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Jan 25, 2007

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Comments

Ros

You should keep an eye on that kale! Whenever I buy it, I never get through it all. I'm convinced it regenerates in my fridge when I'm not looking! ;)

There's nothing wrong with tweaking a classic recipe to suit you, even though some people get all uptight about it. I think the layering and baking idea sounds really good, especially if you're trying to be healthy.

ostwestwind

Oh ja! Grünkohl ist eine typisch norddeutsche Spezialität und in in jeder Region eine heilige Kuh! Wir Schleswig-Holsteiner essen Grünkohl mit Mettwurst, Kassler und Schweinebacke und dazu: Süße Bratkartoffeln!

I think the kids would prefer your delicious looking colcannon!

Gluten-Free By The Bay

What is kale? Only the most delicious vegetable ever!! That colcannon looks just lovely, I will have to try it some time. Here are some other kale recipes you might like:

Polenta Lasagna with Feta and Kale
http://glutenfreebay.blogspot.com/2007/01/polenta-lasagna-with-feta-and-kale.html

Eggs and Kale Parmesan (my hands-down favorite)
http://glutenfreebay.blogspot.com/2006/10/eggs-kale-parmesan.html

Alanna

Love-love-love the
layers-
layers-
layers.

;-)

Trig

I've been cooking with kale all week in the Brasserie where I'm working. It's a great alternative to other brassicae of the same family, cabbage, broccoli, cauli and sprouts. Full of flavour and brings real texture to a dish when cooked as you have done in the photo, rather than overcooked to a soggy mush as they so often do in Britain.

Pille

Lovely take on colcannon, JOhanna - those layers look both elegant and rustic. Very inviting:)
It's interesting what you're saying about returning to the simple British/Austrian dishes after exploring various exotic cuisines. During my seven years in Scotland I found myself to be increasingly craving and cooking very traditional and simple Estonian fare, too.. Not sure whether it was the age (you become nostalgic once you turn 30?) or just being away from home. I hope it's the latter:)

Kristen

This looks like such a wonderful dish!

Hande

Kale is grünkohl and seems to be a popular traditional vegetable all over Europe. My Bavarian mother-in-law cooks it and in Toscana it is almost everywhere, too! Now I learned it is big on the island as well. A new-old star?

Jeanne

Not having grown up with kale, it's also not something I usually cook with, but being a *huge* fan of all things brassica I think I'm going to have to give it a try. Your version looks wonderful :)

len

Kale is eaten nearly every sunday in the homes of some southern african americans. a mix of kale and collards is my grandmother's staple which i have adapted by flavoring with panceta rather than bacon.
In a large pan on low heat, steam half a pack of bacon (or panceta) just until it gets juicy. then add a half kale and half collard mix. stir it , then cover with water and boil on medium heat for an hour, maybe a bit longer if needed. -- pretend you're making soup. i usually add a cube or 2 of chicken bouillion.
most of the water will boil away & you're left with a delicious green broth and savory greens.
It's sooo yummy, especially flavored with the panceta, but bacon is good too.

Ash

In Holland it's 'boerenkool' (farmers cabbage) and we eat it in a similar dish to colcannon called boerenkoolstamppot.

Basically, peeled potatoes in water, the kale goes on top and then you drain them and mash the two together adding some milk, salt and pepper. Then you eat it with smoked sausage. Yum.

My kids love it and it's full of green stuff and the best part is that they don't care!

Susan at Food "Blogga"

I just bought fresh kale this morning at the farmers' market. Now I'll make this wonderful recipe for colcannon. Your kale's brilliant green color is so appetizing in the photo!

Patricia Scarpin

Kale plays an important part in feijoada. It's one of the side dishes served with the black beans.

Jo

Kale, potatoes, and [optional] pork... a marriage clearly made in heaven and known in many different countries including Portugal, where it is called Caldo Verde and considered a national specialty.

Leo

The great thing about kale is that it is such a hardy vegetable that it can continue to thrive in the winter, even after snow has fallen. I still remember having fresh kale right up until the middle of winter from my mom's backyard garden. We would go out to the garden, brush the snow off the kale, and pick just enough for supper.

I don't know if this is true of all the varieties of kale, so look for the hardiest varieties if you plan on supplementing your winter diet with fresh homegrown kale.

Some of the staple Irish root vegetables, such as turnips, can also continue to live in the soil after winter has begun. A second planting of hardy winter vegetables in your home garden can mean you will have fresh vegetables throughout the winter as well as in the summer and fall.

Leo

If you're looking for another way to use up all that kale, you could try "kale chips". I make them with 1 Tbsp apple cider vinegar, 1 Tbsp salt, and 3 Tbsp olive oil (I'm told a tablespoon is about 15 grams), and about two bunches kale.

Toss the kale leaves with the mixture, coating all the leaves, then bake in a 350 degree oven (about 175C) for about 20 minutes or until crispy.

Ciarán Kehoe

I don't want to be nitpicking but Ireland isn't Britain. You seem to use the terms interchangeably.

Fumblina

I would like to be nitpicking... Ireland is part of the British Isles and Northern Ireland is part of the UK or Britain.

(I have heard it argued that I am completely British as my Nan is from Northern Ireland and my grandad was born in Eire before the partition!)

Get over your petty provincialness and comment on the food instead! :P

Nice recipe idea though.. I haven't had any kale in my veg box yet (only the 2nd week) but might try this layered approach with the cabbage I got today.

Thanks :)

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