Friday, April 24, 2015

Top 10 Ways to Prepare Kale



Kale is a member of the cabbage family and has a cabbagelike flavor. It thrives in cold climates and is in season in the winter months, although it is available year-round and can be grown in warmer climes as well. Kale leaves are long and frilly, with a tough center stalk, and can vary in color and texture (see varieties below). Kale can be used similarly to spinach. The kale chips below are trendy and fun to eat, and but also try kale boiled, sauteed, and slow-simmered.

Types of Kale
  • Curly kale: Ruffled leaves, fibrous stalk, and deep green color with the most pungent flavor of these three varieties.
  • Ornamental kale: Mellower flavor and more tender leaves than curly kale. The leaves can be green, white, or purple. Also called salad savoy.
  • Dinosaur kale: Dark bluish-green leaves on lighter stalks with pronounced texture and a slightly sweeter taste than curly kale. Also called Lacinato or Tuscan kale.
Kale Chips – This simple preparation of kale will have you begging for more. A crispy salty treat that is better than popcorn or potato chips.

How to Make Kale Chips
Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper. Place 2 cups torn kale leaves on the prepared baking sheet. Brush with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake for 20 to 25 minutes or until crisp.
Kale Pesto – More flavorful than basil pesto, this is a great addition to pizza, pasta, or in an omelet.

How to make kale pesto

In large pot of boiling salted water, blanch kale for 1 minute; drain. Chill under ice water; drain well and pat dry. In food processor, pulse together kale, walnuts, Parmesan cheese and garlic until coarsely ground. Pulse in oil, lemon juice, salt and pepper until smooth.
Sauteed Kale – For a hearty side dish, this is a classic preparation. I saute onions and garlic before I add the kale, and add a couple dashes of hot sauce for an added kick.

How to Saute Kale
In a large skillet heat 4 teaspoons olive oil. Add 12 ounces torn dinosaur or curly kale. Cook, covered, for 1 minute. Uncover and cook and stir for 1 minute more or just until wilted. If desired, season with salt and pepper and a squeeze of lemon juice.

Kale Quiche – You can substitute any spinach quiche with kale and it offers the same great taste with the added health benefits.

Kale Soup – A classic kale soup is made with white beans and ham or sausage, however I like this recipe of using acorn squash and kale to create a sweet and savory winter favorite.

Kale Lasagna – The perfect “make ahead” recipe for a hearty dinner is a dish the whole family can enjoy.

Kale Juice – If you own a juicer, kale is quite possibly the healthiest thing to juice. Mix it with apples, carrot and a little lemon for a drink that is better for you than liquid gold.

Kale Slaw – You can substitute raw kale for raw cabbage in this recipe.

Kale Pasta – One of my favorite ingredients to add to pasta. Goes with just about anything from spaghetti to sausage pasta to baked macaroni and cheese.

Kale Pizza – One of the joys I’ve found with eating seasonally is changing up my grilled pizza toppings. One of my favorite combinations is sauteed kale, caramelized onions, strong white cheeses, and some crispy bacon.

Overall, kale is a delicious and hearty green. Treat it like spinach and you can substitute it in just about any recipe. Experiment and enjoy!

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