yeah, you're right phatch, of course kale does take much longer than spinach to cook...do you know madjur jaffrey's soup recipe where you cook potatoes, kale, onion and garlic together for an hour or so til very, very tender, then process in fp? so delightfully simple and soo good....it's very similar to a soup in the caribbean called callaloo, which is made with taro leaves....i make it with swiss chard since there is about a snowball's chance in hell of finding canned taro leaves here in ski country.....
kk, you know i was just thinking that perhaps since you are a lover of mashed potatoes, you might enjoy kale in a colcannon ....google it.....ya just gotta love the irish!!
yes kielbasa would work for your gumbo....and yes i would say your chicken is still ok, but i would cook it off today, whatever you decide to make. if making a soup or gumbo, i would spice rub and roast them off, cool til handleable and pull the meat from the ribs...use the rib bones to get a bit more flavor from your soup broth. you should be able to pull the breast meat from the ribs fairly easily and in one hunk, then dice, chunk or pull as you like.
Edited by durangojo - 10/25/12 at 1:13pm