List all recipes for: Kale

Kale slaw with Peanut Dressing

2 bunches kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise
2 carrots thinly sliced crosswise
1/2 cup oil
1/4 cup cider vinegar
1/2 cup salted peanuts
2 tablespoons packed light brown sugar
1/2 teaspoon salt

Toss kale, pepper and carrots in a large bowl. In a blender, combine oil, vinegar, 1/4 cup peanuts, brown sugar and salt and blend until smooth. Pour dressing over vegetables, toss well and top with 1/4 cup peanuts.

Braised Kale

2 bunches kale
3 tablespoons olive oil
3 cloves garlic, minced
Salt to taste
Hot pepper flakes to taste
1/2 cup turkey stock or chicken broth or water
Using a sharp knife or scissors, carefully cut the stem out of each of the kale leaves. Wash the leaves well and spin dry. Stack them and cut crosswise into ½ inch strips. Heat the oil in a large skillet. Add the garlic and sprinkle with about a teaspoon of salt. Cook, stirring until the garlic softens, about 3 minutes. Add the kale, a large handful at a time, stirring until the leaves wilt before adding more. When all the leaves are in the pan, cook stirring constantly for about 3 minutes. Add a sprinkling of pepper flakes and the stock, stir well and reduce heat to low. Cover the pan and cook stirring occasionally, until it is cooked, about 20 minutes. Uncover the pan, raise the heat and cook the remaining liquid down until the pan is nearly dry. Season with more salt or hot pepper flakes to taste. Serve hot.

Crispy Kale

Kale recipes aren't normally on the top of most parents lists when they're looking for vegetables the kids will like. But I urge you to try this crispy kale. It is really extraordinary.
Although the kale is roasted, not fried, it becomes crispy and salty, almost like french fries.
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Place a rack on the lowest shelf of the oven. Preheat oven to 250 degrees F.
Spread kale out on a baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely and bake for 10 minutes. Remove from oven and stir so that kale can get crispy all over. Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy. Remove from oven, and sprinkle with sea salt and serve immediately.

Kale and Beans on Toast

1 1/2 cups water
6 cups torn kale leaves
1 tablespoon olive oil
3/4 cups finely chopped onion
½ teaspoon dried oregano
1/2 cup diced seeded plum tomatoes (good quality canned is great here)
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 16 ounce can cannellini beans (or better yet, cook your own dried cannellini beans)
1 clove garlic halved
4 ¾ inch thick slices good quality French or Italian bread
1/2 cup grated fresh parmesan cheese
Bring 3 cups water to a boil in a large pot. Add kale and cook 5 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup of the cooking water.
Heat oil in a large skillet over medium high heat. Add onion and oregano, sauté 5 minutes. Add tomatoes, salt, crushed red pepper flakes and minced garlic. Sauté 1 minute. Stir in the kale, reserved cooking liquid and beans. Cook for 3 minutes.
Rub garlic halves on 1 side of each toast slice. Place 2 toast slices, garlic side up on each plate. Sprinkle each slice with 2 tablespoons cheese. Top each with 1 cup bean mixture and 1 more tablespoon cheese.

Kale and White Bean Soup with Barley

10 cups water
3/4 cup pearl barley, rinsed and drained
3 cups good quality chicken broth
1 large onion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
4 cups cooked cannellini beans
4 cups roughly chopped kale
2 tablespoons grated Parmesan cheese
1/2 teaspoon grated lemon zest
Bring 8 cups water to a boil in a large pot. Reduce heat, add barley and simmer until just tender, about 1 hour. Add 2 cups stock to pot and bring to a boil. Reduce heat and add onion, garlic, red pepper and salt. Season with pepper. Simmer 20 minutes. Add beans, kale and remaining 2 cups water and 1 cup stock. Simmer until kale is tender, about 7 minutes. Divide among 4 bowls. Sprinkle with Parmesan and lemon zest and season with pepper.

Kale with Garlic and Cranberries

Garlicky kale, a robust winter green, gains an unexpected twist with dried cranberries' saucy hits of tartness.

1 lb kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
2 cloves garlic, minced
3 tablespoons olive oil
1/2 cup dried cranberries
Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze. Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

Kale with sausage

3 ounces sausage, removed from casing and crumbled
2 cloves garlic
½ cup chopped onion
1 bunch kale, tough stems removed
2-3 teaspoons red-wine vinegar
Salt and ground pepper to taste

Cook and brown sausage in a large heavy pan (cast iron works great). In another heavy pan, add a thin film of olive oil and sauté briefly chopped garlic and onion. Add chopped kale in 2 or 3 batches, adding more as it wilts. Cook until bright green, add ½ cup water, reduce heat to medium, cover and simmer until tender, 10-15 minutes. Uncover, cook until most of the liquid has evaporated. Stir in vinegar, season with salt and pepper and serve topped with sausage.

Lentil, Kale and Sausage Soup

Can be prepared in 45 minutes or less.

A 2 1/2-inch piece smoked kielbasa, sliced thin
1 teaspoon vegetable oil if necessary
2 garlic cloves, minced
1 small onion, sliced thin
1/2 cup lentils, picked over
1 1/2 cups water
1 1/2 cups chicken broth
1/2 small bunch kale, stems and center ribs discarded and leaves sliced thin (about 2 cups)
1 tablespoon balsamic or red-wine vinegar

In a 3-quart heavy saucepan brown sausage over moderate heat. Transfer with a slotted spoon to paper towels to drain. If there is more than 1 teaspoon fat in pan pour off excess; if there is less, add enough oil to measure 1 teaspoon fat. Cook garlic, stirring, until golden. Add onion and cook, stirring, until softened.
Add lentils, water, broth, and sausage and simmer, covered, 30 minutes. Add kale and simmer
uncovered until tender, 5 to 7 minutes. Stir in vinegar and salt and pepper to taste.

Make ahead Bacon and Kale Strata

A perfect brunch item when you have a house full of guests. If you are having only a 1/2 house full, halve everything and bake in an 8 inch square pan.
8 slices smoked bacon, diced
2 leeks, white part only, chopped
3 garlic cloves, minced
1 pound kale, stems and touch ribs removed, cut into thin strips
1 cup chopped dates
1 teaspoon salt
1/2 teaspoon grated nutmeg
3 cups half and half
12 large farm-fresh eggs
8 cups bread cubes, use a rustic bread or brioche
1/2 cup grated Parmesan cheese
1 teaspoon chopped fresh rosemary
1 1/2 cups grated Gruyere cheese
Coat a 9X13 inch baking dish with cooking spray. In a large skillet, sauté bacon and leeks until bacon is crisp and leeks are tender, about 15 minutes. Add garlic, kale, dates, salt, pepper and nutmeg. Cook and toss with tongs until kale is wilted. You may need to add the kale in batches, waiting until the first batch wilts before adding more.
Combine half and half and eggs in a large bowl. Beat until blended. Stir in bread cubes, Parmesan, rosemary and 1 cup of the Gruyere. Add vegetable mixture and stir well. Pour mixture into baking dish and refrigerate overnight.
Preheat oven to 375 degrees, let strata stand at room temperature 30 minutes. Sprinkle with remaining 1/2 cup Gruyere. Bake 40 minutes until a knife inserted in the middle of the strata comes out clean. Let stand 15 minutes before serving.

Pasta with Lentils and Kale

The secret to this dish is the caramelized onions. Cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 lb kale (preferably Tuscan; sometimes labeled "lacinato")
3/4 lb dried short pasta
Toasted bread-crumb topping and/or grated Parmigiano-Reggiano
Simmer lentils in water 2 cups water with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt. While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more. While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper. Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

Rice with Kale and Tomatoes

Can be prepared in 45 minutes or less.

1/2 cup long-grain unconverted rice
1 small garlic clove, minced
1 tablespoon olive oil
1 14-ounce can plum tomatoes, drained, seeded, and chopped
2 cups finely chopped rinsed kale leaves

In a small heavy saucepan bring 1 cup water to a boil, add the rice and salt to taste. Cook rice, covered, over low heat for 20 minutes or until the liquid is absorbed and the rice is tender. In a heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden. Add the tomatoes and the kale, and cook the mixture, stirring occasionally for 3 to 5 minutes, or until the kale is tender. Fluff the rice with a fork and in a bowl combine rice, kale mixture, and salt and pepper to taste.

Sautéed Kale

Heat a couple of tablespoons of olive oil until warm, add 3 minced garlic cloves and sauté 30 seconds. Wash and trim kale, stack leaves on top of each other and cut crosswise into ½ inch strips. Add to the pan and sauté 3 minutes or until nicely wilted. Add salt and pepper, 4 slices of bacon which has been cooked and crumbled and about ½ cup chicken broth. Cook about 15 minutes longer.

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