Look I’m not trying to put one over on you. I’m not a huge fan of kale. While preparing some kale today for some recipes for the blog, my hubby walked into the kitchen and asked me what I’d killed because it smelt so awful to him. I do like the flavour but the texture unless you prepare this leafy “hungry gap” vegetable properly can be one that challenges even the hardiest of tastebuds.
Normally when I’m preparing kale I cut away the stalks and discard them straight into the compost bin. Often woody, the stalks go rubbery if cooked for too long and become a chewy mess if you include them whole in a classic kale dish. I’m not a fan of food waste though so when I was finished steaming some kale leaves I put the (cleaned down) stalks into the steamer for 10 mins.
Once steamed for 10 mins I blanched the stalks in cold water, chopped some slivers of garlic and took a handful of my potent dried chillis and flakes from the spice cupboard. In a tablespoon of sunflower oil I lightly fried both the garlic and chillis for a couple of minutes until soft, then added the cold kale stalks. After coating the kale in the mixture of garlic and chilli oil I added 3 tablespoons of soy sauce.
Once the soy sauce started to reduce slightly (this took only 2 mins) I spooned the kale stalks out onto a plate and ate straight away.
Next time I won’t throw them away!