Minutus

Can anyone tell me what Kale is & can we get it in the UK?
thanx

Kale is a vegetable easily available in Safeways. usually sold with the
cabbages in a polythene bag , ready prepared for cooking. Now if you can
tell me how to cook it so it is not tough and chewy do let me know!!!! It is
often called Curly Kale.

Rochelle
www.rochellemarsden.co.uk
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More on kale: it's a rough, drak green leafy vegetable related to cabbage.
Might be called something else in UK

Rosemary Hyde

Dear Shanny,

Kale is a brassica - there is black kale, red kale and green curly kale. In
Britain it is thought of as a winter vegetable because it needs a frost to
effect the starch?? and hence improve the flavour. I am sure if there are
any Irish folk on this list they will tell you about Colcannon, and the
Brits will speak highly of Bubble and Squeak. I grow masses of this
vegetable and it is wonderful.

Apologies to all as this has nothing to do with homeopathy but a healthy
lifestyle is everything - we are what we eat.

Best wishes, Joy
_________________________________________________________________
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In the U.K., see

http://www.soilassociation.org/

also take a look in their library
www.soilassociation.org/sa/saweb.nsf/library?OpenForm
search for keywords = box scheme

read the article:
Organic Vegetable box schemes briefing paper for consumers

or email info@soilassociation.org
and ask your questions- be sure to ask about "organic box scheme"

This is a way for you to get freshest in-season local produce, at reasonable
prices, by dealing direct with Organic farmers, who deserve all of our
support !

For other areas around the world, (Europe, Canada, U.S., Aus.) see this
links page
http://www.ifoam.org/links/4.html
regards,

Dave Hartley
www.Mr-Notebook.com
www.localcomputermart.com/dave
Santa Cruz, CA (831)423-4284

Hi Rochelle,

Some recipes say to cook it for far longer than you'd expect of a leafy
green -- I think I remember reading 45 minutes! I've had it fixed (cooked
nearly into submission) with goat cheese and some sort of a slightly tangy
dressing, and it's *awfully* good that way. I've done it with goat cheese,
butter and salt, and it's pretty good that way, too. Could also add it to
soups etc., and the broth is pretty tasty, IMO.

Shannon
on 8/29/02 5:07 PM, rochelle at rochelle@ntlworld.com wrote:

1. saute it with olive oil and garlic! yum, yum.

2. add it to mixed veggie dishes like ratatouille for a different texture and taste.

3. make a veggie lasagna, steam it first and layer it in with the other goodies.

just some ideas for cooking this great green
if possible, grow it yourself to really enjoy the natural sweetness

tanya

Hi Folks,

I've tried it cooked with bulgar wheat and other veggies,
shredding the kale finely helps cut down the necessity for
cooking into submission , this way you cook mainly in steam
coming off the stock and retain a lot of the flavour/ goodness
without interminable effort.

Jas
--- Robert&Shannon Nelson wrote: > Hi
Rochelle,

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Actually, any of the dark green leafy veggies have a goodly amount of calcium and other bone enriching minerals. I see that no one has spoken of the need for a full compliment of minerals for the bones. Calc is a brittle mineral and too much in the bones will actually weaken them. My understanding is that other minerals are necessary to keep the bones coherent and flexible; ie, phos, mag, mang, zinc, sel, boron, etc.

and i would always suggest undercooking greens to prevent them from losing their nutritional and tasty goodness. when cooking collards, for example, adding vinegar to the cooking tenderizes them (only a little is needed unless you are a vinegar bug).

tanya

Rochelle, it sounds as if the kale sold in Safeway is old, ergo tougher than usual, although chewiness is part of kale's "charm." My advice would be to remove the center rib, then chop the rest, and steam it lightly. Having lived in Japan, I often steam mine in a bit of shoyu (soy sauce) and rice wine vinegar. It can also be sauteed with chopped garlic in olive oil. Best not to overcook.

By the way, almonds are also an excellent source of calcium -- far better than dairy, because they don't leach calcium from the bones the way meat and dairy do in the course of metabolization.

Peace,
Cinnabar