Kale Recipes
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About Kale
Kale is one of the most popular cooking greens. Kale is best in the cool weather of spring and fall. There are many beautiful varieties of kale. Sometimes kale is green and curly and sometimes it is darker green and bumpy. All varieties are interchangeable in most recipes. Store Kale in a plastic bag in the fridge for about 1 week. Kale is great braised, roasted, eaten raw in a salad, cooked in a soup or baked into kale chips.
Crispy Kale
Take one bunch of kale and strip away tough stem. Chop into 1" strips and and toss with olive oil and salt and pepper and arrange in a shallow layer on a cookie sheet. Sprinkle with a few shavings of parmesan cheese. Put in pre-heated 400 oven for 10-20 minutes until top of kale is crispy but not burned and cheese is melted. This works best with very dry kale and is one of our favorite ways to eat it! Fast and yummy.
Basic Braised Kale
Take one bunch of kale and strip leaves from stems. Chop leaves into 1 inch strips. Heat cast iron pan and add 2 tablespoons olive oil. When oil is hot add kale leaves, stirring until all kale is wilted, then add ½ cup water, cover loosely and cook on a medium flame stirring occasionally for 10 minutes or until kale is very tender and water has evaporated. Add salt and pepper and enjoy.
Kale and White Bean Soup
Chop one onion and sauté in olive oil until soft. Add 1 can drained cannellini beans and mash lightly. Add 1 bunch chopped kale, another can of whole cannellini beans, and 6 cups of stock (vegetable or chicken). Simmer 20 minutes and serve with hearty bread. Some people also like to add cooked, sliced chorizo sausage to this dish.
Knife-and-Fork Tuscan Kale Bruschetta (any Kale will do): from The Slow Mediterranean Kitchen
1. Strip the leaves from the stems of one bunch of kale and cut leaves into 1” ribbons. Place in a wide
saucepan; add 2 tablespoons olive oil, a clove of chopped garlic, and salt and pepper. Cook gently until
greens are wilted about 10 minutes.
2. Add 1 cup water and cook partially covered for 20-30 minutes or until kale is tender. Remove cover and boil until all liquid is evaporated and the leaves are juicy and glistening.
3. Lightly grill slices of day-old, dense country bread, rub with garlic and top each slice with greens and 1 tablespoon shredded Romano cheese. Serve warm
Grilled Kale Salad with Croutons (adapted from thekitchn.com)
1 bunch kale, washed and destemmed
3 Tbs corn or other high-heat oil
1/4 tsp salt
2 thick slices sourdough bread
1 small garlic clove
2 Tbs Parmesan
For the dressing:
1 large garlic clove, minced
2 Tbs lemon juice
1/4 tsp salt
2 Tbs extra-virgin olive oil
Cut out and discard the stem and central rib from each kale leaf. In a large bowl, toss the kale leaves with 2 Tbs oil and 1/4 tsp salt, until leaves are evenly coated with oil. Rub both sides of the bread with the remaining oil and sprinkle with salt. Preheat grill to high heat. Working in batches, grill the kale leaves until brown and crispy on both sides, about 30 seconds to 1 minute per side. Grill the bread until crisp on both sides, 1 to 2 minutes per side.
Chop the kale leaves into bite-size pieces and place in a large bowl. Cut the bread into large cubes and set aside. Combine garlic, lemon juice, salt and olive oil in a small jar. Seal and shake thoroughly. Pour the dressing over the kale and toss to coat. Add the bread cubes and toss. Garnish with cheese.
Warm Kale Salad (adapted from the Cook’s Garden)
1 bunch kale, chopped
1 bunch arugula, chopped
1 bunch scallions, chopped
1 C broccoli florets
3 Tbs olive oil
Dressing:
2 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
2 garlic scapes, minced
salt & pepper
1/2 tsp toasted sesame oil
Combine dressing ingredients in a clean jar. Seal and shake until well mixed. Heat olive oil in a large frypan. Add scallions; fry until aromatic. Add broccoli florets; fry until bright green. Add kale and fry until wilted. Add arugula and fry until wilted. Place greens in a large bowl, toss with dressing & serve.
Massaged Kale Salad
1 bunch kale
¼ tsp. fine sea salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
other toppings, such as sliced mango, avocado, toasted pumpkin or sunflower seeds.
Cut off the kale stems and slice up the leaves. Place leaves in a bowl and add salt, lemon juice, and olive oil. Now massage the kale for 1-3 minutes until very tender. Add salt and pepper to taste and any toppings you prefer. Serve and enjoy!
Kale is one of the most popular cooking greens. Kale is best in the cool weather of spring and fall. There are many beautiful varieties of kale. Sometimes kale is green and curly and sometimes it is darker green and bumpy. All varieties are interchangeable in most recipes. Store Kale in a plastic bag in the fridge for about 1 week. Kale is great braised, roasted, eaten raw in a salad, cooked in a soup or baked into kale chips.
Crispy Kale
Take one bunch of kale and strip away tough stem. Chop into 1" strips and and toss with olive oil and salt and pepper and arrange in a shallow layer on a cookie sheet. Sprinkle with a few shavings of parmesan cheese. Put in pre-heated 400 oven for 10-20 minutes until top of kale is crispy but not burned and cheese is melted. This works best with very dry kale and is one of our favorite ways to eat it! Fast and yummy.
Basic Braised Kale
Take one bunch of kale and strip leaves from stems. Chop leaves into 1 inch strips. Heat cast iron pan and add 2 tablespoons olive oil. When oil is hot add kale leaves, stirring until all kale is wilted, then add ½ cup water, cover loosely and cook on a medium flame stirring occasionally for 10 minutes or until kale is very tender and water has evaporated. Add salt and pepper and enjoy.
Kale and White Bean Soup
Chop one onion and sauté in olive oil until soft. Add 1 can drained cannellini beans and mash lightly. Add 1 bunch chopped kale, another can of whole cannellini beans, and 6 cups of stock (vegetable or chicken). Simmer 20 minutes and serve with hearty bread. Some people also like to add cooked, sliced chorizo sausage to this dish.
Knife-and-Fork Tuscan Kale Bruschetta (any Kale will do): from The Slow Mediterranean Kitchen
1. Strip the leaves from the stems of one bunch of kale and cut leaves into 1” ribbons. Place in a wide
saucepan; add 2 tablespoons olive oil, a clove of chopped garlic, and salt and pepper. Cook gently until
greens are wilted about 10 minutes.
2. Add 1 cup water and cook partially covered for 20-30 minutes or until kale is tender. Remove cover and boil until all liquid is evaporated and the leaves are juicy and glistening.
3. Lightly grill slices of day-old, dense country bread, rub with garlic and top each slice with greens and 1 tablespoon shredded Romano cheese. Serve warm
Grilled Kale Salad with Croutons (adapted from thekitchn.com)
1 bunch kale, washed and destemmed
3 Tbs corn or other high-heat oil
1/4 tsp salt
2 thick slices sourdough bread
1 small garlic clove
2 Tbs Parmesan
For the dressing:
1 large garlic clove, minced
2 Tbs lemon juice
1/4 tsp salt
2 Tbs extra-virgin olive oil
Cut out and discard the stem and central rib from each kale leaf. In a large bowl, toss the kale leaves with 2 Tbs oil and 1/4 tsp salt, until leaves are evenly coated with oil. Rub both sides of the bread with the remaining oil and sprinkle with salt. Preheat grill to high heat. Working in batches, grill the kale leaves until brown and crispy on both sides, about 30 seconds to 1 minute per side. Grill the bread until crisp on both sides, 1 to 2 minutes per side.
Chop the kale leaves into bite-size pieces and place in a large bowl. Cut the bread into large cubes and set aside. Combine garlic, lemon juice, salt and olive oil in a small jar. Seal and shake thoroughly. Pour the dressing over the kale and toss to coat. Add the bread cubes and toss. Garnish with cheese.
Warm Kale Salad (adapted from the Cook’s Garden)
1 bunch kale, chopped
1 bunch arugula, chopped
1 bunch scallions, chopped
1 C broccoli florets
3 Tbs olive oil
Dressing:
2 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
2 garlic scapes, minced
salt & pepper
1/2 tsp toasted sesame oil
Combine dressing ingredients in a clean jar. Seal and shake until well mixed. Heat olive oil in a large frypan. Add scallions; fry until aromatic. Add broccoli florets; fry until bright green. Add kale and fry until wilted. Add arugula and fry until wilted. Place greens in a large bowl, toss with dressing & serve.
Massaged Kale Salad
1 bunch kale
¼ tsp. fine sea salt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
other toppings, such as sliced mango, avocado, toasted pumpkin or sunflower seeds.
Cut off the kale stems and slice up the leaves. Place leaves in a bowl and add salt, lemon juice, and olive oil. Now massage the kale for 1-3 minutes until very tender. Add salt and pepper to taste and any toppings you prefer. Serve and enjoy!