Fine-shredded, steamed kale is a respectable pasta substitute, too.
For years I gave up on it because in supermarkets it's always pre-cut - and they always leave the stem in. So unless you spend about 20 minutes removing the stem from each little bit, you're going to get either woody stem or soggy leaf, or both if you're really lucky... Solution: market stalls selling the whole plant, so you can rip out the stem in one go. Also, it keeps better.
(OT - that's just one more to add to a series of supermarket mysteries. Why do they not sell Romanesco cauliflower? Or purple cauliflower? Why, when chard's in season, do they not sell chard? Why no squashes other than the deathly-boring butternut squash? Visiting only supermarkets, you'd think none of these things existed...)
Originally Posted by primarilyprimal
It is a little hit and miss though, even at Huckleberry Farm. Last week they didn't have any & this week they only had the nero kale and no curly kale.
Curly is a bit tougher and holds up to cooking better if you like a bit of crunch, whereas the nero kale is softer and wilts quite quickly so easier to over cook, but better to eat raw.
Last edited by Misabi; 11-02-2010 at 02:10 AM.
This sounds great Bane. Can I ask about the beef/egg/worcestershire sauce ratios? I am dying to find something to start having breakfast again and this could be it!
Originally Posted by Bane
I do a very similar one...1lb of ground beef with 1 or two eggs, garlic, onion (1/2 at most), approx 2T worcestershire, I like to also mix in about 1/2 lb of sausage, same cooking temp/time that Bane suggests.
Originally Posted by Rip City
Thanks everyone, that is fabulous. I am going to try a lot of these ideas. Majority of the time the salad has the leftover meat from dinner but I never cook enough veges.
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