exNavyOffRec
Well-Known Member
No different than other greens like collard, mustard, chard. It's also much hardier and productive in the garden than other greens.
It does grow like crazy
No different than other greens like collard, mustard, chard. It's also much hardier and productive in the garden than other greens.
Disagree. Other greens weren't demoted to decoration for decades. All those years in professional kitchens and no chef bothered to do anything with it but decorate. Gotta wonder. As to pedestrian cuisine, personally, never saw kale cooked up in a pot of southern greens.No different than other greens like collard, mustard, chard. It's also much hardier and productive in the garden than other greens.
That must have been a few seasons after the one when Pedro Cerrano figured out how to hit a curveball.
Garnish kale is different than most of the varieties one eats. I usually braise my kale, or add it to white bean/chorizo mix as a side.Disagree. Other greens weren't demoted to decoration for decades. All those years in professional kitchens and no chef bothered to do anything with it but decorate. Gotta wonder. As to pedestrian cuisine, personally, never saw kale cooked up in a pot of southern greens.
Disagree. Other greens weren't demoted to decoration for decades. All those years in professional kitchens and no chef bothered to do anything with it but decorate. Gotta wonder. As to pedestrian cuisine, personally, never saw kale cooked up in a pot of southern greens.
For life. Northeast Ohio born and raised. My Dad worked for Babcock and Wilcox in Barberton until the coal power industry burned down, fell over, and sank into the swamp.You a Tribe fan Nittany?
Did anyone else hear a R Lee Emery voice in their head when reading that?Out fucking standing
No different than other greens like collard, mustard, chard. It's also much hardier and productive in the garden than other greens.
I did a chimichurri last week for some flank steak. That stuff is amazing.Agreed.
Agreed. Great flavor, healthy, but also much less likely to be killed off by my decidedly non green thumb.
Speaking of recovery from garnish status, I use the hell out of Parsley, put bunches into salads and pesto/chimichurri and herb sauces for fish/chicken etc... very underrated.
Stark County, just south of Green.Out fucking standing. West side of Cleveland for me, Bay Village.
Sweet Mother of God...no ancient grains?I usually braise my kale, or add it to white bean/chorizo mix as a side.