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Kale tastes BITTER to me.

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  • Kale tastes BITTER to me.

    I like the idea of kale a lot but when steamed or sauteed it seems really bitter to me.

    Anyone experienced this too, and have a solution? I haven't really tried anything but perhaps adding a drop of stevia might help.

    For lunch I had my home-made meatballs (yum) and TJ's putanesca sauce over a plate of steamed kale. The sauce hid the kale flavor fairly well but not enough.

  • #2
    Kale is a bit bitter. I find that adding some acid minimizes the bitter flavor.
    Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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    • #3
      I always thought Kale was very bitter - then I discovered that I had been eating big, mature leaves. The first time I tried the young leaves, they wern't bitter at all and I ate them raw with nothing on them (must've been craving it lol )

      For the mature leaves, I like to make Kale chips or this salad(if you're not scared of fat)

      The Raw Chef: Wilted Kale Salad with a Creamy Chipotle Dressing

      You can leave out the hemp seeds if you hate or just don't buy - it tastes fine without.
      I don't use as much chipotle pepper, I grind up the whole ones and put in a teaspoon before blending and tasting. I'm a spice weenie.
      I do not use 2 Tablespoons of salt to wilt the kale - it's WAY too salty for me. I start with only sprinkling some salt and crushing with my hands. You'll know if it needs more salt, because it won't wilt well.

      I always add extra tomatoes - cuz I love the sweetness with the spicy - so good.

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      • #4
        Kale is very bitter. I love bitter. It's one of the strongest flavors around, so I embrace it. Seriously, it's much easier to learn to like bitter things than it is to make bitter things not bitter. But steaming or stir-frying do a pretty good job of "improving" the flavor of bitter greens. I eat them both ways to maximize the nutritional yield.
        Crohn's, doing SCD

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        • #5
          Kale pretty much sucks.
          You lousy kids! Get off my savannah!

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          • #6
            Lulz.
            Crohn's, doing SCD

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            • #7
              Good feedback folks!
              @tangentrider, I assume you mean something like vinegar for acid. Have to think about that some more, i.e. how to use in a recipe.

              @Lily Marie, good point about the age of the leaves, and I think I have noticed before that younger leaves taste better. I will check out the recipe in a minute.

              @Knifegill, I hear ya on embracing bitter. I can get into that mindset some times, just not there now.

              Anyone think that adding "sugar" like stevia to a sauce on top of kale might mask the bitterness? I have yet to try this.

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              • #8
                Originally posted by Lily Marie View Post
                I always thought Kale was very bitter - then I discovered that I had been eating big, mature leaves. The first time I tried the young leaves, they wern't bitter at all and I ate them raw with nothing on them (must've been craving it lol )

                For the mature leaves, I like to make Kale chips or this salad(if you're not scared of fat)

                The Raw Chef: Wilted Kale Salad with a Creamy Chipotle Dressing

                You can leave out the hemp seeds if you hate or just don't buy - it tastes fine without.
                I don't use as much chipotle pepper, I grind up the whole ones and put in a teaspoon before blending and tasting. I'm a spice weenie.
                I do not use 2 Tablespoons of salt to wilt the kale - it's WAY too salty for me. I start with only sprinkling some salt and crushing with my hands. You'll know if it needs more salt, because it won't wilt well.

                I always add extra tomatoes - cuz I love the sweetness with the spicy - so good.
                OK I looked at that recipe and it sounds great. But I think they left out rinsing the salt off the kale. You should prolly put it in a colander after salting and then rinse it off after it's wilted. I recently "degorged" thin slices of zuchinni, to remove water, by salting and letting it sit. Then rinsing. This was for zuch lasagna which was great by the way, and not too salty.

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                • #9
                  Originally posted by Viking View Post
                  Good feedback folks!
                  @tangentrider, I assume you mean something like vinegar for acid. Have to think about that some more, i.e. how to use in a recipe.

                  @Lily Marie, good point about the age of the leaves, and I think I have noticed before that younger leaves taste better. I will check out the recipe in a minute.

                  @Knifegill, I hear ya on embracing bitter. I can get into that mindset some times, just not there now.

                  Anyone think that adding "sugar" like stevia to a sauce on top of kale might mask the bitterness? I have yet to try this.
                  I do mean something like vinegar, though citrus works also and has much more variety of flavor: orange, lemon, lime, kumquat, grapefruit. This is off the top of my head, but I don't think sweetness would work as well. But then, I enjoy a bit of bitterness in my greens and this probably colors my opinion.
                  Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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                  • #10
                    Originally posted by tangentrider View Post
                    I do mean something like vinegar, though citrus works also and has much more variety of flavor: orange, lemon, lime, kumquat, grapefruit. This is off the top of my head, but I don't think sweetness would work as well. But then, I enjoy a bit of bitterness in my greens and this probably colors my opinion.
                    OK, thanks for clarifying. Yes, citrus juice. I noticed that the recipe Lily Marie posted calls for 1/4 cup lemon juice. That'll do it. Thanks again.

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                    • #11
                      Originally posted by Viking View Post
                      OK, thanks for clarifying. Yes, citrus juice. I noticed that the recipe Lily Marie posted calls for 1/4 cup lemon juice. That'll do it. Thanks again.
                      You're welcome. It's such good stuff, I do recommend tinkering. (btw, bacon fat is always a good thing)
                      Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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                      • #12
                        I was looking at the post by Dr. Bork Bork about the Paleo Plan website, and their good looking recipes....found Sauteed Kale, and it calls for.... lemon juice. NOTE TO SELF: MUST TRY THIS

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                        • #13
                          Kale definitely is a bitter.
                          Mark Bittman has a good kale recipe in his cookbook that uses vinegar - see page 308
                          hope that helps.
                          My primal journal that I don't update enough:
                          http://www.marksdailyapple.com/forum/thread33293.html

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                          • #14
                            Originally posted by girlarchitect View Post
                            Kale definitely is a bitter.
                            Mark Bittman has a good kale recipe in his cookbook that uses vinegar - see page 308
                            hope that helps.
                            Thanks girlarchitect; those recipes look good, and both use lemon juice or vinegar and/or tomatoes. Those are all acidic. I have to wait until I get more kale!

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                            • #15
                              Try Lacinto (Dinosaur or Dino) Kale ... it is sooooo much better than the usual curly leaf kale. It has a wonderful bumpy texture and I've never experienced the bitterness that is often present with the curly leaf variety. I've never used an acid (lemon or vinegar) with the Dino kale.


                              I love to saute it in a little coconut oil with chopped onion, then toss in mushrooms, and any other veggies that I have on hand. Occasionally season it with a bit of tamari, but I just bought a bottle of Coconut Aminos when I picked up 3 big bunches of kake, so its on the menu for tomorrow !

                              Dino kale is good raw in a salad too.
                              Everything's shiny, Cap'n. Not to fret.




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