![]() ![]() Fry for about two minutes each side until just golden brown on each side. Using a large tablespoon, scoop out the pancake-like mixture and fry small, thick, rounds quickly in a little sizzling unsalted butter (or you might choose to use sizzling saved yummy bacon fat from your refrigerator glass storage jar, or even use duck fat if you have any). But you might like to add a little additional fresh-picked deep-fried or air-dried sage if you really love it. No need to add spices because the ready cooked kale you have braised in beer is plenty spicy already. Add a quarter cup of all-purpose flour or your choice of favourite flour. Don’t use the baby salad leaves variety). Kale recipes full#In a mixing bowel, stir in a very full cup of ground sweet potato pieces that were steamed to not-quite-cooked stage with one whisked egg and a quarter cup of frozen kale (braised in Stella Artois beer, with fresh crunchy ribs removed. Grind the not-quite-cooked sweet potatoes in your kitchen food processor and freeze the sweet potato or use immediately. You could even refrigerate, covered, overnight and use the following day. You could blanch the store-bought ready-to-cook sweet potatoes. ![]() Sprinkle with salt and a pinch of cayenne. Steam sweet potato (store-bought ready to cook) fries or cubes, until not quite cooked – still almost crunchy. I don’t blame her! But I’ve since learned: there are actually delicious ways to enjoy kale.įortunately, our recipe developers have been hard at work since my 5th grade graduation and now I get the pleasure of sharing 39 kale recipes that you and I will want to eat right now. It was scary to look at and tasted offensive to my macaroni and cheese-driven palate. But in my defense, I was ten years old when my mother put the biggest piece of raw kale on my plate, drizzled it with lemon juice, and called it a side dish. You may say, “Kelly, what’s the big deal? Real chefs and gardeners have known about, and adored, kale long before Whole Foods sold sweatshirts with its name printed on it like a university crewneck.” And you’d be right. I started eating kale at the early stages of the plant-based food culture that has since become second nature to so many home cooks. For all the times when you thought kale was just a bitter, dark green that was out to get you, these recipes will prove you wrong. ![]()
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