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Season Six, Episode Seven. Citrus Celebration

Kale Kale Yeah!

Uncover the history of kale and how this leafy green rose to popularity in modern cuisine.

description for amiyah: a bunch of kale with frilly curly dark green leaves rippling along sturdy pale ribs, deeply ruffled and textured like crepe paper.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Doing great, sunny as ever over here. How are you, Amiyah?
    Amiyah: I am wonderful, so happy to be back with you all.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Kale!
    Amiyah: The hosts gave the wheel a big spin, watched it click past the pegs, and landed on kale. That set the theme for a hearty and leafy look at one of the sturdiest greens in the garden.
    Poke: Kale. Honestly a solid spin. Let us dig in.

  2. History

    Amiyah: So where does kale actually come from?
    Poke: Kale is one of the oldest cultivated greens, grown around the Mediterranean and Europe for thousands of years before headed cabbages became common.
    Amiyah: I did not know that at all.
    Poke: Because it is hardy and grows well in cool weather, kale fed families through long winters, and it remains a dependable and nourishing leafy green today.

  3. Fun Facts

    Amiyah: Okay, hit me with the fun facts.
    Poke: Kale is a member of the cabbage family.
    Amiyah: Wait, really?
    Poke: It grows better in cool weather and even survives light frost.
    Amiyah: Okay, that is so good to know.
    Poke: A touch of cold can make kale taste sweeter.
    Amiyah: I did not know that at all.
    Poke: The leaves can be curly, flat, or bumpy depending on the type.
    Amiyah: That tracks.
    Poke: Kale is sturdy enough to bake into crispy chips.

  4. Varieties

    Amiyah: Let us talk varieties. What is out there?
    Poke: Kale comes in several types with different leaf shapes and textures.
    Amiyah: Tell me more.
    Poke: Curly kale has ruffled leaves and a peppery bite.
    Amiyah: Lacinato kale is dark, flat, and slightly sweeter.
    Poke: I did not know that at all.
    Amiyah: Red kale has reddish purple stems and tender leaves.

  5. World Use

    Amiyah: Take me around the globe with this one.
    Poke: In the United States, kale is baked into crispy chips and tossed into salads.
    Amiyah: Wait, really?
    Poke: In Portugal, kale is sliced thin for a hearty soup called caldo verde.
    Amiyah: Okay, that is so good to know.
    Poke: In the Netherlands, kale is mashed with potatoes in a cozy dish.
    Amiyah: I did not know that at all.
    Poke: Across many kitchens, kale is cooked with garlic as a simple side.

  6. Myth

    Amiyah: Let us bust a myth. What have we got?
    Poke: A lot of people think some people think raw kale is always tough and hard to enjoy.
    Amiyah: Right, that makes sense.
    Poke: Here is the truth. Kale can be sturdy, but gently massaging the raw leaves or cooking them softens kale beautifully and brings out its flavor.

  7. Fan Question

    Poke: Time for our favorite part, the fan question.
    Poke: How do you make raw kale more tender?
    Amiyah: Ooh, good one.
    Amiyah: Remove the tough stems, then massage the torn leaves with a little oil and salt for a minute. This softens kale and makes it pleasant to eat raw.

  8. Host Opinions

    Amiyah: Alright, real talk. Here is what I actually think.
    Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
    Poke: Bold words from someone who once tried to put pineapple on everything.
    Amiyah: Amiyah loves crispy baked kale chips with a sprinkle of salt.
    Poke: Poke prefers kale massaged into a hearty salad.
    Poke: I am just a palm tree, but even I think that is a spicy take.

  9. Lightning Round

    Amiyah: Lightning round. Rapid fire, here we go.
    Amiyah: Kale grows well into cold weather.
    Poke: Frost can make it taste sweeter.
    Amiyah: The stems are tough and best removed.
    Poke: Kale pairs well with garlic and lemon.

  10. Recap

    Amiyah: Let us recap what we learned today.
    Poke: The hosts learned that kale is an ancient, hardy leafy green in the cabbage family, sweeter after a frost, and enjoyed as chips, salads, and soups around the world.

  11. Recipe

    Amiyah: Time to head to the kitchen.
    Poke: Today we are making Crispy Baked Kale Chips. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Crispy Baked Kale Chips, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Crispy Baked Kale Chips

Ingredients

  • 1 bunch kale, stems removed and torn
  • 1 tablespoon olive oil
  • Half teaspoon salt

Preparation

  1. Preheat oven to 300 F.
  2. Wash and thoroughly dry the kale leaves.
  3. Toss the kale with olive oil and salt and spread on a baking sheet.
  4. Bake for 20 to 25 minutes until crisp, watching closely near the end.
  5. Let cool for a few minutes so they crisp up, then enjoy.

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