of course, the pan has to be big though the leaves wilt down after a while). i put butter on top of the leaves and stir it in as the leaves wilt.
after it wilts down, i adjust for salt (from the butter) and add pepper.
NOW - i like my greens well cooked in their own liquid - only the water from washing them. so i tend to open the pot infrequently to avoid evaporation. the kale in its own liquid has a strong taste with some of the bitterness that I love.
Other people like to add some stock - veggie or chicken - to give a little extra flavour and reduce some of the bitter taste.Comment
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Re: Kale
you're a star
45 min
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Re: Kale
Yummmmmm!! girl, I'm making this tomorrow
I normally make kale using onions, garlic and a little olive oil but this sounds ... 
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">i never remember how long it tek fi cook enuh. bout 45 minutes?
some people cut up just the leaf, i cut up the stalks as well. make sure to wash the leaves thoroughly as sometimes grit can lie among them. so, you know, wash the leaves cut the stalks off and chop them up, bunch up the leaves and slice them.
cut up onion and tomato, crush some garlic and fry in some butter. if you like pepper - i used the green indian ones, not scotch bonnet - cut it up and fry in this mixture too.
i then put in the cut up stalks and fry for about 10 mins till they soften. then pile in the cut up leaves (of course, the pan has to be big though the leaves wilt down after a while). i put butter on top of the leaves and stir it in as the leaves wilt.
after it wilts down, i adjust for salt (from the butter) and add pepper.
NOW - i like my greens well cooked in their own liquid - only the water from washing them. so i tend to open the pot infrequently to avoid evaporation. the kale in its own liquid has a strong taste with some of the bitterness that I love.
Other people like to add some stock - veggie or chicken - to give a little extra flavour and reduce some of the bitter taste.
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Re: Kale
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: MGee</div><div class="ubbcode-body">i cook it like callalloo. just i put more garlic as the kale has a stronger taste that matches garlic well.
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...or use it to help make pepperpot soup...
We used to call it Indian Kale soup.
Ingredients:
1 lb Callaloo/kale
12 Fresh Okras
12 cups water
1/2 lb salt beef
1/2 lb shin of beef
10 Cups water
1 can of coconut milk
1/2 lb Yam (peeled)
Crushed scallion
Small Scotch Bonnet (Whole)
Black pepper
Wash the callaloo/kale then chop finely;boil in water with the corned beef until beef is tender, usually about 2 hours.
Add the coconut milk, yam, okras, scallion, hot peppers, and black pepper.
Add additional water if necessary, simmer for 30 minutes soup should be ready to serve.
Served with Jamaican Festival.
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Re: Kale
I make a Potugese style soup with Kale, Linguica, Chourico, Potato, Kidney beans, onion & Garlic.
Chrow dem all inna pot an cook fi lang time. Let set in fridge overnight den heat again nex day.
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Re: Kale
mg..This recipe a seh wan..no tomatoes cause me neva have none..but I'm going to try again with..u knoe me nu care fe any green leafy veggie
but i love this kale..au contrare my friend who loves coloured green an dem tings dere seh it too bitta...coloured greens seem more bitter to me but what do i know :<span style="font-style: italic">shrug</span>:
QK.. what are ..chourico (y dat sound like sausage) lingguica?Comment
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Re: Kale
glad you liked it Jaded. The tomotoes are optional. some people i know just cook it in garlic and butter. kale is very nutritious and my kids love it, well, all greens really: callalloo, kale, collards.Comment
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Re: Kale
oh mi feget me mention.. i used coarse sea salt..I don' think you cook with salt though rite
lawd you peep how me misspell collard greens.
btw..your instructions time to cook were spot onComment
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Re: Kale
a "collard" greens you wain mean fi seh??? mi dehya a wonda a wah name coloured greens...
i use sea salt, too, but yes, generally, i avoid using too much salt due to my hypertension, and i usually use the salt in butter (margarine) for the greens.Comment
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