General information and discussion about cultivating all other edible garden plants.
|
|
Thread Tools | Display Modes |
July 14, 2010 | #16 |
Tomatovillian™ Honoree
Join Date: May 2006
Location: Lincoln, NE
Posts: 791
|
My kale is looking beautiful - it is the dino kale from Emanuelle. Thank you! Should I begin freezing now and do you saute it and then freeze it or just chop and freeze. Looks like I have a new permanent addition for my garden. Thanks - piegirl
|
July 14, 2010 | #17 |
Tomatovillian™
Join Date: May 2009
Location: Wisconsin
Posts: 985
|
Speaking of the Olive Garden soup with kale, does anyone have a recipe for that?
Thanks! |
July 15, 2010 | #18 |
Tomatovillian™
Join Date: Mar 2009
Location: Tucson
Posts: 659
|
My wife makes it, maybe I can get her to type out the recipe for it.
I think it is pretty easy though, kale, sausage (hot italian type), potatoes, milk and salt and pepper to taste. she is sleeping now, but maybe you could google it?? |
July 16, 2010 | #19 |
Tomatovillian™
Join Date: Jan 2006
Location: West Coast, Canada
Posts: 961
|
This may be the one, found with google ...
Olive Garden Toscana Soup Ingredients 1 1/2 cups spicy italian sausage links 3/4 cup diced onions 1 1/4 tsp minced garlic 2 tbsp chicken base 1 qt water 2 each medium potatoes, cut in half 1 lengthwise then cut into 1/4 1 inch slices 2 cup kale leaves, cut in half, 1 then sliced 1/3 cup heavy whipping cream Preparation Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium. From Sonia Borges, guest relations for Olive Garden Italian Restaurant. Published 3/13/96 in the Minneapolis StarTribune Taste Section. Servings: 5
__________________
D. |
July 16, 2010 | #20 |
Tomatovillian™
Join Date: Jun 2010
Location: Cheektowaga, NY
Posts: 2,466
|
I like the more tender Red Russian Kale for cooking. I've got some Tuscan (Dino) Kale growing this year too.
Try making Kale Chips in the oven, they are a great snack. I did it the first time last year with Dwarf Blue Curled. Dino Kale is recommended for making chips too. |
July 16, 2010 | #21 |
Tomatovillian™
Join Date: May 2009
Location: Wisconsin
Posts: 985
|
Gee, I should have thought of googling. Thanks for the recipe!
Chris |
July 16, 2010 | #22 |
Tomatovillian™ Honoree
Join Date: May 2006
Location: Lincoln, NE
Posts: 791
|
Just sauteed garlic in olive oil, fresh from the garden zucchini and kale leaves, toward the end I added about 1/4 c homemade v-8 juice - gosh, this was really really good.
When freezing, do i sautee first or just chop fresh and freeze? Piegirl |
July 17, 2010 | #23 |
Tomatovillian™
Join Date: Jun 2009
Location: North Charleston,South Carolina, USA
Posts: 1,803
|
It is staple for Macrobiotic extreme diet, which i tried in last 70s. One sick puppy after 4 months.
|
July 28, 2010 | #24 |
Tomatovillian™
Join Date: Jul 2010
Location: Pearl of the Orient
Posts: 333
|
we use Chinese kale here for stir-fry dishes. for me, best with oyster sauce.
|
Thread Tools | |
Display Modes | |
|
|