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Kale
fizzle90
19-05-2014
Just tried kale for the first time tonight as trying out different healthy food. I just boiled it for 5 mins as it said on the packet but it was rather water logged and bland. Anyone have any ideas on making it a bit more interesting?
degsyhufc
19-05-2014
Don't boil things like kale and spinach.

A fry with a little oil or no oil and just a teaspoon of water/stock will do til it's wilted down to your liking.

Chilli & garlic is a good addition.



You can also shred it and deep fry it to have crispy 'seaweed'
phepia
20-05-2014
I cook mine in salted water with a tiny amount of bicarbonate of soda (1/4 teaspoon ish)
As soon as the bicarb stops fizzing I take it off the boil and serve.
Toby LaRhone
20-05-2014
"Preheat the oven to 220°C
Place the kale leaves on baking sheet sprayed with non-stick spray. Spritz with olive oil spray and sprinkle lightly with salt.
Bake in the oven until crispy, 5 to 8 minutes, for a potato-chip-like snack."

Or,
Steam it 7/8 minutes.
Whisk together lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a bowl. Toss steamed kale into dressing.
chopsim
20-05-2014
Steam it.
fizzle90
20-05-2014
Originally Posted by Toby LaRhone:
“"Preheat the oven to 220°C
Place the kale leaves on baking sheet sprayed with non-stick spray. Spritz with olive oil spray and sprinkle lightly with salt.
Bake in the oven until crispy, 5 to 8 minutes
, for a potato-chip-like snack."

Or,
Steam it 7/8 minutes.
Whisk together lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a bowl. Toss steamed kale into dressing.”

Thanks everyone. I tried the BIB tonight and it was lovely! Definitely a lot nicer than the soggy boiled version.
Toby LaRhone
20-05-2014
What's BIB ?
JulesF
21-05-2014
Originally Posted by Toby LaRhone:
“What's BIB ?”

'Bit in bold'.
Isambard Brunel
21-05-2014
I love kale and go through bags of it, but it is more of a hassle to cook than other boiled/steamed vegetables, including cabbage.

Steaming it is probably better nutritionally, but I don't find it comes out any less wet.

What I do is steam/boil it and then shake it as dry as I can in a colander. It's easier if you can steam it on its own because you can use the top half of the steamer as a colander, but often I already have other stuff in there, so I end up boiling it.

Once you've drained and shook it, put it into a pan and sprinkle with pepper and maybe throw in a knob of butter. At this point it'll have probably gone a bit cold. Toss the pan around over a hob as it reheats the kale, to distribute the pepper and butter. When it gets hot again, the butter will add flavour and stop it sticking to the pan, and steam will come out. Just keep heating it until it's dry enough to serve and there you have it. Lovely tasting, seasoned kale. The down side is more washing-up to do.
stud u like
21-05-2014
Originally Posted by fizzle90:
“Just tried kale for the first time tonight as trying out different healthy food. I just boiled it for 5 mins as it said on the packet but it was rather water logged and bland. Anyone have any ideas on making it a bit more interesting?”

I wilt it. No need to boil as it goes strange. It is good with sausages and a good dollop of mustard and mashed potato.
Toby LaRhone
21-05-2014
I watched a respected chef on telly this week preparing cabbage.
(Not a "telly" chef - a top hotel chef being challenged by the Hairy Bikers.)
He said "Most people will boil it then drain it and throw away the green water - that's the nutrients gone. I cook it in butter to preserve the nutrients and flavour."
He diced the cabbage and lobbed a full block of butter in a saucepan then cooked the cabbage in it.
They, and the customers, loved it!
Rip the TV Eye
21-05-2014
The way that always works best for me is steaming with garlic. This can also be combined with some chopped red cabbage for interest.

I put a small amount of olive oil in a pan and add some chopped garlic (typically 1 clove, you can of course add more). While the pan is heating up on a low heat, I wash the kale and leave it in the colander, excess water gone but with water still on the kale - this is crucial.

Once the garlic is sizzling, I dump in the kale. The lid goes on and the heat goes off. Over ten minutes, the water left on the leaves will steam the kale to perfection, and when you open the pan it will be a much more vibrant shade of green and taste great. If you've added the red cabbage, you now have an attractive mix of green and purple.
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