Forums: April 2011 Kickstart Forum: The stem from kale.
Created on: 04/06/11 12:49 AM Views: 2189 Replies: 10
Madcat Joined: 09/07/10 Location: MICHIGAN!!!! Posts: 61	The stem from kale. Posted Wednesday, April 6, 2011 at 12:49 AM Why do you have to remove it?
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ang129 Joined: 04/06/11 Posts: 1	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 6:59 AM You don't have to, it just may not be very tasty to bite into a hard stem...
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 7:12 AM Exactly - same reason you take the hard core out of cabbage and so on...just not as tasty and tender. And, different types of kale have thicker or thinner stems as well - I think the lacinato has thinner stem/vein area so it is less important (or I may have that backward - I know that one of them is easier to prep because of that). --Deb R
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cch22 Joined: 09/08/10 Location: New York State Posts: 1000	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 8:24 AM you know if you don't want to waste.. you might be able to boil it w/other scraps for vegetable stock.. or grind it up fine and use it in a cabbage type slaw. or use it for compost so you have garden fertilizer.
	Edited 04/06/11 8:25 AM Quote | Send PM | Link | Top | Bottom
VeganRecipeGuy Joined: 01/03/10 Location: San Antonio, TX Posts: 131	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 12:04 PM We put them in the blender with the food we make the dogs. They get all of our veggie scraps in their smoothie. www
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LaniMuelrath Joined: 12/30/09 Location: California Posts: 557	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 12:50 PM Madcat wrote: Why do you have to remove it? Who said it had to be removed? I guess it depends on the recipe. Most of my kale seems to go into soups so I just chop it up with the green fluffy parts! Lani Facebook Celebrity Tips Page Lani Muelrath, M.A. CGFI, CPBN the Plant-Based Fitness Expert McDougall Health & Medical Center 5 Minute Fitness & Plant-based Blueprint www
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 12:52 PM Yes, it does depend on the recipe. If you're just doing a quick steam/braise application or you want to use it for a wrap (like making stuffed cabbage but with kale), you'd want that stiff part gone most likely. But if you're doing something like a soup where it's going to be cooking long, low and slow, then it'll have time to get to a nice texture. --Deb R
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cathyb Joined: 09/13/10 Posts: 149	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 1:10 PM I love kale, and use it a lot. I have even ordered it by the case (24 bunches)! I have tried cooking the stems, but they were always still too tough. I will try a longer cooking, like in soup. Thanks for the tip, Lani. My 5-year-old just asked for crispy kale when I was asking her what veggie she wanted for lunch. Sometimes my little ones will eat some kale this way, but the rest of the family will not touch it - they have a bias against it without giving it a fair shot. They will eat spinach in things, and I keep telling them that kale is better. I used to eat spinach a lot, but don't like it as well because it gets mushy and the flavor is stronger to me than kale.
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LaniMuelrath Joined: 12/30/09 Location: California Posts: 557	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 1:12 PM cathyb wrote: I love kale, and use it a lot. I have even ordered it by the case (24 bunches)! I have tried cooking the stems, but they were always still too tough. I will try a longer cooking, like in soup. Thanks for the tip, Lani. My 5-year-old just asked for crispy kale when I was asking her what veggie she wanted for lunch. Sometimes my little ones will eat some kale this way, but the rest of the family will not touch it - they have a bias against it without giving it a fair shot. They will eat spinach in things, and I keep telling them that kale is better. I used to eat spinach a lot, but don't like it as well because it gets mushy and the flavor is stronger to me than kale. Kathy, one of my tricks is using the pressure cooker for soups with the kale. Honestly, it really milds-up the flavor and you might try it on your family that way without mentioning what it is. You can chip it up into small leafies that just look like any other green - except for us passionate kale lovers of course! Lani Facebook Celebrity Tips Page Lani Muelrath, M.A. CGFI, CPBN the Plant-Based Fitness Expert McDougall Health & Medical Center 5 Minute Fitness & Plant-based Blueprint www
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Susan Levin Joined: 12/26/09 Posts: 1191	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 1:16 PM I always eat the stems too! I just remove them and cook them longer. The leaves need so little time to cook. Susan Levin, MS, RD PCRM Director of Nutrition Education
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Bugsmom Joined: 09/13/10 Posts: 2072	RE: The stem from kale. Posted Wednesday, April 6, 2011 at 1:18 PM Susan Levin wrote: I always eat the stems too! I just remove them and cook them longer. The leaves need so little time to cook. We do that with rainbow chard - chop up the stems and throw them in when we add the celery (or when we would add celery if we were going to add celery) and then the leaves go in right at the last so they don't get mushy. --Deb R
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