Two ways to start kale/collards-
- Vegetarian- In a pan heat 2 TBS olive oil and 1 tsp salt. To the pan add chopped onion, garlic,
whatever you like, add the chopped kale with a tiny bit of water, toss to coat and put the lid on the pan.
- Carnivore- In a pan fully cook your choice of chopped bacon or sausage, add the chopped kale and a
splash of water, put the lid on the pan ( do your see a trend?)
- ONCE THE KALE IS COOKED you have choices to make! Here is the laundry list of Kale meals-
- Toss with pasta and Parmesan cheese.
- Toss with pasta and cheese and bake in the oven for a casserole!
- Put in a taco shell or soft corn tortilla for KALE TACOS!!!!!!!!!!!!!
- Put on pizza.
- Pour scrambled egg over it with a handful of cheese and place in the oven at 400 for about 15 minutes
to make a frittata.
- Make a quesadilla with cheese and the kale.
- I think everyone should be able to make a few meals out of this!
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Raw Kale Salad:
Cut the kale into thin strips, and put your choice of dressing on it, then massage it! Five minutes is all it takes,
and the process softens it up so you can easily eat it raw. If you want to add anything else to the salad
(shredded turnips or radishes, pickled beets, gorgonzola,etc.) do it AFTER the massage. Enjoy!
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Kale Pesto
Chop 2 cloves of garlic and ½ a bunch of kale. Sautee the garlic and kale in the pan, add 3 TBS water and put
the lid on until sufficiently wilted. Put the cooked kale in the food processor with ¼ cup of olive oil, the leaves
from half a bunch of basil, 1 tsp salt and ¼ cup parmesan cheese ( if you wish) , puree until very fine. Serve
with pasta or rice.
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Sharna's Chard Tart
preheat the oven to 425
Prepare (or buy) a single pie crust and poke holes with a fork. Heat oven to 425F and bake for 10 minutes.
Remove from oven and set aside. Reduce oven to 375F.
meanwhile...
add 2 Tablespoons olive oil to a large skillet and add 1 red onion, finely diced, (white onion is FINE!) cooking
until the onions are soft, 8-10 minutes.
Coarsely chop 1 pound swiss chard leaves (can sub kale, beet greens, cabbage, leeks, any GREENS) and 2
cloves of garlic and add to the skillet, cooking until tender, about 8-10 minutes. Season with 2 Tablespoons
chopped fresh basil (or 1 1/2 teaspoons dried) and 1/4 teaspoon salt and 1/8 teaspoon of ground black
pepper. pinch of ground red pepper is optional.
in a bowl combine 3 large eggs, slightly beaten and 1/3 cup plain (lowfat) yogurt, and 1 cup grated Parmesan
cheese (also good with a combination of goat cheese, gorgonzola, blue, any cheese you like, really)
add the chard mixture and then scrape the mixture into the prepared tart shell, spreading evenly.
reduce oven to 375 and bake until filling is golden and firm: 25-35 mins.
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Wilted Swiss Chard with Garlic, Lemon, and Parmesan: from Gourmet Magazine
2 large garlic cloves, thinly sliced
1 ½ lbs Swiss chard (about 2 bunches)
2 Tbsp. extra-virgin olive oil
3 flat anchovy fillets
2 tsp. fresh lemon juice
4 Tbsp. freshly grated parmesan cheese
Cut Swiss chard leaves from stems and center ribs, then cut leaves and stems into 2-inch pieces, reserving
separately.
Heat oil in large sauté pan over medium-high heat until it shimmers. Add garlic and sauté until lightly golden,
about 45 seconds. Transfer garlic with a slotted spoon to a plate.
Add anchovies to oil in skillet (it will splatter) and cook, stirring constantly, until anchovies break down, about
30 seconds. Add chard stems and cook, stirring frequently, until stems begin to soften, 4 to 6 minutes.
Add chard leaves by handfuls, covering pan briefly until greens are wilted before adding more, and cook until
leaves and stems are tender, approx. 5 minutes.
Stir garlic into chard, along with lemon juice, cheese, and ¼ tsp. each of salt and pepper.
Serves 4 as side dish—zesty accompaniment to grilled meats or fish.
Serves 2 as main dish—spooned over soft polenta or brown rice.
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Super Green Smoothie- from CSA member Dawn
1 c pineapple or orange juice
Spinach, a bunch
Pineapple chunks (fresh or use a whole can with juice)
Few handfuls of kale
1 Banana
1 Orange
1 T flax seed oil or 2 t omega-3 oil (optional, I did not have this on hand, so I did not use it)
1. Put juice in blender and fill most of the rest of it with spinach, blend.
2. Add kale and pineapple, blend.
3. Add banana and orange, blend.
4. Add ice cubes and oil, blend.
Drink as a smoothie or freeze into Popsicles for a hot day.
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Swiss Chard with Raisins and Almonds- ( warning: this is so delicious you might eat the whole bowl
yourself.)
Adapted from a recipe in Gourmet Magazine.
1 bunch swiss chard , washed and chopped into pieces, including stems.
1 small onion diced
1 TBS olive oil
1 tsp salt
1/4 cup almonds, chopped slightly
¼ cup raisins, golden are delicious
2 tsp balsamic vinegar
In a skillet, sautee the onion in the oil until tender, add the salt and almonds and stir to coat. Add swiss chard ,
stir and put the lid on the pan for 4-5 minutes. Remove the lid, the swiss chard should be completely wilted.
Add the raisins and balsamic vinegar, stir to coat and heat until the raisins are warm. Serve as a side dish or I
think it would be perfect with couscous.
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Kale Chips: This is a link to the recipe for KALE CHIPS: from a member
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