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Comment by bewaretheirs | Hacker News Reader

The article had the more constructive suggestion of using it as cattle feed and for packaging.

I don't understand kale culture either -- the only way I've found to make it edible involves combining it 1:1 by mass with bacon.

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There was a place in San Francisco called Darwin Cafe that had the best kale salad ever. It used a lot (though not 1:1) prosciutto fried in garlic oil and tossed with lemon and balsamic with almost equal parts parmasen. The recipe called for the kale to presoak a bit tossed with the lemon and some salt to break down some of the kale fibers and make it more palatable.

https://food52.com/recipes/26414-addictive-raw-kale-salad-wi...

It's just a good dish, even if you don't like kale.

You might try Red kale, strip out the stems and chop finely, mix with blood orange, blueberries, avocado and loads of nuts (I do chopped & toasted walnuts and pecans). Little olive oil, salt and vinegar? Mmmm!

Kale is awesome because it gives salad so much structure for all the nice tasty squishy bits!

Ah, that’s why I like kale. It is a great salad.

Try stamppot: https://www.ah.nl/allerhande/recept/R-R7456/klassieke-boeren...

It's a better salad base than lettuce.

Lettuce is my least favorite leafy green. It's outdone in every way by spinach, kale, cabbage, brussel sprouts, or collard greens. It's one of the most American foods I can think of: in an attempt to eat healthy we found the most bland, nutrient free food possible.

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