Cooking Kale as a Vegetable

[Bergy]

I love Kale but how do you cook it so it is tender? I have tried qick stir fry with it finely chopped , tiried cooing it for about 15 minutes with garlic onions and some chicken stock - tough as nails. It was un chewable! The only way I have been successful is to have it really finely chopped in soup. Any suggestions?

[Deepster]

Bergy, something is wrong here. It could be that your kale is old....very old. Or, you are not properly prepping the uncooked kale. ALL ribs, including those that branch out from the main rib must be removed, using only the very green part. I usually cook mine in broth or with a ham hock that is boiled well before the kale is added. I boil for about 30 mins, checking for tenderness. I like them taken out of the broth and then quick fried in bacon grease. HTH I love kale and cook it pretty often. Oh, don't bother with the tiny ribs shooting out to the leaves, they are perfectly tender when cooked. Yes, there is a lot of waste with kale, and collards.

[Bergy]

Thanks Deepster. I always remove the main stem and if there are any other coarse ones but I guess I just haven't cooked it long enough in stock or as you have suggested with a ham hock - that sounds good.
Mincing it for soup is the only way I have had success. I cook, I think, every veggie available but the Kale just had me bamboozled! Next ham hock in goes the kale. Thanks again

[Dissie]

Bergy, I have had luck with sauteeing it with garlic and onion, then add some chicken stock and lightly simmer it about 20 minutes. Usually that is long enough to make it tender. I cover the pan too.

[Bergy]

Thanks Dissie - I think the answer is longer cooking time. We sure couldn't Chew it last night! Onions and garlic were super but Ugh the Kale.

[Dissie]

Did you cover it? I have found that helps. Then I douse it in balsamic and eat away!

[Bergy]

Yep! It was covered just not long enough I think Dissie

[Deepster]

I think Dissie's idea of garlic and onion would be great. I really like "frying/sautéing" after boiling.....sounds like something I'd eat, Dissie, but I'm rather inclined(being a Southerner) to get some pig fat in there somewhere

[Dissie]

Deepster, I bet you could certainly do that too. After you fry it in your bacon grease, cover it with balsamic!

[Deepster]

Though I despise Emeril, I still think "pig fat rules"