Fried Kale

(Jane Reed) #1

Admin Theresa posted in the boring keto section that she fried Kale in bacon fat. I once did that, too, but took it a step further, rather by mistake.

A cast iron skillet on my stove, with lots of bacon grease left over from frying a pound of bacon, just begged to be used. On a whim I threw in a pile of chopped ragged Kale, fresh from my garden. I didn’t pay much attention to it as I was cooking something else, but did stir it a few times.

By the time my second item was cooked and I slid the kale onto my plate, it wasn’t just cooked, it was fried crispy and tasted noticeably sweeter than usual. It was really nice and crunchy… Usually I make creamed kale but this plain kale didn’t need any embellishment.

(Jane Reed) #2

Not 5 minutes after posting about fried kale I heard a cooking tip about kale from the America’s Test Kitchen podcast. Wash your kale after chopping it. When you cut kale, it releases bitter compounds when your knife cuts the cell walls of the kale. By rinsing afterward, you rinse away the bitterness.

(thefeatherdustersllc) #3

Thanks for that! Kale is not my favorite leafy green, so we are going to have to work on forming a better relationship! LOL that sounds like a good place to start. :slight_smile:


I also steam my kale and then squeeze out the water because it contains oxalates.
WHAT OXALATES DO: Oxalates interfere with calcium absorption. [5] Oxalates will also crystalize in tissues if consumed regularly, creating arthritis-like symptoms and even kidney stones.