But it's heckin' cute cringe. And sadly, just catchy enough to work. Well done. Thanks for the earworm. Now I have to actually learn it to get the little bits out of my head.
Whatever is happening in the writer's room, PLEASE, for the love of all that is good, KEEP IT GOING! This was SUCH a great episode! The opening segment was such a good hook, y'all already have the fun, interesting science on lock, good recipes are a given and then topping it off with Dan's song. This was just REALLY well put together and fun!
Nothing out there giving information like this. More please. I just couldn’t eat, the taste was horrible, but I’ve just been reading the benefits to health & found this excellent. I’de love to see more like this about all foods. Very interesting.
I didn’t think Dan could get any more adorable but then they released this episode, perfection! I don’t have a dog currently but growing up our first dog Teddy (Bear) was a bichon frisé and I can confirm he and his kin are the cauliflower of the canine world. 👌🏼
Making learning about foods and how best to cook and eat them is good. Doing all that while making it entertaining, fun and relatable is even better. Adding Dan's humor and intelligence makes it the best. Thanks Dan.
@@bigmike4133 There are some things that can tolerate frost that are better after they've been a little bit frostbit. The wild persimmons that grow in the South are mostly inedible until they've had a frost. It may be that kale is better after cold weather starts, but if you buy things in large grocery stores you probably don't know the area that they grew in, or the weather there. Just a thought.
Love this video! I give it 🐾🐾 (don't worry, I am lying down!). It has good dog analogies, science for my nerdy owner, and since she eats a lot of kale she has stuff to think about on our walks! You're a good boy, Dan. Tell your boss you and your team deserve treats 🐶
I loved to hear the science & explanation behind what happens & how it changed the flavor. I would love a series on just this alone. The science behind’s preparation of food.
So here I am, lying in my bed at 4pm because I'm 35 and hungover af from 3 glasses of wine last night, and I decided to do a productive thing - video meal prep. aaaand thats how I found your video. By the time the jingle was on I ve been crying, laughing out loud like a crazy person. What I'm trying to say is: I love this so much. You're the best.
I have 2 dogs. Duke is a yorkie with a short puppy hair cut. He is naughty but fun. He is definitely a Brussel sprout. Small, compact but sturdy. Roxy is our black lab. She is a cabbage. Strong and solid. Love all of your videos!
I am a gardener and lived in Fairbanks Alaska for a decade. I used to leave my kale out as winter hit. I would put a row cover over it and let it sit out in the severe cold. When I had a hankering for caldo verde I would go out with a hatchet, kick off the snow, and pull back the row cover to whack off a plant or two. Most forgiving plant to grow ever. My dogs are Belgian Sheepdogs. They are pointy and black. No question they are dinosaur kale.
So there is a tradeoff here. The same isorhiocyanates that five kale its bitter taste are what helps protect us against cancer, e.g sulforaphane. So rinsing them twice to improve the taste costs you some cancer protection. A better strategy is to use baby kale which is more tender but just as cancer protective or add some sweet elements to salad dressing or salad like fresh fruit. The same think for rinsing onions
Our dog Hiker (RIP) was a Bouvier des Flandres and a compleat omnivore. He didn't like citrus fruits, but he rarely met a vegetable he didn't love. In light of the breed's origins, I'd have to say he was a Brussels sprout. My roasted Brussels sprouts were also one of his favorites.
Where do I begin with this episode.... Heck, it's perfection! Brassica facts ad tips, the most spot-on analogy (and with dogs, no less!), great production, and a jingle? I think Dan has just mastered all of RUclips!
My dog is an Anatolian Shepherd/Great Pyrenees mix, and she's fairly huge. She has a double coat that is supposed to come off (blowing her coat) twice a year but she lives inside and tufts of the downy part underneath come out all the time to make my vacuuming time more interesting. Big, disorganized, and messy. I can't think of any Brassica that compares, unless maybe it's tree collards.
I love what you do here, it's always entertaining, informative, and fun! I want a full theme song based on that jingle Dan. It's A+! 👌 As for my dog, he's a dachshund mix, so I'm gonna have to say Nappa cabbage. Mainly because he's long and stocky, but also takes a lot of naps! 😉😂
Dan, can you do a segment on kelp/seaweed? I know it's so good for me and good for the planet but I don't have any clue about how to use it in my food. Certainly there's a long history of using kelp in asian dishes but over here in the west we don't have much experience. Are there some unexpected ways you would use kelp?
So creative and clever, Dan!! My dog is chihuahua, and terrier and looks like a purple kohl rabi meets a golden beet. : ) Loved the jingle and curl friend.
My dog is named Rain, she is a blue merle Australian shepherd, and I think she looks most like a decent-sized bit of Romanesco! Her appearance is almost guaranteed to get a lot of attention (like Romanesco), but Aussies often require skilled handling to be their best and may not be for everyone who is drawn to its appearance, again like Romanesco!
Well done. or baked or boiled or messaged... What about 1 minute (and out) in the Instant Pot? Perfectly cooked with a wonderful color and texture still there.
My four-legged fur baby is a Maltese and he is definitely a white head of CawLeeFlower . . . which, btw, is his nightly dinner. Yes, raw organic cauliflower is his favorite food.
My question is, since sulforaphane, formed when cell walls are broken, is a bioactive isothiocyanate which is protective against cancer, why would we want to rinse it away? This has been heavily researched. Love the dogs and the plug for cruciferous Vegs.
Adaptive Seeds in the Pacific NW sells kale with 2 to 3 foot long leaves, Madeley and Sutherland. They grow well as a winter crop, down to 19F, in my experience, and for spring. Leaves are milder and not tough. Oh, and no dog now, but the dog who looked like Spot would run up the backstairs for cooking Brussels sprouts. She wouldn’t budge for broccoli.
My mom was a botanist and loved the history of different plants. The ancient Egyptians grew kale in the winter, and when hot weather ended the season they had a kale festival. Being ancient Egyptians, this included a funeral parade for the kale, to honor it's death until the cold weather came again! My dog Wilson is an Italian greyhound, and he looks like a half-cooked Chinese yard-long red noodle bean. Doesn't look like a brassica, often doesn't look like a dog, lol... A nick for the breed is "noodle horse."
Aella - 8:44 white German shepherd dog (or white swiss shepherd for the purests) … so of course she hast to be cauliflower! I’ll have to give the second Renz a try because to be honest, I have always found kale too bitter to eat
Thank you for pronouncing it "caul-ih-flower" rather than "caul-ee-flower," which pronunciation I blame on Rachel Ray and the Food Network. Love your little sub-channel (and the rest, too, of course).
I have a smooth haired Jack Russell terrier names Brandie. I have to say he is probably most like a turnip! Compact, mainly white and smooth, a bit fiesty, which you could say about the taste of a turnip too I guess! Loved your jingle! I also love cavalo nero best but my husband grows lots of kale varieties as any old leaves go straight to our chooks (chickens in US English). We are in Australia. I'll be following your recommendations from now on as I only knew about the massaging technique. Thanks so much for all the excellent information!!! 😁😁😁
I love fresh kale, but it takes up so much room in my fridge that I need to strip the leaves and chop it before I can put it away. Laziness often makes me walk by the fresh kale while shopping and head to the freezer section for frozen chopped kale. This allows me to spontaneously drop some kale into any soup or stew that would be improved with a bit of kale. I can't wait to try the roasted fresh kale.
His preferred method is similar to mine but with a twist: Throw the seasoned, massaged, chopped and oiled kale into a large super hot stainless steel pan and toss for 3-4 minutes until there are some crispy edges. Then squirt half a lemon in and put the lid on with heat off for one min and you have lemon steamed kale with zero bitterness. 5 minute total cook time
My boy is a Great Pyrenees and a google search of "brassica white Pyrenees" pointed me to a flowering kale variety called "Pigeon White", and I gotta say it does look like the Great Pyrenees of the Brassicas :O love the jingle!
I love the vegetable/did comparison. Maybe my favorite Dan video yet. I always enjoy the chemical explanation as well as the easy to follow instructions. And that Kale jingle, it’ll make the Billbords 😃Thanks for another great video.
Super helpful info on Kale, thanks! Know how to deal with them now! Magical! Like your reminder and extra tips. Great vlog! Never realized the relationship between all those greens! New discovery! 🧐❤
My Aussie is a Blue merle named Zulie, seen to the left. She is the Giant Red Seed Mustard Green. An amalgam of color and spice! Thank you for a great vid, Dan. My first of your vids but it will not be my last. 😋
Super fun and informative video Dan. And your song is a bop!😁 My recently departed miniature Yorkshire Terrier was definitely a Kalette... teeny tiny, adorable and sassy🥰
Those kalettes are very cool and I want them!! I also like your roasted kale idea, too! I usually buy my kale shredded/chiffonaded and vacuum packed in a bag. The removal of the air makes it last longer (even after the bag is opened), and the kale seems to expand from the bag, so the natural volume of the kale is easily triple the size of the bag. Anyhoo, I use this kale to make massive dinner salads in a massive, deep pho bowl, and everyone who's ever had these salads loves them. You can eat tons, which feels like a super indulgence, and yet you never feel like you overate. I've only used balsamic vinaigrette, and have not tried any other dressing yet because the balsamic is so good, lol. Avocado lends itself to this salad, but really anything is good with it, I think. The finely shredded kale, lightly sauteed and drizzled with dressing or mustard sauce, is also a great bed to rich breakfast casseroles and the like. Shredded kale is just a great idea!
I've got two cats and no dog, so I, too, can't play. But I can applaud Dan's roasted kale recipe. I've never added lemon zest, but olive oil and garlic are a must. I'll add diced tomatoes and mushrooms when I have them. Roasted kale is probably my favorite veggie recipe, and I do like a lot of veggie dishes.
Genius and entertaining, educational and entertaining, adorable and entertaining. This kale episode rocks! I’ve always been a fan of kale for eating, as well as displaying as ornamentals in flower gardens.❤️👍
QuirkyViper below could not have said it better! Fantastic episode in all respects. My favorite things about ATK are that it is obvious that you all love your jobs and have fun doing them and sharing them. Keep 'em coming!
My dog's name is Otto and he is a Heinz of the first magnitude (Heinz 57 Varieties). Because there are so many colors it can come in, making it the cutest of all brassicas, I'm saying Otto is Rainbow Chard.
Dan, My Dog Rosie, is an American Staffordshire "AmStaff', they are known to be tenacious but big hearts when raised right...So I guess she resembles 'Kale'? as in your description. The AmStaff might be a included as part of a class of dogs called 'Pit Bull' but so very loyal, sweet, tenacious, energetic and smart. I will try your suggested recipes for Kale -- Thank You!!
Your videos are so excellent, it's truly a joy to be subscribed and watch this channel. Truly above average and addictive content, thank you so much!!!
Best episode since the water roux episode!!! AWESOME content with even better context. Now on to the geeky stuff... If Kale gets sweeter before it freezes, why can't we freeze our kale and then thaw it and roast it (I mean, after the SPA treatment and after we "rinse it twice!?!") Or does the kale sweet majik only happen to the living kale with roots?
@@carol301455 Before that were amphibians, which also lay eggs. And before amphibians were fish, who also lay eggs. Egg for the win. Eggs evolved a billion years ago. Even if you're with the Bible/creationism, egg still wins since humans created the chicken.
I live in Alaska and I grow my kale in a greenhouse and it always comes out really sweet and delicious and I don’t have to wait for it to frost must be my dirt Only problem we have a kale here is the slugs grubs or whatever you wanna call those nasty little critters as soon as it starts raining here they are all over our kale 🥬
My dog is CK. He’s a beagle so he’s a smaller version of the Basset greens. Also, as a jingle writer, I want to send kudos to the team involved in that one. Will definitely be singing that.
low-salt soy sauce, honey or sugar, olive oil, a bit of toasted sesame oil (east asian sesame oil, not middle-eastern), tiny bit of chili paste, fresh ginger or fresh basil, little bit of balsamic vinegar, frozen orange juice (one or two tablespoons). kale, walnuts, apple, orange, maybe tofu or feta.
Kale is easy to grow, keeps during winther, goes a long way and makes a very healthy meal. But claming it tastes good is where you loose me. Any ordinary salat would taste a lot better a lot easier, and no matter how you prepare it, almost, it is like chewing plastic. I even grew some last summer, and now they look pretty in the garden during winter. Thats what they do here:) look pretty and green.
Great video, just a correction from a native Italian: it's "cavOlo nero", not "cavElo". "Cavolo" is actually the generic term we use for some types of brassicas.
Let’s see, my Pit Bull is Patch - she would be a potato because she’s white and pretty starchy. My Catahoula is Art and he would be a plum because he’s dark blue and really sweet (I know, not a veggie.) My Boxer is Pard and he’s a sweet potato because he’s brindle with a lot of tan mixed in and also very sweet. I enjoy them!
I think I may have peaked with this episode. DOGS and a JINGLE?! Can't wait to hear what you all think.
it's cringe dan, cringe
I loved it all!
@@oldcowbb 100%
But it's heckin' cute cringe. And sadly, just catchy enough to work. Well done. Thanks for the earworm. Now I have to actually learn it to get the little bits out of my head.
Is that a jingle or the start of an 80s sitcom intro song?
Whatever is happening in the writer's room, PLEASE, for the love of all that is good, KEEP IT GOING! This was SUCH a great episode! The opening segment was such a good hook, y'all already have the fun, interesting science on lock, good recipes are a given and then topping it off with Dan's song. This was just REALLY well put together and fun!
I choose to believe it’s ALL DAN
Hard agree on that one. I didn’t even care about kale before this video. This is an odd feeling.
Nothing out there giving information like this. More please. I just couldn’t eat, the taste was horrible, but I’ve just been reading the benefits to health & found this excellent. I’de love to see more like this about all foods. Very interesting.
I didn’t think Dan could get any more adorable but then they released this episode, perfection! I don’t have a dog currently but growing up our first dog Teddy (Bear) was a bichon frisé and I can confirm he and his kin are the cauliflower of the canine world. 👌🏼
My mind is currently blown with how accurate the analogy was regarding Brassica and Dog Species.
Known as its "curlfriend...." That didn't go unnoticed.
Wow I am speechless at the production value and creativity in this one. Dan and team, bravo. I watched this video three times haha. Amazing
Making learning about foods and how best to cook and eat them is good. Doing all that while making it entertaining, fun and relatable is even better. Adding Dan's humor and intelligence makes it the best. Thanks Dan.
I love these what's eating Dan videos. Never been able to tolerate kale but then makes me want to try it again.
I love kale. Just don't cook it to death and it's great.
@@wandasetzer1469 really? all I've ever tasted was extreme bitterness kind of like bok choy.
@@bigmike4133 There are some things that can tolerate frost that are better after they've been a little bit frostbit. The wild persimmons that grow in the South are mostly inedible until they've had a frost. It may be that kale is better after cold weather starts, but if you buy things in large grocery stores you probably don't know the area that they grew in, or the weather there. Just a thought.
Love this video! I give it 🐾🐾 (don't worry, I am lying down!). It has good dog analogies, science for my nerdy owner, and since she eats a lot of kale she has stuff to think about on our walks! You're a good boy, Dan. Tell your boss you and your team deserve treats 🐶
I loved to hear the science & explanation behind what happens & how it changed the flavor. I would love a series on just this alone. The science behind’s preparation of food.
So here I am, lying in my bed at 4pm because I'm 35 and hungover af from 3 glasses of wine last night, and I decided to do a productive thing - video meal prep. aaaand thats how I found your video. By the time the jingle was on I ve been crying, laughing out loud like a crazy person. What I'm trying to say is: I love this so much. You're the best.
You get my "The Most Informative, Playful and Inspirational Kale Video Award". Well done and TY.
I have 2 dogs. Duke is a yorkie with a short puppy hair cut. He is naughty but fun. He is definitely a Brussel sprout. Small, compact but sturdy. Roxy is our black lab. She is a cabbage. Strong and solid. Love all of your videos!
5:51 Dan Souza, the Bublé of Cook’s Illustrated. You’d be fun in a music video haha
My dog is a German Shepherd, his name is Master Chief, his teeth are pointy and that makes him a Romanesco Broccoli.
this is incredible! that Jingle slaps! also great to know why pants get sweeter in the winter
Pants get sweeter in the winter because you're looking for something to keep your legs warm.
I am a gardener and lived in Fairbanks Alaska for a decade. I used to leave my kale out as winter hit. I would put a row cover over it and let it sit out in the severe cold. When I had a hankering for caldo verde I would go out with a hatchet, kick off the snow, and pull back the row cover to whack off a plant or two. Most forgiving plant to grow ever.
My dogs are Belgian Sheepdogs. They are pointy and black. No question they are dinosaur kale.
Dan is the only reason I subscribe to this channel.
So there is a tradeoff here. The same isorhiocyanates that five kale its bitter taste are what helps protect us against cancer, e.g sulforaphane. So rinsing them twice to improve the taste costs you some cancer protection. A better strategy is to use baby kale which is more tender but just as cancer protective or add some sweet elements to salad dressing or salad like fresh fruit. The same think for rinsing onions
IMO, "What's Eating Dan" is the best content on RUclips. Thank you!
I am most impressed by the way Isothiocyanate was integrated into a song.
Massaging and resting. Two things I love. Especially together. And now, I'm gonna try it for kale too!
Our dog Hiker (RIP) was a Bouvier des Flandres and a compleat omnivore. He didn't like citrus fruits, but he rarely met a vegetable he didn't love. In light of the breed's origins, I'd have to say he was a Brussels sprout. My roasted Brussels sprouts were also one of his favorites.
Where do I begin with this episode.... Heck, it's perfection! Brassica facts ad tips, the most spot-on analogy (and with dogs, no less!), great production, and a jingle? I think Dan has just mastered all of RUclips!
My dog is an Anatolian Shepherd/Great Pyrenees mix, and she's fairly huge. She has a double coat that is supposed to come off (blowing her coat) twice a year but she lives inside and tufts of the downy part underneath come out all the time to make my vacuuming time more interesting. Big, disorganized, and messy. I can't think of any Brassica that compares, unless maybe it's tree collards.
I love what you do here, it's always entertaining, informative, and fun! I want a full theme song based on that jingle Dan. It's A+! 👌
As for my dog, he's a dachshund mix, so I'm gonna have to say Nappa cabbage. Mainly because he's long and stocky, but also takes a lot of naps! 😉😂
Dan, can you do a segment on kelp/seaweed? I know it's so good for me and good for the planet but I don't have any clue about how to use it in my food. Certainly there's a long history of using kelp in asian dishes but over here in the west we don't have much experience. Are there some unexpected ways you would use kelp?
So creative and clever, Dan!! My dog is chihuahua, and terrier and looks like a purple kohl rabi meets a golden beet. : ) Loved the jingle and curl friend.
My dog is a Coton de Tulear named Dexter and he’s a cauliflower/kale combo lol! Cool video Dan! I always roast my kale and it’s yummy!
And a darling little rare cauliflower!
I Sauté my Kale with onions and bacon in bacon grease. Before I put in the kale leaves.
I sauté the stems until they are tender .
I destem it ,wash it, spin it, freeze it, and then in the freezer bag crush the leaves into tiny bits to add to pasta stews ect.
Annie my Portuguese waterdog and of course my favorite, Brussel sprouts. Best of both worlds.
My dog is named Rain, she is a blue merle Australian shepherd, and I think she looks most like a decent-sized bit of Romanesco! Her appearance is almost guaranteed to get a lot of attention (like Romanesco), but Aussies often require skilled handling to be their best and may not be for everyone who is drawn to its appearance, again like Romanesco!
The jingle was the cherry on the cake. Loved this episode!
My mum used to make kale with potatoes and mince meat with a milky roux. I quite enjoyed that.
Well done. or baked or boiled or messaged... What about 1 minute (and out) in the Instant Pot? Perfectly cooked with a wonderful color and texture still there.
My four-legged fur baby is a Maltese and he is definitely a white head of CawLeeFlower . . . which, btw, is his nightly dinner. Yes, raw organic cauliflower is his favorite food.
My question is, since sulforaphane, formed when cell walls are broken, is a bioactive isothiocyanate which is protective against cancer, why would we want to rinse it away? This has been heavily researched.
Love the dogs and the plug for cruciferous Vegs.
Adaptive Seeds in the Pacific NW sells kale with 2 to 3 foot long leaves, Madeley and Sutherland. They grow well as a winter crop, down to 19F, in my experience, and for spring. Leaves are milder and not tough. Oh, and no dog now, but the dog who looked like Spot would run up the backstairs for cooking Brussels sprouts. She wouldn’t budge for broccoli.
I have two Saint Bernards so definitely more of a purple/red cabbage. With lots of droop around the face (center.)😊
My mom was a botanist and loved the history of different plants. The ancient Egyptians grew kale in the winter, and when hot weather ended the season they had a kale festival. Being ancient Egyptians, this included a funeral parade for the kale, to honor it's death until the cold weather came again!
My dog Wilson is an Italian greyhound, and he looks like a half-cooked Chinese yard-long red noodle bean. Doesn't look like a brassica, often doesn't look like a dog, lol...
A nick for the breed is "noodle horse."
Piper, Havapoo (Havanese Poodle mix) and curly 😊
I think you have a unike and fun way to teach me new things about my food! Thank you!
WOW just when I think Dan couldn’t possibly get any better viola!!!! Awesome job!!!
Aella - 8:44 white German shepherd dog (or white swiss shepherd for the purests) … so of course she hast to be cauliflower! I’ll have to give the second Renz a try because to be honest, I have always found kale too bitter to eat
Thank you for pronouncing it "caul-ih-flower" rather than "caul-ee-flower," which pronunciation I blame on Rachel Ray and the Food Network. Love your little sub-channel (and the rest, too, of course).
Nothing better than Boerenkoolstamp. Aka kale with potatoes mashed together. Eaten with crispy porkbelly and smoked sausage
I have a smooth haired Jack Russell terrier names Brandie. I have to say he is probably most like a turnip! Compact, mainly white and smooth, a bit fiesty, which you could say about the taste of a turnip too I guess!
Loved your jingle! I also love cavalo nero best but my husband grows lots of kale varieties as any old leaves go straight to our chooks (chickens in US English). We are in Australia. I'll be following your recommendations from now on as I only knew about the massaging technique. Thanks so much for all the excellent information!!! 😁😁😁
A turnip! LOL I love it.
"Curlfriend" 💀 Always the best! Great job Dan and team, for another great episode! Keep 'em comin'!
I love fresh kale, but it takes up so much room in my fridge that I need to strip the leaves and chop it before I can put it away. Laziness often makes me walk by the fresh kale while shopping and head to the freezer section for frozen chopped kale. This allows me to spontaneously drop some kale into any soup or stew that would be improved with a bit of kale. I can't wait to try the roasted fresh kale.
This man deserves both a Grammy (for the jingle) AND a James Beard award. Go Dan.
This series has always been top notch, but this was a whole new tier of awesome.
We have a Labrador who my eight-year-old son is convinced looks like Lacinato kale! :) Thanks for the great video! Keep the content coming!
Dude! Keep these videos coming! You freaking ROCK! My wife and I loved this one!
What a brilliant episode! I love it! My kale chips are currently baking and this was a fun way to pass the time!
His preferred method is similar to mine but with a twist: Throw the seasoned, massaged, chopped and oiled kale into a large super hot stainless steel pan and toss for 3-4 minutes until there are some crispy edges. Then squirt half a lemon in and put the lid on with heat off for one min and you have lemon steamed kale with zero bitterness. 5 minute total cook time
I think you got a top 100 hit here
My boy is a Great Pyrenees and a google search of "brassica white Pyrenees" pointed me to a flowering kale variety called "Pigeon White", and I gotta say it does look like the Great Pyrenees of the Brassicas :O love the jingle!
I ❤ Dan Souza, PERIOD.
Dan is the best thing of this channel!
Absolutely love this episode! Keep up the good work! 😉
Absolutely great job, Dan. Awesome. Now I have to remember it all. I’ll be eatin a lot more of that bitter green.
Dan is my absolute fave ATK personality.
I love the vegetable/did comparison. Maybe my favorite Dan video yet. I always enjoy the chemical explanation as well as the easy to follow instructions. And that Kale jingle, it’ll make the Billbords 😃Thanks for another great video.
Super helpful info on Kale, thanks! Know how to deal with them now! Magical! Like your reminder and extra tips. Great vlog! Never realized the relationship between all those greens! New discovery! 🧐❤
My Aussie is a Blue merle named Zulie, seen to the left. She is the Giant Red Seed Mustard Green. An amalgam of color and spice! Thank you for a great vid, Dan. My first of your vids but it will not be my last. 😋
Super fun and informative video Dan. And your song is a bop!😁 My recently departed miniature Yorkshire Terrier was definitely a Kalette... teeny tiny, adorable and sassy🥰
Love your vids, Dan! The only way I eat kale is to cook it like collards. I am a Southern boy, so…
Those kalettes are very cool and I want them!! I also like your roasted kale idea, too! I usually buy my kale shredded/chiffonaded and vacuum packed in a bag. The removal of the air makes it last longer (even after the bag is opened), and the kale seems to expand from the bag, so the natural volume of the kale is easily triple the size of the bag. Anyhoo, I use this kale to make massive dinner salads in a massive, deep pho bowl, and everyone who's ever had these salads loves them. You can eat tons, which feels like a super indulgence, and yet you never feel like you overate. I've only used balsamic vinaigrette, and have not tried any other dressing yet because the balsamic is so good, lol. Avocado lends itself to this salad, but really anything is good with it, I think. The finely shredded kale, lightly sauteed and drizzled with dressing or mustard sauce, is also a great bed to rich breakfast casseroles and the like. Shredded kale is just a great idea!
I've got two cats and no dog, so I, too, can't play. But I can applaud Dan's roasted kale recipe. I've never added lemon zest, but olive oil and garlic are a must. I'll add diced tomatoes and mushrooms when I have them. Roasted kale is probably my favorite veggie recipe, and I do like a lot of veggie dishes.
Genius and entertaining, educational and entertaining, adorable and entertaining. This kale episode rocks! I’ve always been a fan of kale for eating, as well as displaying as ornamentals in flower gardens.❤️👍
QuirkyViper below could not have said it better! Fantastic episode in all respects. My favorite things about ATK are that it is obvious that you all love your jobs and have fun doing them and sharing them. Keep 'em coming!
Awesome episode. Best one yet. Keep up the good work and I’ll keep on watching.
My dog's name is Otto and he is a Heinz of the first magnitude (Heinz 57 Varieties). Because there are so many colors it can come in, making it the cutest of all brassicas, I'm saying Otto is Rainbow Chard.
got me good with that last shot at 8:44. Great episode Dan and team!!
Happy New Year! It’s so nice to see another episode and also, great video on Chickpeas/Chole btw 👏🏽
I have Dobermans. They are lacinato kale. I also have a papillon. She’s a dwarf Siberian kale.
Dan, My Dog Rosie, is an American Staffordshire "AmStaff', they are known to be tenacious but big hearts when raised right...So I guess she resembles 'Kale'? as in your description. The AmStaff might be a included as part of a class of dogs called 'Pit Bull' but so very loyal, sweet, tenacious, energetic and smart. I will try your suggested recipes for Kale -- Thank You!!
Your videos are so excellent, it's truly a joy to be subscribed and watch this channel. Truly above average and addictive content, thank you so much!!!
You are having entirely too much fun with this! I LOVE IT!! This is perfection!
First time seeing this guy, I am totally impressed. Thanks :-)
Best episode since the water roux episode!!! AWESOME content with even better context. Now on to the geeky stuff... If Kale gets sweeter before it freezes, why can't we freeze our kale and then thaw it and roast it (I mean, after the SPA treatment and after we "rinse it twice!?!")
Or does the kale sweet majik only happen to the living kale with roots?
Kale plant needs to be alive to signal that conversion from starch to sugar.
@@DanielJSouza So freeze them ( I grow indoors with Kratky method) and then SPA treatment! Got it 😉
Our Cavachon is named Sage and she definitely has the personality of a watermelon radish. Awesome video as always!!
I can use this for lessons bio (selective breeding, enzymes) and chem (colligative properties).
I’m officially crushing on Dan and Kale now!
Dan really said: “I don’t know about the chicken and the egg, but I know wolves came before dogs.”
It's the egg. Because before the chicken was an egg which came from a Jungle Fowl. Therefore, it's the egg.
@@kimyoonmisurnamefirst7061 Before it was a jungle fowl it was a dinosaur and dinosaurs lay eggs. LOL
@@carol301455 Before that were amphibians, which also lay eggs. And before amphibians were fish, who also lay eggs. Egg for the win. Eggs evolved a billion years ago. Even if you're with the Bible/creationism, egg still wins since humans created the chicken.
I live in Alaska and I grow my kale in a greenhouse and it always comes out really sweet and delicious and I don’t have to wait for it to frost must be my dirt Only problem we have a kale here is the slugs grubs or whatever you wanna call those nasty little critters as soon as it starts raining here they are all over our kale 🥬
My dog is CK. He’s a beagle so he’s a smaller version of the Basset greens. Also, as a jingle writer, I want to send kudos to the team involved in that one. Will definitely be singing that.
low-salt soy sauce, honey or sugar, olive oil, a bit of toasted sesame oil (east asian sesame oil, not middle-eastern), tiny bit of chili paste, fresh ginger or fresh basil, little bit of balsamic vinegar, frozen orange juice (one or two tablespoons). kale, walnuts, apple, orange, maybe tofu or feta.
Corgi: Bianca Eggplant ~~~ Ridgeback: daikons raddish
Kale is easy to grow, keeps during winther, goes a long way and makes a very healthy meal. But claming it tastes good is where you loose me. Any ordinary salat would taste a lot better a lot easier, and no matter how you prepare it, almost, it is like chewing plastic. I even grew some last summer, and now they look pretty in the garden during winter. Thats what they do here:) look pretty and green.
Great video, just a correction from a native Italian: it's "cavOlo nero", not "cavElo". "Cavolo" is actually the generic term we use for some types of brassicas.
This is the best ! I so enjoyed the science, the prep visuals and the recipes. Not so much the jingle😂
Let’s see, my Pit Bull is Patch - she would be a potato because she’s white and pretty starchy. My Catahoula is Art and he would be a plum because he’s dark blue and really sweet (I know, not a veggie.) My Boxer is Pard and he’s a sweet potato because he’s brindle with a lot of tan mixed in and also very sweet. I enjoy them!
@5:51 - 6:01 This tune needs a RUclips upload all on it's own
Nice! My ruby red grapefruit is perfectly ripe. Time to get some kale and pick that fruit.
You are revolutionizing my cooking life!
Okay hear me out….
Kale and Grated Apple and Apple Cider Vinegar is my newest obsession! Absolutely 0 bitterness!!! 🎉
Dan: So smart, so funny. Thanks for the kale tips.
Reminds me of how Webflow does their training series. Well done 👏 👏 👏