Purple Kale (left), Dandelion Greens (center), Swiss Chard (right)
We bought a quarter share in a local organic farm a few years ago, and since then, every other Saturday we load up the fam and head to the farmer’s market to pick up our box of goodies! Right now, along with strawberries, green onions, and lettuce, the farm is producing kale and tons of it! Fortunately, Bradford and I love this earthy-flavored green (not everybody does), and we eat lots of it, especially this time of year when it’s in season. I love knowing that kale is a nutritional powerhouse, dense in all the good stuff our bodies need!
Cook’s Note: Never leave kale uncovered in the refrigerator. Air is it’s enemy. We didn’t know and left all our greens in the outside refrigerator uncovered and they were a wilted mess.
I’m sharing some of my favorite recipes for kale today, and I’m really hoping you’ll link up with some new ideas for me! (Remember: You can substitute kale in many recipes that call for spinach or Swiss chard!)
Sauteed Kale: This is my favorite way to eat kale! I love to use red onions if I have them on hand, and then sprinkle with a bit of red wine vinegar right before serving.
Kale Chips: These are so good for you, and they taste unbelieveable! This is a very easy and tasty way to create a low calorie snack and use some of that kale in season.
Panko Crusted Salmon Over Greens: You can substitute any fish with this dish, and as in most dishes a swiss chard will work nicely too.
White Bean and Kale Soup: This is just a soupier version of my Kale and Bean Ragout. Both are delicious and actually you can make the Ragout and the second day just add a quart of chicken stock to turn it into a soup. It freezes nicely, so by creating it into a second meal and freezing you will have something for later.
Kale and Bean Ragout: Of all the ways to utilize kale, this might be my favorite. I liberally garnish it with Parmesan cheese, and the second day, you can put over crostini and toast for either a quick, easy dinner or a last minute appetizer for guests.
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I tried this recipe last night and it was so good. This would also be a good way to use some greens that you have and extra pasta. It made a large amount so depending on the size of your family you could freeze the rest.
http://www.mccormick.com/Recipes/Main-Dish/Greek-Style-Skillet-Supper.aspx