Monday, February 21, 2011

"Kale starts to sweeten up in March"

.........but don't we all?" This is the best line from this simple stir-fry kale demonstration on YouTube by Jacqueline ODonnell, a chef at The Sisters Restaurant in Glasgow, Scotland!

A quick video encouraging kale consumption ("this is not your granny's brown cabbage" - another great line!). Worth a peek just to hear the chef's wonderful accent and the background music. (So sorry you have to endure the short advertisement before the kale demo.)

I stumbled on to this clip while browsing the web looking for a savory pie recipe using kale and garlic in the filling.

Now back to sorting through years and years of our 'stuff' and packing for the move (finally!) out to the farm, which should get done in March.  I can't wait to be moved and able to get back to really cooking again!

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD

5 comments:

ida said...

Diana,
I've been getting Kale for 8 weeks straight in my CSA box and my mother-in-law just made an Armenian/Greek pastry dish (kind of like Spanakopita) with it and i thought of her when i read your post about a kale pie.

She chopped up kale and spinach.

Sauteed onions, garlic and pine nuts in a touch of olive oil, tossed in the kale and allowed it to reduce. at the very end, she added the spinach and turned the stove off.

for the "pie", she layered phillo sheets in a cookie sheet, brushing butter between sheets (you can also use pam for this but it doesn't yield the same flakiness, but it's better on hips).

Halfway through the phillo pack, she stopped layering, and spread the kale/spinach mixture over it and then resumed layering the remaining phillo sheets.

she cut the "pie" into squares and put the cookie sheet into a 375 degree oven for about 25-30 minutes until the top was golden brown.

it's an easier take on Spanakopita because you don't have to wrap each individual serving one by one. and so easy!

Lu said...

Hi, Diana! I first commented on your blog last year after I had first discovered the joys of kale... :) but I can't remember which post it was. And now I find myself in the midst of another real kale mania. You know, I'm not an addictive-personality sort of person, but I have been eating a generous serving of kale twice a day, almost every day, for more than a month now.

I was eating it sauteed with garlic and pine nuts for a while, but then I found a raw kale salad recipe that's just heavenly, and it really seems addictive! No sooner do I run out than I go back to the grocery store so I can make a new batch. (The dressing contains olive oil, nutritional yeast, raw garlic, apple cider vinegar, water, and onion, all mixed up in a blender.) It's seriously delicious. I guess my consumption amounts to a bunch of kale every two days or so.

I know kale can't kill you, but I can't seem to do without this stuff and I wonder what the heck is going on with me. Could it be addictive somehow? For optimum health I'm sure I need to branch out into a wider variety of vegetables, but that would mean omitting my beloved (lol) from a meal. I guess I should mention that I'm vegan and don't take vitamins, so the calcium is bound to be something I need anyway. As a dietitian, what do you think? Is it probably good for me, or too much of a good thing? Thanks! :)

Diana Dyer said...

Lu
Thanks for stopping by again. I don't know if I know "what's going on" with your admittedly large and regular raw kale consumption, but it reminded me of a previous post I made about a woman who did overdose on raw bok choy, which did seriously and negatively impact her health. http://www.365daysofkale.com/2010/05/dose-is-poison.html

Most population studies that have shown reduced risk of cancer associated with intake of brassica vegetables show optimal risk reduction with ~5 servings/week.

Optimal nutrition is all about variety and that undefined word "moderation" of food intake to reduce the possibility of nutrient intake imbalances. Thus I would suggest branching out by increasing intake of all kinds of other healthy foods, not just other brassica vegetables.

Having said that, I know what you mean. I am currently traveling and when I get home, I have come to expect that the foods I have will have a strong taste/desire for are kale or other greens such as arugula or mustard greens, i.e., and even plain oil and vinegar salad dressings, foods with a bitter or acid taste versus a sweet or salty taste.

Hope you stop by again!

Lu said...

Thank you, Diana! I did see that post yesterday when I was looking back through your archives, and it was an eye-opener. I had read something about negative effect on thyroid function recently on some other site, so I got to wondering what I was doing.

I thank you for mentioning the upshot that ~5 servings per week was a good point to hit. Last night I was making some kale and thought to myself, "Now, what are you doing? Do you want to spend the rest of your life chopping kale into tiny pieces?" LOL. I had a moment of clarity there. Yes, I will make an effort to branch out now. I do eat fruits, but I've been relying too much on Brassica for vegetables. (I recently also fell in love with broccoli rabe.)

Thanks for your advice! I will mentally change the label on the water bottle in your photograph to "[Lu,] Eat (A Little) Less Kale." :)

Shayne said...

I love it because it is so true we do start to sweeten up in March