Kale
General Information
Kale leaves come in a variety of shapes and colors. Kale plants are very cold hardy. Like other plants in the Brassica family, they taste better after a light frost. The plants produce sugar compounds to act as an anti-freeze for their cells under cold conditions, giving them a sweeter taste. We can grow kale all winter long. This adds a nice touch of fresh greens to our winter share.
I like to add kale to many of my winter dishes for added nutrients and color. Even if you aren't a big fan of its taste and texture, when put in other dishes it often slips into the background.
Storage Information
Kale stores for a couple of weeks in a plastic bag in your refrigerator.
Cooking Suggestions
Remove leaves from stems and break or chop into smaller pieces before cooking.
Saute with olive oil and onion, then add a splash of wine or balsamic vinegar for a quick side dish.
Add to soups, stir-fries and burritos. When adding to other dishes, add kale toward the end of the cooking time. About 4-5 minutes will cook the kale while still retaining its bright color.
Toss with olive oil and salt, spread thin on a baking sheet and bake in the oven at 350 until crunchy.
Steam 4-5 minutes until softened but still bright in color. Add to mashed potatoes, scrambled eggs, pasta salad and potato salad, or season and have as a side dish.
Recipes
**Braised Kale with Bacon and Cider**
Butternut Squash and Cheddar Bread Pudding
Butternut Squash and Kale Quesadillas
Creamy Cauliflower Mash with Kale
**Curried Sweet Potato and Black Bean Soup**
Farfelle with Sausage, Cannellini Beans and Kale
Garlicky Balck-Eyed Peas 'n' Greens
**Garlicky White Beans and Kale**
Hearty Beef Barley and Kale Soup
Kale and Brussels Sprout Salad
Kale Salad with Pine Nuts, Currants, and Parmesan
Pasta with Kale, Caramelized Onions and Parsnips
Roasted Carrots and Kale with Cranberries
Sauteed Kale with Tahini Sauce
Sauteed Kale with Toasted Cashews
Savannah Beans and Greens Soup
Scandinavian Greens, Potatoes and Sausage
**Smoky Butternut with Pasta and Greens**
**Vegetable Almond Casserole**
White Bean Soup with Kale and Chorizo