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A Curious Harvest: The Practical Art of Cooking Everything cookbook by Maximus Thaler

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Books : Cooking : English




Publisher Description

A Curious Harvest: The Practical Art of
Cooking Everything

Kale : Kale is a member of the Mediterranean species Brassica oleracea, along with
broccoli, cauliflower, collard greens, Brussels sprouts, kohlrabi, and cabbage. Kale is grown for its frilly and
flavorful leaves. Of all the brassicas, kale leaves are the most delicate.

Storage

Kale should be
refrigerated and will keep for about a week.

Slightly yellowing greens are edible when cooked thoroughly, but
severely wilted, brown, or slimy leaves should be composted.

Cooking

Kale can be boiled, steamed,
stir-fried, baked, grilled, juiced, or eaten raw.

Cook time: Kale is ready to eat when its color changes to a
deep vibrant green. A pale green color means it is likely undercooked. Slightly brown means it is definitely overcooked.
It is extremely easy to overcook kale, so be vigilant.

Kale stems take longer to cook than the leaves, and
some (especially from older, larger plants) are too fibrous to eat at all. Stems should be separated from leaves and
cooked for significantly longer.

Baking: To bake kale chips, mix kale, oil, and salt on a baking pan. Bake at
a low heat for about half an hour. Kale may need to be mixed occasionally to prevent burning.

Raw: To make
massaged kale salad, mix kale, lemon juice or vinegar, and any flavorings you might want together in a large bowl. The
vinegar or lemon juice is necessary because acid is needed to break the chemical bonds that heat usually breaks with
other cooking methods. Vigorously squeeze the kale like you are kneading dough, for about twenty minutes, until the
color changes to a vibrant green.

Synergies

Kale goes great with all vegetables, but it works best
with other leafy greens.

Kale is a nice complement to boiled grains like barley or amaranth.

Try
stir-frying kale with tofu or tempeh, ginger, cumin, and soy sauce
                                                             

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