Kale naturally is kind of chewy. Did you use the stems, and cook them first before adding the leaves, or the whole leaf with stem, or just the leaves? If you cook the stems and leaves, the stems take longer to cook.

If the chewiness of the kale is too much with the saute, try braising it next time- low and slow can help with kales chewiness.

I've also noticed a difference between using kale fresh, and kale that I've dehydrated and rehydrated- the dehydrated kale tends to be less chewy.

Personally, I like the chew, but not everyone does.

I too like sauteed kale in olive oil, garlic with red pepper flakes. I also add a bit of water to it after a while and steam it. It takes about 15 minutes to get the real chewiness out of it. I always cut the leaves off lengthwise along the stem. I don't use the stem at all.

The first time I tried kale (a few months ago), I did not cook it long enough and ended up not liking it. Yesterday I made Zuppa Toscana with sausage, potatoes, kale, etc. and I 1) cut the leaves off the stem, 2) chopped the leaves into smaller pieces, and 3) cooked the kale longer - over 30 minutes the first time and then reheated the soup for dinner. Much better results with the kale, and the soup was delicious!

Teresa

I do a combo saute/braise where I will wilt it down in the olive oil/garlic and then add some chicken stock and let it simmer a bit to soften up. DH doesn't mind the chew but I prefer it a bit more cooked.

ETA: I don't use the stem, just the leaves.

This post was edited by dcward89 on Mon, Oct 6, 14 at 14:35

" I always cut the leaves off lengthwise along the stem. I don't use the stem at all."

Same here. The fiber in that central rib is TOUGH! In the kale I am growing anyway, The rest of the leaf has no tough fiber.

Jim

Hi Jimster!

Try as I might, I can't get hubby to like kale. We just started eating it this year.......our landlords grow it in their garden and generously share it with us. He finds the taste to strong, whether it's cooked or raw in salads.
I'm eating it, but can't keep up to it :-)

Teresa, will you post your soup? Zuppa something

I made this in a Le Creuset oven on top of the stove, browning the onion and garlic in the fat from the sausage. Then I cooked the potatoes and kale in the broth, sausage, onion, and garlic for about 1/2 hr. I then mixed the flour with 1/2 'n 1/2 cream mixed with 2% milk (1/2 cup each) and stirred that into the soup to thicken it for about 15 more cooking time. This was very good!

Zuppa Toscana

1 pound Italian Sausage (spicy) - breakfast link sausage works fine too
4 to 6 Russet Potatoes :bite sized cubes
1 Onion :minced
1/4 cup chopped cooked bacon - fine to leave out
2 tablespoons Garlic, minced
32 ounces Chicken Broth
1/2 bunch Kale (or Swiss Chard), destem & cut into bite sized pieces
1 cup Heavy Whipping Cream
2 tablespoon Flour

Brown sausage links in a sauté pan.
Cut links in half lengthwise, then cut slices.
Place sausage, chicken broth, garlic, potatoes and onion in slow cooker.
Add just enough water to cover the vegetables and meat.
Cook in crock pot on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
Mix flour into cream removing lumps.
Add cream and kale to the crock pot, stir.
Cook on high 30 minutes or until broth thickens slightly.
Add salt, pepper, and cayenne to taste.

source: myrecipes.com

That sounds delicious Teresa! Thank you so much.

"Try as I might, I can't get hubby to like kale."

I agree with your husband ... it's obnoxiously strong-flavored.

Teresa, I made your Toscana soup today! I Hubby had a taste, and made sure he didn't get any kale. I'm going to make it again, as I have more kale. I cut the recipe in half today, but I'm going to make a full recipe and freeze it.

Thanks for all replies. I do use kale stems, but cook them separately. Will try cutting the leaves smaller and braising and also the soup. Has anyone ever baked kale?

Baked Kale? Sure. I like to chop it fine and saute with onions and garlic, then put it in shallow ramekins or individual au gratins, make a little hollow and break a egg in, and bake till the egg is done, or this is very good, but rich:

Crispy Baked Kale with Gruyère Cheese

One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems discarded, leaves chopped
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Tarentaise or Gruyère cheese (3 1/2 ounces)

Preheat the oven to 350ð. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.

In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.

Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.

(Sorry, can't remember the source, but it's not my own recipe.)

There must be some type of kale tasting gene that I don't have, because I find kale to taste sweet, and very mild. I often braise it in chicken or vegetable stock and mix it with sausage or bacon, and top with parmesean cheese. It's also great with squash. All of these sweeter, milder additions contrast nicely with the taste and texture of kale, IMHO. But then I find kale sweet, but I also don't mind sour tastes so I like the contrast of a "sweet" vegetable like kale or beets, against a "sour" taste like wine or tomato juice. I guess don't do that if you find kale bitter, unless you like wine or tomato juice flavors, which then might mask something about kale you don't like. Could also use in a cheesy casserole, I often add spinach or kale to cheesy baked pastas. But cook it first. Kale is in the mustard family, like broccoli and cabbage, so to me it melds well with the "sweet and sour" flavor profile, but if you don't like that flavor profile, that's not going to work. My BF is one of those folks who does not like "sweet and sour."

I am with lpink - I love kale.

I separate, wash and chop the stems and leaves. I stir fry the stems, carrots, garlic and ginger. When the carrots start to brown and the CI pan is very hot - I add the greens and cover. Uncover to stir, add water if needed. Serve with lemon.

This is a version of how a chinese friend prepares strange american veggies.

FWIW I find boiled kale stronger flavored and tougher than stir fried.

I have kale every a.m. in my fruit smoothie. That way I know I've gotten in some decent nutrition, regardless of how the rest of the day goes.

When I cook kale, I saute up the onion and garlic then add the kale, then I add water and cover to cook the kale to tender...then I uncover and cook out the water, finish sauteing it and then eat....add a sprinkle of nutmeg for flavor.

Also, in our area, we can buy baby kale, so no stems.

I sauté like annieD but I have also used a little white wine vs water. It adds a nice mellow flavor.

I've been making a lot of kale salads lately. Most of the recipes call for the kale to be "massaged" with a pinch of salt before adding the other ingredients. It changes the texture considerably. I wonder if that would help with your cooked kale?

Also consider the growing conditions and size. I purchased a crate of the best kale last November driving through Delaware.
I grow a few varieties and pick the smaller growing leaves all summer for fresh in salads (rubbed with olive oil)....pick large leaves for cooking the garlic and sauté method....sliced thin in ribbons. Now that the weather is cooler, my garden greens are much more tender...they like the cooler growing conditions. We have had a few mild frosts that they seem to like.

What SD said. I find that kale can vary greatly in taste/bitterness and I am sure that has something to do with where and how it was grown, when it was harvested, and how long it sat around before you bought and cooked it. I know peppers vary greatly in hotness depending on growing conditions, and many other fruits and vegetables can be influenced greatly in taste and chemical constituents depending on growing conditions.