Help me to like kale (no soups please, it's July)

[David M. Bueker]

So for the third week in a row our CSA share included a huge bunch of kale. So far the wild rabbits in the back year are getting most of it, as I can only sautee so much with garlic and white wine.

Other ideas? Please!!!!!!!!!!!!!!!!!!!

[Robin Garr]

So for the third week in a row our CSA share included a huge bunch of kale. So far the wild rabbits in the back year are getting most of it, as I can only sautee so much with garlic and white wine.

Other ideas? Please!!!!!!!!!!!!!!!!!!!

Tear it into bite-size pieces. Toss in olive oil. Spread on a baking sheet and roast at 350F for 10-20 minutes - you need to check and catch them just when they go from soft to crispy-crackly. Toss on kosher salt (do not do this before cooking) and eat 'em like potato chips.

[Robin Garr]

I'm really with you on kale, David. I'm not crazy about it, but Mary loves it. One way she makes it that really rings my chimes, though, is caldo verde, Portuguese kale soup.

Traditional with sausages, although it's easy enough to leave them out for a meatless version. It's one of those country recipes with hundreds of versions. This one looks good. You can certainly sub Spanish (not Mexican) chorizo sausage for the chouriço.

http://leitesculinaria.com/7580/recipes ... verde.html


ADDED: Yeah, I know you said "no soups," but this is not a creamy hearty wintah chowdah. Except for the sausage, it's a relatively light broth with greens in it, not bad for a light summer entree with a chunk of bread and a salad.

[Robin Garr]

And finally: Mary just sent me two more crispy kale recipes. These look okay, but the procedure I posted first is simpler and really good.

CRISPY KALE

This kale recipe is incredibly healthy. It boasts a whopping 309% of the recommended daily allowance of vitamin A, 201% vitamin C, 14% calcium, 10% iron, 3 grams of protein, 2 grams of fiber, and it only has 112 calories and 1 gram of saturated fat per serving!

INGREDIENTS:

* 6-8 cups chopped fresh kale, hard stems removed
* 2 Tbsp. olive oil
* 1 tsp. apple cider vinegar
* 1/2 tsp. kosher salt or sea salt

PREPARATION:

1. Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

2. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.

3. Place on the lowest rack of the oven and bake for 10 minutes.

4. Remove from oven and stir so that kale can get crispy all over.

------------
VARIATION- WHOLE FOODS RECIPE

* 2 bunches kale
* 2 tablespoons olive oil
* 2-3 large cloves garlic, minced
* Sea salt and freshly ground black pepper
* 1 tablespoon toasted sesame seeds

Preheat oven to 375°F. Rinse the kale. Remove and discard the thick ribs and roughly chop the leaves. Pat leaves dry. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 12 to 20 minutes, stirring every five minutes, depending on how crisp you like it. The leaves will be tender, crisp on the edges and slightly browned. Sprinkle with sesame seeds before serving.
Nutrition Info

Per serving (About 3oz/83g-wt.): 100 calories (80 from fat), 9g total fat, 1.5g saturated fat, 3g protein, 5g total carbohydrate (2g dietary fiber, 0g sugar).

[Jenise]

Last week I had a first at a Japanese restaurant in Seattle: tempura fried kale. I wanted to order a pile of it, it was THAT good.

But hey, no frying needed for this FANTASTIC and healthy salad:

http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=37027&p=309106&hilit=+kale+wild+rice#p309106

[David M. Bueker]

So I made some kale chips today. Even Laura liked them!

[Jenise]

Well, that's a start!

Kale Chips!
A couple months ago I interviewed Ani Phyo, raw food cook book author and chef, for her book release tour Ani's Raw Food Asia. She brough along a baggie of Kale Chips to share with those of us who are skeptics about the adventure and pleasure of a raw foods nutrition plan. (I remain skepetical) The chips were the bomb. Last week a friend gifted me with a dehydrator that she picked up for 99₵ at the Salvation Army. I decided to christen it with a recipe of kale chips. The best recipe I found was for Spicy BBQ Kale Chips. I made them and immediately went out to purchase a fresh bunch of kale, I had so quickly eaten through the first batch. I hit a couple trays with a little extra sea salt just to give them that serious potato chip taste that I like. Tonight I will make a batch using the inner beauty hot sauce (on another thread) for a curried chip. I now have an easy (though fragile) snack to take with me on my mushroom hunting hikes. I highly recommend giving it a try.

Kale Chips.jpg

Well Seasoned.jpg

Bagged Chips.jpg

The thinned sprouts go great in salad. More on Kale after it growns up.

[Jenise]

Oh man, never thought of using my dehydrator for kale chips. Great idea!