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From: Angela (ip545575a8.speed.planet.nl -84.85.117.168)
In Reply to: Kale shy and need some tips posted by Myriah on January 20, 2006 at 5:11 pm:
Hi Myriah, Living in the Netherlands, we get thoroughly inundated with kale through our vegetable subscription (CSA). One thing I do with some of it is make a very common Dutch dish called Stamppot. I liked to a typical (nonvegan) recipe I found online, but the basic idea is that you make mashed potatoes, mixing in kale, veggie 'meat' (I like to use veggie bacon (or baconesque bits) or fried tempeh or seitan crumbles) and seasoning with salt and pepper. The recipe says to cook the kale with the potatoes, but I don't really find that this is necessary. This is typically eaten by the Dutch as a main course, their version of a hearty quick one-pot meal. Another thing I do sometimes is saute it as a side dish, adding some vegetarian oyster sauce (which you can get at asian stores or online at vegan shops) or wok sauce. I find kale has a fairly strong flavor and a very tough texture compared to spinach or chard, so personally I don't care for it in soups. My attempt at kale stuffed pizza didn't go over well either. ;) Incidentally here kale is sold chopped up into thin, almost confetti-ish pieces of about 1/4" x 1". I find this very convenient to use--don't know if you can get it like that in the states though.
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