Kale - Page 2

piegirl · July 14, 2010

My kale is looking beautiful - it is the dino kale from Emanuelle. Thank you! Should I begin freezing now and do you saute it and then freeze it or just chop and freeze. Looks like I have a new permanent addition for my garden. Thanks - piegirl

Farmette · July 14, 2010

Speaking of the Olive Garden soup with kale, does anyone have a recipe for that?
Thanks!

desertlzbn · July 15, 2010

My wife makes it, maybe I can get her to type out the recipe for it.
I think it is pretty easy though, kale, sausage (hot italian type), potatoes, milk and salt and pepper to taste.
she is sleeping now, but maybe you could google it??

PNW_D · July 15, 2010

This may be the one, found with google ...

Olive Garden Toscana Soup

Ingredients

1 1/2 cups spicy italian sausage links
3/4 cup diced onions
1 1/4 tsp minced garlic
2 tbsp chicken base
1 qt water
2 each medium potatoes, cut in half
1 lengthwise then cut into 1/4
1 inch slices
2 cup kale leaves, cut in half,
1 then sliced
1/3 cup heavy whipping cream

Preparation

Preheat oven to 300 degrees. Place sausage links onto a sheet pan
and bake for 25 minutes, or until done; cut into half lengthwise,
then cut at an angle into
1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat
until onions are almost clear. Add garlic and cook an additional 1
minute.

Add chicken base, water and potatoes, simmer 15 minutes. Add sausage,
kale and cream. Simmer 4 minutes and serve.

Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein,
18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium.

From Sonia Borges, guest relations for Olive Garden Italian Restaurant.

Published 3/13/96 in the Minneapolis StarTribune Taste Section.

Servings:
5

RayR · July 15, 2010

I like the more tender Red Russian Kale for cooking. I've got some Tuscan (Dino) Kale growing this year too.
Try making Kale Chips in the oven, they are a great snack. I did it the first time last year with Dwarf Blue Curled. Dino Kale is recommended for making chips too.

Farmette · July 16, 2010

Gee, I should have thought of googling. Thanks for the recipe!
Chris

piegirl · July 16, 2010

Just sauteed garlic in olive oil, fresh from the garden zucchini and kale leaves, toward the end I added about 1/4 c homemade v-8 juice - gosh, this was really really good.

When freezing, do i sautee first or just chop fresh and freeze?

Piegirl

FILMNET · July 17, 2010

It is staple for Macrobiotic extreme diet, which i tried in last 70s. One sick puppy after 4 months.

pinakbet · July 28, 2010

we use Chinese kale here for stir-fry dishes. for me, best with oyster sauce.

July 15, 2010	#19
PNW_D Tomatovillian™ Join Date: Jan 2006 Location: West Coast, Canada Posts: 961	This may be the one, found with google ... Olive Garden Toscana Soup Ingredients 1 1/2 cups spicy italian sausage links 3/4 cup diced onions 1 1/4 tsp minced garlic 2 tbsp chicken base 1 qt water 2 each medium potatoes, cut in half 1 lengthwise then cut into 1/4 1 inch slices 2 cup kale leaves, cut in half, 1 then sliced 1/3 cup heavy whipping cream Preparation Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium. From Sonia Borges, guest relations for Olive Garden Italian Restaurant. Published 3/13/96 in the Minneapolis StarTribune Taste Section. Servings: 5 __________________ D.

July 14, 2010	#16
piegirl Tomatovillian™ Honoree Join Date: May 2006 Location: Lincoln, NE Posts: 791	My kale is looking beautiful - it is the dino kale from Emanuelle. Thank you! Should I begin freezing now and do you saute it and then freeze it or just chop and freeze. Looks like I have a new permanent addition for my garden. Thanks - piegirl

July 14, 2010	#17
Farmette Tomatovillian™ Join Date: May 2009 Location: Wisconsin Posts: 985	Speaking of the Olive Garden soup with kale, does anyone have a recipe for that? Thanks!

July 15, 2010	#18
desertlzbn Tomatovillian™ Join Date: Mar 2009 Location: Tucson Posts: 659	My wife makes it, maybe I can get her to type out the recipe for it. I think it is pretty easy though, kale, sausage (hot italian type), potatoes, milk and salt and pepper to taste. she is sleeping now, but maybe you could google it??

July 15, 2010	#20
RayR Tomatovillian™ Join Date: Jun 2010 Location: Cheektowaga, NY Posts: 2,466	I like the more tender Red Russian Kale for cooking. I've got some Tuscan (Dino) Kale growing this year too. Try making Kale Chips in the oven, they are a great snack. I did it the first time last year with Dwarf Blue Curled. Dino Kale is recommended for making chips too.

July 16, 2010	#21
Farmette Tomatovillian™ Join Date: May 2009 Location: Wisconsin Posts: 985	Gee, I should have thought of googling. Thanks for the recipe! Chris

July 17, 2010	#23
FILMNET Tomatovillian™ Join Date: Jun 2009 Location: North Charleston,South Carolina, USA Posts: 1,803	It is staple for Macrobiotic extreme diet, which i tried in last 70s. One sick puppy after 4 months.

July 28, 2010	#24
pinakbet Tomatovillian™ Join Date: Jul 2010 Location: Pearl of the Orient Posts: 333	we use Chinese kale here for stir-fry dishes. for me, best with oyster sauce.