13 Comments

  1. Edible Ireland

    I also trim away those woody stalks and discard them – this sounds like a great way to give them a new lease on life. Thanks for the idea!

  2. Tom Pace

    I’ve just tried this myself, but had to swap in garlic powder for the fresh garlic, and hand-crumbled frozen dehydrated tomato slices from my garden last summer, in place of chillis. Normally I like the taste of kale, and the stalks. The stalks go well with peanut butter as a quick snack, but wanting something different, your writeup has really hit a home-run for me. Thanks!!
    By the way, I’ve never really bought kale, it’s only stuff I’ve grown from seed in my garden, after my brother’s addiction to it inspired me. The primary variety I’ve grown is true siberian, which is mostly flat, very minimal ruffling. It grows in huge leaves. It might be much different in flavour to the stuff from grocery stores.

    • Thanks Tom. In truth this past year I bought kale but only because I was temporarily without an allotment. Finally back to growing our own & the difference in flavour is incredible. I don’t know why but I continue to be amazed by the quality! I’m glad you enjoyed the recipe & got the idea of twice cooking the kale. It’s something different for a change.

  3. pageturners

    Thank you – this is fabulous.
    Donnelly’s of Donabate, who sell their Cavollo Nero (that black kale that looks like giant toads’ tongues) to Superquinn, have a delicious recipe on the back of the packet. You chop an onion and put it on the stove in olive oil, just cover it with water and simmer it until the water has almost disappeared. Meanwhile you de-spine the kale and slice it and cook it in boiling salty water. When the onion water is almost gone you drain the kale and mix it in with the onions, with a nice knob of butter. Very very good.

    I have some Red Russian kale plants about four inches high on the windowsill now; I’m told that a dozen plants will give the family enough greens for the whole winter.

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