Kale Recipe

quiltbea on 2/22/2011, 3:33 pm

Megan,
I saw this Sunday on Ten Dollar Dinners on Food Network.

Kale Chips by Melissa D'Arabian

Dry several kale leaves. They have to be very dry, not damp at all.
Strip the leaves from the stems.
Tear the leaves into larger than bite-size (they'll shrink).
Lay pieces on cookie sheet.
Drizzle with olive oil and salt.
With hands, mush them around to distribute the olive oil all over them.
Bake in 275-degree F oven for 20 mins.
Turn them over after 10 mins.

She added this as a sidedish to her meal.

I haven't tried it so can't comment further.

Megan on 2/22/2011, 3:40 pm

That looks interesting, thanks!

herblover on 2/25/2011, 2:19 pm

I love kale and will be growing multiple varieties this year (not sure which yet, a more knowledgeable friend will help with that). My favorite way to cook it is to saute it in equal parts butter and olive oil until it wilts down and then season it with salt, pepper and Penzey's Mural of Flavor. This isn't a plug for Penzey's although they do have very high quality spices.

Megan on 2/25/2011, 3:08 pm

Thanks herblover! I hope to see more kale recipes here, I am going to need them! And I'm very fond of Penzey's too; in fact, I need to make another order. I am just about completely out of pepper and a few other things, eek.

herblover on 2/26/2011, 7:49 am

For more kale recipes, check www.vegetariantimes.com. I am not a vegetarian but am working hard on cleaning up my diet and eating more veggies. They have tons of recipes; in fact you can sign up for email recipes and this past week two of them used kale.

Megan on 2/26/2011, 7:55 am

I will have to look at that, then, thank you! I am not vegetarian either, but we don't eat meat (or poultry) every day. Just works out that way, no particular rhyme or reason for it. I am curious to see how the Ragged Jack Kale cooks up.

quiltbea on 2/26/2011, 9:37 am

herblover.....
thanks for the vegetarian site. I need to eat more veggies and cut back on the meats. With my own garden veggies handy, I can eat healthier.
I also have one friend that's gluten-free and another that's dairy-free diets so the newsletter signup lists those recipe checkoffs as well.
Thanks again,

Megan on 2/27/2011, 2:17 am

I caught the tail end of this on TV yesterday and looked it up on the web. It's pretty much the same as Melissa D'Arabian's.

http://chowhound.chow.com/topics/617694

Preheat oven to 250 degrees Fahrenheight.
Trim/stem kale, break up in large pieces. Toss with a tablespoon of oil and some salt. Spread out on a baking rack set over a sheet pan. Bake 25 minutes, tossing the kale about halfway through.

ander217 on 2/27/2011, 4:24 am

Megan, I grew Ragged Jack kale last year from Baker Creek. It looked and tasted exactly the same as the Red Siberian kale that I have in my mesclun mix from another company. It was a little milder and smaller in size than other kales, and it wasn't quite as winter hardy, but the small leaves were SO good in salads, and the larger leaves made a great addition to cooked greens when mixed with mustard greens and Tendergreens. It was also beautiful, with a mixture of purples, blues, and greens.

I saw someone on food tv deep-frying sage leaves to use as a garnish - I wonder if roasted kale leaves would work just as well without all the mess.

Megan on 2/27/2011, 4:35 am

ander217 wrote:Megan, I grew Ragged Jack kale last year from Baker Creek. It looked and tasted exactly the same as the Red Siberian kale that I have in my mesclun mix

Ander,

My Ragged Jack is from Baker Creek, and it's funny you should say that, because my packet is labeled "Kale Russian Red or Ragged Jack", so it would seem it's the same thing!

I look forward to trying this in all sorts of ways. As for sage as a garnish... you don't need to deep fry it. Frizzle in butter and you're good to go. It is really delicious.

ander217 on 2/27/2011, 4:45 am

I can't wait to try German Biergarten sage fixed this way. The leaves are HUGE, and so flavorful.

Thanks.

sheslostit on 3/7/2011, 12:12 pm

I actually did this a few weeks ago and it was wonderful. Highly recommended if you like kale

Nonna.PapaVino on 3/7/2011, 4:08 pm

Here is an amazing, delicious way to prepare Tuscan kale. It was one of the recipes sent to subscribers to the Weeknight Kitchen with Lynne Rossetto from NPR. enjoy, Nonna

Melting Tuscan Kale
From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner, 1999). Copyright © 1999 by Lynne Rossetto Kasper.

2 tablespoons extra-virgin olive oil

1 medium onion, minced

Salt and freshly ground black pepper

2 cloves garlic, minced

Leaves from 3/4 to 1 pound Tuscan kale, washed, dried, and chopped (save stems for another use)

About 1-1/2 cups water

Heat the oil in a 12-inch skillet over medium-high heat. Stir in the onion, sprinkling with salt and pepper, and sauté to golden about 3 minutes. Add the garlic and greens and cook over medium to medium-low heat until wilted.

Add 1/2 cup water and continue cooking, uncovered, 5 to 10 minutes, or until almost dry. Stir in another 1/2 cup water and repeat the process. Add another 1/2 cup water, simmering 5 minutes. Taste to see if the greens are very tender. If not, cook a bit longer in a little more liquid. The greens should be moist but not soupy when done. (The greens can be covered and held up to an hour.) Serve warm or hot.

westie42 on 5/29/2011, 12:20 am

Here is a tasty vegan Marinated Medterranian Kale salad from Jennifer Cornbleet a popular raw food chef . http://www.youtube.com/watch?v=ykedcGpo1Jk . I could easily imagine adding feta cheese to her recipe. For the kale chips also add a little fresh squeezed lemon juice and do them in a food dehydrator. Another variation to kale chips is adding some soy or worchester sauce to that recipe.

Kale Recipe

Kale Recipe

Re: Kale Recipe

Re: Kale Recipe

Re: Kale Recipe

Re: Kale Recipe

Re: Kale Recipe

Re: Kale Recipe

Kale Chips by Jacques Pepin

Kale

Re: Kale Recipe

Fried sage

Re: Kale Recipe

recipe for Melting Tuscan Kale

Re: Kale Recipe