Man, this stuff stays fresh in my fridge all week, cooks in about 3 minutes in my pressure cooker, and is awesome with feta. And it's nutritious as all get-out.
In other news, I am now the sort of person who blogs about kale.
Yes, definitely parboil it, or even boil it to nearly done. We then fry it in olive oil with a heap of garlic and hot pepper.
Also, I made this (http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/) with kale instead of chard. I pulled leftovers out of the freezer from months ago and ate it for lunch last week. You need to use fresh spices or it can be a bit dull.
I do a great caribbean stew that I got from the Moosewood Low-Fat Favorites book. It's got kale (I prefer collards), canned tomatoes, zucchini, onion, sweet potatoes (which I usually omit), and some other good stuff. Serve it on brown rice, top it off with crushed peanuts and some hot sauce and yummmmmmmmmmmo!
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And baby kale is even better--doesn't have to be parboiled before sauteeing.
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Also, I made this (http://smittenkitchen.com/2007/11/curried-lentils-and-sweet-potatoes/) with kale instead of chard. I pulled leftovers out of the freezer from months ago and ate it for lunch last week. You need to use fresh spices or it can be a bit dull.
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