Up until this year I was not the biggest fan of kale. But since it started showing up in my CSA every week, I figured out what to do with it. Here are 3 of my favorite kale recipes. How do you prepare/cook kale?
1. Kale with dried apples
1 Bunch fresh, raw kale
1 TB olive oil
1/3 cup 100% pineapple juice
1/2 cup dried apple rings, chopped
Wash and chop kale, remove and discard the large stem from the center. Heat olive oil over medium heat and saute kale until wilted. Add pineapple juice and dried apples. Simmer 2-5 minutes.
Kale is a nutrient rich green vegetable, and makes a great side dish for your chicken, beef, or fish. Raw kale can be on the more bitter side (depending on whether or not you’re a bitter taster), which is why it’s often added to smoothies and juices, although some enjoy it as part of a salad. This recipe adds a little sweetness and makes 2-3 servings.
2. Kale and fruit smoothie
This smoothie will be bright green and delicious.
1 cup raw kale
3/4 cup milk (I used 1% organic cow’s milk)
16 chunks Trader Joe’s frozen mango
Blend milk and kale first until completely liquid. Add frozen mango and mix until blended.
3. Collard greens style
I originally made this recipe using collards, but since then I’ve used Trader Joe’s Southern Greens, beet leaves, and kale and it’s turned out great every time.
1 large bunch of raw greens
4 slices uncured bacon
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp crushed red pepper
1/4 tsp sea salt
1 cup chicken broth
1/4 cup apple cider vinegar
Remove the leafy part of the greens from the hard stem in the center, and shred into 2 inch pieces. Cook the bacon over medium heat until done, remove and set aside. Discard or set aside all but 1 TB of bacon grease. Cook onion and garlic in bacon fat until onions are translucent. Add greens and stir in until cooked down. Then add spices, broth, and bacon chopped into bite size pieces. Simmer for 30 minutes. Add cider vinegar and simmer another 3-5 minutes. Makes 4 servings.