1/2 lb kale, washed and chopped
2 tablespoons olive oil
1/2-1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375 degrees.
Wash kale and dry it in a salad spinner (or pat dry with a towel). With a sharp knife, cut kale along the center rib pieces. Throw away the center ribs. Then with your fingers tear the kale into bite sized pieces. Put the kale on a sheet pan, pour oil over and add salt and pepper. Toss until kale is coated in oil. Put in oven and toss frequently! Bake for 15-20 min until kale is crispy but not burned.
Cooling Kale Salad
1 head of kale sliced finely
1 avocado diced
1 tbsp of olive oil
2 tbsp of fresh lemon juice
1 cup diced tomatoes
1/4 cup diced cucumber
Mix kale, diced avocado, olive oil and lemon juice in a bowl. Mix well and begin to smush avocado, mixing into kale leaves. Add diced tomato, cucumber, salt and pepper to taste.
Double Chocolate Kale Muffins
Yield: 12 muffins 45 minutes
1 3/4 cups flour
3/4 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla
2 cups chopped kale
1 cup large milk chocolate chips
1/2 cup chopped walnuts
Preheat the oven to 375°F and butter the cups of a muffin pan.
Clean the kale and chop it into small pieces. Put the kale in a steamer over boiling water and steam the kale for about five minutes or until it is wilted. Put the kale into a food processor with a tablespoon of milk. Pulse until the kale is chopped into very small pieces.
Mix together the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda, and salt – in a large bowl.
In a separate bowl, whisk together buttermilk and the egg. Add the oil and vanilla.
Pour the wet ingredients into the dry ingredients. Stir to combine, just until the dry ingredients are incorporated. Add the chopped kale, chocolate chips, and walnuts and stir well.
Scoop about a third of a cup of batter into each cup of the muffin pan. Bake for 20-25 minutes at 375°F.
Fried Rice with Kale & Scallions
½ pound of Kale or Swiss Chard
1 ½ Tbsp vegetable oil
2 cloves garlic, minced
3 large scallions cut into 1/8 inch diagonal slices
2 ½ Cups brown or white rice
1 Tbsp plus 1 tsp soy sauce(optional)
Cut the Kale or Swiss Chard in half lengthwise and then cut crosswise into very thin ribbons. Steam the kale for 7 minutes. Meanwhile, heat the vegetable oil in large sauce pan over medium low heat. Add the garlic and cook, stirring for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions (if using swiss chard, no need to steam, just throw it in when cooking the scallions.) Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more. Serve.
Raw Kale and Swiss Chard Salad
Kale, ribs removed, chopped into 1 inch pieces
Swiss chard or spinach, chopped finely into 1 inch pieces
Dill pickles, sliced into ½ inch chunks
Chives or green onions
Croutons (homemade, if possible)
Creamy garlic dressing
Mix salad ingredients in a bowl. Serve with creamy garlic dressing (see recipe under Salads Dressings).