I Hate Kale So Much, Help Meee! A Community Supported Agriculture Thread

Can I ask what kind of kale it is and what about you dislike?

I know a simple kale salad recipe. It's pretty much "wash and tear up kale, make lemon juice + olive oil dressing, toss with kale, put shaved parmesean on top, consume" but that only helps if copious amounts of lemon flavor can over come the aversion. I believe I have also wilted kale for stirfrys before, if that's something you're into.

 

I ate kale cooked in some kind butter and herb concoction at a restaurant and it was really good! All I could mostly taste as the butter and like some herbs, so the kale taste wasn't all that prominent. Maybe you could try cooking it like that?

 

Try using garlic oil with the lemon juice and parmasan, it is amazing.

Also for cooking it down, simmer it with a fuckton of garlic and some chicken broth and it'll wilt right down. I think it has a lower moisture content than other greens so it needs some added to make it steam? A good pinch of kosher salt is good too if you're doing it that way.

Edit: try cooking it with italian sausage! The sausage hot stuff flavors it and the fats in it keep the kale from getting chalky. Brown the sausage, rough chop the kale, dump it into the pan, cover, leave on low heat for a half hour or so til its wilty and delicious.

 

Okay the restaurant menu says that celeriac was involved somehow. I think there might've been like dill and fennel, maybe some thyme??? Sorry, it was a while ago, so I don't quite remember, just remember that it was good nwn;

 

Hmm, going by google that looks like the kind I usually get, though I'm not 100% sure.

I am also not sure if the lemon masks the bitter taste so much as compliments it, but loving lemon is a good place to start! I usually do the dressing about equal parts olive oil and lemon juice, with maybe a bit more olive oil for better adhesion to the leaves. Tip: Wash and shred the kale, toss it with the dressing, and let it sit for 30 minutes or more. This isn't necessary (or even possible with my family, everyone loves it and is impatient) but it... Well I don't know if it tenderizes it or softens it or what, but it tastes better? And it keeps in the fridge for a couple days, too, so you can make a big batch and nom on it. Cannot recommend the shaved parmesan highly enough.

I'll be honest, I am not confident this recipe will overcome your dislike of kale, so maybe try a small batch at first and let it sit in the fridge in the dressing for a while.

Good luck!

 

Kale should have remained as animal feed or empty-place-on-the-plate filler it was understood that nobody eats. It is not food for humans. Certainly not this one.

 

*actually really likes kale*

/animal

 

My favourite kale recipe is calceannan.

You boil some old potatoes (old as in large and mashable), and when they are nearly to mashable consistency you shred some kale and add it in, just for long enough to soften it slightly. While the potatoes are boiling, also prepare whatever meat you feel like - red meats, pork, or lamb are best, but chicken (and probably fish) work too.

When the potatoes are done, add butter, milk, salt and pepper to taste and mash up the potatoes and kale. Then chop the meat into small chunks and mix it in.

I find it a very good comfort food, especially with quite a bit of butter in the potatoes and some choice herbs.

 

My friend had a recipe for kale salad where you drench it in lemon juice such that it acts like a ceviche and gets sorta-cooked - I don't like kale, but I was eating it by the handful. I'll pester him for the recipe.

 

Chop it up and add it to soups. Minestrone. Chicken noodle. Bean soup. Whatever kind you like.

 

The talk of colcannon reminded me of Rumbledethumps. Shred the kale and chop onions and saute in butter until the onion is translucent and the kale wilted and glossy. Add mashed potato, salt and pepper, mix throroughly, and dump it into an ovenproof dish; cover it in grated cheese (a good mature cheddar is best but red leicester also works well), and bake it until the top is golden brown and bubbling.

Originally a way of getting rid of leftovers but like stovies, I make it just because it's tasty.

 

In a similar vein to what @jacktrash and @Lib were saying, Stamp is a traditional Dutch recipe with Kale.
You boil potatoes to make mashed potatoes, and while you are doing that you boil the kale as well (shred it finely first). At the same times cook some bacon and smoked sausage in the same pan.
When the potatoes are done, you make mashed potatoes with a little butter and warm milk. Mix in the boiled kale and the bacon with the bacon fat and serve with the smoked sausage :)
It's mainly for winter, because that's when our variety of kale grows (you're not supposed to harvest it until after the first frost), but I could eat it any time :P

 

on the bunny thing- kale makes you really gassy, and rabbits can't burp or fart. would not suggest feeding kale with any regularity, so you're back to square one 8)
(what kind of bun?? shelter, breeder, or someone handing off their pet? sorry for the digression i really like rabbits)

 

I am generally of the opinion that any recipe involving kale can be better made with some variety of cabbage.

 

The trick to kale is some kind of acid, in my experience. It just needs a lot of denaturing to break down the tough, gross-tasting parts. Lemon juice dressing works this way, my dad puts red chili flakes in with that, which is delicious. Another thing I do is cook it in a wok with soy sauce and rice vinegar. You can saute it the same way as other greens, as long as you add enough vinegar to get it to cook down, and a little extra liquid.