COOKING WITH KALE..don't throw too much away 4 old fashioned RECIPES INC. KALE MADELEINE STYLE

Kale has come a long way from when it was eaten by sheep on the banks of some beaches in Northern Europe.
It is no longer a tough & salty animal food.
Kale  is grown as a tender green and should be treated as such, rather like Field spinach, (not the GMO'd micro kind that is grown under glass).


When you get the kale home, wash it well at least 4 times in cold clean water and dry as in The Great Granny Diet Vol #1 Recipes for Success.

Then remove the first 2 inches of the stem..these go into the compost.

You may either gently remove the leafy greens from the stems and then thinly slice both the stems and the leaf greens or do as I do, which is to finely shred the whole leaf, stem and all.
The stem is very nutritious and since Kale has become trendy and somewhat expensive, (at least 4 times the price of green cabbage); it is best to use the whole vegetable rather than  throw  "money"  away.



I cook mine in boiling water with baking soda added..1 tsp per 8 cups water.
This keeps the colors vibrant.
Just plunge into the boiling water, count 30  and then remove and drain in a colander, under cold water.


Now the kale is ready for: 
Stir fries
Steaming
Casseroles
Tarts and pies
Strudels
and the way I prefer to cook mine is the Sicilian way:
place the blanched kale into a skillet with boiling water and 1-2 tbsp olive or grape seed oil.
Bring to boil and simmer covered tightly with a lid for 10 mins.
I also add 2 cloves garlic smashed and minced and 1/2 cup raisins.
No salt

Once the water has evaporated the kale will be velvety and delicious with anything..the stems add texture

Other ideas:


Kale with eggs
Saute the blanched kale with oil and minced onion
add 1/2 cup water or stock and steam for 10 mins.
Serve topped with poached eggs
or a cheese sauce
you may season this dish with grated nutmeg or mace



Kale Sicilian tart
Pre-bake a pie case and top with the cooked kale and raisin, top with sliced cooked vegetables. caramelized onions and 1/2 cup cream or plain yogurt.
Bake 400f For 30 mins
Serve topped with minced parsley

Creamy Kale Bake

Saute 2 cups blanched kale in 2tsp butter or oil
with 1 1/2 cups minced onion

Deglaze with 1/2 cup apple juice or white wine (optional)
Pour into a buttered casserole dish and top with
 1 cup sour cream OR 1 1/2 cups cream/plain yogurt OR 1 cup evaporated milk
 2 tbsp Worcestershire sauce
 Toasted breadcrumbs or crushed potato chips
drizzle with melted butter and bake 30 mins in preheated 350f oven

Kale Madeleine

2 cups blanched kale
1 cup minced onions or scallions
2 cloves garlic smashed and minced
4tbsp butter or oil 
3/4 cup cream or plain yogurt or evaporated milk
1/2 cup grated cheese
2tbsp flour
sea salt & ground black pepper to taste
hot sauce optional 

Preheat oven 350F 


Saute the kale in 2tbsp butter and  add the onions, cook until the onions are transparent, remove from pan and set aside.
Add the remaining butter and melt, then add the flour and make a light roux.
Make into a sauce with the cream or milk.
Remove from heat and add the cheese & seasonings.
Add the kale to the sauce and pour into a buttered casserole.
Top with toasted breadcrumbs or crushed cornflakes/potato chips/cracker crumbs

Bake on a lined cookie sheet for 30 mins.

This dish can be made the day before and cooked the next day.


 Make more of Kale and keep the stems ..enjoy more nutrition for your hard earned money