Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 another tip on eating kale: kale stalks can be dipped in humus and other such things like celery. you can marinate raw kale and chard in lemon juice and a bit of salt (it wilts) and use it as a salad (add a onions, grated summer squash and oil) and you can put it into a tomato juice smoothie with garlic, parsley, beet, carrot, celery etc. -- Esther Warkov, Ph.D Member OMTA, SMTA Founder, The Piano Connection www.thepianoconnection.com 971.255-0388 (Portland) pianos@... esther_warkov@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2008 Report Share Posted May 7, 2008 This easy to prepare recipe offers an exciting twist to kale with the flavor and extra benefits of the hijiki. It is a complement to just about any Asian-flavored meal. Prep and Cook Time: 15 minutes Ingredients: 1 lb kale 1 TBS dried organic hijiki soaked in 1 cup warm water 2 TBS soy sauce 1 TBS rice vinegar 2 medium cloves garlic, pressed ½ TBS minced fresh ginger 1 TBS extra virgin olive oil salt and white pepper to taste 2 tsp sesame seeds Directions: Rinse and soak hijiki while preparing rest of ingredients. Fill bottom of steamer with 2 inches of water. While steam is building up, slice kale leaves into 1/2-inch slices, and cut again crosswise. Cut stems into 1/4-inch slices and let both leaves and stems sit for 5 minutes to bring out their hidden health benefits. Chop or press garlic and let sit for at least 5 minutes to bring out their hidden health benefits. Place chopped kale into steamer and steam for no more than 5 minutes. While kale is steaming whisk together soy sauce, pressed garlic, minced ginger, olive oil, salt and pepper. Squeeze out excess water from hijiki and add. Toss kale with rest of ingredients in a bowl and sprinkle with sesame seeds.Serves 4 Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2008 Report Share Posted May 7, 2008 I have just discovered the joys of young radish leaves. That would work too. I love daikon leaves in miso soup, but these are fresh and raw. Very nice!!! I am walking through the garden these days eating radish leaves, lamb's quarters, chicory, rapa...all the tender young green leaves of spring. Gayla Always Enough RanchAcampo, Californiaaeranch@... Re: Kale recipe Yes!Gayla <aeranch@...> wrote: This would probably be just as good using kale that had been rolled with a rolling pin then finely shredded. Yum! Gayla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2008 Report Share Posted May 8, 2008 Please explain using a rolling pin on kale. What's your technique? Thanks, Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2008 Report Share Posted May 8, 2008 Put the leaf on a cutting board and roll it. It will help tenderize the fibers. Then slice it up. Gayla Always Enough RanchAcampo, Californiaaeranch@... Re: Kale recipe Please explain using a rolling pin on kale. What's your technique? Thanks, Shari Quote Link to comment Share on other sites More sharing options...
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