Kale

Kale Recipes

 

Availability: July-December

Storage tips: Refrigerate in a plastic bag. Make sure to keep the leaves covered to prevent wilting.  Kale will last at least a week stored this way.

How to eat: BUNCHED KALE = Kale is best used as a cooking green. Remove the midribs and steam in one inch of water until tender (about 10 minutes) and topped with butter is the most basic preparation. Kale is also excellent in stir-fries, soups, frittata or other egg dishes, and stews.  Or roast it to make kale chips!  Or use it raw in "masaged kale salad."  BABY KALE = Baby Kale is super tender and doesn't need to have the midribs removed.  Can be chopped raw into salads or steamed as is.  Delish!

How to preserve:  Best way to preserve kale is to blanch and freeze it.  Wash, strip kale from tough stems, and tear leaves up into smaller sizes.  Submerge in boiling water for 2-3 minutes, remove, cool in ice cold water.  Squeeze water out of kale and pack into ziplock bags.  Freeze for 3-6 months.

¼ cup chopped nuts of choice
2-3 oz cheese, cut into ½” cubes or grated
1 bunch kale, midribs removed, thinly sliced
1 bunch beet roots, boiled or roasted & chopped
¼ red onion, thinly sliced
2 Tbsp lemon juice
1-2 tsp vinegar (balsamic or cider)
3 Tbsp olive oil
1 tsp honey
Salt and pepper to taste

Whisk together lemon juice, vinegar, oil, honey, salt and pepper. ‘Massage’ kale leaves with dressing. Let sit 10 minutes. Mix in remaining ingredients and serve.

*Optional: add steamed beet greens to the salad.

4 tablespoons butter
1-2 scallions or 1/2 onion chopped
1 small head broccoli, chopped
1/2 bunch kale, midribs removed and leaves chopped
2-4 cups of chicken broth
sour cream
salt and pepper

In sauce pan, heat butter on medium.  Saute onion/scallion stirring until translucent, about 5-7 minutes.  Add broccoli, kale and chicken broth.  Bring to boil, turn down and simmer 20-30 minutes or until kale is tender.  Puree, season with salt and pepper.  Ladle into bowls and add a dollop of sour cream to each bowl.  Serve.

I have kale and pac choi listed here as the greens for this recipe.  But, it will be wonderful with any type of greens that you have on hand: spinach, swiss chard, etc.  Use this recipe to branch out and get creative.

1 cup chicken broth or water
1/2 bunch radishes
½ bunch kale, ribs removed, leaves sliced thinly
1 head pac choi, washed and thinly sliced
3 tablespoons oil
2 eggs, beaten
2-4 garlic scapes, minced
2 cups cooked, cold rice
salt and pepper to taste
Lightly boil radishes and greens in broth separately, about 1-2 min each.  Drain.  Heat oil in large skillet (or wok) on medium-high.  Add eggs and scramble 1 min.  Remove.  Add radishes, greens, and garlic scapes and sauté 1-2 min, stirring.  Add rice and stir to mix and heat through.  Add eggs, salt, and pepper to taste.

1.5 pounds potatoes, peeled and chopped
1 bunch kale, midribs removed
1 bunch leeks, cleaned and sliced (or subtitute onions)
½-1 cup cream
Butter
Salt and pepper

Boil potatoes until tender.  Steam kale until very tender.  Drain well. Cook leeks in cream until tender, about 5-10 minutes.  Mash potatoes with leeks, cream, and then beat in kale until pale green and fluffy.  Add butter, salt and pepper to taste.  Serve piping hot!

This is a very basic recipe in which you can subsitute other greens like spinach or mustards for the kale as well as onions for the leeks.  Try it for breakfast with your eggs and toast! 

Butter or cooking oil
Leeks (or onions), cleaned and finely sliced
Kale, tough midrib removed and chopped
Bacon, several slices, chopped

Cook bacon until crisp and reserve.  In large pot, sauté leeks in oil gently until tender, 5-10 minutes.  Add kale to leeks, put a lid and a little water and cook until wilted.  Add bacon and drippings, mix and season with salt and pepper to taste.

It is amazing how quick, easy, and tasty this member-contributed recipe is!  I know I'm sold on the Big K with this one!

1 bunch kale
grated cheese (1 cup or more to suit your liking)
oil

Preheat oven to 425 degrees.  Grease a baking sheet.  Wash and remove tough inner mid-rib on the kale leaves.  Slice kale leaves very thinly and lay evenly on baking sheet.  Sprinkle over grated cheese and bake for 15 minutes or until melted and kale is tender. 

This is the salad that we serve people who are skeptical about kale.  It will do the trick as it has on several of our family members!

  • 1 bunch kale, midribs removed, leaves torn into pieces
  • 4 Tbls olive oil
  • 1 Tbls cider vinegar
  • 1 Tbls soy sauce
  • 1 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 1-2 tsp minced fresh hot pepper (or substitute chili flakes or cayenne powder for heat), or to taste

Steam kale until tender. Mix all other ingredients together and pour over drained kale. Serve hot.

1 bunch kale, tough midribs discarded, washed, and sliced into thin strips
1-3 tablespoons oil
¼ teaspoon red chili flakes (or more to taste)
1-3 garlic cloves, peeled
3-4 tablespoons raisins
2 cups chicken or vegetable broth
salt to taste

Heat oil in large skillet over medium-high heat.  Add garlic, chili flakes until sizzling.  Add raisins and stir.  Add kale and stir to mix.  Add broth and bring to boil.  Cover and simmer until kale is tender about 15-30 minutes.  Uncover and boil away remaining liquid.  Salt to taste.  Serve hot over mashed or boiled potatoes!

This is courtesy of CSA member Connie, who says "I make this for the two of us and simply eyeball measurements. Yummy!"
 
For the salad
  • 1 bunch kale, rib removed and chopped thinly
  • 1 cup pine nuts (no need to toast)
  • 1 cup shredded parmesan cheese
  • 1 medium minced red onion (or 1 minced garlic scape)
  • salt and pepper, to taste

For the dressing

  • 1 lemon, juiced (more if needed)
  • ½ cup olive oil

Wash and dry the kale. Remove and discard the tough inner midrib stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction so you end up with a pile of nicely chopped greens.  In a small jar, combine the juice of one lemon and the olive oil. Put a lid on the jar and shake it vigorously.  Add the pine nuts, onion or garlic scape, and cheese to the greens and toss them to combine. Add the dressing to the greens, and again, toss to combine. Season with salt and pepper, as needed.

Here is the basic how-to on making a massaged kale salad.  You can add any number of other things to embellish this salad like grated carrots, chopped radishes, lettuce, raisins, nuts, sesame seeds, etc, etc.  We grow a type of kale that is particularly tender called Russian kale which is the BEST for eating raw.  Try it!

1 bunch kale, tough midribs removed and sliced thinly
salad dressing of your choice or this homemade one:
1/4 cup oil
1 tablespoon vinegar
salt and pepper to taste

Pour dressing over kale.  Massage with your hands 5-10 minutes.  Let sit to marinate for another few mintues.  Add additional ingredients if desired and serve. 

1-3 tablespoons oil
1 onion, chopped
2-4 cloves garlic, chopped (optional)
1-2 lbs. chorizo sausage, either loose, or links chopped into bite sized pieces
1 bunch kale, tough midribs removed on larger leaves and chopped
3-4 cups broth (chicken, veggie, or other)
salt and pepper to taste

Optional other ingredients:
1-2 cups cooked dry beans, like pinto or white beans
1-2 cups diced potatoes (add in when you add broth)

Heat oil in pot on medium.  Saute onions until translucent.  Add garlic and sausage and fry until cooked through.  Add kale and  broth.  Bring to boil, reduce heat, and simmer until kale is tender, about 30 minutes.  Check spicing and add salt and pepper if necessary.  Serve hot and makes great and easy leftovers!
 

Steamed Kale with Butter

1 bunch of kale
butter
salt and pepper

We like kale best steamed as a side dish.  Cut out the tough midribs, then steam the leaves until tender.  Season to taste with butter, salt and pepper.  Makes 4 side dish servings. 
 

I didn't specify what kind of beans because you can use any kind of dried beans that you like.  I used Yellow Eye which I personally like and make a creamy stew when they start to fall apart, but you could use other kinds, too.  Also, this recipe is so totally flexible.  Feel free to substitute any of the veggies for ones you have on hand and it will still be good!  :)

  • 1 cup dried beans, soaked overnight and drained
  • cooking oil
  • 1-2 onions, chopped
  • garlic, to taste, chopped
  • chili pepper, optional (I used a smoked one or you could use cayenne powder or chili powder or whatever you want)
  • 4-6 cups of vegetable broth, water, or chicken broth (or a combo)
  • 1/2 cup carrots, peeled and diced
  • 1 bunch kale, tough midribs removed and sliced
  • mushrooms, chopped (optional)
  • salt and pepper to taste

Heat oil on medium and saute onions until translucent, stirring to prevent sticking.  Add garlic and chili pepper, stir quickly, and add beans and liquid. Bring to a boil, turn down to simmer, and cook until beans are tender but not falling apart, a couple of hours.  Add the carrots, kale, mushrooms and simmer adding more liquid if necessary.  Cook until vegetables are tender.  Add salt and pepper to taste.  Serve over rice, pasta, with mashed potatoes, etc.  Enjoy!

This recipe is so flexible. You can use any kind of greens you have on hand and it was originally for cabbage. Soooo good! I like to shred the veggies ahead of time and keep in the fridge. Then right before eating, mix in the other stuff and fry. Definitely check out the sauce, too!

  • 8 cups shredded greens (beet greens, kale, pac choi)
  • ½-1 cup grated roots (salad turnips, carrots, etc.)
  • 3-4 scallions, thinly sliced at an angle
  • 6 eggs, beaten
  • ½ cup flour
  • cooking oil
  • Salt to taste

Toss veggies, salt, and flour. Stir in egg. Heat oil in skillet on medium-high. Dollop batter onto skillet and smooth out into large ½” pancakes. Fry on both sides until cooked through. Serve hot with this sauce: https://smittenkitchen.com/2013/05/japanese-cabbage-and-vegetable-pancakes/