Comments on: Kale is a Sneaky Vegetable

By: P. Allen Smith

P. Allen Smith — Fri, 30 Sep 2011 01:48:36 +0000

Congrats on such a lovely and well done book! You rock girl!

By: P. Allen Smith

P. Allen Smith — Thu, 29 Sep 2011 17:33:30 +0000

Thanks Annie! Jean Anne did a nice job! As usual!

By: MamaPat

MamaPat — Wed, 28 Sep 2011 18:28:05 +0000

Kale Chip ingredient omitted!
Oh, bad. It must have EVOO sprinkled over it, best spray it on
leaves. We do want the flavors to stick !

By: MamaPat

MamaPat — Wed, 28 Sep 2011 18:25:41 +0000

Kale Chips
Tear, wash, pat kale dry.

Gently toss over baking sheet that has sides. Sprinkle with 2 choices of seasonsings: Jamaican Jerk, Italian Seasoning, Fine Sea Salt, Fresh Ground Pepper. Toast in 375 degree oven approximately 15 min.

Feel free to experiment. Fun to make and moe fun to eat. Surprise people with it as side dish with sandwiches. Great as side to very flavorful meat dishes. Kids love it.

By: Dolores

Dolores — Wed, 28 Sep 2011 13:16:37 +0000

Love Kale too, wll try this recipe. BUT!!!! where may
I find the recipe from your show on Sept 24th on our
TV area where you baked an Apple Cake. It had
raisins and nuts (walnuts), I think. Have not seen it
on your website yet. Thank You, Dolores

By: rbyb

rbyb — Tue, 27 Sep 2011 19:34:44 +0000

I just mentions in the sentence above the recipe to use a handful of asparagus.

By: Doris Hensley

Doris Hensley — Tue, 27 Sep 2011 12:50:18 +0000

I love Kale,yes you are write kale need a frost period like brussel sprouts and cabbage,the are sweater wen you kook them.i am from the Netherlands we eat a lot of Kale.

By: Mary Louise

Mary Louise — Tue, 27 Sep 2011 11:47:41 +0000

PS. Here in the Southern region, it’s time to sow the seeds now!

By: Mary Louise

Mary Louise — Tue, 27 Sep 2011 11:45:22 +0000

E.J. Giada, the beautiful and talented Italian chef, has a recipe for baked Kale chips! It’s an interesting twist for an old Southern favorite! Also, Kale is much better with a tinge of frost. Easy to plant from seed, too. The baby leaves can be tossed into most anything for added robust flavor and a heaping of good health. ML

By: E.J.Radican

E.J.Radican — Tue, 27 Sep 2011 05:50:09 +0000

For pete sake who gives a hoot about the aspergrass…..Kale is amazing….would you believe I am almost 75 and only just discovered it????

I am looking for a recipe to bake Kale Chips….I understand they are terrific.

By: Norma

Norma — Tue, 27 Sep 2011 01:25:23 +0000

I make a potato soup that has carrots and onions, add finely chopped kale in it, then thicken it slightly after adding the milk

By: Jean Ann Van Krevelen

Jean Ann Van Krevelen — Mon, 26 Sep 2011 21:43:41 +0000

Hi ladies,
The asparagus can be added in any amount to the recipe or served as a side dish. Also, I eat kale all year long without cold weather. I find that if you pick it before it is fully mature, there’s no bitterness. In fact, if you pick it when it is very small, it can be used in salads. I think the bitterness is at its worst when the leaves are mature and tough.

By: Jo le

Jo le — Mon, 26 Sep 2011 20:58:52 +0000

Hello: This is a great recipe. As for “where is the asparagus?” question — it mentioned at the top of the recipe as a “side dish” — “Combine it with a handful of asparagus and a big can of chopped tomatoes and this dish is absolutely full of nutrition” — this means ladies — serve up some asparagus with a big can of chopped tomatoes as a side dish. Get it?

By: Paul Begick

Paul Begick — Mon, 26 Sep 2011 19:50:15 +0000

I too am looking for the asparagus. Not listed in ingredients or
mentioned in directions.

By the way someone at IGC show walked off with my shopping bag that contained one of your signed books.

By: Kathy Gibb

Kathy Gibb — Mon, 26 Sep 2011 19:48:02 +0000

I use Kale in a wonderful soup, Caldo Verde. Even my picky vegetable eaters love it. Just great for this time of the year.

By: Donnalee Hiorns

Donnalee Hiorns — Mon, 26 Sep 2011 19:40:42 +0000

I love Kale in any soups with beans (especially Canellini, Baby Limas, or Pintos)–you can just “sneak it in” if Kale is cut small enough, stems removed, AND–Kale or Spinach gives a very smooth, almost creamy taste to Lentils as they cook.

By: Sally Moran

Sally Moran — Mon, 26 Sep 2011 18:28:29 +0000

Being born and reared in the south I was taught that kale needs at least a light frost (also collards and turnip greens) to be “sweet”. I have found this to be true. Floridians even put them in the freezer to sweeten the leaves, however I have found that these greens sweeten best in their natural habitat. You will find the young tender leaves bitter if you do not follow this rule. And we southerners like them best cooked with a lean piece of ham or a ham hock. Pass the cornbread, please. Yum!!

By: Annie Haven | Authentic Haven Brand

Annie Haven | Authentic Haven Brand — Mon, 26 Sep 2011 14:56:38 +0000

Wonderful post Allen

By: Mary Lou robson

Mary Lou robson — Mon, 26 Sep 2011 14:44:40 +0000

What do you do with the asparagus? It isn’t even listed in the ingredients.