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
kale
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)
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.
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
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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