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Category: Kale

  • Grilled Kale

    If you like kale chips you will like grilled kale. When you sauté’ or steam kale it becomes very tender. When you grill or bake (like kale chips) the kale it is more firm and chewy and has a toasty flavor. I think kale is very satisfying grilled.

    First you need to soak a bunch of kale in water for 15 or 20 minutes. This fully hydrates the kale so it can stand up to the hot grill.

    Next, take your bunch of kale out of the water, don’t shake the water off. A little water on the leaves will steam and help transfer heat from the grill.
    rub some olive oil on your hands and rub the kale leaves so the oil is evenly distributed. Salt and pepper the kale.

    Kale Onions

    Now whack the oiled kale on the hot grill in one big heap. (I grilled some walking onions too.)

    Kale Onions Start turning the kale over by grabbing big bunches and keep moving it. It will only take a few minutes to cook.

    Kale Onions

    See it starting to char and breakdown? It is about done. (the onions took a few minutes longer).

    That’s it.

    Grilled Kale and Onions

    Ready for the table….or, you could use it for making a frittata or pizza topping, or?
    I’m going to make a vegetable lasagna.
    I hope you try this. Leave a comment if you do.

  • Massaged Kale Salad

    Submitted by Amy (CSA member)

    This is a suggestion I received from Amy a few weeks ago. She said she doesn’t really measure anything. Just use any and all of the ingredients to taste and according to your personal preferences.

    • Kale
    • Salt
    • Olive oil
    • Lemon juice
    • Maple syrup
    • Red wine vinegar
    • Craisins
    • Toasted almonds/sunflower seeds/pumpkin seeds

    More protein/fiber additions:

    • Avocado
    • Smoked salmon

    Massage kale with salt, olive oil and lemon juice. Add maple syrup and red wine vinegar to taste. Toss with craisins and nuts of your choice and top with avocado and/or smoked salmon.

  • Kale Salad

    I love this salad. If you try it let us know how you like it. You could use any of the greens you get this week to make this salad. Mizuna, spicy salad mix, or kale.

    • ¼ cup olive oil
    • 1 teaspoon sesame oil
    • 2 tablespoons of shoyu or soy sauce
    • 1 bunch of kale (or any green), chopped with ribs removed
    • ½ to ¾ cup unsweetened large-flaked coconut. If you use small flaked use less coconut
    • Some crushed red pepper (optional)

    Preheat the oven to 350F
    Dump the washed and chopped kale and coconut with the oils and the soy sauce (and crushed red peppers if using) into a bowl.
    Kale Salad
    Make sure you mix the sauce all over the kale and coconut evenly.
    Chopped Kale
    Spread the contents of the bowl on a baking sheet and bake it for 20 to 25 minutes until the coconut starts to toast. You might need two baking sheets. Stir the kale once or twice while it’s cooking.

    You can eat this as a side dish or I like to add some grains for a meal. I had some leftover jade rice. This is a great make-ahead dish and the leftovers are really good for lunches.
    Sauteed over rice

    – Mo

  • Kale Chips

    Stop me if you have heard this one before.
    Kale Chip

    • 1 bunch of kale leaves, any kind of kale works. I used curly kale. Rinse, dry, and tear into bite-sized pieces, center ribs and stems removed.
    • 1 to 2 tablespoons olive oil

    Preheat oven to 300°F. Toss kale with oil in large bowl. Sprinkle with salt. Arrange leaves in single layer on 2 large baking sheets. Give them lots of room or they will steam and not crisp up.
    Kale with Oil
    Bake until crisp, about 20 minutes for flat leaves and up to 30 minutes for wrinkled leaves. Just keep checking. I find that opening the oven a few times during cooking to release the steam really helps to dry the chips.

    You can add a little sesame oil or truffle oil for added flavor with the olive oil, or sprinkle the chips with a little parmesan cheese or brewers yeast about 5 minutes before they are fully done.

    Before and after.
    Before and After Kale
    These need to be fully dried and not soggy or chewy or they are really not tasty. They kind of shatter in your mouth when they are done right. Everyone loves  these, even kale haters. I hope you do too.

    – Mo