Brassy Brassicas – What can you do with Kale?


Several people have told me recently that they don’t know what to do with the kale that arrives in their food share or that is taking over their garden. Kale often gets a bad rap for being bitter. It is also hard for some people to think about eating a steamed green. It is delicious in soups, and I’ll discuss some options as the winter weather approaches. But for now, we’ve been enjoying a couple of other kale recipes that I wanted to share with you. The apple kale salad was such a hit at my book club the other night… and I even forgot to add the apples! I planned to add them at the last minute, and lost the thought. For those of you who were there, try it with apples, it’s even more tasty!!

Apple Kale Salad
Half of a Red or White Onion, Chopped (I use what I have on hand)
2 Cloves Garlic, Minced
1 ½ T Olive Oil
Bunch of Kale, (generally I use 7 large leaves)
½- ¾ c Dried Cranberries
½ c Sunflower Seeds (or adjust to your liking)
2 Apples, Chopped into bite size pieces (I like to use a variety with a sweet-tart taste)
¼ c Apple Cider Vinegar
¼ c Maple Syrup
1 t Cinnamon
¼ t Ginger (Candied Ginger also is a fun alternative on occasion. You can find it in bulk sections.)
¼ t Sea Salt
¼ t Red Pepper Flakes (or to taste)

Heat oil and sauté onion and garlic until soft. Set aside.
Remove the inner vein and stem (tends to be tough) of the kale by cutting down either side of the vein. Then chop the kale into bite size pieces. Add the kale to a bowl with onions, garlic, cranberries, sunflower seeds, apples. (Adapted from 2010 Eat Local Recipes)

To make the dressing, mix together apple cider vinegar, maple syrup, cinnamon, ginger, sea salt and red pepper flakes. Pour onto salad and devour!!

Sautéed Kale Salad
Sauté some coarsely chopped kale in a bit of olive oil and balsamic vinegar.
Top with: Goat cheese; dried cranberries, dried cherries or raisins; walnuts or pecans (Adjust your proportions depending on whether making for one or a larger group.)

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.

Do you have a favorite way to use kale? Please share!

raw goodness

I am SO EXCITED about the raw kale salad recipe. It's just so very delicious. I could eat it every day. I hope my kale holds out... :)

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