Scary... Very Scary
|Dinosaur Kale - Also known as Tuscan Kale.|
|Red Russian Kale|
Raw Kale Salad with Dates and Olives
Dressing:Equal parts lemon juice and olive oil and salt. The amount depends on how much kale you have.
Salad:One large buch of kale (any kind works with this one), stems removed and cut into ribbons.
Add some pitted dates, sunflower seeds (or almonds, or pumpkin seeds)- raw or roasted and salted and some sliced olives (green ones are good, but Greek ones would also be lovely).
Toss together - enjoy!
The rest of these gems are adapted from Simply in Season.
Kale Potato SoupI always make a huge batch and then freeze it for later in the winter. The kids really like this one - even the girl who thinks kale is scary.
Remove stems and chop two large bunches of kale.
Add 10 cups of broth to a large soup pot.
Chop 4 large potatoes (or the equivalent of those odd shaped babies that you found in the potato bed). I don't bother to peel them - just scrub well.
Chop 1 onion and a head of garlic(sometimes I sautee them in butter or olive oil,but other times I'm healthier and I just toss them into the broth). Those who are fearful of garlic may want to reduce the amount.
Add kale and cook for just a few minutes until it's tender and bright green.
Puree (preferably with a stick blender) until smooth.
Add salt and pepper to taste.
I usually make this during Advent and a swirl of spaghetti sauce makes it look festive and adds some more good flavor.
Savory KaleThis is so simple. I never would have tried it because it just didn't sound all that great. But, one night a friend served it and we couldn't get enough. Believe it or not, it's actually good for breakfast or brunch.
Saute one chopped onion and some garlic until brown and crisp.
Add one bunch of kale (stems removed and sliced into ribbons). Sautee a few minutes until soft and green - you may need to add some water.
Add 1 T of tomato paste and salt to taste.
Heat and eat