Kale Recipes

• 3-4 TBLS butter
• 1-2 cups leeks, cleaned and sliced
• 2-4 cups kale, chopped
• 3 cups potatoes, cut in ¾” dice
• 3 cups chicken stock
• 1 bay leaf
• 1 tsp salt, or to taste
• ¼ cup heavy cream

Heat butter in heavy bottomed pot over med heat. Add leeks and kale and sauté until wilted and soft, about 10 min. Add potatoes, chicken stock, bay leaf, and salt. Bring to boil and simmer until potatoes are soft, about 20 min. Remove from heat, stir in cream, and serve hot. Blend for a pureed version. 

You can substitute other cooking greens for kale here and it will still be good!

• 5 eggs
• 3 TBLS flour
• 1 cup crème fraiche or sour cream
• 1 cup whole milk
• Salt and pepper to taste
• 1 tsp dried thyme or other herb, to taste
• 2-3 cups raw chopped kale

Whisk eggs in flour until blended. Whisk sour cream and milk in separate bowl. Whisk in egg mixture, salt, pepper, and herb. Put kale onto pie plate. Pour egg mixture over. Press down greens to submerge. Bake in 375 degree oven for 10 min. Reduce heat to 325 and bake until set, about 30+ min. Cool 20 min before serving to set custard.

1.5 pounds potatoes, peeled and chopped
1 bunch kale, midribs removed
1 bunch leeks, cleaned and sliced (or subtitute onions)
½-1 cup cream
Butter
Salt and pepper

Boil potatoes until tender.  Steam kale until very tender.  Drain well. Cook leeks in cream until tender, about 5-10 minutes.  Mash potatoes with leeks, cream, and then beat in kale until pale green and fluffy.  Add butter, salt and pepper to taste.  Serve piping hot!

This is a very basic recipe in which you can subsitute other greens like spinach or mustards for the kale as well as onions for the leeks.  Try it for breakfast with your eggs and toast! 

Butter or cooking oil
Leeks (or onions), cleaned and finely sliced
Kale, tough midrib removed and chopped
Bacon, several slices, chopped

Cook bacon until crisp and reserve.  In large pot, sauté leeks in oil gently until tender, 5-10 minutes.  Add kale to leeks, put a lid and a little water and cook until wilted.  Add bacon and drippings, mix and season with salt and pepper to taste.

• 2 TBLS oil or butter
• ½ bunch kale, midribs removed + shredded
• 2 cups tomatoes, chopped finely
• 10 eggs, beaten
• Salt and pepper, to taste
• Dash of milk
• 1/3 cup parmesan cheese, grated
• Fresh herb like basil, parsley, etc, optional

Heat oil in a skillet on medium. Add kale and sauté until wilted. Mix eggs, seasonings, cheese, milk together. Add tomatoes to skillet then pour over egg mixture. Cook on medium, covered, until beginning to set. Then put under broiler until done, 1-2 min.
 

This recipe was shared with me by CSA member Beth.  I love it and recommend it!  The apricots are really good with kale!

• 1 bunch of kale, tough mid-ribs removed and shredded
• 6-8 dried apricots, chopped into little bits
• 1/3 cup or so or cooked cannellini beans
• 1/4 cup or so of sliced or chopped almonds
• 1 or 2 tablespoons of Parmesan cheese (dairy or soy)
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/2 avocado cut in cubes
• salt and pepper

Put kale, apricots, beans, almonds, and cheese in a bowl. Whisk together the oil and vinegar (or shake it in a small jar). Pour the vinaigrette and a healthy pinch of salt and twist of fresh black pepper over the salad. Toss well or use your fingers to toss and rub everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours if refrigerated.  

1 bunch kale, tough midribs discarded, washed, and sliced into thin strips
1-3 tablespoons oil
¼ teaspoon red chili flakes (or more to taste)
1-3 garlic cloves, peeled
3-4 tablespoons raisins
2 cups chicken or vegetable broth
salt to taste

Heat oil in large skillet over medium-high heat.  Add garlic, chili flakes until sizzling.  Add raisins and stir.  Add kale and stir to mix.  Add broth and bring to boil.  Cover and simmer until kale is tender about 15-30 minutes.  Uncover and boil away remaining liquid.  Salt to taste.  Serve hot over mashed or boiled potatoes!

• 1 bunch kale, rib removed and chopped thinly
• 1 cup pine nuts (no need to toast)
• 1 cup shredded parmesan cheese
• 1 medium minced red onion (or 1 minced garlic scape)
• salt and pepper, to taste

For the dressing

• 1 lemon, juiced (more if needed)
• ½ cup olive oil

Wash and dry the kale. Remove and discard the tough inner midrib stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction so you end up with a pile of nicely chopped greens.  In a small jar, combine the juice of one lemon and the olive oil. Put a lid on the jar and shake it vigorously.  Add the pine nuts, onion or garlic scape, and cheese to the greens and toss them to combine. Add the dressing to the greens, and again, toss to combine. Season with salt and pepper, as needed.

1-3 tablespoons oil
1 onion, chopped
2-4 cloves garlic, chopped (optional)
1-2 lbs. chorizo sausage, either loose, or links chopped into bite sized pieces
1 bunch kale, tough midribs removed on larger leaves and chopped
3-4 cups broth (chicken, veggie, or other)
salt and pepper to taste

Optional other ingredients:
1-2 cups cooked dry beans, like pinto or white beans
1-2 cups diced potatoes (add in when you add broth)

Heat oil in pot on medium.  Saute onions until translucent.  Add garlic and sausage and fry until cooked through.  Add kale and  broth.  Bring to boil, reduce heat, and simmer until kale is tender, about 30 minutes.  Check spicing and add salt and pepper if necessary.  Serve hot and makes great and easy leftovers!
 

• 2 TBLS cooking oil
• 4 cups kale leaves, large midribs removed, leaves chopped
• 1-2 cloves garlic, minced
• 2 cups tomatoes, chopped
• Salt and pepper, to taste
• ¼ cup grated parmesan cheese, optional
• Balsamic vinegar, to taste, optional

Heat oil in large skillet over medium heat. Add kale and sauté for 4-6 minutes. Add garlic and stir for 1 minute. Add tomatoes and sauté for 5-7 minutes. Season to taste and serve hot topped with optional cheese and vinegar.

• 2 Tablespoons cooking oil
• ½ cup onion, diced
• 1 garlic clove, minced
• 1 inch ginger, peeled and minced
• Jalapeño, minced, or chili flakes, to taste
• Salt and pepper to taste
• 1 tablespoon curry powder, or to taste
• 1 tablespoon tomato paste
• 2 15 oz cans chickpeas, drained, rinsed
• 2 cups tomatoes, diced
• 1 cup water or broth
• 1 bunch kale, stemmed and chopped
• ¾ cup coconut milk
• Cilantro, chopped for garnish

Heat oil in large skillet. Saute onion, garlic, ginger, hot pepper, salt and pepper for 4 min. Add curry powder, sauté 2 min. Add tomato paste, sauté 2 min. Add chickpeas, sauté 2 min. Add tomatoes, water, and kale. Simmer until kale is tender and liquid is reduced. Add coconut milk, cook 3-5 min. Garnish with cilantro.

I didn't specify what kind of beans because you can use any kind of dried beans that you like.  I used Yellow Eye which I personally like and make a creamy stew when they start to fall apart, but you could use other kinds, too.  Also, this recipe is so totally flexible.  Feel free to substitute any of the veggies for ones you have on hand and it will still be good!  :)

• 1 cup dried beans, soaked overnight and drained
• cooking oil
• 1-2 onions, chopped
• garlic, to taste, chopped
• chili pepper, optional (I used a smoked one or you could use cayenne powder or chili powder or whatever you want)
• 4-6 cups of vegetable broth, water, or chicken broth (or a combo)
• 1/2 cup carrots, peeled and diced
• 1 bunch kale, tough midribs removed and sliced
• mushrooms, chopped (optional)
• salt and pepper to taste

Heat oil on medium and saute onions until translucent, stirring to prevent sticking.  Add garlic and chili pepper, stir quickly, and add beans and liquid. Bring to a boil, turn down to simmer, and cook until beans are tender but not falling apart, a couple of hours.  Add the carrots, kale, mushrooms and simmer adding more liquid if necessary.  Cook until vegetables are tender.  Add salt and pepper to taste.  Serve over rice, pasta, with mashed potatoes, etc.  Enjoy!