All right, here are kale recipes a-go-go. Please feel free to leave yours as a comment at the end of the list. Some folks sent formal recipes and some sent suggestions that are simple ways to prepare it that they enjoy. Recipes are below, and the suggestions I added as comments just quoting directly from their emails. Click on the Kale-a-palooza title to view the post in it’s own window with the comments.
This first recipe is the way which we eat 90% of our kale here on the farm. It’s not a super rigid recipe. Just because the kale is raw, don’t be afraid. The dressing wilts the kale so that it’s just like eating kale that you steamed or blanched. It is important to let the dressing tenderize the kale for 15-20 minutes before serving. We also usually top it with some roasted cashews.
Kale Quinoa Salad
For the dressing:
1 clove garlic
1 small shallot, sliced thin
3 tablespoons soy
1 tablespoon brown miso
2 tablespoon tahini
1/4 cup sherry, apple cider or rice vinegar
3/4 cup olive oil
For the salad:
4 cups shredded kale
1/2 cup sliced apple
1/4 cup raisins
1/2 cup cooked quinoa (cooled)
Saute the shallots together with the raisins until both
are tender. Set aside.
Combine all of the dressing ingredients in a
blender and purée. In a large bowl assemble the salad
ingredients and toss with the dressing. Let it stand for
at least 15 minutes for the kale to tenderize. Top with
the shallots and raisins and serve. Keeps well for the
next day as well.
Greens and Garbanzos
You can make this with any of the greens (kale, turnip, chard), but kale is one of the best for it.
One bunch kale, ribs removed and roughly chopped
one can garbanzo beans (about 1.5 to 2 cups cooked if you cook your own from dry)
Garlic – 1 to 3 cloves minced, depending on how much you like garlic
1 teaspoon ground cumin
Salt and pepper to taste
1/4 cup water
Lemon juice to taste
Saute the garlic in 1 to 2 tablespoons olive oil (one good glug from the jug). Add the kale (no need to dry it off after washing) and saute until wilted. Stir in garbanzos and cumin, and pour the water over the greens. Cover and simmer until tender – depending on the age of the greens this will be 2 to 5 or 6 minutes. Sprinkle with a little lemon juice – maybe a teaspoon – salt and pepper to taste.
You don’t really have to measure anything – the amounts given are just to give you an idea of the range to be in. Super simple and super delicious. Serve over couscous or as a side on it’s own.
A little cayenne is a fun add.
Chorizo and kale
1lb chorizo, we use the bulk, uncured, at the Wedge or Seward coop.
2 bunches of kale
1/2 cup toasted almonds
Cut kale into strips or small pieces.
Sauté the chorizo, breaking it up in little pieces.
When done, about 8 minutes, add kale and cover for 3-4 min
Cook for about 5-8 more minutes stirring.
Sprinkle almonds on right before serving.
It’s a quick meal. We’ve also done it with hot Italian sausage. If there is zucchini we add that too…
Sautéed Kale with Garlic and Vinegar
1 bunch kale
1 Tbsp Olive Oil
2 cloves garlic
2 Tbsp red wine vinegar
Stem the kale and chop coarsely. Heat a large skillet, add oil and kale, and cook until wilted. Add salt and garlic, and cover the pan. When the greens are fully tender—from a few minutes to fifteen, depending on maturity—remove the lid and allow any excess liquid to cook away. Turn off the heat and add the vinegar.
Greens and Bulgur Gratin
Gourmet | September 1995
yield: Serves 4 as a main course or 6 as a side dish
- 1/2 cup coarse bulgur
- 2 pounds assorted greens such as kale, collard, escarole, spinach, Swiss chard, and/or mustard greens
- 6 large garlic cloves, minced
- 3 tablespoons olive oil
- 1/4 cup freshly grated Parmesan (about 1 ounce)
- 6 ounces chilled whole-milk or part-skim mozzarella, grated coarse
- 1/2 cup fine fresh bread crumbs
- 1 tablespoon olive oil
In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.
Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.
Preheat oven to 400°F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.
Potato Kale Soup with Gruyere
– from Cooking Light magazine
2 tbsp butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups fat-free, less sodium chicken broth (I use roughly 1/3 homemade broth, 1/3 store bought, and 1/3 water instead)
4 cups coarsely chopped peeled Yukon gold potato
1/4 tsp salt
1 bay leaf
6 cups chopped fresh kale
1 tsp dried basil
9 tbsp shredded Gruyere cheese
Melt butter in large saucepan over med heat. Add onion, cook 8 minutes or until tender, stirring frequently. Add garlic, cook 30 seconds, stirring constantly. Stir in broth, potato, salt and bay leaf. Bring to a boil. Cover, reduce heat, simmer 15 minutes or until potato is tender.
Stir in kale and basil. Cover and simmer 10 minutes or until kale is tender. Discard bay leaf. Partially mash potatoes with a potato masher until thick and chunky. Top with cheese.
Makes 4 servings
Many thanks to my cooking class culinary assistant and vegetarian friend Lisa Genis for introducing me to dinosaur kale, which is quite similar to the Tuscan variety, and for sharing this unusual recipe she created. Robust kale, with its bitter edge, partners well with chickpeas. It’s also a great mate for couscous (see Tips), which I prepare according to package instructions to use as a base for the braised kale.
1/2 cup dry-packed julienned sun-dried tomatoes
1 cup boiling water
1/3 cup tequila
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 medium sweet onion, halved lengthwise and cut into 1/4”-thick slices (about 1 cup)
1 teaspoon whole cumin seeds
2 cloves garlic, thinly sliced
1 bunch dinosaur, red, or black kale, stemmed (if necessary) and coarsely chopped (about 8 cups) (see Tips)
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Combine the dried tomatoes and boiling water in a small bowl; soak the tomatoes for about 10 minutes or until softened. Drain, reserving the liquid.
To make the braising liquid, combine the tequila, vinegar, and the tomato liquid in a small bowl.
Heat the oil in a large sauté pan over medium heat. Add the onion; cook, stirring occasionally, until it just begins to soften, about 5 minutes. Add the cumin seeds and garlic; stir constantly for about 30 seconds.
Add the kale; stir until it is coated with the oil. Add the braising liquid, tomatoes, and chickpeas; reduce the heat to low, cover, and cook until the kale is tender, about 10 to 15 minutes. Stir in the lime juice, salt, and pepper. Taste and adjust the seasoning.
Couscous, sometimes called Moroccan pasta, is a tiny, beadlike pasta made from semolina flour. It is available both in white and whole-wheat varieties in most supermarkets. It keeps almost indefinitely in a tightly closed container in a dark, dry place.
Kale, a loose-leafed member of the cabbage family, is at its best during fall, winter, and early spring; it doesn’t tolerate heat well and can become bitter if grown in the summer months. Choose fresh, brightly colored bunches of kale with no sign of browning or insect damage. Store in a perforated plastic bag in the refrigerator for up to 3 days; beyond that, the flavor becomes quite strong. Clean the leaves well just before using by swishing the greens in a bowl of cold water; lift the greens from the water, leaving any dirt in the bottom of the bowl, and repeat if necessary. Be sure to check both sides of the leaves because dirt can cling to the undersides. If they are more than 1/8” thick, remove and discard the tough center stalks before using.
Fettucine with Sausage and Kale
Kale and Mushrooms with Creamy Polenta
Kale with Garlic and Bacon
Tuscan Kale Chips
Here is a link to Spring Hill Community Farm’s Kale recipe page