Kale is awesome in all forms. In soups, as crisps, stewed and everything else!
Kale crisps soooo goooooood
Hilarious joke bro! Do you do stand up?
Of course kale is going to taste like shit if you dont properly cook it. Boil it in salted water with potatoes, strain it, mix it with olive oil and garlic and serve it with chicken.
And then throw the kale in the trash
Garlic, motherfucker, do you use it!?
(Love kale and the weird little mutants called kalettes. If you don’t use any aromatics or seasoning though, you’re gonna have a bad time)
Tbf I just think it’s not up to me to redeem something by adding more flavor to it. Either it brings something to the table itself or it can just go (to the trash can)
The downvotes seem a bit much for that opinion, but I am imagining you eating a plain chicken breast and am deeply sad about that image.
Gotta cook it more. And add a small mountain of garlic
Kale is a vile unholy weed. No leaf vegetable should be able to survive frost like that.
But it’s so yummy and bitter and good for u 🥺
This does not appear to be well known: kale really needs colder temperatures in order to taste best. It’s sweetest when it has been through a frost or two. Unfortunately that’s not always maximally profitable for Huge Giant Corporate farms and so your kale is grown in warmer temperatures and tends to be bitter.
On the plus side, it’s incredibly easy to grow yourself.
Idk why people use coconut oil for things like that when olive oil is tastier, healthier, and, at least where I’m at, cheaper. I get the smoke point thing, but that’s not relevant for use cases like that.
See my understanding of coconut oil is it’s a better substitute for lard or shortening because 1. it’s unsaturated fat rather than saturated fat and 2. it’s not hydrogenated. It’s a vegetable oil that’s solid at room temperature, which is why you see it used in packaged baked goods a lot, because in the words of Alton Brown, “It’ll stay moist and unctuous while having the shelf life of uranium.”
It does have saturated fat though. Rule of thumb, the lower the temperature at which a fat goes solid, the more saturated it is. But the solid texture can be helpful when replacement other solid fats, true!
Huh, I’ve been working under the impression this whole time that coconut oil is made of monounsaturated fat. That impression comes from watching some cooking shows that one time and thus might be incorrect.
Another thing about coconut oil compared to lard: You don’t have to take a band saw to a pig in order to make it.
It’s absolutely healthier than animal fat, never mind the lack of cruelty! I wasn’t too sure anymore after your comment, so I looked it up, and it seemed that yeah, pretty saturated. I personally just use margarine even though it’s trans fats, because the amount I use won’t harm me much and it doesn’t require animals or being shipped from overseas. A little coconut oil definitely won’t kill you either!
It’s my understanding that when used for frying coconut oil actually creates less of the harmful byproducts of being heated then eat olive oil does
That’s the smoke point thing I mentioned.
kale is and will always be bird food. it is unfair to kale to judge it as human food, that was never its purpose.
