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Nom
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22-09-2018, 04:31 PM
1

Kale

Kale has been suggested as a good source of Vitamin B12, as im deficient in this.

So has anyone used this, and how have you prepared it. ?
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Meg
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22-09-2018, 04:37 PM
2

Re: Kale

Nom as with all 'greens' I wash it well/shred/steam for a few moments/remove the steamer from the pan/put the Kale in the pan with a tiny knob of butter and black pepper/ toss to coat the Kale

I use a metal steaming basket.
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22-09-2018, 04:39 PM
3

Re: Kale

I use it in recipes instead of spinach sometimes Nom
It cooks quite quickly so don't overdo it

I have my own veggie curry recipe you can use it in
I can give you that if you'd like
TessA
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22-09-2018, 04:49 PM
4

Re: Kale

I'm not a veg lover but I do like curly kale, I don't have a steamer, just boil it and use the water in the gravy.
It's not as strong tasting as most brassicas and doesn't have that "school dinner" smell either so I like it
Nom
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22-09-2018, 05:08 PM
5

Re: Kale

Ah did worry about the taste,i do like spinach, can kale be eaten Raw?
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22-09-2018, 05:16 PM
6

Re: Kale

Rabbits like it
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22-09-2018, 05:27 PM
7

Re: Kale

You shouldn't eat kale raw. It's really difficult to chew and is full of oxalic acid. It should be steamed at the very least.
Nom
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22-09-2018, 05:29 PM
8

Re: Kale

Ta Annie did not know that, poink to Tess.
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22-09-2018, 05:55 PM
9

Re: Kale

No probs Nom. I know all about this because a work colleague brought in a salad with raw kale. He didn't realise how tough it was and I think it was probably a bit like trying to chew holly leaves. Learned the hard way. It's really nice in a stew when cooked properly. But you need a big pot.
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22-09-2018, 06:25 PM
10

Re: Kale

I find it slightly astonishing that there are people who do not know about the pleasures of kale.
It is worth remembering that the stems are take more cooking than the rest so start the stems a few minutes before the rest or just send them straight to composting otherwise you will end up with perfectly cooked stems and rather overcooked leafy bits. Whatever, the cooking time is short. Unlike other brassicas, kale does not reduce much so it is easy to do too much. Kale is one of those weird foods that taste a lot better than they smell.
Our favourite farm shop sells a variety that is green with some purple mottling and has scallop-edged flat leaves (it might be Russian kale but I am not sure) and it is beautiful to eat. Purple curly kale is also very good eating, nicer than bog-standard curly kale.
 
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