Try the potato kale enchiladas from Vcon or the kale with tahini sauce. And make sure you remove the stems. Also, maybe you just don't like kale. If not, try other leafy greens. I finally decided that I HATE kale. I hate, hate, hate the stuff. However, I adore spinach and collards and sometimes mustard greens, especially on baked potatoes.

You aren't a failed vegan if you don't like kale (contrary to popular belief).

A note on the miso-tahini sauce from Vcon (which I'm guessing is the same as VWaV?) I didn't use sweet light miso, I used regular so it was INTENSELY miso! But I added lemon juice and a bit of maple syrup...yummy!

I think I could maybe do kale with tahini...and I'll try the enchiladas.

I love spinach, just figured I'd give another leafy green a try since my ferratin's a bit low...the more iron the merrier!

thanks guys, and keep the good ideas coming!

communistdaughter wrote:

+1 on the tahini sauce from VWaV--this stuff is amazing with sauted kale.

+1,000,000!

I can eat the garlicky kale (and this recipe works with ANY greens, I think collards are especially good) with tahini sauce every single day and never get sick of it. In fact, I want some right now, and it's only 10 in the morning.

If the kale was really bitter -- you didn't have good kale. Kale definitely tastes GREEN but it shouldn't be that awful biting bitter taste. You might want to have someone with you who likes kale next time you make it so they can say whether its supposed to taste like that or not. I like it cooked in garlic and olive oil with diced tomatoes.

thebeets wrote:

Sautee it with garlic in olive oil, then add that to mashed potatoes.

Kale wilted in potato soup is also really good.

+1! this is how i really enjoy kale.

i like it better when mixed with stuff versus alone. though this is always my family's favorite way to eat greens:



(just douse some of the vinegar on it. not the actual peppers. so good.)

Blech.  There is something about the texture I just can't get into.  Feh.

rabidchild wrote:

If the kale was really bitter -- you didn't have good kale. Kale definitely tastes GREEN but it shouldn't be that awful biting bitter taste. You might want to have someone with you who likes kale next time you make it so they can say whether its supposed to taste like that or not. I like it cooked in garlic and olive oil with diced tomatoes.

I agree. Kale isn't supposed to taste very bitter. I do like kale a lot but don't normally saute it very much. I typically steam it (plain) and then add a tahini dressing over it as a warm salad... or chop it up and add it to already-mixed up things like tofu egg salad or a tempeh spread. It's also very delicious in replacement of a piece of lettuce in a portabello burger... yum!

I hate bitter things too, and I LOVE kale. Just about my favorite vegetable in fact. Sounds to me like you got a bad batch of kale! Anyhow, I find it much easier to acquire a taste for something if you avoid eating it plain. Throw shredded kale into pasta sauce or veggie soup. Even my boyfriend (who hates all things green) doesn't mind when I do this.

if you're determined to cook kale by itself, then try throwing a handful of raisins in the skillet at the same time you add the kale. The raisins will get plump and juicy as they cook and their sweetness will detract from any bitterness. Sooo good, especially when sprinkled with lemon juice upon serving.

I agree that your kale really shouldn't taste bitter.  Perhaps cooking it a bit longer may help.  I liked steamed kale a lot.  Add it to things like Bramble mentioned!

I just made a fruit smoothie with a bit of kale thrown in...

Wow so many good ideas! I'm excited to give kale another go! Thanks so much.

It's best super wilted, was yours wilted enough?

I also second the soup recommendation. Fat free vegan kitchen has a really awesome polenta kale lasagna type recipe that s deliiiicious

I have made them the same way I do collard greens and it's very good.
2 lbs kale
4-5  garlic cloves, minced
1 large onion, chopped
3 cups vegetable stock
1 teaspoon salt(to taste)
1 teaspoon smokedsweet paprika
1/2 cup apple cider vinegar
sugar to taste

Wash greens well, submerging in a sink full of cold water to remove any dirt and grit. Drain well. Cut off the stems right where the leaf starts. Stack about 5-8 leaves on top of eachother, then roll lengthwise. Cut rolled up leaves into 1" slices widthwise. Repeat until all the greens are done, and add to a large pot.
2Add all other ingredients. Cover and bring to a boil over high heat, then reduce heat to a simmer. Simmer for 45 minutes or until greens are extremely tender. Serve hot, using a slotted spoon to drain the liquid from the greens. Add sugar to taste.