Kale

Back in September I asked whether kale was worth the soil it’s grown in. My question was prompted by having boiled some which I served with butter and black pepper. It was bitter and leathery.

From  17 comments the votes were:
yes:                  7
no:                    3
equivocal:       4
abstentions:   3

Enough to persuade me to try again. I made lynnfot’s warm salad of kale, coconut and tomatoes; I ordered a kale quiche when I was eating out then made one of my own; I ate a home-made Thai red curry that included kale; I cooked squash with a nut, root vegetable and kale stuffing. All were edible.

I conclude:
if you chop the kale very fine so that a knife rather than your teeth do the ‘chewing’, if you mix it with plenty of other tasty ingredients and if those ingredients prevent kale itself being the texture or taste of the meal, it is possible to consume its copious vitamins (K, A and C) as well as some minerals (manganese, copper, potassium, iron and magnesium).
 
Which I suppose is OK but I can’t help thinking of other ways of consuming minerals by cutting them up very small.