Appalachian Food

My Favorite Way to Cook Kale

Kale in bowl

We’re still eating kale I planted last fall. It’s beginning to bolt though, so before long I’ll pull the rest of it up and feed it to the chickens before planting something new in it’s spot.

I really like kale, pretty much any variety of it. The way I eat it most often is straight from the garden in a salad. A lot of folks prefer not to eat kale raw, but I like the flavor it has.

The rest of the family prefer cooked kale.

If you cut the leaves from the plant as you harvest, the plant will continue to produce leaves for you—that’s how I still have some from last fall. As I harvested through the winter new leaves grew.

I cut the leaves, wash them, and drain well.

Add butter to a pan and allow it to heat up. If you prefer, you can use olive oil or the oil you prefer.

Once the pan is hot add kale and season to taste with salt, pepper, and whatever other seasonings you like. There’ll be a lot of hissing when the kale first hits the pan, but it doesn’t last long.

Cook kale until it’s completely wilted. I like mine straight from the pan, The Deer Hunter puts a dash of lime or lemon juice on his.

Tipper

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6 Comments

  • Reply
    SusieQ
    April 13, 2021 at 12:43 pm

    I enjoy cooking Kale and fresh spinach just thataway …. tasty.

  • Reply
    Wanda Devers
    April 13, 2021 at 12:22 pm

    Kale is good dehydrated into crisps. I spray it with olive oil cooking spray and sprinkle with salt. Dehydrate till crispy! I wonder if turnip greens & mustard might be good dehydrated too. I’m the only greens lover in our house, but my son does love the lettuce & onions with hot bacon grease! My husband says he’ll just eat grass if he wants to eat grass.

  • Reply
    Ray Presley
    April 13, 2021 at 10:11 am

    I think I would like the cake-like gingerbread cookies much better than the hard ones. Never had carrot bread, but we do carrot cake a lot, especially during special occasions. The salty cracker candy is always a hit as well. Tipper should collect a percentage from the flour and coffee makers, because these posts certainly generate lots of interest in making cookies, cakes and, of course, a big pot of coffee.

  • Reply
    Margie G
    April 13, 2021 at 8:32 am

    I LOVE greens like kale, mustard, spinach, etc. The last time I “loaded up” on greens and I did eat a bunch- I ended up with multiple blood clots in my leg. I will say this, pace yourself on greens and enjoy them but if you’ve got clotting issues, just slow down. Lol. I’m so glad you enjoyed your kale down to the last of it. I know it was delicious!!! God bless you as the garden is put out in health and safety, Miss Tipper!

    • Reply
      PinnacleCreek
      April 13, 2021 at 1:50 pm

      I over winter greens every year. It was mustard this year. Margie G is absolutely right about greens and the blood. If on Coumadin blood thinner have to actually limit intake of leafy greens. I love them, and still cook them regularly. I also always keep walking onions or Egyptian onions, as they are hardy and come up year after year. Love your gardening posts.

  • Reply
    Cindy Pressley
    April 13, 2021 at 7:43 am

    I like kale too, Tipper. I’ve eaten lots of raw kale in salads as well as cooking it like you do, but mine would not be as good as yours because I buy it from the grocery store. I think its amazing that your kale is still growing from last springs planting. Your Malabar Spinach lasted through most of the winter…that’s pretty amazing too.
    Do you think living in the hollar allowed protection for the greens to last so long?

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