Jen Klein is a New England-based technical writer and mother of three. When she isn't asking her kids to stop bickering, "caramelizing" the dinner or actively ignoring the dust bunnies under the couch, she enjoys knitting, gardening, pho...
Kale is a nutritious and delicious leafy green vegetable that you should try. While we were still in college, my husband's institution of higher learning went on an ornamental kale planting binge - it was beyond comical. Yes, I used to ridicule kale but once I tried it, with its nutrition, versatility and taste, I was pleasantly surprised. No joke. Here are a few of my favorite kale recipes for you to try.
Serves 4 to 6
2 to 3 tablespoons olive oil
2 to 3 cloves of garlic, minced
1 head kale, washed and dried
In a large saute pan over medium-high heat, heat the olive oil.
Add garlic and saute 30 seconds or so.
Add the kale and saute for several minutes. It will wilt a bit.
Sprinkle with salt and serve as a side dish.
1 bunch kale, washed, dried, and torn into bite-sized pieces
Sherry vinaigrette (sherry vinegar, olive oil, salt and pepper)
1/2 cup walnuts, toasted and chopped
Gouda cheese, cut into small cubes
1 to 2 pears, cored and sliced
In a large bowl, toss the kale with the vinaigrette.
Sprinkle the dressed salad with chopped walnuts, Gouda, and pear and serve.
White bean, squash and kale soup
1 pound dried white beans (cannellini)
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, minced
5 cups chicken broth
2 quarts water
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1/2 butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 pound kielbasa, sliced crosswise 1/4-inch thick
1 pound kale, washed, stems and center ribs discarded, and chopped
Soak beans overnight, changing the water several times. Then simmer the beans in enough water to cover them for about 30 minutes, or until they are about half way to tender.
Saute onions in oil in a large pot over medium-low heat until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, salt, pepper, bay leaf, and rosemary and simmer, uncovered, about 20 minutes. Add the squash and simmer another 30 minutes until beans and squash are tender.
While soup is simmering, brown kielbasa in a heavy skillet over medium heat, then transfer to paper towels to drain. Stir in kale, sausage and remaining quart of water and simmer uncovered, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper and serve.