Saturday, November 19, 2011

1000 Uses for Kale

Hubby has often talked about a certain meal he once ate in Bremen. In fact, he said he consumed the same dish many times, on an overseas vacation prior to our marriage. "Kale and pinkelwurst" to some, is a highly coveted delicacy.

I often searched for a recipe and tried to figure out what form of sausage "pinkelwurst" would be. It just didn't exist in the world as I knew it. No amount of description or babelfish translation helped me. I returned from my recent trip armed with some new information. Firstly, I found out that the German version of is I also learned that kale is "kohl". After only a bit of searching, I found the recipe. Unfortunately, it's quite complex and will require more lessons from the local library's "German for Dummies" before I can figure it out...should I even want to that is.
Photo borrowed from Menschenkind24 and
Grünkohl mit Pinkel nach Bremer Art

I do sometimes eat kale. It lowers cholesterol. It reduces the risk of certain cancers including bladder, breast, colon, bowel and prostate. It provides us with vitamins, nutrients and fibre. It contains antioxidants and anti-inflammatory qualities. And as if that weren't enough, Dr. Oz says to eat it.

There are as many kale recipes as there are leaves on the plant, perhaps more. When I look at some of them, I wonder whether cooks are at a loss for what to do with this vegetable and are simply attempting to be creative. Here are some examples, "lemon kale with chickpeas"," gemelli with kale, sage and potatoes",  "squash and kale phyllo pie" and "kale and olive stew".

I have found a recipe that I quite enjoy. It is for kale chips. It's a particular favourite of mine because it has the right number of ingredients...three, just three. It's as simple as washing and drying the kale, removing the spine and breaking the rest into bite sized pieces, drizzling it with 1 tsp. olive oil, sprinkling with 1 tsp. salt (or substitute) and baking on a parchment paper lined cookie sheet at 375 degrees for 10 to 15 minutes until the edges are brown. They taste like potato chips with fewer calories, no bad fats and tons of nutrition.

Last Saturday, hubby announced he was going to the farmers' market to buy a bit of kale. He wanted to try his hand at cooking some kale and sausage similar to the recipe from Bremen. Kale is in season now so he bought a small bunch.

Does anyone have another 999 uses for kale?

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