I'm new to all this.
I'm trying to cook kale, in a wonderful Thai soup. After a long time, it is finally to the point where it is less like plastic and can sort of be chewed enough to swallow...maybe.
But certainly not something I would choose to eat.
I had been juicing it, but since juicing is not part of this program, I'm trying to find ways to get some of the greens, especially kale, into me.
I must be doing something wrong. I buy it at the local "healthy produce" store.
I never used Kale before. Now I know why.
Ha. Some people like chewier kale, but I prefer it cooked tender. Usually, it takes about 20 minutes to get to that point. A pressure cooker would get it tender faster (about 5 minutes). I made kale last night. I tore it off the stems, chopped it, and threw it in a large bowl of water (I only made one bunch. When I do larger quantity of greens I throw it in a sink full of water to wash), drained it in a colander, then transferred it to a pot. I added about 5 cloves of slivered garlic and about 1/3 cup (?I didn't really measure) of water, put the lid on, and brought it to a boil. After about 5 minutes, reduce the heat to medium. Stir it every now and then and add more water if necessary. Test it to see how long it takes to get as tender as you like. Salt to taste.
In soups, you'll want to make sure it's added earlier rather than at the end. Or you could add kale that's been partially precooked (blanched). Spinach you can throw in at the end, and it only takes a minute or two to wilt down. Kale needs more time. Collards are more like kale than spinach. I don't buy chard, but I think that has a shorter cooking time than collards or kale. Beet greens (I cooked those once, believe it or not, during one of my attempts to make myself like beets) cook quicker than kale and collards, probably falling between spinach and chard in cooking time.http://www.sustainability.jhu.edu/pdfs/ ... g_tips.pdf