wcfoodies: ljm: (via theoryofgravity) Love this. Kale is so much more exciting than spinach. Yes, that sounds a little douchey - but it’s true. Spinach raw can have a mealy mouthfeel; cooked, it’s almost always rubbery-soft and wet. Kale, in all its varieties, is healthy and delicious raw or cooked: the ribs have a satisfying crunch, even when fully cooked, and the leaves are never mushy. My favorite way to eat raw kale is to shred it finely and discard the ribs; then toss it with toasted almond slivers and pomegranate seeds. Too fancy? A little good olive oil, a heavy dose of black pepper, a couple squeezes of lemon, a little garlic, and a healthy dose of fresh-shaved parmesan will do the trick. Cooked? White bean, potato, and kale soup. With plenty of crushed red pepper, garlic, and rosemary. Simmered for at least an hour in homemade vegetable stock with a parmesan rind thrown in to thicken. You can also lightly toss kale greens with a little olive oil and salt (+ garlic, rosemary, lemon zest, parmesan or pecorino, crushed red pepper, soy sauce, etc.) and spread evenly on a parchment- or silpat-lined baking sheet and bake, slow and low (250ºF), to make delicious kale chips.

wcfoodies:

ljm:

(via theoryofgravity)

Love this. Kale is so much more exciting than spinach. Yes, that sounds a little douchey - but it’s true. Spinach raw can have a mealy mouthfeel; cooked, it’s almost always rubbery-soft and wet. Kale, in all its varieties, is healthy and delicious raw or cooked: the ribs have a satisfying crunch, even when fully cooked, and the leaves are never mushy.

My favorite way to eat raw kale is to shred it finely and discard the ribs; then toss it with toasted almond slivers and pomegranate seeds. Too fancy? A little good olive oil, a heavy dose of black pepper, a couple squeezes of lemon, a little garlic, and a healthy dose of fresh-shaved parmesan will do the trick.

Cooked? White bean, potato, and kale soup. With plenty of crushed red pepper, garlic, and rosemary. Simmered for at least an hour in homemade vegetable stock with a parmesan rind thrown in to thicken.

You can also lightly toss kale greens with a little olive oil and salt (+ garlic, rosemary, lemon zest, parmesan or pecorino, crushed red pepper, soy sauce, etc.) and spread evenly on a parchment- or silpat-lined baking sheet and bake, slow and low (250ºF), to make delicious kale chips.

  1. thehungrysuperwholock reblogged this from tangotiltheyresore
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  11. theharpy reblogged this from alltheyearstocome and added:
    kale, my one true love.
  12. toxicbits reblogged this from girl-germs and added:
    Haha, this pretty much sums up my relationship with spinach and kale these days.
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  22. xnattendox reblogged this from kali-yugaaa and added:
    This has Greg written all of over it
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  25. kali-yugaaa reblogged this from comiques and added:
    Hahaha I love this.
  26. coloursandmayhem reblogged this from comiques and added:
    never heard of it! discovering new food that can be cooked in different ways and is packed with good things like
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