Homegrown: Kale

“No rules. Don’t be afraid to do whatever you want. Cooking doesn’t have rules.” 

-Masaharu Morimoto

Repeat after me: Kale is our friend! Kale doesn’t have the best reputation with a lot of folks, and I’m here to change that! Ten years ago, I thought the best way to use kale was to throw it right in the trash.

I didn't want anything to do with it, until I branched out one day and made some kale chips (recipe below) for my greens-loving husband. They were addicting and just like that my kale loathing days were over. 

Known as a “superfood”, kale is loaded with vitamins A, C, and K; calcium, fiber, and antioxidants. It has a longer shelf life than many other greens, and most importantly - it's downright delicious. 

KALE BASICS

There is no perfect time to harvest your kale. Pick earlier in the season (late spring, early summer) if you prefer smaller leaves, later in the season if you like larger leaves. After the first harvest, kale keeps growing, giving you new greens every one to two weeks. Be sure to cut from the outside lowest part of the plant, since new growth starts in the center. Grab the base of the stems, cut one to two inches above the ground. Store your fresh kale in a plastic bag in the fridge for up to a week. Don't wash until you’re ready to use. 

Now let’s get to the fun part...the cooking and eating!

 KALE SALAD WITH GINGER DRESSING

 This is the perfect, unique salad for any neighborhood party or healthy night at home. Add your favorite protein for an easy, quick meal. Grilled shrimp or teriyaki chicken are my favorite add ons.

 Tip for the BEST, non-bitter kale salads: Massage the kale! Pamper it! Sounds silly, but massaging the kale with oil before using in salads softens the leaves and gets rid of the bitter taste. 

 SALAD

1 bunch of kale (a large handful of stems with leaves cut from your garden, or about 8 oz)

2 carrots, grated

3 green onions, thinly sliced 

½ red bell pepper, thinly sliced 

½ cup cilantro, chopped

1 TSP lime juice

½ TSP sesame oil 

¼ cup chopped peanuts

1 TBS sesame seeds

Optional: Sriracha hot sauce 

 DRESSING

¼ cup soy sauce (I prefer reduced sodium soy sauce) or coconut aminos

2 TBSP rice wine vinegar

1 TSP sesame oil

1 TBSP honey

1TSP freshly grated ginger

Pinch of black pepper

Pinch of garlic powder

-Whisk together all dressing ingredients in a bowl or shake in a mason jar until well combined.  

-Rinse kale, remove leaves from stems, and coarsely chop the leaves. Discard stems. 

-In a large bowl, mix the kale leaves, sesame oil, and lime juice. 

-Using your hands, massage the kale until the leaves become soft, bright green, and slightly wilted. 

-Add the carrots, red bell pepper, cilantro, and green onions. 

-Drizzle with dressing and toss to evenly coat.

-Sprinkle with sesame seeds and peanuts.

-Add sriracha for heat if desired. 

 *Store in an airtight container in the fridge for 3-5 days. 

 Get creative with toppings and feel free to substitute your favorite salad dressing. Not ready for a full on kale salad? Ease into it by mixing half kale and half your regular go-to greens. 

BAKED KALE CHIPS

 I have converted many kale haters (myself included) with these chips! Perfect for snacking- anytime, anywhere. 

 1 bunch kale (a large handful of stems with leaves cut from your garden, or about 8 oz)

1 TBSP olive oil 

1 TSP salt- regular or seasoned salt

Parchment paper 

Optional for extra flavor: Soy sauce, curry powder, Parmesan cheese, etc. 

You can add any flavor to these, get creative! 

-Preheat oven to 350°, line baking sheet with parchment paper.

-Remove kale leaves from stems and rinse well with water. 

-Lay leaves on paper towels to dry, the kale needs to be SUPER dry. Large leaves can be torn to “chip” size if needed. 

-In a large bowl, add the kale and olive oil, usually 1 TBSP or just enough to evenly coat all the leaves. (Optional: I like to add a few dashes of soy sauce (my secret to the best kale chips around!) at this step for added flavor. You can also add curry powder, Parmesan cheese, or whatever your favorite spices are! ) Use your hands to evenly coat all the leaves in oil and sauce/spices if you used them. 

-Place the leaves on parchment paper lined pan in a single layer. Make sure they are laying flat and not folded over, or they won’t crisp properly. Don’t crowd the kale! You might need to do a couple batches. 

- Pop in the oven for 12 minutes, or until nice and crispy! Watch carefully, they can burn quickly. 

-Lightly sprinkle with salt to taste and enjoy! (If you used soy sauce, you can skip the salt at the end). 

 *Best if eaten right away, but they can be stored for a few days in an airtight container at room temp. 

KALE PESTO

A new take on your classic basil pesto. Spread on warm crusty bread, mix in scrambled eggs, use as a sauce on pasta, or add a zing to your favorite sandwich. I mean, what doesn’t taste better with a little (or a lot) of fresh pesto? 

Food processor

3 cups packed chopped kale leaves (mix in a handful of basil leaves for a more traditional pesto flavor)

3 cloves garlic

3/4 extra virgin olive oil

¾ cup raw almonds, walnuts, or pistachios (you can use any nut, really)

2 TBSP fresh lemon juice (about 1 lemon)

⅓ cup grated Parmesan cheese

Salt and pepper to taste 

Optional: red pepper flakes for a little kick

-Pulse the nuts and garlic in a food processor until garlic is minced. 

-Add the kale (and basil if using), lemon juice, a pinch of salt, and red pepper flake (if using) and continue to pulse. 

-Add the olive oil and process until pesto is to your desired consistency. 

-You can add more oil if it seems dry. 

-Add parmesan at the end and pulse until just blended. 

-Transfer to a bowl and adjust salt, pepper, and lemon to taste. 

*Makes about 2 cups pesto. Store in an airtight container in fridge for up to a week, or freeze in an ice cube tray or mason jar for fresh summer pesto all year round. 

Tune in next week for some fresh herb cocktail ideas and remember: there are no mistakes, only experiments!

-Megan