Kale recipes?

Jeneba

I would love to figure out how to make better use of this.... Please share (vegetarian, but not vegan) what you love.....

harleygroomer

I got to love kale chips in the summer so I made my own with different spices. Was really easy and was a real saver when I was taking salt away--I used them and then used different flavors without salt. Kale is great in a salad and I even add it to omelets!!

asaw00

You can use kale in any recipe, put in soup, spaghetti sauce, stir fry's. Or if you have kale and a recipe calls for spinach just switch it.

runningjen74

Breakfast for me is often fried veg + scrambled eggs. Kale is really nice with onion/Pepper/tomato and use spices such as cumin/chilli/etc... Have with some scrambled eggs.

Jeneba

bump!

fabulara

Here is the writer Jonathan Franzen's recipe for Kale with Pasta. The quote is from him.

“This is good food for a working writer: cheap, easy to make, handsome, elegant, nutritionally well-balanced, devoid of saturated fat, private, erotic, virtuous, delicious. I eat it hot the first night and then cold as leftovers for two further dinners and maybe one lunch."

1 lb. fresh kale
1 lb. good dry pasta, ideally Del Verde brand
1 kettle of water with lots of salt
3 medium-size garlic cloves
1/2 cup (or less) extra-virgin olive oil
Salt and pepper to taste

Boil water in a kettle. Peel the garlic and chop it up. Wash the kale, tearing it into pieces roughly the size of playing cards (throw away the lower, woodier two-thirds of the stems), and pile it into a pot. Add a little water, if necessary, to make maybe a quarter-inch on the bottom of the pot. Cover with a lid. Sauté the garlic (and some salt) in the olive oil until the garlic just barely begins to brown; remove from heat. Add pasta to the boiling water and stir it a little. Turn on high heat under the kale and steam/boil it, tossing it once or twice, until it’s full wilted; pour off any excess liquid. When the pasta is al dente, drain it and toss it with the kale, garlic, and oil. Some pepper may be ground over it. Grated cheese, however, is a desecration.

(Jeneba, I don't make it quite this way. I use more garlic, some red pepper, sometimes anchovies and a little lemon juice. I don't agree that grated cheese is a desecration. If you make it, I hope you'll let me know what you think.)

Satiable

Hi Jeneba;

Glad to meet another kale-lover! All the benefits of spinach without the sad, limp, soggy, metallic mess when cooked. My favourite kale-based meals are:
- Kale frittata with green capsicum and kalamata olives
- Raw kale salad, with apple & almond slivers and a sweet white wine vinaigrette
- Kale & snow pea stir-fry with ginger & mushroom sauce
- Baked mushrooms stuffed with kale and spicy tomato sauce (if you're feeling indulgent, a little Grana Padano or other strong cheese on top is perfect with this)
- ...aaand my favourite, Kale & mushroom 'crepe' stack. Recipe as follows***:

'CREPE' OMELETTES:
-6 to 8 eggs
-6 to 8 tablespoons water
Whisk one egg with one tablespoon of water, pour into a large and very hot frypan (use a little spray oil if necessary) and cook like a crepe. Repeat.

KALE FILLING:
- 1 large bunch kale, shredded
- 1 medium onion, chopped
- 1-2 cups chopped mushroom, preferably Swiss brown or field mushrooms
- 2 cloves minced garlic
- Sage leaves, 2 teaspoons fresh or 1/2 teaspoon dried
Cook onion in a frypan on medium-high heat for 2-3 minutes until it begins to change colour. Add mushroom & garlic for 1 minute, then add kale & sage and cook until fairly tender (think 'al dente', like pasta).

CREAMY CAULIFLOWER SAUCE:
-1 large cauliflower, chopped
-1/2 cup milk
-1 tablespoon cornflour
-30g low-fat feta cheese, optional
-salt & pepper to taste
Steam or microwave the cauliflower until very cooked (soft all the way through, not firm, or you'll end up with lumps). Blend in a food processor until completely smooth - you may need to add some of the milk. Whisk the remaining cold milk and cornflour together, add the blended cauliflower (and crumbled cheese if using), then heat in a saucepan or microwave until it bubbles and thickens. Add salt and pepper.

ASSEMBLE:
Stir as much of the cauliflower sauce into the kale filling as you like. There may be some sauce left over - it's great on steamed veggies. Place one of the 'crepe' omelettes in the bottom of a round dish, top with a layer of filling, then another omelette, etc. until the dish is full. Flip upside down onto a plate & serve in wedges with a side of roasted pumpkin.

***Apologies if this recipe is not clear. Please message me with any questions.

Silkbunny

What a great post!

I've been trying to find ways to cook/eat Kale. Really nice ideas, guys. I will try some of them, thank you!

LovesCoffee61

Bump

burtnyks

Ingredients

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Preparation

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

dmvarner

Looking for more recipes as i struggle to meet my vegetable goals!

pammcw

Check out "you tube" for massaged kale salad...I make a version almost daily!

litoria

I second that! Kale chips are awesome - spread them out on an oven tray, spray with olive oil, put in the oven. too easy....eat 'em with sea salt or savoury yeast flakes