Kale Tip & Recipe Ideas
Kale was basically poor man’s food, which explains its popularity in Ireland, southern Wales, Scotland and the southern United States where the black slaves made it one of the main ingredients of soul food cookery. Kale is full of vitamins and is an excellent body cleanser.
Kale should be washed well and the heavy stems removed. It is then cooked in boiling salted water to cover until tender. Drain very well then chop the leaves and return them to the saucepan to be reheated with butter, salt and pepper.
Cooked Kale can be layered in a casserole with chopped hard-boiled eggs and covered in a cheese sauce, topped with more cheese and baked in a hot oven for about 15 minutes or until well heated through.
Sour cream is an excellent addition to cooked Kale. Try adding pureed cooked kale to well-seasoned mashed potato for a delicious taste.
Courtesy: Digby Law’s Vegetable Cookbook