Tuesday, July 10, 2012

Kale recipes from the Bringing Home the Share handout

Kale is the one vegetable that most people struggle with when they first join a CSA. Most members learn to love it though, and as my farmers can attest to, I have even been known to request more.

When you have too much to eat in a week, freeze the extra for winter soups and pastas. You can use frozen kale in any recipe that calls for frozen spinach. Just thaw, squeeze out extra moisture, and chop.

The following are a few of my favorite uses for kale. I have used both fresh and frozen kale in all of them except the kale chips.
Baked Kale Chips
1 TBS olive oil
sea salt to coat

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

Zuppa Toscana
1 lb Italian sausage (I have omitted this for a vegetarian version)
2 lg potatoes (I use about 5-6 sm/med size),cubed
1 lg onion, chopped
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 qt water
1 cup heavy whipping cream (I use less to keep for a healthier version)
You could also add 1/3 cup of chopped, cooked bacon.

Cook and crumble sausage. Drain on paper towel. In a soup pot, lightly sauté onions and garlic, add potatoes, chicken broth and water. Cook on med heat until the potatoes are done. Add sausage (and bacon if using). Add salt and pepper to taste. Simmer another 10 minutes Turn on low and add kale and cream. Heat through.

Fried Potatoes with Kale
4 large potatoes and 8-10 stems of kale
butter and olive oil
season salt
(I am partial to Marie Catrib’s seasoning that you can buy at the restaurant)

Cube potatoes into 1/2 inch cubes. Heat a couple of tablespoons each
of butter and olive oil in a skillet. Add potatoes and a few
tablespoons of season salt and stir. Cover. Stir occasionally. Finely
chop kale and just before the potatoes are done, add kale to pan stir
and let sauté for a few minutes. It is done with the potatoes are
soft with some crispy edges. Serve hot.

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