Kale... what to do with so much

 

I've got a lot of kale growing and it's growing faster than i can eat
and give it away. Does anyone have any innovative vegetarian recipes
for this prolific vegetable? Has anyone ever pickled it? Any recipes
to share? Our winter garden in Melbourne is incredible at the moment.
It's more abundant than it's ever been... snowpeas amass, asian greens
over flowing from beds, carrots, spinach and garlic coming along
ferociously... thanks to the wonderful rain :-)

 

lilipili wrote:

How about adapting preserved cabbage recipes, for example sauerkraut?

David

 

lilipili wrote:

Some vegetarian ones here
http://allrecipes.com/recipes/everyday-cooking/seasonal/winter/kale/top.aspx

--
Anne Chambers
South Australia

anne dot chambers at bigpond dot com

 

On Wed, 11 Aug 2010 15:45:48 -0700 (PDT), lilipili wrote:


It makes a nice sauerkraut or kimchi. Just adapt one of those. It's very
nice in a simple kimchi with just kale, garlic and salt, fermented a few
days. Make it your own way, but here's some basic recipes for starters:

http://www.wildfermentation.com/resources.php?page=sauerkraut
http://en.wikibooks.org/wiki/Cookbook:Sauerkraut
http://www.jasonunbound.com/kimchi.html
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

 

On Wed, 11 Aug 2010 15:45:48 -0700, lilipili wrote:


 I hope you choke on it, skite! {:-).


The chief cook just uses it in everything, salads, steamed, rissoles, etc.


Stalk? Try it. Which form of pickling(salt, vinegar, acetic acid, ?)?