MenU; Bean a While...(See What I Did There?)

Quite some time since I shared recipes. Bertie, however, prompted this post. His introduction to kale was, I fear, not optimal. Had he been offered KALE CRISPS (chips), his opinion may well have been different:

↭Heat your oven to 180'C/350'F. (NB - err to the cooler side rather than hotter (e.g. 160/300): I have experienced these done in a low-heat dehydrator, and they were equally delish. I'm always in a hurry for mine, so prefer the oven method.)
↭Sort and wash the kale - use only the brightest, freshest leaves. Blackened, softened leaves are to be discarded. Tear the leaves into the desired sizes (suggest nothing larger than palm-size, probably larger coin size). If you have spray olive oil, that is the best for coating the leaves, but you can toss them in a bag with a tablespoon of oil poured in. You can either salt them now or once they are baked. I opt for the latter as our household has some BP watchers, on low-salt intake.
↭Spread loosely over baking sheet and place in the hot oven for 12-15 minutes. Watch they go to dry but do not over-colour... the difference between delish and ash is a rather close-run thing!

Another favourite recipe is, as mentioned over on Bertie's blog, the Dutch potato mash with kale. THIS IS VERY TRADITIONAL... personally I would not cook the kale this long. I usually just put it in with the potatoes. When they are done, the kale is too, and the lot gets mashed together just like that. (I also prefer to keep my potato skins on (well washed), unless they are very rough or blighted - it cuts down the acidic effects of the starch and overall better for digestion). Of course, I leave out any meat reference, but use vegetarian sausages or mix in hard-boiled eggs...

Then there is soup. Think tattie and leek. Instead of the leek, put kale and add some celery too.
➽3 hand-sized boiling potatoes, chopped into half-inch(ish) chunks: picked and cleaned kale (about six to eight ounces): two stalks of celery, stripped and diced: 2 pints/4 cups/1ltr of vegetable stock (you can use chicken or ham if that is your preference).
➽Saute the celery in a tablespoon of vegetable oil in the same way you would the leeks or onion. Throw in all other ingredients and bring to boil, then simmer until everything is soft and luscious.
➽Be careful of seasoning: I generally wait until everything is tender and ready for blitzing with the stick-blender. Depends on your stock. Sometimes just salt and pepper, sometimes fresh herbs (a little rosemary powder goes well with this), or zing it up with a spoonful of lemon or lime juice.

Kale (often given the fancy name of 'cavolo nero') is a strong and robust cabbage. It lends itself well to Asian flavourings, so try using it in curries - particularly where coconut is used. Yum!

In a similar vein, strong cheeses are a good companion. Think of kale and blue-cheese gratin: or a Gruyere or other distinct cheese.

How about a 'pate'? Take a couple of handfuls of kale, cleaned etc. Steam them lightly then rinse in cold water. Add them to a blender with 100gm each of soft cheese and feta, a tablesp of olive oil, some lemon zest, a few capers or a couple of small gherkins and some fresh dill or parsley. Blend until smooth (rustic to hospital-grade, you decide). Bingo.

I mentioned beans in the title. Kale goes brilliantly with just about any bean you kare care to name. Think in terms of curry using chickpeas, kidney beans or dark lentils. Think salads with steamed kale and blackeye peas or just mixed together with fresh or frozen green peas and dressed with lemon oil (or if you must, garlic butter)...

Seriously folks, GIVE KALE A CHANCE!!!