The Beauty of Kale!

Last year was the first time we grew Kale in our garden. I was beginning to incorporate brassica vegetables in my diet and was learning all about "brassica and cruciferous" veggies. I was blessed with Kale seedlings from an amazing gardner, and so began my love of kale.
This year, we were inspired to interweave the Kale plants amongst the cabbage, swiss chard, and herbs. It looks BEAUTIFUL! With Kale growing ABUNDANTLY in our garden, we are eating lots of different salad combinations. Here is one we’ve enjoyed in the last week.


Ricotta Salata with Kale

5-6 leaves Kale, center stem removed and cut into bite size pieces

¼ Onion, Thinly Sliced and slowly carmelized on low heat with 1 T Olive Oil

4 T Olive Oil

2 T Shallot, finely chopped

2 T Lemon Juice

1/4 t Salt

1/4 Pepper

½ - ¾ Ricotta Salata (adjust to your taste), grated

½ c Raisins/Cherries (or other dried fruit of choice)

Ricotta Salata is a softer, saltier cheese. I am able to buy it at a grocery store that has a wide selection of cheese. It is reasonably priced, and lasts for 2-3 salads. To balance the savory, I add raisins or other dried fruit for a little sweet, along with caramelized onion.

For the dressing, whisk together the olive oil, shallot, lemon juice, salt and pepper. Toss the kale, raisins, ricotta salata together and drizzle on dressing.

kale chips

A couple of summers ago you served us kale chips at the playground. How did you make them?

Kale Chips

I got a little chuckle reading your many people bring kale to the park??!!!?? I guess you can just call me the kale lady! But as you can see from this post, even my daughter, who was 3 at the time, loves them! They are really easy to make and it's a great way to use kale.

Kale Chips (My three year old loves these!!!)
12 Kale Leaves, Inner vein and stems removed. Cut into 2 ½ x 2 ½ inch pieces
1 T Olive Oil
1-2 t Sea Salt (Adjust to your taste)

Preheat oven to 250°F.
Toss 12 Kale Leaves with olive oil. Sprinkle with sea salt and toss. Arrange kale in a single layer on 2 large baking sheets. Bake until crisp, about 30-35 minutes. Transfer leaves to rack to cool.

The original post and a few other kale recipes can be found at

I am new with using kale. I

I am new with using kale. I bought some at the farmers market last week and it seemed quite tough. I assume there are varieties. Can you advise me on what to look for when buying kale? Thanks.

Different types of Kale

What a great question! Thanks for asking! Over the last year I've come to learn there are many different kinds of kale.

A few of the more common varieties that you might find:

Lacinato is a tougher kale often used in soups, stews etc. as it holds up well. (First photos in the first two rows of the link below)

Curly Kale, the look & texture reminds me of curly parsley blown up
(2nd to the last photo in 2nd row)

Russian Varieties, does well in cool climates and has tender leaves. It is my favorite for salads but I have used the others when that is all that I can find in the winter. (First photos in 3rd and 4th rows)

Kale salad

Thank you Renee - I always appreciate finding more yummy ways to eat kale. And it is sooo great to see you on facebook!


I have you to thank for starting me on this KALE journey!!!

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