Kale Recipes

 

We continue our recent Culinary Corner series sharing the recipes we had gathered on our website.  We are in the process of removing that site and we didn't want all of the content to disappear - so we're doing a little editing and sharing on the blog.  Today, we are featuring kale.

Zuppa Tuscano (Kale and Potato Soup) - GFF version

Ingredients

• 3 brats, precooked or grilled, cut into cubes
• 3 potatoes, cut into cubes
• 3/4 cup chopped onion
• 6 slices bacon
• 3 cloves garlic
• 2-3 cups kale - washed, dried, and shredded
• 2 tablespoons chicken bouillon powder
• 1 quart water
• 1/3 cup heavy whipping cream

Directions

1. Cook bacon and onions in large fry pan until bacon is crisp and onions are almost clear.  Remove bacon and crumble. Set aside.
2. Add garlic to the onions and cook an additional 1 minute.
3. Transfer onions and garlic to large saucepan. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
4. Add crumbled bacon, brats and kale.  Simmer 5 minutes.
5. Add cream and stir. Turn off heat, let sit 5 minutes and serve.

Yields approx 6 servings 

Kale Mini Quiche
1 bunch of kale
1 med sweet onion
8oz bacon
12 eggs
sea salt
black pepper
paprika

Fry up the bacon (crispier works well, because then it crumbles easier, but whatever you like is fine). Fry the onions in the bacon grease, until they are nice and browned. Add rinsed & chopped kale, frying until kale is soft. Stir in chopped/crumbled bacon. Set aside and allow to cool.

Whisk 12 eggs together until well-blended. Add a pinch or two of sea salt, black pepper and paprika. And cayenne, if you like things a bit extra hot.

Grease two 12-count muffin trays. Put a plop of the veggie/bacon mixture into each cup. Maybe a tbsp or so? Top off with blended eggs until muffin cups are 1/2 to 2/3 full. (You may have a bit left over. we did, so we just fried it up like a traditional omelet for breakfast this morning.)

Bake at 350*F for ~15 minutes. They will fluff up and get firm to the touch. Once they've started browning at the edges they are more than done.

Another Kale Quiche

 kale, spinach or collard greens
 onion 
spices of your choice
 pastry shell
 shredded cheese 
1 cup sour cream 
3 eggs  
Chop kale or other greens and saute with onion and spices. into pastry shell layer shredded cheese, then vegetable matter. whip sour cream with eggs and pour over vegetables. Bake at 350 F until set.

Kale Pesto

This pesto is an especially tasty way to enjoy fresh kale. Garlicky and cheesy, this pesto recipe is every bit as tasty as traditional basil pesto, but the kale makes it healthier.
Use this kale pesto in your favorite lasagna recipe or simply toss with penne to make pesto pasta.

Prep Time: 5 minutes

Ingredients:

• 1/2 cup pine nuts
• 2 cups firmly-packed fresh kale
• 2-3 cloves garlic
• 1/2 tsp. kosher salt
• 1/4 cup grated parmesan cheese
• 2 Tbsp. to 1/2 cup olive oil

Preparation:

1. Place pine nuts in a dry skillet, and toast, shaking occasionally, until golden brown, about 3 minutes.
2. Place kale in a food processor fitted with a metal blade. Add pine nuts, garlic and salt. Pulse until kale is finely chopped.
3. Add cheese, and pulse until cheese is incorporated. Do not puree or overprocess. The pesto should still be chunky.
4. Drizzle in olive oil, and continue to pulse until the pesto reaches the desired consistency.

Pasta With Kale Pesto and Roasted Butternut Squash

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving.

1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.

2 to 3 servings. 

Potatoes and Kale

Potatoes for your family (about 2-3/person)
1 lb bacon (cut into small pieces, browned & drained)
Kale
1 lg chopped onion
slat & pepper to taste

Boil kale in pan with water (only enough to cover the kale) for 15 minutes.
Add peeled potatoes, browned bacon, chopped onion and salt.
Bring to boil, then reduce heat, cooking until potatoes are done.  Do not drain.
Mash all together with a mixer or potato masher.  Add a tablespoon butter.  Enjoy. 

Kale and Potato Tarragon Salad

• 2 lbs. small yellow potatoes, scrubbed
• 7 Tbsp. olive oil, divided
• 1 medium onion, diced
• 1 bunch kale, large stems removed, leaves chopped into 1 inch pieces
• 1 clove garlic, minced
• 2 Tbsp white vinegar
• 2 Tbsp lemon juice
• ¼ - ½ tsp tarragon, divided
• Salt and pepper to taste

Steam or boil potatoes until fork-tender.  Drain, cut into large bite-size pieces, place in large bowl, and cover to keep warm.  Meanwhile, heat 1 Tbsp olive in a wide skillet over medium heat.  Add onions, sauté until translucent.  Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale).  Combine vinegar, lemon juice, ¼ tsp. dried tarragon, remaining 6 Tbsp olive oil, and salt and pepper.  Add kale mixture to potatoes and pour dressing over everything.  (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.)  Add more salt, pepper, or tarragon if necessary.  Serve warm or at room temperature.  Makes 6 servings.

Long-stewed Kale

1 slice smoked bacon
1 onion
1 small carrot
3 cloves garlic
1 bunch green kale
salt and pepper
1/2 cup cream
1/2 tsp grated lemon zest (or lemongrass!)

Cut the bacon into small dice and render it over low heat for about 8 minutes. Peel and chop the onion, carrot, and garlic into small dice and add to the bacon with a splash of water. Cover and stew the vegetables until they are soft and the onion is translucent, about 10 minutes. Wash, stem, and coarsely chop the kale. Add the kale to the vegetables along with some salt and cook uncovered over moderately high heat; the greens will give off a lot of water. Keep cooking until the liquid is almost evaporated, about 10 to 15 minutes. Add half the cream and simmer until it has been almost completely absorbed, then add the other half and keep simmering until it, too, is nearly absorbed. Add the lemon zest, taste and correct the seasoning, and serve.