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

At risk of going off topic, I tried turnip greens for the first time. They were...challenging. Rather tough and strong tasting, but oddly rib-sticking.

 

Shoot my mom makes some good soups with kale. Um. I forget what they are called so when she gets home I will ask and link recipes. Its the only way I will eat kale, as I tend to find it way too bitter for me.

 

*would strongly prefer eating a thing i dislike to having to talk to my neighbors, any day of the week*

 

Zuppa tscano I think is the name of the soup my mom makes with kale in it. It usually isn't too bitter in that soup.

 

Omg, do you need zucchini recipes? It's one of my favorite veggies, I have dozens.

 

i have a friend who sprinkles, like, garlic, salt & olive oil on kale and then puts it in the oven on a cookie sheet. i like that. makes them crisp :D

 

ZUCCHINI BREAD. it freezes. and it also tastes like cinnamon sugar. i don't have a recipe on hand but if anyone has a good one that might be a good thing to do with the zucchs, that's what my mom and grandma always did when they had too much just sitting there.

 

zucchini bread is super excellent! another good way to use it is to grate it up with a cheese grater, fry it, and then mix it with scrambled eggs. adds a little firm texture not unlike fried onions, but it tastes a lot less bitter (? not sure if that's the right adjective).

i made a recipe for swiss chard once that was basically garlic, lemon juice, and shaved parmesan. i suspect it's a combo that would work pretty well with kale too.

eta: as for cabbage, i was at a korean taco place that put sauteed red cabbage on top of kalbi tacos and it was amazing. experimentation at home confirmed that it pairs well with beef or pork tacos, and it would probably work a treat with fish tacos too.

 

For zucchini, I really like it in marinara-ish sauces, and there's also a really simple way of prepping it that's SUPER GOOD, and and it's great deep fried, either in egg+breadcrumbs or tempura batter.

For marinara, get some red wine (I like a cab) and cans of tomato sauce/crushed tomatoes/diced tomatoes, onion, [ANY OTHER VEGGIES YOU WANT in this case zucchini], some hard cheeses (or a bag of shredded 'italian cheese'), whatever meat you like, and spices like oregano, basil, marjoram, garlic... cook the onions and meat in olive oil or butter and spices, add a bunch of red wine, dump in the cans of tomato stuff and more spices and your other vegetables (chopped to appropriate sizes-- I usually do slices of halved zucchini, my mom likes mushrooms and bell peppers, w/e) to cook with it, let it simmer until the wine doesn't taste raw anymore, serve it over whatever noodles you have available.

The simple prep is cutting the zucchini into quarters/fries/medallions/whatever shape you want, rolling them in olive oil and salt in a jelly roll tray (or some other metal pan with raised edges that you can stick in the oven); sprinkle with spices, cheese, and bread crumbs to taste, then cook them in the oven at 450°F until the oil is sizzling or the zucchini is starting to look translucent. Eat and rejoice. (This is also reaaaallly good for asparagus-- the tips get crunchy!-- and potato, and probably most vegetables robust enough to spend fifteen to twenty minutes in a very hot oven.)

As for deep frying it's just like frying literally anything else. :V Tempura and teriyaki is good, italian breadcrumbs are good too.

Also adding a +1 to zucchini-based treats; zucchini muffins are some of the best I've ever had.

 

I don't know if I'm late to the party, and I know you know that I don't cook very often. But actually, one of my low spoon level cooking things I do is kale!!! so I hope I can help? I use avocado oil or some other type of oil that has flavor like peanut oil or something and put that in a pan. Then I cut the kale into reasonable bite size chunks if that makes sense. After the oil is HOT I put in the kale first. I then add chopped garlic, onions, and whatever else I fancy that day. But I keep it simple. Sometimes if I want something "meaty" in this dish I add eggs and make a scramble type thing out of it. I absolutely love the texture of cooked kale and so usually the taste is bearable because I'm enjoying the texture the most. Hope this helps!

 

I'm not a strict vegetarian. I actually have a packet of sausages in the freezer. I think I'm mostly a vegetarian because I'm too lazy to cook meat?? But if people prepare it for me I eat it.

 

if we're still talking about zucchini; ZUCCHINI LATKES! my mum makes them and they're pretty great. and I don't even like zucchini.

you basically add some chopped zucchini into the standard potato-onion-flour batter and then fry as normal. they come out a bit floppier than normal latkes, but still.

 

I like zucchini a lot, so i do things like add it to my chicken or veggie soups (SO GOOD with matzo ball soup omg perfect texture matching) or just eating it steamed with a bit of salt or butter. I always add it to my spaghetti sauce and lasagna.

Stuffed zucchini:
Cut zucs longways. Microwave-steam for a minute until they start getting soft. Scoop out the inside stuff with a spoon so you have a bowl of mushy zuc innards and a bunch of little canoes. To the mushy stuff add: 1 egg, a splash of olive oil, a generous spoonful of garlic, a generous handful of parmesan (keep some to go on top), some ideally fresh basil or parsley tho dried works too, and enough breadcrumbs to make the rest into a paste. Forget that the original recipe called for sauted onions and sausage, make a mental note to try that some day. Stuff, top with more cheese (i ran out of parm and used mozzerella one time and that was a mess but totally delicious). Bake at 425 til it gets brown on top.

Zucchini cakes:
Steam zucs til mushy. Add 1 egg, garlic, parmasan, chopped herbs as above, breadcrumbs. Lemon juice and zest. Make into patties and panfry. (This recipe is in no way from irreperably fucking up the previous why would you ask?>.>)

Zucchini fries:
Cut zucs into fingers. Dredge lightly inflour. Panfry on high heat so they brown up while still a bit crunchy. Sprinkle with salt and pepper and parmesan.

Bluh bbs awake, more later.

 

@NumiTuziNeru Oooh man, I've only had latkes once but that sounds REALLY good. mmmm.

@Lissiel AS DO STUFFED ZUCCHINIS MAN this thread is making me really hungry >:V