So much kale! One thing you never run short of being a CSA member or having a community garden these days is kale. The other day my parents, who are part of a community garden, asked what I do with kale.
First is the prep:
I like to rip it from the tough spine and then into pieces that are a little larger then bite size.
Then wash and dry the kale or use a salad spinner
Kale Chips (without a dehydrator)
Toss prepped kale with a drizzle of olive oil
Sprinkle with sea salt and toss again
Lay out on a cookie sheet
Bake 275* for about 30 minutes. They will be done when they are dry and crisp.
**you can have fun with seasoning. Try a little chili powder or garlic or Parmesan cheese.
Kale and Collard Dinner salad
1 bunch prepped collard
2 avocado, cubed
4 hard boiled eggs, diced
1 pint cherry or grape tomato
1/2 cup toasted pecans
6 strips of cooked bacon or diced ham
1/2 cup of olive oil
juice of 2 lemons (about 1/4c)
2 cloves of minced garlic
2 tsp dijon
1 tsp seas salt
Whisk together dressing ingredients and refridgerate for 1 hour
Toss remaining ingredients together, then coat with dressing
Cooked Kale (or Collards or Chard) Side Dish
3 tbs of olive oil or butter
2 cloves minced garlic
1 small oinion, diced
1 large bunch of prepped Greens
Sea salt and fresh pepper to taste
In a large, heavy bottom pot (I use a dutch oven), sautee onion and garlic in the oil or margaine.
Add kale/greens. Mix until coated. Cook on medium heat until well wilted, it will look very dark and moist.
*I like to add some dried cranberries
When in doubt, blanch and save it for later. Blanching is a way to keep greens fresh, vibrant and preserving their nutrients while waiting it out in the freezer.
Rip greens into bite size, wash and dry
I like to use a wire basket that folds
Place in a basket in boiling water for 3 minutes
Remove from boiling water and place into an ice bath for 3 minutes. This stops the cooking process
*This is why I like a collapsible wire basket, it folds into itself keeping the greens from floating.*
Place cooled greens into a towel and squeeze out the excess liquid.
(I just use my clean hands)
Its now ready to freeze.