Kale chips Such a smart snack. Everyone likes kale chips, this is a great way to make a whole lot of kale disappear.

  • bunch kale, washed and dried
  • tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • teaspoon salt

Preheat oven to 350 degrees. Wash the kale then gently pat it dry. Remove the tough stem from each leaf, then tear the leaves into large pieces (they will shrink when they bake). In a large bowl drizzle the olive oil onto the kale, using your hands to massage the oil into the leaves. Sprinkle the cumin and paprika onto the kale. Lay out the leaves in a single layer on a baking sheet. Dust with sea salt, then bake for about 16 minutes, turning after 8 minutes. Leaves should be crisp and curled at the edges.

Tuscan Kale A quick and easy kale recipe. The kale in this dish can be substituted with any braising green, collards, beet greens, chard.

  • 1 bunch kale, cleaned, tough stems removed and chopped
  • 2-3 cloves garlic, minced
  • 2 teaspoons olive oil
  • Lemon juice to taste
  • Salt and fresh cracked black pepper

Heat oil in heavy skillet and add garlic, stir quickly then add kale. Cook , stirring often for about two minutes, until kale is slightly wilted. Drizzle with fresh lemon juice and salt and pepper to taste, stir to coat, and serve hot.

Kale Smoothie We haven’t yet ventured into the world of smoothies, but we routinely get feedback from our CSA members about how glorious they are. Here is an idea, of course, all ingredients are flexible – have fun experimenting!

  • 3-4 kale leaves, de-stemmed (or spinach, collards, chard)
  • 1 small apple or pear, cored and cut into smaller pieces
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen mango (pineapple or strawberry)
  • 1/2 cup yogurt
  • 1 tablespoon chia seeds (optional)
  • milk (or almond milk or water to thin as needed)

Place everything in the blender and puree until smooth. This recipe makes enough for two.

Kale and Beet Green Pesto

  • 6-8 cups greens (or beet green/kale combo in any proportion)
  • 1/2 cup olive oil
  • 1-2 cloves garlic, peeled and smashed
  • 1/2 cup sunflower seeds
  • 1/2 cup shredded parmeasan cheese
  • Squeeze of lemon juice
  • Salt and pepper

Blanch the greens – Half fill stockpot with water, cover, and bring to a boil.  Meanwhile, fill large bowl with ice water for blanching. Clean beet greens well and remove stems.  One bunch of beets will yield 3-4 cups of greens.  Add enough kale leaves (also cleaned and with stems removed) to make 8 cups of greens. When water is boiling, add greens and stir.  Cook for two minutes, then scoop greens from boiling water with a large slotted spoon and plunge into ice water (If you are in the process of making dinner, add pasta to the water that is already boiling and set timer).

Swirl greens around in ice water to cool.  Drain and gently squeeze out excess water.  Roughly chop greens.  Add greens, oil, garlic, sunflower seeds, parmesan and lemon juice to food processor (or use immersion blender) and process until uniform and smooth—you still want tiny bits of the greens, not a puree.  Taste and add salt, pepper, and additional lemon juice if needed. The recipe makes about 1.5 cups.  Use about 2 tablespoons of pesto per serving for pasta.

Kale and potato soup, a recipe from Frog Bottom Farm, VA.


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