Although kale has gotten downright trendy of late, I suspect many of you may experience a mild sense of dread upon spying yet another bunch of this gorgeous green (or purple) stuff in your CSA box at this point in the summer. And those of you who grow your own may feel just a tad overwhelmed by the sheer volume of this superfood your garden is churning out on a seemingly daily basis. I know I do...
In order to prevent a case of "too much of a good thing", I find it helps tremendously to have a large pool of inspiring recipes to draw from. And the good news is that there is no shortage of delicious ways to prepare kale - this god-sent green that is so packed with good things and flavor. Here are some of my favorite ways to enjoy this superfood.
Kale Chips, Eight Ways
Whenever I ask people what their favorite kale recipes are, kale chips top the list! Roasting brings out the sweetness and deepens the flavors and also turns the greens into a deliciously crispy treat that is tossed with sea salt and freshly ground black pepper. I've made them many, many ways including sea salt and sesame, maple balsamic, lime and chili, and garlic and oregano - all of them good.
This is a gem of a salad. Forbidden rice is a special dark purple - almost black variety that was apparently so nutritious and tasty that it was reserved for royalty only in the not-so-distant past. Loaded with antioxidants it has alovely, nutty flavor and a toothsome, slightly chewy texture. Sweet roasted beets and fresh, mineral-tasting kale are tossed in a simple dressing ofgarlic, apple cider vinegar, olive oil and whole grain mustard and topped with some crunchy toasted pecans.
Brussels Sprouts & Kale Salad With Toasted Almonds & Parmesan
This is one of my very favorite salads -- a highly addictive mix of flavors that can be enjoyed all year long. It looks like a whole lotta roughage and tastes like a salty, garlicky, cheesy, crunchy, savory slice of heaven. I learned about it from our friend, Polly who brought it to a potluck a few years back.
This is my go-to kale salad because it is both blissfully tasty and also very quick to throw together. Massaging the chopped kale leaves with lemon juice makes them wonderfully tender. Then I toss with a dash of maple syrup and some sea salt before topping with the salty grated cheese, toasted nuts )almonds, pecans or pine nuts are my favorite choices) and sweet, chewy dried cherries.
Lemony Kale Salad with Coconut Avocado Dressing
This salad hits all the right notes - tart lemon, creamy avocado, spicy garlic, sweet coconut and fresh kale. It also happens to be really good for you. Top with toasted pepitas for a little crunch.
The World's Best Rice Bowl
If I happen to have any of the warm kale in the recipe below left over, I make this wonderful rice bowl. Pair some nutty brown rice with the warm tahini-ginger kale, some pickled daikon, slices of ripe avocado and a hard boiled egg. The flavors and textures are so good together and it is one of the most satisfying meals I've ever eaten.
Blanching the kale leaves before you toss them in the tahini ginger dressing leaves them tender and delightfully warm. Topped with slices of perfectly ripe, creamy avocado and a sprinkling of sesame seeds and you're in business!
Kale and cannellini beens are a match made in heaven. A rich, tomato-ey, Parmesan-scented, herb-flecked broth makes for a hearty, savory soup. I use chard and kale interchangeably in this recipe and am always very happy when I have some Parmesan rinds on hand to throw in while it's cooking - it takes the flavor up yet another notch. Eats like a meal.
Grilled Coconut Kale
Marinating kale in coconut milk spiked with lime juice and spices and then grilling it yields a pile of slightly charred greens with a smoky, rich, slightly sweet flavor. I also recommend that you save the marinade for something else as it's mighty tasty.
Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
This is a delicious mix of mellow and sweet flavors - caramelized onions and garlic, balsamic vinegar and orange zest. Mighty purty, too.
Curried Kale Cakes
These are highly addictive. Each bite is savory, moist and spiced with garam masala. Topped with a little dilled yogurt, they make a great lunch. I like to scoop them out onto a paper grocery bag - much more absorbent and less wasteful than using paper towels.
Mellow, sweet onions, salty bacon and a splash of vinegar make the perfect companions for kale in this quick sauté.
Dinosaur Kale With Cherry Tomatoes & Garlic
I love the simplicity and the savory and sweet mix of this recipe - it's best made with really sweet cherry tomatoes. Very Christmasy-looking! Please forgive the crummy photo - this was one of the first recipes I ever posted - before I'd learned anything about photographing food :)
Sweet Potatoes with Winter Greens
Inspired by a recipe from the Obama's White House chef - kale (or any other winter green) is a great pairing for sweet potatoes and a mix of garlic, lemon juice, red pepper flakes, cinnamon and maple syrup turn it into a true treat. The photo really does not do it justice, trust me...
Stir-Fried Winter Greens With Garlic Shrimp & Rice
Another dish that can be enjoyed all year long. You certainly don't need to use shrimp if you'd prefer just the stir-fry or you could substitute meat or tofu, too.
That's all for now. But before you get cooking, I'd like to introduce you to a tool I recently discovered - the kale stripper! This little gadget is a great way to quickly separate kale and chard greens from their tough center ribs.
You might also like:
- 20 Tomato Recipes You Will LOVE
- 16 Zucchini Recipes to Inspire
- 5 Must-Have Kitchen Tools
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