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Post by Ali on Nov 7, 2011 18:32:42 GMT 1
I've done some garlic n honions in some butter, added some watter then the bits of kurly kale (sans stems) and it's taking ages to go soft...... any hints?? (MM??)
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Post by lib on Nov 7, 2011 18:36:15 GMT 1
Same as cabbage, but slice first. Steam or boil.
Can stir fry in oil, sliced.
Not a good veg to eat less than hot, can be funny taste when cool and horrid cold.
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Post by Pasha on Nov 7, 2011 18:36:56 GMT 1
get out the real beasty girl!!! the pressure cooker!!!!  And when softer-- add as needed to ya mix!! |
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Post by lib on Nov 7, 2011 18:41:05 GMT 1
forgot to mention, I do deep fry it finely shredded just a bit 'till crispy.
Great as chinese 'seaweed' and with sausage and a base to put grilled salmon on, or lots of chinese dishes 'cos you can spice it up with all sorts.
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Post by Madame Moorhen on Nov 8, 2011 9:00:21 GMT 1
I just cut out the main stem, slice roughly and then boil for about 5-10 mins (depending on whether you've got bigger tougher leaves or littler tenderer leaves). I've never tried stir frying it as I think it might be a bit tough. The colour of the water from the purple kale is amazing though! Haven't had any yet this year - still picking caterpillars off it and the PSB! (hey where's the mouth taped up/trying not to throw up smiley gone?) Kale is a veg best served with gravy or sauce though, not very nice just plain but is wonderful with a roast.  |
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Post by Ali on Nov 8, 2011 9:18:19 GMT 1
Libs chinese recep wins ;D ;D ;D ;D ;D ;D ;D
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Post by Ali on Nov 12, 2011 10:25:11 GMT 1
Did 'libs' kurly kale last night in the deep fat fryer. T'was like firework night, the whole lot splatted and sizzled and made a huge mess and killed my oil  Was good though  Next time will use a pan ! |
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Post by Madame Moorhen on Nov 12, 2011 13:12:38 GMT 1
We're having our first tonight with roast beef - yum!
Have to blanch it first though to get out any lingering unseen caterpillars though. *barf* ;D
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Post by lib on Nov 12, 2011 14:24:06 GMT 1
When i say 'deep fry' is 7 or 8 tablespoons of oil in a big wok keep moving and only till just crisps up. Should be no more than 30 seconds.
The trick is to make sure the kale has the stalks removed and the leaves finely shredded AND dry very thoroughly, this prevents water exploding of leaves and spattering. Fry in small batches and drain excess oil. We shake the drained 'sea weed' in a mix of salt and fine brown sugar but this is our taste
The real way is to use Pak Choi but curly kale is much cheaper. If you do use Pak Choi can be dried a bit more on a tray in a warm oven
For different tastes try toasted sesame oil, good olive oil is ok but not too hot, (waste really).
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Post by Ali on Nov 12, 2011 15:23:22 GMT 1
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