collards and kale

[aseay]

i have never had either of these. what r they like? somene told me that collards r bitter. is there a way to sweeten them up without loosing the nutrients. what about kale?

laura

 

[clareMc]

I eat collards all the time and do not find them bitter. I cut out the centre stalks, chop up the leaves, wash, and cook in 1" of salted, boiling water for just a few minutes. They really are cooking in the steam here as much as the water. I drain them and serve as is with a little salt.

But a great British recipe which actually originated to use up left- overs is to combine equal parts cooked collards with mashed potato and fry in olive oil until brown on both sides, rather like a large potato cake. It's called "Bubble and Squeak" and we love it in our family, I could never wait til left-overs day! It's delicious with a fried egg and some pickle.

I have had collards in restaurants cooked in garlic, so maybe some recipe books can help you refine the ingredients list for this one and cooking method.

I have never had kale, just don't like the way it looks. Can't help you there.

Clare

 

[tknelsen]

well, I can't speak about collards, but I eat kale at least once a week. I have tried sauteing it with garlic and olive oil and adding some red pepper flakes, but sometimes it is a bit bitter. My favorite way to eat kale is with beans, especially white beans. I think the sweetness of the beans is a great compliment to the kale. I usually make bean soup and chop up some kale and add it at the end. In fact, adding kale to soup is my favorite way to use it - it holds up better than spinach as it doesn't wilt down so much.

Tracy

 

[Debra L]

Collards are a bit more bitter than kale. Cook them longer to mellow the bitterness, or peppery taste. To appease my spouse, I saute an onion in olive oil in a wide saute pan, add the greens, stir until they start to wilt, add vegetable stock & cover. Just keep cooking until they are mellow enough for you, adding stock as needed. Add some currants & toasted pine nuts at the end if you like. I use the stalks too, just add it with the onion so it has more time to cook.

Chard is the mellowest of the greens if you want to move beyond spinach. They're all super nutritious.

Debra

 

[aseay]

from my Dr Atkins cookbook there is a recipe for veg. soup that includes kale. i'll have to try it.it has tomatoes in tomato juice and chicken broth.

laura