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Kale |
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#1 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Kale
Got some reduced today. Wondering what to do with it. Any ideas?
Last time I boiled it for 5 mins then drained it. Popped it back in pan with a knob of butter and lots of black pepper. Lovely strong flavour and very moreish. Any other ideas? |
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#2 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Better wait for the daytime shift - kale is obviously a bit esoteric ??
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#3 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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my favourite with all types of cabbage, is to make a bed of it in place of rice with a curry of chilli on carne on top of it. I steam it for this btw.
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#4 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Quote:
my favourite with all types of cabbage, is to make a bed of it in place of rice with a curry of chilli on carne on top of it. I steam it for this btw.
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#5 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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aye exactly! carb free alternative. Just makes a nice change.
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#6 |
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Forum Member
Join Date: Dec 2008
Location: Cathedral of Motorcycle Racing
Posts: 2,410
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Classic Dutch recipe, very popular winter fare.
Boil the finely chopped kale with an equal amount of potatoes in a vegetable stock or salted water. Add a smoked sausage. Cook for about 30 minutes. In the mean time fry some diced bacon. Take out the sausage and slice it. Drain the kale and the potatoes. Mash the kale and the potatoes. Add a cup of milk, some black pepper/salt to taste and the fried bacon with the fat. Add the slices of smoke sausage. If needed add some butter or margarine. Some people prefer the smoked sausage on the side, but I like it mixed in. It tastes even better the day after. |
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#7 |
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Forum Member
Join Date: Mar 2007
Posts: 2,369
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I like to treat it the way I treat cabbage and Brussels, so blanche, pop in pan that has onion and bacon cooked in butter in, add lid and leave to braise for ten minutes or until tender.
On you could go the way of the flying greens, blanche, add to pan with onions and galrlic cooked in ground nut oil, add 2 tablespoons of oyster sauce, 250 ml of very good beef stock, dash of soy, dash of seasme oil. Leave with lid on to steam and for sauce to get reduced and gooey. (I might have missed something in that recipe, so have a google first) It totally rocks with pork belly. |
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#8 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Quote:
Got some reduced today. Wondering what to do with it. Any ideas?
Last time I boiled it for 5 mins then drained it. Popped it back in pan with a knob of butter and lots of black pepper. Lovely strong flavour and very moreish. Any other ideas? Luvverly. |
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