New recipes are floating around, seem to be all the rage...

Few years ago, it was quinoa...still going strong. Lately, I've been seeing more and more recipes for kale...the new magical ingredient. Anybody cook with kale? Why is it so great?

Grandmother used to make kale when I was a youngster. She used a bit of barley in it and salt pork. I just remember I liked it a lot.

Well, FWIW, kale is making a heck of a comeback...

I heard that on Fox News the other day. There's even different colored kale. I just assumed you cooked kale like and other green leafed vegetable.

Anyway, they were saying it's full of vitamins and anti-oxidants. Also, good for your cardiovascular system.

Wonder if it matches up well with pig?

i don't cook any green leafed vegetables, so it's greek to me...just wondering what the kale attraction/flavor is...

I always thought it was for decoration on a buffet!!

Which it does very well...

It's not a KCBS approved garnish, so fuggit!

Mike

It is mighty tasty deep fried though.

Makes good chips too

you guys turned out to be totally clueless on this one...just sayin...

It is in the zuppa touscana soup at Olive Garden......My wife used to manage one.......

[video:youtube]ByG2BnWeACU[/video]

just drop something when they walk by your table.....they will pick it up.....then you don't have to wonder any more.

What if we use it in the white chili???

LOL

here's another one, butternut squash...seeing tons of recipes calling for it recently...

Speaking of squash, and I mostly use acorn, could you tell us about some recipes?

will ferret is the worst actor and biggest piece of chit this side of ozero

um, ok...

Imagine scaly leather making a comeback

I've never made any of them, but here's an example...

Quinoa With Butternut Squash and Pumpkin Seeds

I get pissed off when someone dreams up one of these new ingredients/spices/flavors/ and after its been out for five minutes everybody acts like, "Oh, yeah, I've known about that for years and years, hasn't everybody?"

I suppose, but in the case of squash, I have no interest in cooking it in other than the typical and traditional ways

boil squash until soft. mash with fork and add butter and brown sugar. viola! delicious

does the squash have any flavor?

It does when you add butter and brown sugar.

I have kale growing in the garden. I put it in the mixed greens when I cook them, instead of, but like plain turnip greens. miles

in beef stew. Really good because it absorbs all the other flavors and gives body to the stew.

You asked and I gave you a serious answer bub!

you've regressed

Yup--along with cinnamon and a little nutmeg is how my Mother baked it. We considered it dessert!!

I bake acorn squash like that...

hmmmmm....you mean there's more than one kind!?

LOL

I've only ever baked squash. I'd guess boiled squash has zero flavor - it would go down the drain with the water. Try baking it...with butter and brown sugar!

ever tried spaghetti squash? Good stuff!

If any of you have had pumpkin pie that wasn't made from scratch with pumpkins, you have had butternut squash. You can substitute it for any recipe calling for pumpkin or acorn squash. Great in chilies, soups, and with butter and brown sugar.

Kale is great when substituted for most any bitter green like mustard or turnips.

Teal, that cartoon is hilarious.

It makes a great garnish for color, but it looks better in the trash can.

i'd say we have a little difference of opinion around here...LOL

Kale is old school.

It is one if my favorite greens. Especially the black variety.

Love it. Made some a week or two back with a clam sauce. Delicious!

Also real good just tossed with butter, s&p, garlic, and sliced up bratwurst.

I walked right past the kale today, I wish I'd have picked up some!

I haven't used kale much because I usually have collards from my plants and don't really need to substitute kale. And, I do use collards in my yellow squash and zucchini casseroles from time to time.

Baked butternut squash with cinnamon and nutmeg is awesome.

But, I prefer it mashed with butter, salt & pepper, 1/2 and 1/2. Put that under some Osso Bucco with a splash of balsamic honey glaze. Some sauteed or roasted asparagus on the side with olive oil, garlic, salt & pepper, and a little of the glaze drizzled over the top once they get hot and tell me it sucks.

Spinach is much better....IMHO....Besides, you can wrap bacon around asparagus, BBQ and call it a night. Don't think Kale is going to work with bacon?