January 22, 2024 • 29 mins
Nutrient dense and easy to grow, this leafy green was a culinary staple long before it was labeled a superfood. In this classic episode, Anney and Lauren dig into the rich history and savory science of kale.
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Speaker 1 (00:08):
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have a classic episode for you about kale.
Speaker 1 (00:16):
Oh yes, one of my very favorite foods still. Yeah, yeah, yes,
this food I have become People know me so well that,
especially in our time of like resolutions of January, people
contact me and ask me how they can use kale.
(00:40):
One are my favorite kale recipes, and it just cracks
me up that I've become so associated with it in
their minds. And I did recently really make someone's day
when I told them the fact we talked about in
this episode that at one point Pizza Hut was the
largest purchaser of kale. She her whole world changed. It's
(01:03):
a good fact. It's a good fact.
Speaker 3 (01:05):
Yeah, yes, oh yeah, well I was I was asking
because this episode came out in March of twenty eighteen,
which is three forevers ago at least.
Speaker 2 (01:18):
But yeah, but I'm glad that it's still a large
part of your life. It's delicious, Yeah it is.
Speaker 1 (01:26):
It's so good. Yes, I did stop. I haven't had
as much as I was having when we recorded this
because I feel like I had like my top ten
favorite foods, and I think we've done all of them,
at least most of them, and kale was early on
the list. But I live alone, and I had such
an issue with fruit flies or some kind of fly
(01:50):
that I didn't like having fresh products because they would
just get me live alone, so I don't generate a
lot of trash, so it would just so I have
had as much as I like. And then a friend
was asking me about frozen kale and my thoughts about that.
But yes, I still like it, I just don't eat
it as often as I did when we recorded this.
Speaker 2 (02:10):
Yeah, yeah, m hmm, Well, okay, all right, I wish
you uh as much kale as you want in this
our coming year. I was indeed thinking about this classic
because it is the beginning of the year. Kale has
been labeled as very healthy for you, in fact a
super food, which we go into in the episode, and
(02:33):
uh yeah, so I was like, yeah, why not? Why not?
Although also as I was listening, a thing that you
briefly mentioned in the episode is some kind of like
German kale tradition, yes, and you did not elaborate and
so and so I was like, okay, quick google see
(02:53):
what that's about, because I googled just kale in general
and nothing particularly fascinating had come up. But German kale tradition. Okay,
let us let us do a slight expansion on that
before we get into this. Okay. So, up in the
north of Germany, there is this tradition of kale hikes
every like late fall through midwinter to celebrate the local
(03:16):
kale harvest. It works like this, every year of whichever
you know, any number of groups will crown a king
and queen who are then tasked with planning the root
of this kale hike, like a few rambling miles meant
to take a few hours, ending at a local restaurant
or other events space, and along the way the king
(03:37):
and queen plan and layout like games and drinks and
snacks all set up beforehand, and then waiting for the
revelers at the end is a kale centric feast featuring
this local variety of often like kind of bitter, tough
kale that's been stewed down with pork fat and then
is served up with sausages and potatoes. Yeah, it culminates.
(04:02):
The whole dinner culminates with the crowning of next year's
king and queen, and similar festivities can be found like
up through Denmark and parts of Scandinavia. And this all
sounds so amazing. I mean, like like a long, maybe
not brisk walk but but you know, but but but
warming with the friends and schnaps and uh and snacks
(04:24):
and games uh and then yeah, like a kale feast.
I love a kale feast right like? Oh especially, I
mean this sounds so much like a like a good
like like southern collared yes kind of situation. Yeah, I yes,
I want to go on a kale hike.
Speaker 1 (04:45):
Oh I do as well. And I have many good
recipes for a kale stew, so you need them. I
have them. I do remember coveting the kale scepter, right yeah,
I yes, I still would like one. But yeah, this
is great again, listeners, if you've done this, pictures of this.
(05:09):
We do love these things, oh yes, oh yes, but this, yeah,
this does sound like a delightful, very niche specific thing
that we would love.
Speaker 2 (05:21):
Yeah yeah, okay, but at any rate, former Annie and Lauren
have lots to say about kale, so let's let them
take it away.
Speaker 1 (05:40):
Hello, and welcome to food stuff. I'm Annie Reeve and I'm.
Speaker 2 (05:43):
Lauren vocal Bam, and today we're tackling kale.
Speaker 1 (05:49):
Yes and disclaimer or at the front. Kale is one
of my favorite foods and I eat it every week
at least.
Speaker 2 (05:56):
Oh wow, yeah, I eat it frequently. I don't make
a point debating it every week, but certainly some kind
of of tough, leafy green vegetable collars are also popular
in my house. Yeah, turnip greens. I love turnip greens
and mustard greens, which are all which are all related.
Speaker 1 (06:11):
They are. Oh and a quick note too, there is
food stuff for those of you who don't know. We
used to have like an earlier version where we were
trying to get this going and we had a video series.
And there is a food stuff video starring Kristin Konger
of Unladylike Now and Ben Bolan.
Speaker 2 (06:31):
Co worker, produced by Annie, produced by Annie.
Speaker 1 (06:34):
Yeah, and it has a cameo by Barbie and doctor Kale. Anyway,
it was about kale and it was excellent.
Speaker 2 (06:41):
Oh yeah, yeah, please do That's not just Annie saying
it because she worked on it. It was really beautiful.
Kristin and Ben were doing really good work and annie as. Yeah, so,
so go check that out. We'll see if we can
post it on Facebook.
Speaker 1 (06:54):
Yeah, it's on YouTube. And also a fun note about
it is I went through this whole thing for a while.
I was producing video. That was my job, and I
was determined that every video be have captions.
Speaker 2 (07:08):
Oh oh yeah yeah.
Speaker 1 (07:09):
And to do that on YouTube, you have to you
play the video and then you type it in and
while you're typing, which is fine, but it's obviously very yeah. So,
but there is a feature for YouTube to do it automatically.
So I tested it on the Kale video and it
(07:30):
translated Kale as cocaine.
Speaker 2 (07:33):
Oh my goodness, the whole video. That is certainly a
different episode.
Speaker 1 (07:37):
It's like I love cocaine. I got to get more cocaine.
Speaker 2 (07:41):
I ate cocaine at least once a week.
Speaker 1 (07:43):
Yes, Like the beginning of the video has been showing
up with the backpack and he's like, I bought the cocaine.
It's really good. I mean, I thought it was hilarious,
but clearly I could not trust YouTube's auto transcribe. Yeah.
Speaker 2 (07:58):
Well anyway, yeah, so if you do check out the video,
then keep that in mind.
Speaker 1 (08:02):
Yes, keep that in mind. But let's tackle our first question.
We always tackle what is it?
Speaker 2 (08:09):
Kale?
Speaker 1 (08:09):
Yes, what is kale?
Speaker 2 (08:10):
It's a leafy green. It's a member of the Bisca
olaricia species, whose cultivars include cabbages and broccoli and cauliflower
and Brussels sprouts. Kale is a whole group of cultivars
called Aciphala, of which collared greens are also a member.
But culturally speaking, we're going to have to do a
whole other episode on collars or like food culturally, not
(08:33):
hortic culturally anyway, Kale leaves are commonly deep green or
purple or a little bit of both, and sort of
ruffled or dimpled, and they grow loose off of kale's
stalks rather than like in a head like many cabbages
tend to do. Botanists think that kales are closer to
Brasco's wild cabbage roots than other cultivars because of this,
(08:54):
and they're so easy to garden, like, they don't need
to be heavily developed as some of these other things
have had to had done to them.
Speaker 1 (09:02):
Yeah, and yes, and actually that is kind of important
to cale's whole history, which you will be talking about.
Speaker 2 (09:10):
Oh yeah, in general, if you have not had kale,
or if you need a reminder. Perhaps The flavor profile
of kale is sort of green, grassy, peppery, bitter, sweet, pungent,
and it tends to be sturdier and less tender than
lettuces and even many cabbages. But there are so many
(09:31):
kinds of kale yes, and depending on how you cook
the different kinds, it can be crisp, sort of chewy,
sort of tender, or even sort of silky, with varying
ratios of bitter to sweet.
Speaker 1 (09:42):
Involved. Yeah, I have a friend and she likes to
fight me about my love of kale.
Speaker 2 (09:48):
Uh huh, Okay.
Speaker 1 (09:50):
She's convinced I'm just on some kind of trend and
that I'm not seeing things clearly. Oh goodness. She's always.
One of her arguments is always you could just eat
real maine.
Speaker 2 (10:03):
It's totally different.
Speaker 1 (10:05):
I can't where you're not connecting in this argument. No,
it's just missing each other. Yeah, she always does it
every time.
Speaker 2 (10:14):
Okay, you can't cook romain lettuce it no, di tast
is completely different.
Speaker 1 (10:18):
They do. Okay, I feel like I'm having the like
the emotion is rising as I'm thinking about it. When
it comes to variety. Kale does have you covered with
over fifty types.
Speaker 2 (10:28):
So like, yeah, there's a kale for that. You've got
classic curly kale, great for cooking or even raw if
you rub it down with some salt and citrus juice.
Dinosaur kale, which is more tender and good for pretty
much everything. Red Russian, which is sweet and tender and
good for salads. Siberian, which is perfect for a saute.
In addition to purples and greens, kale comes in reds, whites,
(10:51):
and pinks. There are varieties used more for ornamentation than
for food, but which are still edible, like salad savoy,
which grows these bruise of pink or white leaves, and
red bore, which goes stunningly violet in cool weather, like
like you're turning violet, violet, violet.
Speaker 1 (11:10):
It's the color cheeks. So how that works, I don't
remember anymore. I'm not sure. Dinosaur kale is my favorite
kale by the way, but I haven't tried a lot
of these, so there's a whole kale world though.
Speaker 2 (11:21):
No. Yeah, I do love a dinosaur kale as well,
partially because it's called dinosaur kice, I know, and it
just makes me happy. And Okay, y'all, I have a
huge problem with the term superfood.
Speaker 1 (11:33):
Yeah.
Speaker 2 (11:34):
Usually it's just marketing, some kind of like wu involved
promised false promise that this one weird food will fix
all your problems. Yeah, and that's not how food works. Nope,
it's not how your body works. However, it is true.
Kale's pretty good for you.
Speaker 1 (11:52):
Yep.
Speaker 2 (11:53):
It's nutrient dense. One cup contains more than your recommended
daily values of vitamin C, A, and K, plus a
whole bunch of others and a lot of minerals like
calcium and iron. It carries a little bit of oils
that are the good fats of Mega threes and about
two to three grams of protein. Its carbs are complex
and fibery. It won't spike your blood sugar, so if
(12:15):
you're trying to fill yourself up without resorting to starches
and for cheap, kale is great, especially for folks who
don't eat meat. Please do note that this all depends
on how you're cooking your care like, really oil heavy
things like kale chips, although delicious, do carry a heavy
chloric load from all that fat and should still be
(12:37):
considered treats. I mean, like, yes, they're better than French fries,
but they're not better than steaming or braising or sauteang
your kale. Right, and as always, friends, beware of claims
that a food will cure cancer or prevent heart disease
or anything huge like that, because our bodies are complicated. Yeah,
(12:58):
and preliminary studies have indicated that eating kale could help
lower your cholesterol and your risk for cataracts and some cancers,
but it can also interfere with blood thinning medications and
cause cloths. So don't treat it like a medicine without
supervision from a doctor. You know. If you like it,
incorporate it into your overall diet. Yeah, yeah, but don't
(13:21):
don't freak out about it. No, speaking of freakouts.
Speaker 1 (13:25):
Yes, yes.
Speaker 2 (13:27):
As of twenty sixteen, retail sales of kale in the
United States were worth more than one hundred and sixty
five million dollars and accounted for zero point three percent
of all produce sales, which sounds small.
Speaker 1 (13:38):
But is it pretty substantial.
Speaker 2 (13:40):
It's substantial for a single item, Yes, it is.
Speaker 1 (13:44):
And we've got to talk about peak koe Oh goodness, yes,
we do. Yes, kale exploded with popularity in the two thousands.
It went from the sad, wilted garnish to the it
that Oh yeah. From two thousand and eight to twenty thirteen,
restaurant menus with some sort of kale eed an item
(14:05):
on them increased by four one hundred percent. What Yeah
bona petite magazine named twenty twelve the Year of cal
In twenty thirteen, kale gets its own National Kale Day
annually on October second. It kind of became this symbol
of hipsters of a healthy and eco friendly living. There
(14:28):
is a legal battle ongoing with the creator of those
eat more Kale shirts and chick fil ags.
Speaker 2 (14:34):
Oh oh, eat more chicken, eat more kalee I See you.
Speaker 1 (14:38):
Twenty thirteen Slash twenty fourteen was the height of peak kale,
fueled in part by a shortage in New York City
due to a blizzard. Oh yeah, and this, this and
a lot of things remind me of cauliflower. In our
Cauliflower episode, cauliflower also experienced a huge bump when there
was a shortage in New York City, specifically, so it
must be a thing.
Speaker 2 (14:59):
Yeah.
Speaker 1 (15:00):
With all of this trending and rise of popularity is
come a see of kale products, some strangers than others,
and some non food ones Okay kale chips, kale salads,
kale smoothies, kale beauty products, gold dipped kale necklaces, what
kale cocktails, kale brownies, kale dips for your kale chips,
(15:20):
kale ice cream, kale soda, kel themed restaurants, shirts with
kale puns, kale everywhere.
Speaker 2 (15:27):
The trend raised the demand for kale, and therefore the
price of kale has risen. It rose, for example, twenty
five percent between twenty eleven and twenty fourteen, and since
kale is fairly inexpensive to start with, that's really only
a twenty two cents per bunch increase eighty eight cents
to a buck ten. But it's certainly enough to make
(15:48):
kale less accessible to the people who were using it
for sustenance before the trend happened, especially low income families,
and occasional local shortages have doubled prices from time to time.
As Any was saying about New York stuff like that,
and this kind of falls in line with my problem
of labeling things super foods and has raised criticism also
(16:09):
from people who are not me. Yes, and oh man,
I want to do a whole episode on food trends
and superfoods and etc. Yeah, I'm giving us more homework. Now,
It's official, okay, perfect. I will say not to sound
too hipster about it. I was ahead of the trend.
Speaker 1 (16:29):
I see something in the grocery store, and I go
to very basic grocery stores. I'm not going anywhere exciting.
If I see something I have never eaten before, I
get it.
Speaker 2 (16:40):
Would try to figure out how to make yeah totally, which.
Speaker 1 (16:42):
Is always fun because usually when I check out, they
don't know what it is either. Yeah. And that's how
I discovered kale is. I remember seeing it in store
and thinking, what we never had that when I was
growing up. And the rest is sister the kalees flows.
This explosion of kale popularity was fairly unique to the US.
(17:04):
Other countries were on the kale train long before us.
In Germany, there's a celebration centered entirely around eating cooked kale.
I love that. That's so great.
Speaker 2 (17:14):
Yeah, Germany get it.
Speaker 1 (17:16):
In Scotland, to kale has long been a staple, important
enough one that in the local dialect the word kale
translates to food, and if you are off your kale,
you might be sick.
Speaker 2 (17:27):
Ah.
Speaker 1 (17:28):
Yeah, which brings us to the question I have always
wondered personally, why was kale virtually non existent in the
US until the two thousands? At least I never ran
across it before then.
Speaker 2 (17:40):
I don't think I did either.
Speaker 1 (17:42):
Yes, well, we have the answer and more, but first
a quick break for a word from more sponsor.
Speaker 2 (17:58):
And we're back. Thank you sponsor, Yes, thank you.
Speaker 1 (18:01):
Okay. Because kale is so easy to grow and a
true vegetable survivor, hanging on through harsh conditions and cold temperatures,
it was probably one of the first vegetables humans cultivated. Yes,
probably because we don't know for sure. Yeah, this heartiness,
like we alluded to earlier, would later lead to a
(18:23):
massive kale slump, But more on this later in the podcast. Yeah. Yeah,
Asia minor is most likely where kale got its start.
Speaker 2 (18:36):
When good question.
Speaker 1 (18:38):
Ah, we know it arrived in Europe thanks to groups
of Celtic wanderers by six hundred BCE. The history suffers
from what we hear a food stuff called calieflower syndrome. Ah, No,
we don't, but we should. Oh that is to say,
the word kale comes from the Scottish word coals or collis,
which the Greeks and Romans used to refer to all
(18:59):
the average like plants such as cauliflower, collars, and cabbage.
Upping the confusion, ancient Roman manuscripts might have used the
word brassica to mean all of those things too. Records
indicate that the ancient Greeks would boil down kale and
other leafy vegetables to eat as a way to cure drunkenness.
Speaker 2 (19:18):
Yeah, and that'll I mean, it'll give you some nutrients. Yeah.
Speaker 1 (19:22):
Yeah, depends on how drunk you are, I suppose, but
totally disc Varietes wrote in the first century that kale
was excellent for the bowels. Yeah. Yeah. The Romans brought
it to France and Britain if it wasn't there already
under the same coal wart or coal umbrella as cauliflower
was under, if you remember from our cauliflower episode. Kale
(19:45):
was common throughout Europe and Asia by the Middle Ages,
and all kinds of varieties of it too. The Middle
Ages was when the English or Scottish started using the
word kale to mean dinner. It was that frequent at
European meals. Wow. In Asia, caale was less popular when
compared to other vegetables in the cabbage family, but it
was eaten there. The Colonists bought kale with them to
(20:08):
North America in the sixteenth century, but they weren't as
excited about it as their European brethren. The first time
cale was mentioned in writing was in sixteen sixty nine
in North America, though they were most almost certainly kale
was almost certainly around before then. Around the same time,
Russian traders bought Russian kale to Canada, where it spread
into the US.
Speaker 2 (20:29):
Thomas Jefferson, who uh huh, grew the Italian dinosaur kale
also called tuscan or Lassonato kale in his garden in Monticello.
Speaker 1 (20:38):
Hmm. Caale hummed along until World War Two, when it
was included in the UK's Dig for Victory a campaign.
Speaker 2 (20:48):
Ah, Dig for Victory.
Speaker 1 (20:49):
Yeah, this was a campaign by the UK government to
encourage gardeners to grow certain things relevant to this episode kale.
Because of that heartiness you mentioned, kale was often grown
and eaten during tough times, whether on national levels or
on a personal level. For those struggling with poverty, and
this meant that after World War Two, folks were pretty
(21:11):
tired of kale. And on top of that, it had
an association with poor people, not just in the US
either in European countries. It was associated with the hunger
and deprivation of World War Two, and it never really
fully recovered.
Speaker 2 (21:24):
Yeah, in France today, to the state, it's still just
like why would you eat tho?
Speaker 1 (21:28):
Yeah? Why are Americans so excited about kale? Yeah, it's
kind of an I roll situation. Yeah, not true. In
the US, it took some time, though. It was relegated
to Garnish for a long time. You might be surprised
how long. The La Times published a poem sent in
by a reader about kale in nineteen ninety six. It
(21:51):
was called in Praise of Kale, and the author perhaps
foresaw the coming meteoric rise of the vegetable, although it
would take more than a decade and a lot of celebrity.
Speaker 2 (22:02):
Juice juice Is that a pun for chuicing?
Speaker 1 (22:05):
Yeah? Juice, Yes, thank you. According to a Blue Apron blog,
when kale appeared in some CSA boxes in two thousand
and seven, which is basically when you get boxes of
like locally grown, yeah, vegetable produced. Can it can include
meat and eggs and stuff, but you know, yeah, I
was part of one for a while and I loved it.
(22:27):
People didn't know what the kale was and these boxes
was or what the kale was.
Speaker 2 (22:31):
I like that what the kale?
Speaker 1 (22:33):
Yeah? Or what to do with it? That people were
posting online? What is this thing? How do I cook it?
The following year, A Whole Living gave kale that elusive
title of super food. In two thousand and nine, Martha
Stewart published a kale slaw recipe. The Vegetarian Times published
a recipe for something very similar to kale chips in
(22:54):
twenty ten, and that same year, The New York Times
published a recipe for a kale salad. And this brings
us to the big one, Yeah, kales, big break. In
twenty eleven, Gwyneth Paltrow made kale chips on Ellen and
history was made. The first thing is the kale chips,
(23:17):
which I just wanted to show you. There takes so
it's so quick, and kids, they turn into like potato chips,
but their kale, and your kids will eat them and
you will be so psyched it's very silly. It is,
I mean, quite silly delicious.
Speaker 2 (23:32):
Oh yeah, useful, inexpensive.
Speaker 1 (23:36):
Yep, silly, silly, quite silly.
Speaker 2 (23:40):
The trend is silly, not kale, and kale is relatively neutral.
Speaker 1 (23:46):
We weren't insulting kale.
Speaker 2 (23:47):
Just now, yeah, not today anyway. No, and we have
a few science notes for you, but first we have
one more quick break for a word from our sponsor,
(24:09):
and we're back.
Speaker 1 (24:10):
Thank you, sponsor, Yes.
Speaker 2 (24:11):
Thank you. So there is some science behind getting the
most out of kale in your cooking. It's one of
those vegetables that will undergo some chemistry in your mouth
if you let it. A part of kale's characteristic bitter, sweet,
and and pungent flavor comes from these sulfur compounds called
isothiocyanates that do not exist in kale leaves when they're
(24:36):
just hanging out mind in their own kale business. It's
formed when you chop, chew, or massage kale, and yes,
kale massaging is a part of many recipes. It's that
rubbing with salt and citrus juice thing I often do.
But yeah, yeah, so when you chop or chew or
a massage, you disrupt the structure of kales cell walls
(24:59):
and let these two sprint compounds form up into those isothiocyanates.
That the two compounds being an enzyme and some some
sulfuric compounds. If you blanch kale leaves whole or even
to soak them in hot water, you will deactivate some
of that enzyme that's involved, so less of the isothiocyanates
(25:19):
will form and your kale will be less bitter. So
if you're not looking for that for that better kick,
then then do that that blanching or that hot water soak.
Speaker 1 (25:28):
Uh.
Speaker 2 (25:29):
But if you like it, then dump.
Speaker 1 (25:31):
Don't do as you will, do as you will.
Speaker 2 (25:35):
Yeah, she'll be the whole of the kale law. And
if you're if you're dealing with a type of kale
that calls for being massaged in order to make it
tender enough to eat raw, but you still want it
to be on the mild or sweet end instead of bitter,
sprinse it after you chop it.
Speaker 1 (25:54):
Eh. Yeah, as simple as that.
Speaker 2 (25:56):
Yeah. Oh, and hey, if you're wondering why kale and
other leafy greens shrink so much when you cook them
or wilt when you leave them, out on the counter.
That's because of a loss of water in the plants cells.
When leafy vegetables are growing or kept in water or
kept cool enough, water will fill the plant cells and
(26:17):
the pressure inside will keep each cell taut. But when
you cook greens, the cell walls break and the moisture escapes,
and on the counter it will eventually evaporate out. No,
that's why if you're looking for really crisp vegetable you can.
You can stick it in like a vase of water,
as you would cut flowers before you serve it. Stick
(26:40):
it in the fridge in a vase of water. Oh,
it'll crisp right up.
Speaker 1 (26:45):
I'll keep that in mind. Yeah, little kale laws.
Speaker 2 (26:48):
Oh, and shout out to the excellent book Cooks Science
from the folks that Cooks Illustrated for some of those
science notes they do. They do really good stuff.
Speaker 1 (26:56):
I like them. I wish I had rewatched the kale
video we made before doing this, because I remember there's
a note in there about how if you something, if
you cook kale with fat, it helps your body better.
And so Kristen and Benn's recommendation was to cook it
with bacon.
Speaker 2 (27:17):
Oh, clearly, I mean, that's that's how we cook. That's
how we cook halee in my house. We like saw
taste and bacon and then use some of the bacon
fat to just put the kale right on top of Yeah,
cook it down.
Speaker 1 (27:29):
My goodness, I'm hungry. Oh, my goodness.
Speaker 2 (27:32):
Add some mushrooms in there too, so delicious.
Speaker 1 (27:36):
You gotta stop, Lauren, Okay, I think we need to
end this episode.
Speaker 2 (27:42):
Now, go go make some kale.
Speaker 1 (27:45):
Okay. And that brings us to the end of this
classic episode. We hope that you enjoyed it as much
as we loved bringing it back to you doing it
in the first place. I have a lot of memories
associated with this that I shared in the episode, many
of them. But yes, we would love to hear if
(28:07):
you have been to a kale festival, if you have
kale recipes, Thoughts on kale.
Speaker 2 (28:12):
At all, Thoughts on pizza hut sure, I don't know.
Speaker 1 (28:17):
Oh, Lauren, don't get me started. But apparently there's a
new trend where they're doing like retro classic pizza huts
and they're bringing back the pizza huts of like the nineties,
Like yes, and I'm somebody had a picture and it
had the kale all along. Oh yes, the little buffet thing.
Speaker 2 (28:39):
Yeah all right, yeah, it's like the tastiest, greasiest cardboard
you can possibly eat. Maybe it's time for a Pizza
Hut episode, you know.
Speaker 1 (28:50):
And then we could talk about how they gave away
the free PlayStation demos. Yes, all right, I'm in. You
didn't have to sell me that hard. Wow. In the meantime, listeners,
please contact us about any of these things we've discussed.
(29:12):
You can email us at hello, atsabrepod dot com. We're
also on social media.
Speaker 2 (29:17):
You can find us on Twitter, Facebook, and Instagram at
saber pod, and we do hope to hear from you.
Sabre is production of iHeartRadio. For more podcasts from my
Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
more good things are coming your way.
Hello, and welcome to Savor production of iHeartRadio.
Speaker 2 (00:11):
I'm Annie Reese and I'm Lauren Vogelbaum, and today we
have a classic episode for you about kale.
Speaker 1 (00:16):
Oh yes, one of my very favorite foods still. Yeah, yeah, yes,
this food I have become People know me so well that,
especially in our time of like resolutions of January, people
contact me and ask me how they can use kale.
(00:40):
One are my favorite kale recipes, and it just cracks
me up that I've become so associated with it in
their minds. And I did recently really make someone's day
when I told them the fact we talked about in
this episode that at one point Pizza Hut was the
largest purchaser of kale. She her whole world changed. It's
(01:03):
a good fact. It's a good fact.
Speaker 3 (01:05):
Yeah, yes, oh yeah, well I was I was asking
because this episode came out in March of twenty eighteen,
which is three forevers ago at least.
Speaker 2 (01:18):
But yeah, but I'm glad that it's still a large
part of your life. It's delicious, Yeah it is.
Speaker 1 (01:26):
It's so good. Yes, I did stop. I haven't had
as much as I was having when we recorded this
because I feel like I had like my top ten
favorite foods, and I think we've done all of them,
at least most of them, and kale was early on
the list. But I live alone, and I had such
an issue with fruit flies or some kind of fly
(01:50):
that I didn't like having fresh products because they would
just get me live alone, so I don't generate a
lot of trash, so it would just so I have
had as much as I like. And then a friend
was asking me about frozen kale and my thoughts about that.
But yes, I still like it, I just don't eat
it as often as I did when we recorded this.
Speaker 2 (02:10):
Yeah, yeah, m hmm, Well, okay, all right, I wish
you uh as much kale as you want in this
our coming year. I was indeed thinking about this classic
because it is the beginning of the year. Kale has
been labeled as very healthy for you, in fact a
super food, which we go into in the episode, and
(02:33):
uh yeah, so I was like, yeah, why not? Why not?
Although also as I was listening, a thing that you
briefly mentioned in the episode is some kind of like
German kale tradition, yes, and you did not elaborate and
so and so I was like, okay, quick google see
(02:53):
what that's about, because I googled just kale in general
and nothing particularly fascinating had come up. But German kale tradition. Okay,
let us let us do a slight expansion on that
before we get into this. Okay. So, up in the
north of Germany, there is this tradition of kale hikes
every like late fall through midwinter to celebrate the local
(03:16):
kale harvest. It works like this, every year of whichever
you know, any number of groups will crown a king
and queen who are then tasked with planning the root
of this kale hike, like a few rambling miles meant
to take a few hours, ending at a local restaurant
or other events space, and along the way the king
(03:37):
and queen plan and layout like games and drinks and
snacks all set up beforehand, and then waiting for the
revelers at the end is a kale centric feast featuring
this local variety of often like kind of bitter, tough
kale that's been stewed down with pork fat and then
is served up with sausages and potatoes. Yeah, it culminates.
(04:02):
The whole dinner culminates with the crowning of next year's
king and queen, and similar festivities can be found like
up through Denmark and parts of Scandinavia. And this all
sounds so amazing. I mean, like like a long, maybe
not brisk walk but but you know, but but but
warming with the friends and schnaps and uh and snacks
(04:24):
and games uh and then yeah, like a kale feast.
I love a kale feast right like? Oh especially, I
mean this sounds so much like a like a good
like like southern collared yes kind of situation. Yeah, I yes,
I want to go on a kale hike.
Speaker 1 (04:45):
Oh I do as well. And I have many good
recipes for a kale stew, so you need them. I
have them. I do remember coveting the kale scepter, right yeah,
I yes, I still would like one. But yeah, this
is great again, listeners, if you've done this, pictures of this.
(05:09):
We do love these things, oh yes, oh yes, but this, yeah,
this does sound like a delightful, very niche specific thing
that we would love.
Speaker 2 (05:21):
Yeah yeah, okay, but at any rate, former Annie and Lauren
have lots to say about kale, so let's let them
take it away.
Speaker 1 (05:40):
Hello, and welcome to food stuff. I'm Annie Reeve and I'm.
Speaker 2 (05:43):
Lauren vocal Bam, and today we're tackling kale.
Speaker 1 (05:49):
Yes and disclaimer or at the front. Kale is one
of my favorite foods and I eat it every week
at least.
Speaker 2 (05:56):
Oh wow, yeah, I eat it frequently. I don't make
a point debating it every week, but certainly some kind
of of tough, leafy green vegetable collars are also popular
in my house. Yeah, turnip greens. I love turnip greens
and mustard greens, which are all which are all related.
Speaker 1 (06:11):
They are. Oh and a quick note too, there is
food stuff for those of you who don't know. We
used to have like an earlier version where we were
trying to get this going and we had a video series.
And there is a food stuff video starring Kristin Konger
of Unladylike Now and Ben Bolan.
Speaker 2 (06:31):
Co worker, produced by Annie, produced by Annie.
Speaker 1 (06:34):
Yeah, and it has a cameo by Barbie and doctor Kale. Anyway,
it was about kale and it was excellent.
Speaker 2 (06:41):
Oh yeah, yeah, please do That's not just Annie saying
it because she worked on it. It was really beautiful.
Kristin and Ben were doing really good work and annie as. Yeah, so,
so go check that out. We'll see if we can
post it on Facebook.
Speaker 1 (06:54):
Yeah, it's on YouTube. And also a fun note about
it is I went through this whole thing for a while.
I was producing video. That was my job, and I
was determined that every video be have captions.
Speaker 2 (07:08):
Oh oh yeah yeah.
Speaker 1 (07:09):
And to do that on YouTube, you have to you
play the video and then you type it in and
while you're typing, which is fine, but it's obviously very yeah. So,
but there is a feature for YouTube to do it automatically.
So I tested it on the Kale video and it
(07:30):
translated Kale as cocaine.
Speaker 2 (07:33):
Oh my goodness, the whole video. That is certainly a
different episode.
Speaker 1 (07:37):
It's like I love cocaine. I got to get more cocaine.
Speaker 2 (07:41):
I ate cocaine at least once a week.
Speaker 1 (07:43):
Yes, Like the beginning of the video has been showing
up with the backpack and he's like, I bought the cocaine.
It's really good. I mean, I thought it was hilarious,
but clearly I could not trust YouTube's auto transcribe. Yeah.
Speaker 2 (07:58):
Well anyway, yeah, so if you do check out the video,
then keep that in mind.
Speaker 1 (08:02):
Yes, keep that in mind. But let's tackle our first question.
We always tackle what is it?
Speaker 2 (08:09):
Kale?
Speaker 1 (08:09):
Yes, what is kale?
Speaker 2 (08:10):
It's a leafy green. It's a member of the Bisca
olaricia species, whose cultivars include cabbages and broccoli and cauliflower
and Brussels sprouts. Kale is a whole group of cultivars
called Aciphala, of which collared greens are also a member.
But culturally speaking, we're going to have to do a
whole other episode on collars or like food culturally, not
(08:33):
hortic culturally anyway, Kale leaves are commonly deep green or
purple or a little bit of both, and sort of
ruffled or dimpled, and they grow loose off of kale's
stalks rather than like in a head like many cabbages
tend to do. Botanists think that kales are closer to
Brasco's wild cabbage roots than other cultivars because of this,
(08:54):
and they're so easy to garden, like, they don't need
to be heavily developed as some of these other things
have had to had done to them.
Speaker 1 (09:02):
Yeah, and yes, and actually that is kind of important
to cale's whole history, which you will be talking about.
Speaker 2 (09:10):
Oh yeah, in general, if you have not had kale,
or if you need a reminder. Perhaps The flavor profile
of kale is sort of green, grassy, peppery, bitter, sweet, pungent,
and it tends to be sturdier and less tender than
lettuces and even many cabbages. But there are so many
(09:31):
kinds of kale yes, and depending on how you cook
the different kinds, it can be crisp, sort of chewy,
sort of tender, or even sort of silky, with varying
ratios of bitter to sweet.
Speaker 1 (09:42):
Involved. Yeah, I have a friend and she likes to
fight me about my love of kale.
Speaker 2 (09:48):
Uh huh, Okay.
Speaker 1 (09:50):
She's convinced I'm just on some kind of trend and
that I'm not seeing things clearly. Oh goodness. She's always.
One of her arguments is always you could just eat
real maine.
Speaker 2 (10:03):
It's totally different.
Speaker 1 (10:05):
I can't where you're not connecting in this argument. No,
it's just missing each other. Yeah, she always does it
every time.
Speaker 2 (10:14):
Okay, you can't cook romain lettuce it no, di tast
is completely different.
Speaker 1 (10:18):
They do. Okay, I feel like I'm having the like
the emotion is rising as I'm thinking about it. When
it comes to variety. Kale does have you covered with
over fifty types.
Speaker 2 (10:28):
So like, yeah, there's a kale for that. You've got
classic curly kale, great for cooking or even raw if
you rub it down with some salt and citrus juice.
Dinosaur kale, which is more tender and good for pretty
much everything. Red Russian, which is sweet and tender and
good for salads. Siberian, which is perfect for a saute.
In addition to purples and greens, kale comes in reds, whites,
(10:51):
and pinks. There are varieties used more for ornamentation than
for food, but which are still edible, like salad savoy,
which grows these bruise of pink or white leaves, and
red bore, which goes stunningly violet in cool weather, like
like you're turning violet, violet, violet.
Speaker 1 (11:10):
It's the color cheeks. So how that works, I don't
remember anymore. I'm not sure. Dinosaur kale is my favorite
kale by the way, but I haven't tried a lot
of these, so there's a whole kale world though.
Speaker 2 (11:21):
No. Yeah, I do love a dinosaur kale as well,
partially because it's called dinosaur kice, I know, and it
just makes me happy. And Okay, y'all, I have a
huge problem with the term superfood.
Speaker 1 (11:33):
Yeah.
Speaker 2 (11:34):
Usually it's just marketing, some kind of like wu involved
promised false promise that this one weird food will fix
all your problems. Yeah, and that's not how food works. Nope,
it's not how your body works. However, it is true.
Kale's pretty good for you.
Speaker 1 (11:52):
Yep.
Speaker 2 (11:53):
It's nutrient dense. One cup contains more than your recommended
daily values of vitamin C, A, and K, plus a
whole bunch of others and a lot of minerals like
calcium and iron. It carries a little bit of oils
that are the good fats of Mega threes and about
two to three grams of protein. Its carbs are complex
and fibery. It won't spike your blood sugar, so if
(12:15):
you're trying to fill yourself up without resorting to starches
and for cheap, kale is great, especially for folks who
don't eat meat. Please do note that this all depends
on how you're cooking your care like, really oil heavy
things like kale chips, although delicious, do carry a heavy
chloric load from all that fat and should still be
(12:37):
considered treats. I mean, like, yes, they're better than French fries,
but they're not better than steaming or braising or sauteang
your kale. Right, and as always, friends, beware of claims
that a food will cure cancer or prevent heart disease
or anything huge like that, because our bodies are complicated. Yeah,
(12:58):
and preliminary studies have indicated that eating kale could help
lower your cholesterol and your risk for cataracts and some cancers,
but it can also interfere with blood thinning medications and
cause cloths. So don't treat it like a medicine without
supervision from a doctor. You know. If you like it,
incorporate it into your overall diet. Yeah, yeah, but don't
(13:21):
don't freak out about it. No, speaking of freakouts.
Speaker 1 (13:25):
Yes, yes.
Speaker 2 (13:27):
As of twenty sixteen, retail sales of kale in the
United States were worth more than one hundred and sixty
five million dollars and accounted for zero point three percent
of all produce sales, which sounds small.
Speaker 1 (13:38):
But is it pretty substantial.
Speaker 2 (13:40):
It's substantial for a single item, Yes, it is.
Speaker 1 (13:44):
And we've got to talk about peak koe Oh goodness, yes,
we do. Yes, kale exploded with popularity in the two thousands.
It went from the sad, wilted garnish to the it
that Oh yeah. From two thousand and eight to twenty thirteen,
restaurant menus with some sort of kale eed an item
(14:05):
on them increased by four one hundred percent. What Yeah
bona petite magazine named twenty twelve the Year of cal
In twenty thirteen, kale gets its own National Kale Day
annually on October second. It kind of became this symbol
of hipsters of a healthy and eco friendly living. There
(14:28):
is a legal battle ongoing with the creator of those
eat more Kale shirts and chick fil ags.
Speaker 2 (14:34):
Oh oh, eat more chicken, eat more kalee I See you.
Speaker 1 (14:38):
Twenty thirteen Slash twenty fourteen was the height of peak kale,
fueled in part by a shortage in New York City
due to a blizzard. Oh yeah, and this, this and
a lot of things remind me of cauliflower. In our
Cauliflower episode, cauliflower also experienced a huge bump when there
was a shortage in New York City, specifically, so it
must be a thing.
Speaker 2 (14:59):
Yeah.
Speaker 1 (15:00):
With all of this trending and rise of popularity is
come a see of kale products, some strangers than others,
and some non food ones Okay kale chips, kale salads,
kale smoothies, kale beauty products, gold dipped kale necklaces, what
kale cocktails, kale brownies, kale dips for your kale chips,
(15:20):
kale ice cream, kale soda, kel themed restaurants, shirts with
kale puns, kale everywhere.
Speaker 2 (15:27):
The trend raised the demand for kale, and therefore the
price of kale has risen. It rose, for example, twenty
five percent between twenty eleven and twenty fourteen, and since
kale is fairly inexpensive to start with, that's really only
a twenty two cents per bunch increase eighty eight cents
to a buck ten. But it's certainly enough to make
(15:48):
kale less accessible to the people who were using it
for sustenance before the trend happened, especially low income families,
and occasional local shortages have doubled prices from time to time.
As Any was saying about New York stuff like that,
and this kind of falls in line with my problem
of labeling things super foods and has raised criticism also
(16:09):
from people who are not me. Yes, and oh man,
I want to do a whole episode on food trends
and superfoods and etc. Yeah, I'm giving us more homework. Now,
It's official, okay, perfect. I will say not to sound
too hipster about it. I was ahead of the trend.
Speaker 1 (16:29):
I see something in the grocery store, and I go
to very basic grocery stores. I'm not going anywhere exciting.
If I see something I have never eaten before, I
get it.
Speaker 2 (16:40):
Would try to figure out how to make yeah totally, which.
Speaker 1 (16:42):
Is always fun because usually when I check out, they
don't know what it is either. Yeah. And that's how
I discovered kale is. I remember seeing it in store
and thinking, what we never had that when I was
growing up. And the rest is sister the kalees flows.
This explosion of kale popularity was fairly unique to the US.
(17:04):
Other countries were on the kale train long before us.
In Germany, there's a celebration centered entirely around eating cooked kale.
I love that. That's so great.
Speaker 2 (17:14):
Yeah, Germany get it.
Speaker 1 (17:16):
In Scotland, to kale has long been a staple, important
enough one that in the local dialect the word kale
translates to food, and if you are off your kale,
you might be sick.
Speaker 2 (17:27):
Ah.
Speaker 1 (17:28):
Yeah, which brings us to the question I have always
wondered personally, why was kale virtually non existent in the
US until the two thousands? At least I never ran
across it before then.
Speaker 2 (17:40):
I don't think I did either.
Speaker 1 (17:42):
Yes, well, we have the answer and more, but first
a quick break for a word from more sponsor.
Speaker 2 (17:58):
And we're back. Thank you sponsor, Yes, thank you.
Speaker 1 (18:01):
Okay. Because kale is so easy to grow and a
true vegetable survivor, hanging on through harsh conditions and cold temperatures,
it was probably one of the first vegetables humans cultivated. Yes,
probably because we don't know for sure. Yeah, this heartiness,
like we alluded to earlier, would later lead to a
(18:23):
massive kale slump, But more on this later in the podcast. Yeah. Yeah,
Asia minor is most likely where kale got its start.
Speaker 2 (18:36):
When good question.
Speaker 1 (18:38):
Ah, we know it arrived in Europe thanks to groups
of Celtic wanderers by six hundred BCE. The history suffers
from what we hear a food stuff called calieflower syndrome. Ah, No,
we don't, but we should. Oh that is to say,
the word kale comes from the Scottish word coals or collis,
which the Greeks and Romans used to refer to all
(18:59):
the average like plants such as cauliflower, collars, and cabbage.
Upping the confusion, ancient Roman manuscripts might have used the
word brassica to mean all of those things too. Records
indicate that the ancient Greeks would boil down kale and
other leafy vegetables to eat as a way to cure drunkenness.
Speaker 2 (19:18):
Yeah, and that'll I mean, it'll give you some nutrients. Yeah.
Speaker 1 (19:22):
Yeah, depends on how drunk you are, I suppose, but
totally disc Varietes wrote in the first century that kale
was excellent for the bowels. Yeah. Yeah. The Romans brought
it to France and Britain if it wasn't there already
under the same coal wart or coal umbrella as cauliflower
was under, if you remember from our cauliflower episode. Kale
(19:45):
was common throughout Europe and Asia by the Middle Ages,
and all kinds of varieties of it too. The Middle
Ages was when the English or Scottish started using the
word kale to mean dinner. It was that frequent at
European meals. Wow. In Asia, caale was less popular when
compared to other vegetables in the cabbage family, but it
was eaten there. The Colonists bought kale with them to
(20:08):
North America in the sixteenth century, but they weren't as
excited about it as their European brethren. The first time
cale was mentioned in writing was in sixteen sixty nine
in North America, though they were most almost certainly kale
was almost certainly around before then. Around the same time,
Russian traders bought Russian kale to Canada, where it spread
into the US.
Speaker 2 (20:29):
Thomas Jefferson, who uh huh, grew the Italian dinosaur kale
also called tuscan or Lassonato kale in his garden in Monticello.
Speaker 1 (20:38):
Hmm. Caale hummed along until World War Two, when it
was included in the UK's Dig for Victory a campaign.
Speaker 2 (20:48):
Ah, Dig for Victory.
Speaker 1 (20:49):
Yeah, this was a campaign by the UK government to
encourage gardeners to grow certain things relevant to this episode kale.
Because of that heartiness you mentioned, kale was often grown
and eaten during tough times, whether on national levels or
on a personal level. For those struggling with poverty, and
this meant that after World War Two, folks were pretty
(21:11):
tired of kale. And on top of that, it had
an association with poor people, not just in the US
either in European countries. It was associated with the hunger
and deprivation of World War Two, and it never really
fully recovered.
Speaker 2 (21:24):
Yeah, in France today, to the state, it's still just
like why would you eat tho?
Speaker 1 (21:28):
Yeah? Why are Americans so excited about kale? Yeah, it's
kind of an I roll situation. Yeah, not true. In
the US, it took some time, though. It was relegated
to Garnish for a long time. You might be surprised
how long. The La Times published a poem sent in
by a reader about kale in nineteen ninety six. It
(21:51):
was called in Praise of Kale, and the author perhaps
foresaw the coming meteoric rise of the vegetable, although it
would take more than a decade and a lot of celebrity.
Speaker 2 (22:02):
Juice juice Is that a pun for chuicing?
Speaker 1 (22:05):
Yeah? Juice, Yes, thank you. According to a Blue Apron blog,
when kale appeared in some CSA boxes in two thousand
and seven, which is basically when you get boxes of
like locally grown, yeah, vegetable produced. Can it can include
meat and eggs and stuff, but you know, yeah, I
was part of one for a while and I loved it.
(22:27):
People didn't know what the kale was and these boxes
was or what the kale was.
Speaker 2 (22:31):
I like that what the kale?
Speaker 1 (22:33):
Yeah? Or what to do with it? That people were
posting online? What is this thing? How do I cook it?
The following year, A Whole Living gave kale that elusive
title of super food. In two thousand and nine, Martha
Stewart published a kale slaw recipe. The Vegetarian Times published
a recipe for something very similar to kale chips in
(22:54):
twenty ten, and that same year, The New York Times
published a recipe for a kale salad. And this brings
us to the big one, Yeah, kales, big break. In
twenty eleven, Gwyneth Paltrow made kale chips on Ellen and
history was made. The first thing is the kale chips,
(23:17):
which I just wanted to show you. There takes so
it's so quick, and kids, they turn into like potato chips,
but their kale, and your kids will eat them and
you will be so psyched it's very silly. It is,
I mean, quite silly delicious.
Speaker 2 (23:32):
Oh yeah, useful, inexpensive.
Speaker 1 (23:36):
Yep, silly, silly, quite silly.
Speaker 2 (23:40):
The trend is silly, not kale, and kale is relatively neutral.
Speaker 1 (23:46):
We weren't insulting kale.
Speaker 2 (23:47):
Just now, yeah, not today anyway. No, and we have
a few science notes for you, but first we have
one more quick break for a word from our sponsor,
(24:09):
and we're back.
Speaker 1 (24:10):
Thank you, sponsor, Yes.
Speaker 2 (24:11):
Thank you. So there is some science behind getting the
most out of kale in your cooking. It's one of
those vegetables that will undergo some chemistry in your mouth
if you let it. A part of kale's characteristic bitter, sweet,
and and pungent flavor comes from these sulfur compounds called
isothiocyanates that do not exist in kale leaves when they're
(24:36):
just hanging out mind in their own kale business. It's
formed when you chop, chew, or massage kale, and yes,
kale massaging is a part of many recipes. It's that
rubbing with salt and citrus juice thing I often do.
But yeah, yeah, so when you chop or chew or
a massage, you disrupt the structure of kales cell walls
(24:59):
and let these two sprint compounds form up into those isothiocyanates.
That the two compounds being an enzyme and some some
sulfuric compounds. If you blanch kale leaves whole or even
to soak them in hot water, you will deactivate some
of that enzyme that's involved, so less of the isothiocyanates
(25:19):
will form and your kale will be less bitter. So
if you're not looking for that for that better kick,
then then do that that blanching or that hot water soak.
Speaker 1 (25:28):
Uh.
Speaker 2 (25:29):
But if you like it, then dump.
Speaker 1 (25:31):
Don't do as you will, do as you will.
Speaker 2 (25:35):
Yeah, she'll be the whole of the kale law. And
if you're if you're dealing with a type of kale
that calls for being massaged in order to make it
tender enough to eat raw, but you still want it
to be on the mild or sweet end instead of bitter,
sprinse it after you chop it.
Speaker 1 (25:54):
Eh. Yeah, as simple as that.
Speaker 2 (25:56):
Yeah. Oh, and hey, if you're wondering why kale and
other leafy greens shrink so much when you cook them
or wilt when you leave them, out on the counter.
That's because of a loss of water in the plants cells.
When leafy vegetables are growing or kept in water or
kept cool enough, water will fill the plant cells and
(26:17):
the pressure inside will keep each cell taut. But when
you cook greens, the cell walls break and the moisture escapes,
and on the counter it will eventually evaporate out. No,
that's why if you're looking for really crisp vegetable you can.
You can stick it in like a vase of water,
as you would cut flowers before you serve it. Stick
(26:40):
it in the fridge in a vase of water. Oh,
it'll crisp right up.
Speaker 1 (26:45):
I'll keep that in mind. Yeah, little kale laws.
Speaker 2 (26:48):
Oh, and shout out to the excellent book Cooks Science
from the folks that Cooks Illustrated for some of those
science notes they do. They do really good stuff.
Speaker 1 (26:56):
I like them. I wish I had rewatched the kale
video we made before doing this, because I remember there's
a note in there about how if you something, if
you cook kale with fat, it helps your body better.
And so Kristen and Benn's recommendation was to cook it
with bacon.
Speaker 2 (27:17):
Oh, clearly, I mean, that's that's how we cook. That's
how we cook halee in my house. We like saw
taste and bacon and then use some of the bacon
fat to just put the kale right on top of Yeah,
cook it down.
Speaker 1 (27:29):
My goodness, I'm hungry. Oh, my goodness.
Speaker 2 (27:32):
Add some mushrooms in there too, so delicious.
Speaker 1 (27:36):
You gotta stop, Lauren, Okay, I think we need to
end this episode.
Speaker 2 (27:42):
Now, go go make some kale.
Speaker 1 (27:45):
Okay. And that brings us to the end of this
classic episode. We hope that you enjoyed it as much
as we loved bringing it back to you doing it
in the first place. I have a lot of memories
associated with this that I shared in the episode, many
of them. But yes, we would love to hear if
(28:07):
you have been to a kale festival, if you have
kale recipes, Thoughts on kale.
Speaker 2 (28:12):
At all, Thoughts on pizza hut sure, I don't know.
Speaker 1 (28:17):
Oh, Lauren, don't get me started. But apparently there's a
new trend where they're doing like retro classic pizza huts
and they're bringing back the pizza huts of like the nineties,
Like yes, and I'm somebody had a picture and it
had the kale all along. Oh yes, the little buffet thing.
Speaker 2 (28:39):
Yeah all right, yeah, it's like the tastiest, greasiest cardboard
you can possibly eat. Maybe it's time for a Pizza
Hut episode, you know.
Speaker 1 (28:50):
And then we could talk about how they gave away
the free PlayStation demos. Yes, all right, I'm in. You
didn't have to sell me that hard. Wow. In the meantime, listeners,
please contact us about any of these things we've discussed.
(29:12):
You can email us at hello, atsabrepod dot com. We're
also on social media.
Speaker 2 (29:17):
You can find us on Twitter, Facebook, and Instagram at
saber pod, and we do hope to hear from you.
Sabre is production of iHeartRadio. For more podcasts from my
Heart Radio, you can visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows. Thanks as
always to our super producers Dylan Fagan and Andrew Howard.
Thanks to you for listening, and we hope that lots
more good things are coming your way.
Savor News
Hosts And Creators
Dylan Fagan
Anney Reese
Lauren Vogelbaum
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