Kale Recipes Anyone ??

You can cook it much like collard greens.

If you're eating it raw in a salad, you have to massage it in oil first to break it down and make it tasty like this. After it sits for a while, you can throw in the rest of the ingredients.

I also make chili occasionally with ground turkey, sweet potato, and kale, or an African peanut stew that is made with peanut butter, sweet potato, and kale. I like the sweet potato or butternut squash and kale combo.

Hi Beth how do you make the kale chips please

pinggolfer96 wrote: »

Sautéed with lots of fresh garlic, salt and some olive oil

I do that often too, my fav recipe for kale. I add onion and mushrooms though to it.

leeannhartley wrote: »

Hi Beth how do you make the kale chips please

Here is a simple recipe...you can always experiment with other spices, lime juice, etc.

Ingredients

1 bunch kale
1 tablespoon olive oil

1 teaspoon seasoned salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

http://allrecipes.com/recipe/176957/baked-kale-chips/?internalSource=hub recipe&referringContentType=search results&clickId=cardslot 10

leeannhartley wrote: »

Hi Beth how do you make the kale chips please

I make mine like this:
Take one bunch of fresh kale, and remove the ribs, keeping the leaves as large as possible.

Rinse the kale leaves in a colander--do NOT shake off excess water (it helps the spices stick!).

Spray a cookie sheet with no-stick spray, and arrange the WET leaves on the tray. Sprinkle liberally with your favorite spices ( I like Tajin or curry powder).

Bake in a low (250 degree) oven for about 25 minutes to an hour-- or until leaves are crispy dry.

Remove from oven, let cool, and enjoy, or store in plsatic storage bags for later. They have a tendency to shatter when removed from the cookie sheet, which is why I keep the pieces as big as possible.

I throw the ribs into the freezer for when I'm making vegetable stock.

I chopped up two thick slices of bacon and sauted it in a pan. When it was almost done I added sliced onions/salt/pepper/ red pepper flakes, cooked it till it softened a bit, added a clove of garlic and 1/2 a small head of cabbage sliced. I mixed it all around until the cabbage was softened. While everything was still warm (not hot) I added baby kale and one chopped green onion. I kept adding kale until it was basically 70% kale. That is my lunch for this week. Baby kale isn't as bitter. It's like warm savory salad. Really satisfying.

My daughter places 2-3 big leaves of kale in a 9" square cake pan and puts several ounces of shredded cheddar on top of all that and bakes it until the cheese is melted. She seems to like it because she does it often.

Breakfast recipe .. Kale Eggs

4 eggs
2 kale leaves
1/2 cup or so of shredded mozzarella
1 tbsp of oilive oil


Heat skillet to medium, add olive oil and let it ... you know get it hot ... add kale leaves that you hopefully cut from the stem ... let it get all wilty and pour in your eggs ... make them like scrambled eggs until cooked to your liking and remove from stove ... add mozararella, let it melt

Serves 2

crazyravr wrote: »

jmbmilholland wrote: »

vingogly wrote: »

Caldo Verde is wonderful: http://www.williams-sonoma.com/recipe/caldo-verde.html

That looks awesome...I have a ton of kale going to waste in the garden and am not a particular fan, but this looks delicious. Kale soup coming up this weekend!

You have veggies, in your own garden, going to waste????!!!! Shame.
Pick all the beggies, wash them, shop up, place into bags, freeze and enjoy throughout the year instead of buying later on. Wasting good produce is well, a waste

Oh my goodness. It is scandalous how many beautiful organic, heirloom vegetables go into my compost bin (they become food for next year's veggies). That is after packing a large chest freezer full of tomatoes, strawberries, peaches, rhubarb, salsa, and assorted freezer jams, packing a root cellar with potatoes and leeks, canning a significant amount, and giving a couple hundred pounds away to a local food pantry. Poor kale gets the short end of the stick! ( As do okra, eggplant and tomatillos...I like to grow them, but not eat a lot of them). Fortunately it lasts well into the winter and I can pop a cold frame over it. I have 5000-ish sq ft under cultivation for edibles...I honestly need some chickens or a feeder pig, but unfortunately I live in a city and that is verboten. I don't see things as going to "waste" when they become part of the production cycle, but I sure would like to see my beautiful produce become eggs and bacon instead of soil!

I just made this last night, it is AMAZING.

http://www.skinnytaste.com/harvest-kale-salad-with-roasted-winter-squash/

Massaging the kale with olive oil is the key to making it less bitter and more texturally appealing. Make sure you cut out the stems or if you get the pre-bagged stuff to pick them out. They are woody and gross and not appetizing lol.

As far as that recipe goes, you can eat the skin of the acorn squash, so no peeling or fiddly bits like with butternut squash. You could probably even get away with roasting bagged/frozen precut stuff if you can't find acorn squash.

I didn't have pomegranate arils, so I subbed in fresh cranberries. I used about 3/4 cup of cranberries and squeezed each one until it popped and threw them in a bowl with about 1/2 tbsp of sugar. I stuck that in the fridge for a few hours before dinner and it was super good!! Ill try to attach a picture URL, it was also a BEAUTIFUL salad.