Easy Ways to Love Your Kale!
Kale is a superfood, nutrient-dense, and better still, easy to use in your everyday meals. Here’s some ideas to try… and check the Internet for yet more tasty options.
First, wash your kale leaves under running water, and cut them off the tough central rib with a single slice along each side of the rib.
• Soups - chop or slice kale into soups, canned or homemade. Simmer at least 10 mins to let it get tender.
• Salads - young tender kale can be sliced thinly and tossed right into any salad or slaw; it doesn’t get droopy from dressing. Or use it in place of lettuce on sandwiches or in tacos!
• Kale chips - put dry trimmed kale leaves, one layer deep, on a baking sheet or shallow pan. Drizzle with olive oil and use your hands to massage it into every surface of every leaf. Sprinkle lightly with salt, and if you like, garlic powder. Bake at 300 for ~20 mins, rotate halfway through time, checking to flip and separate any leaves that are crowded. Then turn off oven heat and leave for ~5 mins more to finalize crispiness without burning. Serve warm, or store for later in a paper bag.
Two quick recipes, one stovetop and one in oven:
Sweet Braised Kale with Apple
Chop a small onion (or half a large one) and sauté it in a little olive oil, medium low heat. Add chopped bell pepper if you have some (optional but good). While that’s cooking, wash/de-rib, and chop a handful-bundle of kale leaves. If you have an apple (or just some of an apple), chop that too. Add kale (and apple) to pan with onion/pepper, tossing to mix and get all heated through. Add apple juice or cider to pan to just cover bottom of the pan 1/8 inch or so. Cover tightly, lower heat, and barely simmer til kale is tender, about 10 minutes. Salt to taste.
Roasted Chicken With Kale and Potatoes
Preheat oven to 450. In a big bowl, mix a pile of chopped kale, chunked potatoes (skin on) or whole baby potatoes, chopped or sliced onions and/or bell peppers (optional but good) with a couple tablespoons of olive oil, salt and pepper. Optional seasonings if you like: garlic, lemon pepper, paprika, oregano, thyme. Spread the veggies out onto a sturdy rimmed baking sheet or 13x9 pan. Toss 6 - 8 chicken thighs or drumsticks (or mix) in remaining seasoned oil in the bottom of the bowl. Place on top of the veggies, spread out. Roast about 20 minutes, then remove chicken parts to a plate, toss the veggies in the oil and tasty juices on the pan, spread back out, replace the chicken, and roast another 20 minutes. (To be sure chicken is done, pierce with a knife to the bone to be sure juices run clear).