What has purple leaves with frilly edges?

competitionscafe

miacat wrote:

hi this is a curly-leaved kale. there are quite a few varieties. suitable for freezing apparently. tastes bitter, but rich in iron and vit c.

Well I am glad it's good for me because you are right about it being bitter!
I had some for my dinner but I can't say that it's going to become one of my favourite vegetables, it's okay, doesn't really taste of much except that slight bitterness. I really like spinach and thought the kale might be similar to spinach but it's not.

se999

It's a bit like todays perpetual spinach thread, you know it's good for you, but recipes to hide little bits/bulking out things may be the best way to go.

Sorry but to me kale has always been like very tough spring cabbage, but admittedly in your case very exotic very tough spring cabbage

I'd tried to identify it too and eliminated rhubard chard, and russian red kale and the final solution as too blue!! But I loved the Unidentified Organic Objects hunt

Swan_2

kale is really nice chopped & added to traditional lentil or veg soups, towards the end of the cooking

filigree_2

Some flowers are edible, that may be what's in the salad bag. I would guess it's nasturtium or courgette flower, perhaps you need to post another picture

Good luck with the kale, it's supposed to be mega nutritious. Shame I can't stand it

Slothy

I love Curly Kale, here's my fave recipe for it:

1 to 1.5kg Curly Kale
1.5kg potatoes
Smoked Sausage
1 to 1.5dl milk
salt, pepper
4 tbsp butter (or margerine)

Peel and dice the potatoes. Remove the stalks from the curly kale and cut it very fine (this can be a pain, a quick go in the food processor can chop it up too).

Take a big pan (the bigger the better). Add water until you have about 2cm (1inch) of water in the bottom of your pan. Add the Curly Kale to the pan with some salt and let simmer for 10 mins with a lid on the pan. Add the potatoes on top and simmer for another 20 minutes. You can heat the smoked sausage in another pan, or place it on top of the potatoes.

When the potatoes are done, drain the liquid from pan (but keep some for later). Mash the potatoes and curly kale together, adding the butter and milk. If the mixture is too dry, you can add some of the cooking water back until you're happy with its consistency. Serve with the smoked sausage, very nice with gerkins and pickled onions. You can also add some fried bacon cubes or chorizo cubes to the mash, in which case use the oil from frying as a subsitute for some of the butter.

Tip: if the curly kale has been harvested before the first groundfrost, you can put it in the freezer overnight after cutting it up, and simply use it frozen. This will help to soften the Kale.

flea72

the worst thing about getting curly kale in your veg box, is that you know the chard season is gonna be here soon

if you thought the kale was bitter, you wont like the chard, espec as it also has a really earthy taste too - and the chard season is a very long one

flea