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What to Do With Kale

Kale is one of those veggies that sometimes leaves people mystified as to what to do with it, as they're used to seeing it used as a garnish. I've started getting into eating these hearty greens over the last couple winters, and kale has become a particular favorite. Today when reading one of my favorite food sites, thekitchn, I came across a recipe for kale chips. I LOVE kale chips. Their recipe is a bit different from mine in that they add apple cider vinegar to the mix, but making kale chips is totally easy and makes a delicious, healthy snack.

Kale before the oven
http://www.apartmenttherapy.com/uima...3-11-kale2.jpg
http://www.thekitchn.com/thekitchn/i...sitting-078886

Quote:

Maxwell was lucky to be part of a kale chip making project a few nights ago — very un-meat, eh? — when he was visiting an apartment being photographed for his upcoming book. He came home, barely put his briefcase down, and started rummaging through the fridge asking "do we have any Kale? I want to make chips!""Sure, you know Dana posted a Kale Chip recipe in November." But this is a man who likes to do things by the book and said he wanted to make the exact chips he'd just had. "Trust me," he said.

After about five minutes of prep and fifteen in the oven, we had a bowl full of crispy kale chips. The three of us (the two and a half year old included) sat down and had the bowl licked clean of kale chips in less time than it took to prepare them.

The difference between this recipe and the previous is the vinegar. I like the extra bite the vinegar lends to the chips and would encourage you to try it both ways. I might even try it with a heavier vinegar like balsamic, or even rice vinegar and add a sprinkling of sesame seeds along with the salt. There are a lot of possibilities.

We have Stacie Billis to thank for the inspiration. Stacie is an owner of Chow Baby, an organic baby food company based in NYC and the recipes on her blog are all catered toward cooking for children.

Kale Chips
adapted from Stacie Billis at ChowMama.com

1 bunch organic kale, torn into 1/2″ pieces
3 tablespoons organic olive oil
1 tablespoon organic apple cider vinegar
2 teaspoons sea salt

Preheat oven to 400° F. Whisk oil and vinegar and toss kale in the dressing until thoroughly coated.

Line a large baking sheet with parchment paper. Place kale on sheet in a single layer and sprinkle with salt.

Bake for 15 minutes or so, until crispy.

• Check out Stacie's blog for recipes and tips for cooking for kids at ChowMama.com and the ChowBaby baby food website.

Kale chips
http://www.apartmenttherapy.com/uima...kale-chips.jpg

There are loads of other things to do with kale, like stirring roughly chopped pieces into soup a few minutes before. If you know of one, feel free to put it up here.

If only looking at the pix, it would appear that you are doing something else here, snowy.

I can't imagine ANYTHING being done to kale that would make it palateable, but I will take your word on it. Doubt if I'll try 'em, though.

Kale chips! What a great idea. I've never seen anything like it. I love mixing a little kale into a salad, though I must admit that most of our kale goes to our rabbit.

Quote:

Originally Posted by Mister Coaster (Post 2765559)

They end up tasting like chips--not quite potato-ey, but crunchy, salty, and vegetal. It's a great substitute for junk food. I discovered kale chips quite by accident--we had some kale in the fridge and I threw it in a vegetable roast I was doing. In the process of checking on the roast, I tried a bit of the now-crispy kale, and yummmmm.

I bet this would be especially tasty with mustard greens. Hmmm.

Whoa. We usually just pan-cook kale with some olive oil and garlic to the point of a little crunchy. This sounds amazing.

Quote:

Originally Posted by genuinegirly (Post 2765587)

I bet this would be especially tasty with mustard greens. Hmmm.

Ooooh. Good call. I'll have to try it and taste for myself. :)

Little_Tippler needs to weigh in on this thread, cause in Portugal, they make an awesome soup out of Potato, sausage and kale called Caldo Verde:

http://www.ptvirtual.com/pub/images/...ulinaria4.jpeg

Quote:

Originally Posted by Lucifer (Post 2765687)

Little_Tippler needs to weigh in on this thread, cause in Portugal, they make an awesome soup out of Potato, sausage and kale called Caldo Verde.

I found a handful of vegetarian recipes for caldo verde online and plan on trying it sometime this week. I'll post back with a veggie version later.

I found this on a health site, I can't say it's good or not

KALE SOUP:: This my favorite cold day meal. and it is so easy, just brown same sausage, and slice 1/8 inch, dump into pot of water with two sliced onions, I then cut out the splines of a large bunch of kale and cut up and add to the mix, I wash, but do not peel small red potatoes and slice and add to the pot, salt and pepper to taste. I tried chicken broth, but tasted too rich. It freezes well, except the potatoes.
Cooked Kale can also be added to other soups and mashed potatoes.

---------- Post added at 12:38 PM ---------- Previous post was at 12:25 PM ----------

This one I can vouch for

1/2# thick cut Bacon - In heavy skillet, fry for about 5 minutes over medium heat, until it renders most of its fat and starts to brown

Add 4 cloves of Garlic to Bacon stirring until the the garlic starts to sizzle,

Raise heat to high and add 6 cups of thinly sliced KALE and saute until it starts to wilt ( 1-2 minutes )

Add 3 cups Chicken Broth and 2each 15 1/2 ounce cans of Cannaloni beans (white) rinsed and drained, bring to a boil

Reduce heat to meduim , cover skillet for additional 5 minutes

Remove from heat and serve warm

We couple this with grilled, smoked or baked Salmon steaks

Enjoy!

Mmm Looking forward to that veggie version, Snowy.

sometimes, i'll slice them really really thin and add them to a salad. but they're horrible by themselves. i mainly use them as a garnish.

Ooo! This one looks pretty fun.
Tofurkey kale wrap:
http://farm4.static.flickr.com/3212/...9d1c2ea0cc.jpg
Avocado, tomato, lettuce, onion, olives, mustard, & tofurkey on a kale leaf. The kale takes the place of bread.

Still haven't gotten around to making the caldo verde. It's in the back of my mind. In the meantime, I made a basic colcannon for St. Patrick's Day. Adjust amounts as necessary to feed more people--I was only feeding 2.

2-3 large Yukon Gold potatoes, large dice, peeled or not peeled doesn't matter (2 lbs)
2 cups kale, destemmed and roughly chopped
1/4-1/2 stick butter
1/2 cup sour cream (you could also use the traditional hot milk or hot half and half)
salt and pepper

Put the diced potatoes in a pot with cold water; bring to the boil. As the potatoes are cooking, add the kale. When you add the kale will depend on how toothsome you like your kale. When potatoes are soft and kale is to your liking, drain well. Mash over low heat with a wooden spoon to remove excess moisture. Add butter. Mash until butter is melted. Turn off the heat and add sour cream. Mash well or leave chunks--up to you. Season. Serve with large pat of butter.