My love for kale began, strangely enough, in Vancouver when my husband and I ate at the famous Indian restaurant Vij's. We ordered an appetizer there that included garbanzo beans and grilled kale. I'm not lying when I tell you that the grilled kale tasted exactly like steak. I was so enamored with this dish, that I asked the waitress how it was cooked, and she happily told us that it's marinated in lemon juice and coconut milk. I have been making grilled kale marinated in lemon juice and coconut milk every summer since and it is just as good as I had it at Vij's.
|The moment my love affair with kale began|
But let me back up a little bit and go back to this "tastes like steak" thing because I think this is where my love for kale really developed. I have become very conscious in the past few years of my meat intake. I will never fully give up meat because I love it too much, but I also recognize the need to be kinder the planet by not consuming so much of it. So I have begun a quest in my own kitchen to create textures and flavors that are equally as satisfying. Many people run right for the mushrooms when attempting to recreate a meaty texture, but I go for the kale. Despite its leafy green categorization, it's extremely hearty and stands up to anything you do to it.
I have become a tad obsessed with finding places to add it in just about anything I cook for dinner. Earlier in the week I added it to mac and cheese, and the night before last I threw in a couple handfuls to my chicken noodle soup (and then made kale chips with the other couple handfuls).
|Using kale in two ways on one night: kale chips and in my chicken noodle soup|
So if you're someone who thinks kale is just that garnish restaurants put on the side of the plate that you can throw away, I challenge you to start thinking of ways to add it to your diet. You'll be surprised at how delicious (and meaty) it is!
Incidentally, I have tried making kale chips many different times and always had problems with some turning out crispy while others were soggy. I found the best way to make kale chips is to cook them low and slow rather than high and fast. So toss them in a little olive oil and salt, put them on a baking sheet, and put them in the oven at 250 for 30 minutes and they'll come out perfectly crispy every time.
ETA: For those of you interested in grilling kale, I did a post about it a few summers ago but here is the link again. The recipe comes from the Vij's cookbook.
How interesting - who would have thought kale could taste like steak? Frankly, I never tried it much but you've got me thinking about it now!ReplyDelete
It only really tastes like steak if you marinate it and grill it, but it does have a meaty texture no matter how you cook it.Delete
I too adore kale. Well, all greens. We currently on a broccoli rabe kick -- can't get enough of it. I too discovered the slow method of kale chips, and it does work better that way. Now be sure to share that grilled kale recipe in the future. I want to know how to do it.ReplyDelete
I think I need to up my greens..but I always put them in chicken soup.
Till this winter I didn't know that Kale was so versatile. You can do so many things with it :)ReplyDelete
Can you believe I've never had Kale? I don't cook a lot of greens in my home because of food allergies (hub's), but I definitely need to try them. Kale chips sound really interesting.ReplyDelete
My daughter-in-law is also crazy about this green. She grows beautiful patches of it and will break off a little piece and eat it right in the garden. I've tried but raw is not for me. I like it best added to vegetable soups or cooked down with bacon and white beans.ReplyDelete
I, too, am not a fan of raw kale. It needs to be cooked in some way for me to want to eat it.Delete
I know kale is very very good for us but I just can't like it! Sorry!ReplyDelete
I need to start cooking with kale - have only used it once, and that was in a soup recipe. Kale chips are so good!ReplyDelete
Kale is the best! I spent the first half of my life without kale, and the second half of my life (at this point) with kale as my go to green. I love it in matzoh ball soup, in stir fry, and sauteed with a little garlic and soy sauce. Yum.ReplyDelete
We eat a lot of kale (and other dark leafy greens) in my house since we get it very often in our organic co-op. I agree with your method of baking kale chips on a low temperature for a long time. My kids didn't like them, but I did! I ate raw kale in salads a few times, but I wasn't crazy about it. The flavor was fine--it was just too tough to chew. Took a long time. LOL!ReplyDelete
I'm going to try the marinated kale because I am intrigued by what you are saying. My daughter snacks on nori all the time so I bet she would like kale chips. Thanks for the post!ReplyDelete
I like kale but haven't grilled it -- I'm going to try that. I enjoy growing it, but last year the caterpillars kept getting to it before I did!ReplyDelete
I've been wanting to try kale chips, thanks for the tip.ReplyDelete