Currently viewing the category: "kale"
  • 20 cups kale, torn into bite-size pieces, washed and thoroughly dried
  • 1/4 cup extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • Finely grated zest of 2 limes
  • Flaky sea salt, or to taste
  • Mild chile powder

PREPARATION

1.
Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
2.
In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12 minutes. If they are not ready, bake for another 2 to 4 minutes.
3.
Remove from the oven and cool to room temperature. Toss with the lime zest, sea salt and chile powder to taste.
 

1/2# Red Russian Kale (about what you are taking home today)
Sliced into ½ inch ribbons
2 Tablespoons Extra Virgin Olive Oil
6-10 garlic scapes, chopped finely
salt and fresh pepper to taste
¼ cup white wine or dry vermouth

Heat olive oil to almost smoking and add scapes. Sauté for a minute until browing begins, then add the kale and toss quickly in the hot oil. One kale is coated add white wine and cook until all the liquid is reduced to a broth.

Serve immediately.

Try adding a dash of turmeric, red pepper flake or cumin as well.

-Tatsoi and mei qing choi work great in place of kale for this recipe.

 

1 head of Cauliflower, quartered and then separated into florets
a handful of fresh arugula or steamed kale or chard
1 garlic clove, minced
1 stick of butter, room temperature (1/2 cup olive oil can be substituted)
1 Tablespoon Dijon mustard
2 tablespoons chopped parsley
salt and pepper

Boil water in two pans, one for cauliflower and another for kale/chard if you are using them over arugula. Whisk together garlic, butter/oil, Dijon, parsley salt and pepper. Steam cauliflower for 4-6 minutes until softened but not soft. Steam greens for 3 minutes and ay them out on a platter. Toss cauliflower in a bowl with a couple tablespoons of mustard butter to coat and adjust for taste with more butter or salt/pepper. Lay Cauliflower over the greens and enjoy.

 

1/2lb. Red Russian Kale (about what you are taking home today)
1 Tablespoon Extra Virgin Olive Oil
4-5 Garlic Cloves, minced
Crushed Red Pepper
1/3-1/2 Cup Chicken or Vegetable Stock

Boil 2 quarts salted water. Add kale and simmer for 4 minutes.
Drain and immediately rinse in cold water to stop the cooking process. Squeeze water out of the Kale (between 2 dishtowels). Heat olive oil in the same pan and add garlic and red peppers flakes to taste. Sauté for a minute then add the kale and broth and simmer for 3-4 minutes and serve.

 
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