Kale: In the raw!
I serve kale in fresh salads to my family almost every day. (I don’t use the main stem.) I also serve kale in salads for guests and have been asked what the green is because it has so much more flavor than the usual greens. I disagree with your statement (“Supermarket Superheroes,” Jan. 7) that kale must be cooked before use. With that said, I will try the kale-onion quiche recipe; it sounds good.
— Jane Lippow Chicago
Speedy rice
My wife, Judy, came up with a pretty cool way to make rice — any kind: brown, white, etc. It took my traditional, stubborn self a while before I would try this technique, but now I wouldn’t make rice any other way. In a large Pyrex-type bowl, place 1 cup of rice and 2 cups of water. Place in microwave 5 minutes on high. Then cook 25 minutes (or whatever the simmer time is listed on the box) at 30 percent power. Let it stand 10 minutes, then fluff with a fork. That’s it.
— Paul Mercer Huntley
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