Until recently I didn't really eat or think I enjoyed kale at all. At one point I tried to make some soup and it just tasted weird. I thought I remembered eating it growing up, but not enough to know how it was cooked or anything. Then I noticed Whole Foods had this hot and cold foodbar, and it was on sale on Wednesday ($5.99/lb). I like it because
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I like lacinato best. :-)
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What sorts of differences are there between the different kale varieties in terms of flavor? Are any of them tougher than others?
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We've tried green kale, red kale, lacinato kale, and a couple of odd kinds that I didn't recognize. In my opinion, green and red kale are the toughest. I have to practically shred it to get it to a consistency that I personally like when it's raw, though it's great cooked. The flavor is fairly mild, though not as much so as lacinato.
Lacinato is probably the least tough and the mildest in flavor. It's also got the flattest leaves. Sometimes I'll take the leaves off the stem whole, blanch them, and use them instead of nori to make "maki sushi." :-)
The odd kinds (sorry to be unspecific) have had smaller leaves and have been largely in-between as far as toughness and pretty strong in flavor. I haven't liked them as much.
This is all just in my opinion, of course. We eat a lot of kale, but I am not an expert by any means. :-)
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