Does it taste kind of like broccoli leaves? I know they are *very*
closely related. When I was a teen I used to really like a salad of
iceberg lettuce, broccoli leaves, and green onions (they were likely
actually green shallots.)

I was going to buy some kale at the supermarket to try it, but they
didn't have bunches of it; just big bags already chopped. Gonna try a
different store...

I'm thinking about planting some "dinosaur kale" in my garden this year
and I should probably taste the stuff first. :-)

Bob

On Wed, 30 Jan 2013 12:54:48 -0600, zxcvbob >
wrote:

>Does it taste kind of like broccoli leaves? I know they are *very*
>closely related. When I was a teen I used to really like a salad of
>iceberg lettuce, broccoli leaves, and green onions (they were likely
>actually green shallots.)
>
>I was going to buy some kale at the supermarket to try it, but they
>didn't have bunches of it; just big bags already chopped. Gonna try a
>different store...
>
>I'm thinking about planting some "dinosaur kale" in my garden this year
>and I should probably taste the stuff first. :-)

Based on what you say about broccoli, I think you'd like Kale.
Similar in taste and texture but still has it's own unique thing going
on, it's one of my favourite vegetables.

Easy to grow as well. The The different varieties of Kale all differ
in taste and texture, the 'Dinosaur' variety is IMO the best one of
the lot.

On Wed, 30 Jan 2013 12:54:48 -0600, zxcvbob >
wrote:

> Does it taste kind of like broccoli leaves? I know they are *very*
> closely related. When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)

Try the bagged, you'll be chopping it up anyway.

--
Food is an important part of a balanced diet.

On Wed, 30 Jan 2013 17:55:22 -0600, Sqwertz >
wrote:

>On Wed, 30 Jan 2013 13:43:13 -0800, sf wrote:
>
>> On Wed, 30 Jan 2013 12:54:48 -0600, zxcvbob >
>> wrote:
>>
>>> Does it taste kind of like broccoli leaves? I know they are *very*
>>> closely related. When I was a teen I used to really like a salad of
>>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>>> actually green shallots.)
>>
>> Try the bagged, you'll be chopping it up anyway.
>
>Except that they probably chopped up the hard stems in it, too. So
>you'd have to pick those out. Which could be easy or it could be a
>PITA.

I agree. I like the stems, but they need to be chopped smaller and
cooked longer. a whole lot easier to do if you start with a whole
leaf.

Jim

On Thu, 31 Jan 2013 04:29:13 GMT, "l not -l" > wrote:

>
> On 30-Jan-2013, Sqwertz > wrote:
>
> > >
> > > Try the bagged, you'll be chopping it up anyway.
> >
> > Except that they probably chopped up the hard stems in it, too. So
> > you'd have to pick those out. Which could be easy or it could be a
> > PITA.
> >
> > -sw
> When I buy bagged kale, the only brand I buy is Glory. They do chop it
> with the stems on. I don't find that to be a problem; generally, I
> saute or steam the kale and the stems are rendered quite edible,
> offering a bit of textural difference but not tough. That said, it is
> personal preference and others may not care for it; but, it would be
> worth trying. I like it well enough that when buying kale by the bunch,
> I no longer remove the stems before chopping.

I don't mind the stems left on the bagged kale I buy because
apparently it is young/baby and nothing is tough. The only time I pay
attention and remove the stems is when I make kale chips.

--
Food is an important part of a balanced diet.

On the subject of kale, there's a place I've been meaning to
try for some time now. This guy is known for his incredible
soups. I've heard of his place for years, but I never made the
trip. It's not the easiest parking situation, blah blah, I just
never got around to it.

Yesterday, I finally made the trip into town, and went in search
of this place. It's down an alley, a real hole in the wall, if there
are three customers in line, it's out the door. I got a 24 ounce
container of Portuguese sausage and kale soup.

Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
I don't know what he puts in the broth that made it so incredible,
and even the red beans were creamy. Loaded with sausage, kale, beans
and tiny cubes of potatoes.

Which maybe doesn't sound all that great, but I tell you, I can't think
of a tastier bowl of soup I've had in my life. Too bad I had to split
it. Heh.

nancy

On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
> wrote:

>On the subject of kale, there's a place I've been meaning to
>try for some time now. This guy is known for his incredible
>soups. I've heard of his place for years, but I never made the
>trip. It's not the easiest parking situation, blah blah, I just
>never got around to it.
>
>Yesterday, I finally made the trip into town, and went in search
>of this place. It's down an alley, a real hole in the wall, if there
>are three customers in line, it's out the door. I got a 24 ounce
>container of Portuguese sausage and kale soup.
>
>Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>I don't know what he puts in the broth that made it so incredible,
>and even the red beans were creamy. Loaded with sausage, kale, beans
>and tiny cubes of potatoes.
>
>Which maybe doesn't sound all that great, but I tell you, I can't think
>of a tastier bowl of soup I've had in my life. Too bad I had to split
>it. Heh.

You might like this recipe Nancy, one of my favourites involving
Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/

On Fri, 01 Feb 2013 07:42:58 +1100, Jeßus > wrote:

> On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
> > wrote:
>
> >On the subject of kale, there's a place I've been meaning to
> >try for some time now. This guy is known for his incredible
> >soups. I've heard of his place for years, but I never made the
> >trip. It's not the easiest parking situation, blah blah, I just
> >never got around to it.
> >
> >Yesterday, I finally made the trip into town, and went in search
> >of this place. It's down an alley, a real hole in the wall, if there
> >are three customers in line, it's out the door. I got a 24 ounce
> >container of Portuguese sausage and kale soup.
> >
> >Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
> >I don't know what he puts in the broth that made it so incredible,
> >and even the red beans were creamy. Loaded with sausage, kale, beans
> >and tiny cubes of potatoes.
> >
> >Which maybe doesn't sound all that great, but I tell you, I can't think
> >of a tastier bowl of soup I've had in my life. Too bad I had to split
> >it. Heh.
>
> You might like this recipe Nancy, one of my favourites involving
> Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/

What kind of chorizo do you use in that one? I'm inclined to use
longaniza or linguiça because Spanish chorizo doesn't rock my world
unless it's fresh.

--
Food is an important part of a balanced diet.

On Thu, 31 Jan 2013 13:17:45 -0800, sf > wrote:

>On Fri, 01 Feb 2013 07:42:58 +1100, Jeßus > wrote:
>
>> On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
>> > wrote:
>>
>> >On the subject of kale, there's a place I've been meaning to
>> >try for some time now. This guy is known for his incredible
>> >soups. I've heard of his place for years, but I never made the
>> >trip. It's not the easiest parking situation, blah blah, I just
>> >never got around to it.
>> >
>> >Yesterday, I finally made the trip into town, and went in search
>> >of this place. It's down an alley, a real hole in the wall, if there
>> >are three customers in line, it's out the door. I got a 24 ounce
>> >container of Portuguese sausage and kale soup.
>> >
>> >Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>> >I don't know what he puts in the broth that made it so incredible,
>> >and even the red beans were creamy. Loaded with sausage, kale, beans
>> >and tiny cubes of potatoes.
>> >
>> >Which maybe doesn't sound all that great, but I tell you, I can't think
>> >of a tastier bowl of soup I've had in my life. Too bad I had to split
>> >it. Heh.
>>
>> You might like this recipe Nancy, one of my favourites involving
>> Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/
>
>What kind of chorizo do you use in that one? I'm inclined to use
>longaniza or linguiça because Spanish chorizo doesn't rock my world
>unless it's fresh.

I use Spanish chorizo 99% of the time, simply because the Mexican
variety is hard to get here... Only had the Mexican type once, did not
mind it at all but I'm quite happy with the Spanish chorizo.

On 1/31/2013 3:42 PM, Jeßus wrote:
> On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young

>> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>> I don't know what he puts in the broth that made it so incredible,
>> and even the red beans were creamy. Loaded with sausage, kale, beans
>> and tiny cubes of potatoes.

> You might like this recipe Nancy, one of my favourites involving
> Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/

Thank you! That looks delicious and a lot like the soup I had
yesterday. I'd like to try making that one of these days.

nancy

On Thu, 31 Jan 2013 16:41:23 -0500, Nancy Young <replyto@inemail>
wrote:

>On 1/31/2013 3:42 PM, Jeßus wrote:
>> On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
>
>>> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>>> I don't know what he puts in the broth that made it so incredible,
>>> and even the red beans were creamy. Loaded with sausage, kale, beans
>>> and tiny cubes of potatoes.
>
>> You might like this recipe Nancy, one of my favourites involving
>> Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/
>
>Thank you! That looks delicious and a lot like the soup I had
>yesterday. I'd like to try making that one of these days.

Very easy to make. In fact I haven't made any in quite some time, when
winter kicks in here in a couple of months time I reckon it'll be time
to make this again, it's well worth it!

On 1/31/2013 3:42 PM, Jeßus wrote:
> On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
> > wrote:
>
>> On the subject of kale, there's a place I've been meaning to
>> try for some time now. This guy is known for his incredible
>> soups. I've heard of his place for years, but I never made the
>> trip. It's not the easiest parking situation, blah blah, I just
>> never got around to it.
>>
>> Yesterday, I finally made the trip into town, and went in search
>> of this place. It's down an alley, a real hole in the wall, if there
>> are three customers in line, it's out the door. I got a 24 ounce
>> container of Portuguese sausage and kale soup.
>>
>> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>> I don't know what he puts in the broth that made it so incredible,
>> and even the red beans were creamy. Loaded with sausage, kale, beans
>> and tiny cubes of potatoes.
>>
>> Which maybe doesn't sound all that great, but I tell you, I can't think
>> of a tastier bowl of soup I've had in my life. Too bad I had to split
>> it. Heh.
>
> You might like this recipe Nancy, one of my favourites involving
> Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/
>
It sounds delicious but based on the photo, I'd have at least cut the
potatoes in half.

Jill

On Sat, 16 Feb 2013 08:39:52 -0500, jmcquown >
wrote:

> On 1/31/2013 3:42 PM, Jeßus wrote:
> > On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
> > > wrote:
> >
> >> On the subject of kale, there's a place I've been meaning to
> >> try for some time now. This guy is known for his incredible
> >> soups. I've heard of his place for years, but I never made the
> >> trip. It's not the easiest parking situation, blah blah, I just
> >> never got around to it.
> >>
> >> Yesterday, I finally made the trip into town, and went in search
> >> of this place. It's down an alley, a real hole in the wall, if there
> >> are three customers in line, it's out the door. I got a 24 ounce
> >> container of Portuguese sausage and kale soup.
> >>
> >> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
> >> I don't know what he puts in the broth that made it so incredible,
> >> and even the red beans were creamy. Loaded with sausage, kale, beans
> >> and tiny cubes of potatoes.
> >>
> >> Which maybe doesn't sound all that great, but I tell you, I can't think
> >> of a tastier bowl of soup I've had in my life. Too bad I had to split
> >> it. Heh.
> >
> > You might like this recipe Nancy, one of my favourites involving
> > Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/
> >
> It sounds delicious but based on the photo, I'd have at least cut the
> potatoes in half.
>
I've made that recipe (using fresh Spanish chorizo, not cured) and
it's absolutely delicious. Whole fingerlings (which could be cut in
half lengthwise and flipped over to look whole) look good in a
photograph, but what happens in real life is a different story. Most
of us cook with eating it in mind, not taking a food photo, so my
potatoes would be in bite sized pieces that fit neatly on the spoon.

--
Food is an important part of a balanced diet.

On Sat, 16 Feb 2013 08:39:52 -0500, jmcquown >
wrote:

>On 1/31/2013 3:42 PM, Jeßus wrote:
>> On Thu, 31 Jan 2013 08:37:08 -0500, Nancy Young
>> > wrote:
>>
>>> On the subject of kale, there's a place I've been meaning to
>>> try for some time now. This guy is known for his incredible
>>> soups. I've heard of his place for years, but I never made the
>>> trip. It's not the easiest parking situation, blah blah, I just
>>> never got around to it.
>>>
>>> Yesterday, I finally made the trip into town, and went in search
>>> of this place. It's down an alley, a real hole in the wall, if there
>>> are three customers in line, it's out the door. I got a 24 ounce
>>> container of Portuguese sausage and kale soup.
>>>
>>> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>>> I don't know what he puts in the broth that made it so incredible,
>>> and even the red beans were creamy. Loaded with sausage, kale, beans
>>> and tiny cubes of potatoes.
>>>
>>> Which maybe doesn't sound all that great, but I tell you, I can't think
>>> of a tastier bowl of soup I've had in my life. Too bad I had to split
>>> it. Heh.
>>
>> You might like this recipe Nancy, one of my favourites involving
>> Chorizo and Kale: http://nourishedkitchen.com/caldo-verde/
>>
>It sounds delicious but based on the photo, I'd have at least cut the
>potatoes in half.

Yup. I prefer Kipfler potatoes in this recipe for that reason.
I cut them into smaller sections as well. Theyre long, thin, and hold
together even after prolonged cooking. Nice texture too.

Nancy Young wrote:
> On the subject of kale, there's a place I've been meaning to
> try for some time now. This guy is known for his incredible
> soups. I've heard of his place for years, but I never made the
> trip. It's not the easiest parking situation, blah blah, I just
> never got around to it.
>
> Yesterday, I finally made the trip into town, and went in search
> of this place. It's down an alley, a real hole in the wall, if there
> are three customers in line, it's out the door. I got a 24 ounce
> container of Portuguese sausage and kale soup.
>
> Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
> I don't know what he puts in the broth that made it so incredible,
> and even the red beans were creamy. Loaded with sausage, kale, beans
> and tiny cubes of potatoes.
>
> Which maybe doesn't sound all that great, but I tell you, I can't think
> of a tastier bowl of soup I've had in my life. Too bad I had to split
> it. Heh.
>
> nancy
>
>


I bought a couple of small bunches of kale last week, and first tried it
in a salad; about half Iceberg lettuce and half kale. It was good but,
TOO MUCH FIBER! (we won't go into the details.) I'll use it that way
again, but not as much in one serving.

I steamed the rest, giving the midribs a head-start before I added the
leaves. I really like that. It did taste kind of like broccoli, but a
little sweeter and also more mustardy.

Did that soup have any tomatoes in it? That's my next thing to try, and
half the recipes I see call for a can of tomatoes and half don't.

Bob

In article >,
Nancy Young > wrote:
>On the subject of kale, there's a place I've been meaning to
>try for some time now. This guy is known for his incredible
>soups. I've heard of his place for years, but I never made the
>trip. It's not the easiest parking situation, blah blah, I just
>never got around to it.
>
>Yesterday, I finally made the trip into town, and went in search
>of this place. It's down an alley, a real hole in the wall, if there
>are three customers in line, it's out the door. I got a 24 ounce
>container of Portuguese sausage and kale soup.
>
>Why, oh why didn't I get the 32 ounce?? It was insanely delicious.
>I don't know what he puts in the broth that made it so incredible,
>and even the red beans were creamy. Loaded with sausage, kale, beans
>and tiny cubes of potatoes.
>
>Which maybe doesn't sound all that great, but I tell you, I can't think
>of a tastier bowl of soup I've had in my life. Too bad I had to split
>it. Heh.

I made a variant on caldo gallego/Portuguese kale soup recently in the
crock pot with a number of my musgovian/clean out the freezer and
cabinets items.

- Regular potatoes, peeled and chunked
- Sweet potatoes, peeled and chunked
- Carrots, scrubbed and sliced thickly
- An onion or two
- Pork stew meat, browned first with the onion
- Cooked Rancho Gordo yellow-eye beans (about half pound raw .. the
remaining cooked beans get used up tomorrow)
- Spanish sausage, browned (it was pre cooked but I wanted it browned
first)
- Vegetable broth
- One bunch kale, cut into ribbons, stems discarded
- Salt, pepper, penzey's greek seasoning

The kale and sausage (which were the things I bought to "complete" the
recipe) went in about an hour before I wanted to finish the
soup. It was *THE BOMB*. n.b. it didn't really need pork and sausage but
it was good.

--

zxcvbob wrote:
> Does it taste kind of like broccoli leaves? I know they are *very*
> closely related. When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)
>
> I was going to buy some kale at the supermarket to try it, but they
> didn't have bunches of it; just big bags already chopped. Gonna try a
> different store...
>
> I'm thinking about planting some "dinosaur kale" in my garden this
> year and I should probably taste the stuff first. :-)

Tastes like cabbage to me.

On 1/30/2013 5:00 PM, Julie Bove wrote:
> zxcvbob wrote:
>> Does it taste kind of like broccoli leaves? I know they are *very*
>> closely related. When I was a teen I used to really like a salad of
>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>> actually green shallots.)
>>
>> I was going to buy some kale at the supermarket to try it, but they
>> didn't have bunches of it; just big bags already chopped. Gonna try a
>> different store...
>>
>> I'm thinking about planting some "dinosaur kale" in my garden this
>> year and I should probably taste the stuff first. :-)
>
> Tastes like cabbage to me.
>
>
It's a green leafy cruciferous vegetable. They're related.

Jill

On 1/31/2013 11:11 AM, jmcquown wrote:
> On 1/30/2013 5:00 PM, Julie Bove wrote:
>> zxcvbob wrote:
>>> Does it taste kind of like broccoli leaves? I know they are *very*
>>> closely related. When I was a teen I used to really like a salad of
>>> iceberg lettuce, broccoli leaves, and green onions (they were likely
>>> actually green shallots.)
>>>
>>> I was going to buy some kale at the supermarket to try it, but they
>>> didn't have bunches of it; just big bags already chopped. Gonna try a
>>> different store...
>>>
>>> I'm thinking about planting some "dinosaur kale" in my garden this
>>> year and I should probably taste the stuff first. :-)
>>
>> Tastes like cabbage to me.
>>
>>
> It's a green leafy cruciferous vegetable. They're related.
>
> Jill
I say it's cabbage and I say the hell with it!
Apologies to a long gone New Yorker cartoon about spinach.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Jan 30, 10:54*am, zxcvbob > wrote:
> Does it taste kind of like broccoli leaves? *I know they are *very*
> closely related. *When I was a teen I used to really like a salad of
> iceberg lettuce, broccoli leaves, and green onions (they were likely
> actually green shallots.)
>
> I was going to buy some kale at the supermarket to try it, but they
> didn't have bunches of it; just big bags already chopped. *Gonna try a
> different store...
>
> I'm thinking about planting some "dinosaur kale" in my garden this year
> and I should probably taste the stuff first. :-)
>
> Bob

I love kale. I eat a lot of it, both cooked, as salad greens and raw
in green smoothies.
It's a cole crop so it's actually better if it's had some actual cold
weather...similar to Brussels sprouts.....

I just made a riff on colcannon. I did a cauliflower mash and
added chopped sauteed kale and mixed together.
It's very delicious. I did the cauliflower mash the way I would
normally do mashed potatoes, with butter, sour cream, salt and
pepper. I seasoned the kale with a bit of salt and pepper as I
sauteed it in some butter. The resulting combination is very
pleasing.

A while back I posted my superfood salad made with raw chopped kale.
It's a real crowd pleaser.

http://groups.google.com/group/rec.f...30d8ae49c9e5eb

Can't beat THIS Portuguese soup recipe (unless you're vegetarian). You may want to cut it in half unless you're serving more than four people. Also, "for a thicker consistency, coarsely mash some of the beans before adding them to the soup."

http://www.myrecipes.com/recipe/swee...0000001591026/

2 tablespoons olive oil
4 cups chopped onion (about 2 large)
1 teaspoon salt, divided
1/2 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1 pound sweet turkey Italian sausage
8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
5 cups water 4 cups fat-free, less-sodium chicken broth
1 (16-ounce) package prewashed torn kale
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Preparation
"Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated."

On Thu, 31 Jan 2013 12:55:53 -0800 (PST), wrote:

> Can't beat THIS Portuguese soup recipe (unless you're vegetarian). You may want to cut it in half unless you're serving more than four people. Also, "for a thicker consistency, coarsely mash some of the beans before adding them to the soup."
>
> http://www.myrecipes.com/recipe/swee...0000001591026/
>
> 2 tablespoons olive oil
> 4 cups chopped onion (about 2 large)
> 1 teaspoon salt, divided
> 1/2 teaspoon crushed red pepper
> 6 garlic cloves, thinly sliced
> 1 pound sweet turkey Italian sausage
> 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
> 5 cups water 4 cups fat-free, less-sodium chicken broth
> 1 (16-ounce) package prewashed torn kale
> 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
>
> Preparation
> "Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated."
>

Thanks for that one too. I'm going to make it in the coming week.
It's Albondigas today. I'm not a huge soup fan, so I've been eating a
LOT of soup lately compared to my usual intake.

--
Food is an important part of a balanced diet.