What to do with Kale

This most amazing vegetable is easy to grow, tasty in many preparations, low in calories and packed with nutrients. Living in Florida, I can plant Kale in the fall, plant again in the winter and this year I planted a third small crop in the late spring. My favorite varieties are Red Russian which I even planted in my front yard and Toscano which is still growing along with my tomatoes.

Red Russian Kale

Toscano

1. Kale Chips – I don’t know who first came up with this idea but it is a delicious alternative to all those processed food snacks. Simple preheat your oven to 350 degrees, tear dry kale into chip size, toss with a little olive oil, add seasoning if you wish (anything, garlic, hot sauce), spread on cookie sheets and bake till crisp, about 25 minutes. Dust lightly with sea salt and serve!
2. Kale and bean soup – This does not have to be complicated! Sauté onions, possible carrots, possibly celery and garlic. Tear or cut kale into bit sized pieces and add to sauté mix. Cook briefly Add can of rinsed white beans, (any kind) and some vegetable or chicken stock and freshly ground pepper. I always mix packaged stock with water because the flavor is otherwise too strong.  Simmer 20-30 minutes until all is tender. Serve with Romano or parmesean cheese grated on top and crusty bread. Other variations could include Italian sausage, ham, chicken and sometimes I combine the kale with collard or mustard greens.
3. Kale sauté - Sauté chopped kale in olive oil. At the end add minced garlic. Take off heat and add a good squeeze of lemon and fresh ground pepper. Grate a little lemon rind on top. You can also add toasted hazelnuts or almonds to this. Delicious.
4. Kale & Parmesan salad – Stack kale leaves in a pile and roll them up. Slice kale into thin ribbons. Add a splash of olive oil and a good squeeze of lemon and fresh ground pepper. Grate a little lemon rind on top. You can also add toasted hazelnuts or almonds to this. Delicious. Notice how this is just like the Kale sauté only the kale is raw? I often use Locatelli Romano cheese instead pf Parmesan. Both are salty and that’s why I do not say add salt. Taste first and you may not need it!
5. Asian Kale Salad – tear kale into bite sized pieces and sprinkle with salt. Add a little splash of olive oil and massage the kale to make it tender. Don’t overdo this step or it will become mushy. Add thinly sliced cabbage (red cabbage or Nappa cabbage or just regular green cabbage), dried cranberries, raisins or cherries and grated carrots. Dress lightly with lemon juice or balsamic vinegar, soy sauce, grated fresh ginger, and a little honey.  Sometimes I throw in a little sesame seed oil. You can also top with sliced toasted almonds or some other nut you are fond of. This is terrific!  Pictured above is Kale salad with fresh mango and crumbled goat cheese.

For me a recipe is only a rough draft. Take any of these ideas and add whatever you like to make them you own.