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  #1  
Old 07-25-2013, 09:26 AM
vodkalover vodkalover is offline
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What does kale taste like?

Is it similar to broccoli or is it bitter tasting? TIA
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  #2  
Old 07-25-2013, 09:27 AM
Laggard Laggard is offline
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chicken
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  #3  
Old 07-25-2013, 09:29 AM
TriPolar TriPolar is online now
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Hard to describe, but I'd say it's something between spinach and romaine.
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  #4  
Old 07-25-2013, 09:41 AM
Hello Again Hello Again is offline
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It tastes like concentrated vitamins. It's not bitter, but it's nothing like broccoli.
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  #5  
Old 07-25-2013, 09:48 AM
KneadToKnow KneadToKnow is offline
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Disappointment.
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  #6  
Old 07-25-2013, 09:50 AM
DCnDC DCnDC is offline
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Hate to point out the obvious, but there's an extremely easy way to find out...
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  #7  
Old 07-25-2013, 10:01 AM
Dr. Drake Dr. Drake is online now
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Quote:
Originally Posted by Hello Again View Post
It's not bitter, but it's nothing like broccoli.
Really? I think it's bitter. To me, it's like a heavy, bitter lettuce, though not as bitter as radiccio. I like it, but I can't pretend it's not bitter.
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  #8  
Old 07-25-2013, 10:03 AM
Hello Again Hello Again is offline
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To me it tastes like dirt and chlorophyll. I can see some interpreting the mineral taste as bitter, but it isn't to me. Radicchio.... Bleh. That's definitely bitter.
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  #9  
Old 07-25-2013, 10:07 AM
Shagnasty Shagnasty is offline
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I eat a bag of it every day. Raw, it is a little bitter. It is not bitter when it is sauteed. It is a little sweet. It tastes a little like broccoli when cooked but not a whole lot.

Little known fact: Cabbage, broccoli, cauliflower, kale, Brussels sprouts and savoy are different cultivars of the same species of plant (Brassica oleracea).
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  #10  
Old 07-25-2013, 10:25 AM
kayaker kayaker is offline
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I like and eat swiss chard, kale, escarole, endive, bok choy, collards, turnip greens, etc. I use whichever the recipe suggests, but I'll be damned if I can describe the taste of any particular green.
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  #11  
Old 07-25-2013, 10:32 AM
Greg Charles Greg Charles is online now
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I'm not sure. We were growing it our garden, and the damn rabbits seemed to love it though.
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  #12  
Old 07-25-2013, 10:39 AM
MeanJoe MeanJoe is offline
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It is bitter to me unless you massage the kale which does pretty dramatically soften the kale and reduce the bitterness. I tear the kale into small pieces and place in a bowl with some olive oil, lemon juice, a dash of salt/pepper and then massage the kale. After massaging the kale you can add a mashed avocado and lightly massage a second time to coat. It is pretty tasty prepared in this way.

Raw kale? Ugh, forget about it!
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  #13  
Old 07-25-2013, 11:22 AM
Švejk Švejk is offline
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It's somewhere between 9 and yellow.
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  #14  
Old 07-25-2013, 11:29 AM
Vinyl Turnip Vinyl Turnip is offline
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Quote:
Originally Posted by Shagnasty View Post
I eat a bag of it every day.
For those of us long curious about the color of your bowel movements, this is a major clue!
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  #15  
Old 07-25-2013, 11:36 AM
Kaio Kaio is offline
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Tastes like cabbage on steroids, to me. That weird, heavy, funky taste. It's more cabbagey than cabbage. Cabbage I can tolerate in stews and coleslaw, but kale is a bit overpowering.

One of the few leafy greens I've tried and didn't much care for. And I like bitter greens. (And LOVE LOVE spinach which IMO tastes nothing like kale.)

Last edited by Kaio; 07-25-2013 at 11:37 AM..
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  #16  
Old 07-25-2013, 11:36 AM
GrandWino GrandWino is offline
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It tastes like strong greens, like collards or spinach (though more bitter.) I enjoy it when it's done right. Whole Foods here has a fantastic kale & pinenut salad in their deli case.
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  #17  
Old 07-25-2013, 11:42 AM
TriPolar TriPolar is online now
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This should be in CS. Try Portuguese Kale Soup sometime, the kale is quite delicious there. Once when I didn't have the spinach I thought I did I used chopped kale to make Oysters Florentine. It tasted a little different, but was delicious anyway.
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  #18  
Old 07-25-2013, 12:28 PM
Hermitian Hermitian is offline
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Strong, bad, and with a bit of bitter.
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  #19  
Old 07-25-2013, 12:40 PM
amarinth amarinth is offline
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Broccoli is bitter tasting.
Kale is more so. It tastes like green.
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  #20  
Old 07-25-2013, 01:15 PM
August West August West is offline
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It's vaguely kale-y.
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  #21  
Old 07-25-2013, 01:20 PM
Moonlitherial Moonlitherial is offline
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It is a little bitter when raw and I think that it needs something salty added to really bring out the flavour but it's one of my favorites in a warm bacon kale and tomato salad.
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  #22  
Old 07-25-2013, 01:22 PM
want2befree want2befree is offline
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I don't know, I put it in my smoothies with lots of strawberries, mangos and bananas!
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  #23  
Old 07-25-2013, 01:28 PM
LawMonkey LawMonkey is online now
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Quote:
Originally Posted by MeanJoe View Post
Raw kale? Ugh, forget about it!
I was going to say, "Bad. It tastes bad." I had it in a salad a while back, and while I manfully tried to power through the bad, I wound up retching and unable to finish the salad. Part of that was texture, though--it tastes bad and you have to chew it for a long, long time. Blech.

I will admit, now that I think of it, that it did have something vaguely in common with broccoli, which I quite like. And both of them have something vaguely in common with cabbage. Weird.
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  #24  
Old 07-25-2013, 01:49 PM
Hari Seldon Hari Seldon is offline
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Kale loses a lot of its bitterness after the first frost. I like it in caldo verdi (the Portuguese kale soup mentioned upthread) and replacing the cabbage in ham (or corned beef) and. Our gardener once brought us a mess of kale that his wife had made too much of, cooked with garlic and olive oil. It was delicious, but it totally fucked my anti-clotting drug.
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  #25  
Old 07-25-2013, 03:12 PM
Ellen Cherry Ellen Cherry is offline
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Moving from IMHO to Cafe Society.
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  #26  
Old 07-25-2013, 06:42 PM
LurkMeister LurkMeister is offline
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Quote:
Originally Posted by MeanJoe View Post
It is bitter to me unless you massage the kale which does pretty dramatically soften the kale and reduce the bitterness. I tear the kale into small pieces and place in a bowl with some olive oil, lemon juice, a dash of salt/pepper and then massage the kale. After massaging the kale you can add a mashed avocado and lightly massage a second time to coat. It is pretty tasty prepared in this way.

Raw kale? Ugh, forget about it!
I had bought a bunch of kale a few months ago at a farmers market, thinking that I could use it as a salad green, and ended up tossing half of it because I couldn't stand the taste. I had recently signed up for one of those local produce deliveries and when I got the first shipment today it included a big bag of kale. I'm going to give this a try.

I've also been looking up eggplant recipes, since there were also three of them in the box; I've had it in a restaurant but never tried cooking it before.
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  #27  
Old 07-25-2013, 07:04 PM
Uther Penguin Uther Penguin is offline
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Quote:
Originally Posted by Hari Seldon View Post
Kale loses a lot of its bitterness after the first frost. I like it in caldo verdi (the Portuguese kale soup mentioned upthread) and replacing the cabbage in ham (or corned beef) and. Our gardener once brought us a mess of kale that his wife had made too much of, cooked with garlic and olive oil. It was delicious, but it totally fucked my anti-clotting drug.
Yep. Kale must freeze once before harvest, then (and only then) it becomes edible. IMO.

And yes, kale as well as other cabbage cultivars contains much vitamin K. Since anticoagulants work by opposing vitamin K, a kale-rich diet will mess up your warfarin therapy.

Last edited by Uther Penguin; 07-25-2013 at 07:05 PM..
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  #28  
Old 07-25-2013, 07:16 PM
Hello Again Hello Again is offline
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Quote:
Originally Posted by LurkMeister View Post
I had bought a bunch of kale a few months ago at a farmers market, thinking that I could use it as a salad green, and ended up tossing half of it because I couldn't stand the taste. I had recently signed up for one of those local produce deliveries and when I got the first shipment today it included a big bag of kale. I'm going to give this a try.
.
My farm share gives all uncollected shares to homeless shelters and has a "leave one take one" box as well. If its a delivery service, rather than a farm share per se, our local box o' veggies service lets you reject an item from any delivery.

Life's too short to have kale in the house, that's my motto. It's hard enough using up or preserving everything I actually like.

Last edited by Hello Again; 07-25-2013 at 07:17 PM..
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  #29  
Old 07-25-2013, 07:16 PM
Antigen Antigen is offline
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Quote:
Originally Posted by LurkMeister View Post
I had recently signed up for one of those local produce deliveries and when I got the first shipment today it included a big bag of kale.
I had kale in one of my CSA baskets two years ago and was ready to be brave and try something new. Unfortunately, when I went to rinse the leaves in the sink, I found that they were covered in aphids. And I mean covered. An aphid blanket on the back of half the leaves in my shipment. I probably could have rinsed really well and still eaten it, but the sight of my kale crawling with bugs seriously turned me off of that veggie.
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  #30  
Old 07-25-2013, 07:35 PM
Shagnasty Shagnasty is offline
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For all of you that don't like the taste of raw kale, it is completely different when sauteed and quite good by any standard. The recipe is dead simple:

Chop some garlic and maybe some peppers of any type and cook in a stir fry or similar type pot in a few tablespoons of olive oil over medium heat. Just don't burn it. Salt to taste. When the garlic is golden add a few tablespoons of water and the kale (lots of it; I use a whole bag) and switch to medium-high heat. Sautee it for about five minutes or until the kale is tender while stirring frequently. It tastes nothing like raw kale. It is savory, vaguely sweet and oh so delicious. You can also add a little chicken stock or other things like cranberries or nuts if you want to make it more fancy but it isn't necessary.

Last edited by Shagnasty; 07-25-2013 at 07:39 PM..
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  #31  
Old 07-25-2013, 08:38 PM
kayaker kayaker is offline
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Quote:
Originally Posted by LurkMeister View Post
I've also been looking up eggplant recipes, since there were also three of them in the box; I've had it in a restaurant but never tried cooking it before.
I like to just grill 1/2" slices, then cool, chill and slice into a vinaigrette salad. Last week I got some baby eggplants that I quickly sautéed and served, with sautéed onions over plum pierogies.

Or halve lengthwise, scoop out the innards and mix with meat, etc. stuff and bake.

ETA: there is a restaurant in Grand Case, St Martin called L' Auberge Gourmande. Eggplant in each meal.

Last edited by kayaker; 07-25-2013 at 08:42 PM..
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  #32  
Old 07-25-2013, 10:01 PM
LurkMeister LurkMeister is offline
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Originally Posted by Hello Again View Post
My farm share gives all uncollected shares to homeless shelters and has a "leave one take one" box as well. If its a delivery service, rather than a farm share per se, our local box o' veggies service lets you reject an item from any delivery.
The place I signed up for has several types of boxes to choose from, and does allow you to list items you don't want (as well as things like allergies) and offers substitutes. I had actually included kale on my list of non-wants, but hadn't noticed that for some reason this doesn't apply to the "local produce" box I had requested. Next time I will pay more attention when I get the email listing what will be in what box, and make my selection accordingly.

Quote:
Originally Posted by kayaker View Post
I like to just grill 1/2" slices, then cool, chill and slice into a vinaigrette salad. Last week I got some baby eggplants that I quickly sautéed and served, with sautéed onions over plum pierogies.

Or halve lengthwise, scoop out the innards and mix with meat, etc. stuff and bake.
Those sound like interesting ideas; I'll add them to my list. (I wonder how eggplant and kale would go together in a salad?)
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  #33  
Old 07-25-2013, 10:16 PM
notfrommensa notfrommensa is offline
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I like Kale, Beet Greens and Swiss Chard are my favorite "Greens". I like spinach too.

Not crazy about collards, mustard greens
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