HEY LITTLEJOHN, KALE IS COOL AGAIN…

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Article by Rebecca Smithers in The Guardian, 5th January 2014.

Jack Monroe. Twitter: @MsJackMonroe

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22 Comments »

  1. Kale has risen in popularity here in Australia over the last 12 months, but it is not cheap, usually $5 for quite a small bunch. I like it most as roasted Kale chips.

  2. Kale is scrumptious. We had it today in a stew with ham, carrots, potatoes, red lentils, onion, celery, sage, thyme, rosemary and bayleaves. My husband concocted the recipe. The kids devoured it. :0)

  3. I notice that Bill Grainger is using kale Recipes in this Sunday’s Independent. We are actually trendy at last, having grown it on our smallholding for the last 30 years, firstly for animal food and then because we realised it was good for us to eat too.

  4. Hey Jack. Fancy being mentioned in the same sentence as Gwyneth Paltrow and Hugh Fearnley-Whittingstall. I reckon you’ve arrived!! x

  5. If only we could persuade supermarkets not to butcher it before they put it on sale: it makes it near impossible to get the hard stems out, it gets a bit dried out and there are no pieces big enough to make kale crisps. Sigh!

  6. Oh yes, kale! Where i grew up in Western Germany, my mum used to make “kale with pinkel” quite often, it is a very hearty/savory dish which really stuffs you! It is basically kale with potatoes cooked with bacon and a sausage called “Pinkel” (yes, germans also smile about that name 🙂 ), sometimes also Kassler meat. Accompanied with dark bread and good mustard i can just recommend it! Even without the sausage…

    See wikipedia for some info and receipe:
    http://en.wikipedia.org/wiki/Pinkel

  7. Kale was common when I grew up in Holland in the 50s and 60s. It was always boiled, cut fairly small and mixed in with mashed potato. Gravy on top of it and accompanied with some boiled smoked sausage. good cheap winter food which fills you up for when it is cold and/or you expend a lot of energy at work. You could experiment with adding a bit of mustard (any type) to the mix. Otherwise I would put a lot of pepper on it anyway. (I am not a subtle cook). Nowadays such food is really retro in Holland. NB: DO NOT BUY KALE IF IT COMES PRE-CHOPPED IN A PLASTIC BAG. That makes it impossible to separate the tough stalks from the leaves. If you get it un-processed you just pull the entire leaves off the stalks, no knife needed – quick and easy.

    By the way, talking of old-fashioned vegetables. My absolute favorite was something we called “postelein”; possibly “purslane” in English?.(Wiki says “Portulaca oleracea, synoniem: Portulaca sativa”) A wonderfully subtle taste, even better than spinach. It is a delicate summer vegetable. Does it exist in the UK?

  8. I love it, as I do any dark green leafy veg, but while not dear in and of itself, it is definitely more expensive than spring greens and far more expensive than cabbage generally. And you can mostly only get it pre chopped in bags, making more expensive per kilo. I expect the rise in popularity won’t make it cheaper 😦

  9. I really Enjoy reading your blog…..,I’m now signed up!
    We grow Kale in the garden and, we still have lots of fresh Kale to eat (April) the growing season is longer than people think. If you keep cutting the young leaves you will get new leaves shooting….. You can enjoy it for longer! I like it stir fried with bacon lardons; http://www.behindthelavendoor.com

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