Prepare and process fresh kale
This tip introduces a way to prepare and process fresh kale.
If you like to eat kale in the restaurant during the winter, you might also want to prepare it yourself. Can not be so difficult, one thinks and buys a huge bag, 2 kilos, with fresh kale. It's about the size of a thick sofa cushion. If you cut it up at home, large green leaves swell out with hard panicles. Not for nothing the kale is also called the Oldenburg palm.
I clean it like this: The bag is on the right side of the sink. In the sink, I have a large bowl. I am fortunate to have a large enamel bowl, an heirloom. But of course you can also fill the sink with water. Bit by bit, I take kale and stripe the green, the hard stalks come away.
It continues: On the stove I bring about 2 L of water to a boil, salt and fill the pot with the washed kale. After 3 minutes you only have one third of the volume in the pot. This shrunken kale is dripped off. When it's not so hot, take a small handful of it on a chopping board and cut the vegetables into small pieces. And now you can cook your stew. For example, according to one of the many kale recipes already described here.
Mine is quite simple: I cook a thick strip of pork belly and a piece of knuckle of pork and 2 stalk cutlets in water with onion and salt. I'll remove that from the bones. Blend with the prepared kale and 3 tablespoons of oatmeal and 1 onion and cook for half an hour. Season with pepper salt and mustard seeds. And potatoes, soft-boiled and caramelized with a spoonful of sugar.
But, as I said, in my tip, I mainly wanted to describe the preparation of the kale. It's not fast food, but worth the effort!
