I chop it up (removing the leaves from the stem) and steam it until soft in a small amount of water (add as needed). Then add a little olive oil, some raisins or dried cranberries, and some nuts (like chopped walnuts or slivered almonds or pine nuts) and toss together.
I chop it up (removing the leaves from the stem) and steam it until soft in a small amount of water (add as needed). Then add a little olive oil, some raisins or dried cranberries, and some nuts (like chopped walnuts or slivered almonds or pine nuts) and toss together.
I cook mine in a pressure cooker for about 5 minutes with just 1/4 cup of water. I separate the leaves from the stems then chop it up into pieces ~1"x2". I also add some bacon grease or chopped up bacon pieces to give it some flavoring - that is the key for me to get the flavor I like. The added fat also helps with your body's absorption of the fat-soluble vitamins in the kale.
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The tragedy of science is the slaying of a beautiful hypothesis by an ugly fact. T H Huxley
Cook it like it's been cooked in the south for generations:
Tear it up and wash it very well. Simmer it in a large pot of water, along with chopped onions, diced ham or sausage, and vinegar, salt and pepper (to taste) for 2-3 hours, or until tender.
Cook it like it's been cooked in the south for generations:
Tear it up and wash it very well. Simmer it in a large pot of water, along with chopped onions, diced ham or sausage, and vinegar, salt and pepper (to taste) for 2-3 hours, or until tender.
Yes, that is right, it takes 2-3 hours of simmering in an open pot to cook most types of greens. That is why I use a pressure cooker. It cuts that 2-3 hours down to 5-10 minutes.
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The tragedy of science is the slaying of a beautiful hypothesis by an ugly fact. T H Huxley
Yep, you have to cook them for a long time to get them tender, unless you have a pressure cooker like Arkie. It's not like you have to stand there and stir it all day - just bring to a boil, turn down to low, and let it simmer. Keep it covered with a lid so the liquid doesn't cook away and you really don't even have to check it often.
