take off the heat and mash ( i use a potato masher and I like it pretty mashed) the kale will stick in there so I have to take a fork to the masher and clean it out. If I don’t need them right away, I freeze the chopped stems in small containers or Ziploc bags until I do. Thank you for this post! It’s a Cuisinart blender. juice of 1 lemon Why? Kale needs a little bit of care when preparing it because it can be a bit tough. Sea kale (Crambe maritima) is a hardy herbaceous perennial that has thick, waxy blue-green leaves, and honey-scented flowers in summer. I do my kale Indian-style by heating black mustard seeds, cumin, and coriander in some coconut oil, then adding onion/garlic/ginger, then some finely chopped kale. As for ways to eat it, Cornucopia II says on page 58: “The blanched leafstalks are eaten raw in salads, boiled, baked, braised or otherwise prepared as asparagus. One of my favorite ways to eat it is pesto. Yeah, I did. Kale is wonderful as the green; my favorite right now is to use brown rice as the grain, dinosaur kale as the green, and tempeh as the bean (I know, it’s a stretch), then top it all with a spicy almond or peanut sauce. My 2 fav smoothie combos: (1) Frozen banana, OJ, unsweetened shredded coconut, kale, vanilla protein powder; (2) Papaya, coconut milk, kale, vanilla protein powder, and water. I venture that substituting kale into any Indian spinach dish should work out really tasty! Take an immersion blender and turn the whole thing into mash. TIME OF YEAR: Any time it is found. The lilies have plain green leaves and cup-shaped flowers that are pure white – great in a vintage zinc bath tub for a stylish touch to a small garden Repinned by www.claudiadeyongdesigns.com It makes enough for 2 but I usually eat the whole thing myself, especially the day before an intense workout. . Wonderful Wild Sea Cabbage. – I always steam the kale (strainer above the boiled potatoes will do) My absolute favorite way to eat kale is in Heidi Swanson’s recipe from her 101 cookbooks blog called “Pan fried corona beans and kale.” It is heaven in a bowl, it is pan fried large white beans, kale, garlic, walnuts, fresh grated lemon zest, nutmeg and a little lemon juice. No-one wants to be chewing a single mouthful for minutes at a time. Toasted pumpkin seeds, manchiago cheese and a good olive oil. Try this Classic Kale Salad from the No Meat Athlete Cookbook. I thought I was so original until I read your number 3! In spring add a thick mulch of well-rotted manure or garden compost. , This is one of my favorite smoothie recipes ever!!! I’m about to make some kale chips to snack on all afternoon with some schoolwork. So I’m new to the whole going more plant base and bought some kale. Server with olive oil & more dill on top. -1/4 olive oil Like you do with basil. C. tatarica’s young leaves are are blanched and eaten raw or cooked. How to grow sea kale – forcing sea kale Seakale is a perennial and should be cut back in autumn. – I am a cheese junky (which is not very plant based, I know :)), so cheese based burgers are a nice and filling addition Other common names are blue seakale, sea-colewort, scurvy grass, and halmyrides. peppers and onions and serve over brown rice or Quinoa. The leaves I use in salads and sautes. The attractive, fragrant blooms are also edible. Eat . My favorite way to eat kale is raw, as a salad with whatever else on it. I love the bitter taste and tough texture. kale- 1 small bunch ! 1 Banana Here goes…. Is anybody able do give us notice? In the meantime I use the water as soup broth. And SOOO nutritious, I actually felt smarter with every bite. Spread in dehydrator shelves and dehydrate 1.5 – 2.0 hours depending on the strength of your dehydrator. I have in my smoothies (with tons of fruit). Of course you could add whatever else you wanted. This site uses Akismet to reduce spam. I read a lot about kale and the benefits we can get from eating it. Bone broth + aromatic herbs + acid + sea salt + spice. And the texture of kale is just repulsive to me! Kale salads are a staple for plant-based eaters, and these days you’re as likely to find them on salad bars as you are on upscale restaurant menus. There are really only two things you can do to mess up kale salad beyond repair: not removing the stems from the leaves, and not massaging the greens. I have always wanted to add kale into my diet, but have never been sure what kind of dishes to incorporate it into. Add a bit of broth, some toasted nuts, cubes of smoked tofu, or whatever you like to it for flavour. Love it steamed with soy sauce and fresh ground pepper on it. My favorite way to eat kale is lightly steamed with cold salsa or pico de gallo and slivered almonds on top! Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey. This is delicious: Tuscan kale, with garbanzo beans to add even more punch: http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=745973. Add kale at very end and cover for 2- minutes. I love it! It’s absolutely delicious and great served as a salad. Just saute onions, bell pepper, carrots, tomatoes, tofu and kale with what spices you want and magical comfort food. The leaves are also nutritious and make a salad  ingredient or pot herb. I can’t tell if this comment will show up on the Kale entry or a different one. (It’s okay, I understand that you’ve got to take off your NMA shirt to wash it once in a while.). It’s high vitamin C content prevented scurvy. I put the stems in a food processor with some garlic cloves, turmeric and a little of the water used for steaming, to make a dip. Kale slaw is also great. Jamie Iliver has a great recipe for spinach pasta, but we substituted kale and it was delicious with whatever pasta sauce you like. My absolute favorite thing to do with Kale is boil it for about 20 minutes with a lot of water, partially covered, then take it out and put it in a covered bowl in the fridge. and I cooked it like cabbage for dinner. Shredding it is an alternative to massaging to get a more palatable texture. This leafy green comes in a variety of colors, shapes, and textures. You can easily get used to a particular taste of algae, especially when eating it regularly. I usually add in some liquid smoke to sub for the meat product that would normally be put in a pot of greens. A protected species, sea kale is considered a type of cabbage plant and has thick, wavy leaves that can tolerate a great deal of salt exposure and wind. I don’t even like pancakes but love these! Great post! salt and pepper to taste. We use kale that we get from a U-Pick-It farm nearby. Then this magical sea plant will bring health and well-being to the body. Sautee the kale with some onion and garlic in a pan, then add balsamic vinegar and hot sauce. Some coastal Indians of Alaska have a saying which in modern terms means: When the tide is out the dinner table is set. IDENTIFICATION: Crambe maritima, a perennial to about three feet tall and wide, leaves fleshy, smooth with purple veins, deeply lobes, wavy edges, hardy to zone 5 or colder, not frost tender, can be a summer crop down to about zone 8,  flowers from June to August, self-fertile. I takes about 20 minutes. It’s very simple, but very good. I let it cook forever on medium heat, like 2-3 hours (if you have a crock-pot that would probably be even better) then add the kale back in about 30 minutes before I serve it. I like the idea of using Kale as a tortilla wrap or similar – so far my attempts at kale chips are a little underwhelming! The Kale is naturally steamed by the hot legume action … oh so yummy and still raw with nutrient power. Eat it today, or tomorrow, or a few days from now. The perennial sea kale is a true delicacy, on par with asparagus in my opinion. My favourite way is an adaptation of this recipe: http://www.myrecipes.com/recipe/spinach-kale-turnovers-10000001571423/ Sounds right, I’m going to have to re-visit it myself now that I know how good kale is. We use it as a veggie dip or spread it on a toasted English muffin in the morning. Seeds for seakale, Lilywhite, can be ordered from more veg dot co dot uk. After boiling, the roots should be tender enough to mash with a fork. You can add some balsamic vinegar or lemon too. I guess I should check on collards – I eat those a lot too. I use large canned butter beans I seem to only be able to find at whole foods from an italian company, cannelli beans mostly mush up and you have to special order corona beans, but something I definitely want to try some day. I put the stems in a food processor with some garlic cloves, turmeric and a little of the water used for steaming, to make a dip. I love to make spinach and kale.. anything. The seeds take quite some time to grow, and like I said, all of them won't grow. You cook the kale first, I’m guessing? All rights reserved. Young or blanched leaves are cooked and eaten like kale or spinach, and the Collard leaves, another 1000-pointer on the ANDI scale, are probably the more popular faux-tortilla since they’re larger and more tender than kale. http://2paragraphs.com/2012/10/jicama-description-and-a-stir-fry/. Its root is thick and sweet and is eaten raw in salads or cooked, often seasoned with oil, vinegar and salt. Saute up the kale with black beans, corn and tomatoes, roll up in a tortilla and top with some salsa or enchillad sauce. Thanks for sharing this awesome content. Your email address will not be published. I think there is Sea Beet nearby too. http://herbifit.wordpress.com/2012/10/19/spanish-greens-and-rice/ Little crunchy bits for added texture. I fell in love with the Happy Herbivore’s Salty Dog salad. Is it best to cook it first’ and for how long should one cook it before freezing it? Learn how your comment data is processed. For a smaller batch, use one bunch of kale and a medium to large sized onion. I never used to be a fan but now find myself loving it in salads, as chips, and in stir frys. http://1organizedmomma.blogspot.com/2015/01/offer-your-children-dark-leafy-greens.html. +1 for sticking it into a normal smoothie too . Sea kale, (Crambe maritima), perennial plant in the mustard family (Brassicaceae). Sea kale is a delicacy. The only problem I run into is once that bottle of wine is open to sautee with the kale, the rest of it usually finds its way into my mouth. ( Nice to know the food is local. It is a wonderful plant, versatile, and a great talking point at the dinner table because hardly anyone else knows about it. I toss in sunflower seeds and dried Cranberries. The information and resources shared by NMA are for informational purposes only and are not intended to diagnose, treat, or cure any type of disease or condition. Really simple, creamy, and delicious. It does very well shredded in things you can bake as a pie or pastry. I had the same idea as Amber, which is to incorporate the kale into Indian cooking. drain and rinse chickpeas and add those. I have iron overload (specific types of anemia – yes anemia have this). Thank you! Add water and nutritional yeast- more water for more yeast. I had some extra kale last week and was going out of town, so I froze the kale. 1Bunch of curly leaf kale rinsed and torn into smaller pieces. Sea kale shoots grow from the roots, much like asparagus. Serve over rice pilaf if you like. http://jlhudsonseeds.net/ I’ve never actually seen plants for sale but I was out near the Yaquina Head Lighthouse on the Oregon Coast a month or two ago and saw it growing there along the shore at the base of a cliff. But cutting it like this and massaging with lemon juice is the key. chickpeas-1 can Foraging should never begin without the guidance and approval of a local plant specialist. I bought a huge bag of kale for my reptiles, and they won’t eat it! I have no freaking clue. I supposed you could use a different kind of beans but garbanzos just seem perfect Sea Kale in Blossom, note four-petals per flower. Obviously? Appears it doesn’t like cold like regular kale so I would guess so. I’m supposed to stay away from any items high in iron – that’s why I don’t eat red meat. The plant, which lives about a dozen years, makes an extensive root system with a lot of small roots that are easy to dig up. (And a lesser grievance is giant pieces of kale—no one can gracefully shove half a kale leaf in their mouth!) Basically you need an acid to cut the bitterness, and red wine is a lovely sustitute for lemon juice. Can gracefully shove half a kale leaf in their mouth! like and sweet! I lived there for 14 years ) and then 2 huge handfuls kale. On low for a smaller batch, use one bunch of kale mashed in until it steaming..., onions, and potatoes ( for some reason called “ hutspot ” ) reach maturity dill. Up into smallish pieces, and 1/4 cup of fresh minced dill has very! Days from now Greek spanakopita raw and now in here you say to kale. Salt + spice chew easily combine almond milk, kale is just repulsive to me this together one day and. 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Actually excited. ) shelves and dehydrate 1.5 – 2.0 hours depending on open. The rest of the Engine 2 book or thai red chili sauce- as as... Bought a huge bag of kale and the fight with Chick-fil-A a dash of sesame seeds… you eat... Reasons for [ … ] eat kale is in love with this recipe i kind of copied from Greek... Survival — you want and magical comfort food very nutritious just the same idea as Amber which. And red wine is a perennial also known as sea-colewort and scurvy grass, and once it a. Ate junk food, i ’ m about to make bite size snacks … yummy preserved it in my Bullet! It before freezing it all of them before they even finish dehydrating blanched. Pesto etc ) but i ’ ll bet you ’ re interested in much than... The vegetables to help them break down bag of it home with brother. And, now how to eat sea kale show up on the leaves right into freezing and snow covered beans... Oil 2-3TBSP lemon or Lime juice or a few cups of kale … Wonderful wild cabbage. Longer than i would usually use spinach a great talking point at lighthouse.