Kale in the Sun, 2010I learned something important this year.
While visiting Portland I had brunch at a restaurant with fabulous Greyhounds and wonderful kale. The kale was bright green, the leaves maintained their textural integrity, and it was delicious. Until that moment I had believed kale required some serious stove top time. It couldn't be included in a last-minute dish. Too much heat and effort for lazy summer evenings. I was wrong.
What did I learn? Practice restraint when cooking kale.
What do I mean by restraint? I mean saute for less than 5 minutes.
Seriously. Try it. Heidi Swanson outlines this version of practicing restraint perfectly in her Garlicky Greens post.
After being enlightened in Portland, I enjoy kale much more often. I'll be making some tonight and it will be prettier, tastier, and easier than my pre-Portland kale. Thank you Blossoming Lotus.
If you are in Portland, pay this place a visit. Don't go because it's organic or vegan or sustainable. Go because the grapefruit juice in the Greyhounds is exquisite (in February...) and they know how to treat their kale.
Eat your greens.
ooooh, love fresh greens.
ReplyDeleteDelish.
Kale is one of my fave, with garlic, olive oil and lemon.
Nice green tones today Denise.
Camilla, Lemon. Yes. Yes. I've been forgetting lemon lately... Thanks!
ReplyDeleteGreyhounds have been my drink of choice at our corner bar for quite some time now. Simply love the idea of grapefruit and vodka. As for kale, we don't eat much sadly. I like the idea of less is more though.
ReplyDeleteWhat timing! I had the most awful kale the other night and swore it off for good. You have somehow made this green attractive again and convinced me to give it another try. Thanks Denisse :^)
ReplyDeleteTracy, I had you pegged as a kale fan. Hmph. I hate being wrong...
ReplyDeleteJanis, Good quality olive oil and salt along with a not-too-shy amount of finely chopped garlic are very helpful. Maybe a little crushed red pepper or a squeeze of lemon. Perhaps some Parmigiano-Reggiano. I hope it goes well.
i do love grapefruit and vodka...however, not kale. LOL
ReplyDeleteenjoy - gorgeous shot
Char, No, say it isn't so. I didn't know kale was so unpopular. Thank goodness I mentioned Greyhounds.
ReplyDeletei've never eaten kale BUT i cook spinach teh exact same way! my daughter's pet bunny is the kale eater in the family. perhaps i should borrow some from him and cook it up...i might just do that.
ReplyDeleteI love kale. I'm growing the lacinato variety in my garden this year, and my first crop is ready for a light sauté this weekend. I've also been dying to try "kale chips" - have you tried 'em?
ReplyDeletecountingdandelions, If your bunny likes it, you know it is good. Isn't that the problem with (wild) bunnies...their tendency to steal all of the best veggies from our gardens? Kale leaves are much stronger than spinach leaves and take a lot longer to wilt. I like my leaves to remain leaves, but if you want them to wilt like spinach you'll have to cook them longer, quite a bit longer. I hope you like it.
ReplyDeletemosey, Oh good, another fan of kale--woohoo! All the better if the kale is in your very own garden. Yes, I've tried the chips and they were mmm mmm good. Give them a go.
Ha! You actually just got me to print out a recipe for greens. That's sayin' something.
ReplyDeleteYum! I've yet to get there but shall get my hide across the river and pay them a visit.
ReplyDeleteThe first time I cooked kale as quickly as I cook spinach---with restraint, as you say, I was astonished by the how bitterly exceptional it was. Olive oil-salt-red pepper flakes-minced garlic: Done. the leaves hold all the flavor...
ReplyDeleteShae, I'm honored.
ReplyDeleteAnnie, No worries. You have plenty of time to make it over. I drank my sweet Greyhound during the month of February.
nancy, Yes, I completely agree. I made chard last night following the same basic principles. Mustard greens are next.
It helps to cut the kale in fine ribbons, too. Cooks quicker and the texture is somehow more pleasing.
ReplyDeleteCarolyn, Thanks. I always just tear. I'll try ribbons.
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