> hey what's for dinner mom?: Kale: Whipping Boy of the American Deli Case

1.19.2009

Kale: Whipping Boy of the American Deli Case

Kale has to be the most abused vegetable I have ever encountered. I am talking physical abuse here, verbal abuse goes to spinach, hands down. Seriously have you ever eaten it? Before last summer the only time I EVER encountered it was when I looked at cheese and meats in a deli case or had it on a plate as a garnish. Or in a flower garden as flowering kale. (which is edible by the way)Truly a waste I have to say now, after the summer of kale.
In the past I had never cooked with it, except to throw some in soup which promptly turned slimy and nasty. Last summer changed everything though, I convinced my husband we should join a CSA. So we did. Then came the absolute barrage of vegetables and kale. Well after inhaling all the common vegetables I was left with kale. What to do, oh what to do. Well I finally decided I couldn't let it rot (even after 2 weeks in the fridge the damn stuff wouldn't rot so I could give it to the chickens!) and that we needed to eat it. I finally settled on roasting it. Oh my. It was the, hands down, absolutely the BEST roasted veggie I'd ever made. From that moment on kale was the first thing to be eaten out of the veggie box and the kale kept coming. All summer.
I bought some last week for the first time in a long time and then found it last night, still not rotten.(I'm telling you this stuff is indestructible!) Guiltily I tried in vain to figure out how to use it and came up with roasted kale as the vegetable dish and chicken breasts stuffed with feta and snipped kale. So, these are not recipes just more suggestions really.

For the chicken I simply mixed 1/4 c of feta, 2 tablespoons of raisins and 1/2c of finely snipped kale for the stuffing. I sliced the b/s breasts almost in half and evenly divided the filling between 4 chicken breasts and secured them with a toothpick. Then I dipped them in a beaten egg and rolled them in breading mix consisting of 1/2 cup ww flour, 1/3 cup finely grated parmesean cheese and a dash of garlic powder and salt. I baked them at 375 for 30 minutes or until cooked through and crispy.
The roasted kale was just washed, dried and tossed with 2 tsp of olive oil and cooked the last 10 minutes of the chickens cook time. Salt and pepper are optional. It's done when it is slightly browned and wilted.
My 3 year old was adamant that he needed to have kale. NOW! He happily chewed on it for most of dinner except when he was inhaling the chicken rolls.

What is this vegetable ?


4 comments :

  1. I never knew that the garnish was kale! Color me surprised!

    Also,I just found your blog (courtesy of FB) so now I'm off to read your old entries!

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  2. Ok well parsley is a garnish too but more often than not it's poor little old kale. Glad you enjoyed my blog!
    laur

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  3. I eat kale at least three times a week. I think it's the best tasting leafy green.

    If you really want to see kale abused look at a family restaurant salad bar. I waitressed at a Big Boy for years and the reused kale on the salad bar was so pathetic.

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  4. Sad! Whats your favorite way to prepare it? I'm always looking for new ways to cook it. You know I'm not sure we have salad bars in Alaska anymore. HMMMM no I don't think I have seen one for years but I can just imagine.

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