I like it as a garden ornament plant and to add nutrients to my soil. We don't eat much of it but when we do it's a few small leafs chopped up and added to salad. Cheers!
I prefer the Russian Blue variety because it's the least bitter. I prefer all kale cooked, hate it raw in salads. To cook, my favourite recipe is Indian style: total cooking time 35 mins 1. steam 1/4 cup brown rice per person - 35 mins meanwhile 2. dry roast one heaped teaspoon each of cardamom and cumin, or two heaped teaspoons of gharam marsala (add 1/2 inch grated fresh ginger or chilli to taste if you like it hot) Ginger is mild on the same day, much hotter on the day after. - dry toast lightly in a fry-pan until the fragrance wafts up and set aside 3. one onion and one clove garlic, finely chopped - in a big pan, fry till golden and caramelised in butter, ghee or rice bran oil and set aside 4. finely chop the kale into thin shreds, add 1 - 2 cups water or vegetable stock -- simmer until the water has evaporated and the kale is tender 5. chop Paneer (Indian curd cheese / mild Greek feta or French chevre make good substitutes) into half-inch cubes 6. in the big pan, mix all the ingredients together, toss till warmed through, add salt to taste (never use too much) 7. serve the rice with the kale Bhajee 8. possibly add some decorations at serving, a few ripe cherry tomatoes and a sprig of coriander (cilantro)
I eat kale only because of its nutrition and because it has no phytates or oxalates. But I hate the taste - can't bear it as a salad - way too bitter for me. The whole point of the cooking is to minimise the bitterness and augment it with more palatable flavours.
kjames 