At our house, we eat kale with absolutely everything. Basically I sneak it into a lot of food , so the kids can enjoy it without saying “kale again”.
Kale is a super powerhouse whole food. It is high in fiber, a great source of vitamins A, K, C, E, and is also full of calcium. This leafy vegetable contains antioxidants and is low in calories. By the way it tastes great!
A couple more facts about kale are it is a strong vegetable that can brave its way through winter. It’s fantastic sautéed, baked, and stirred in stews. My kids’ favorite recipes are spicy kale sausage stew or as a pesto.
Some people say kale is too bitter. I say, massage kale with a little olive oil and salt and you have deliciousness. Massaging kale changes the appearance as well as the taste. The leaves will get darker, shrinking in size and become silky in texture. When all the massaging is done, take a bite. YUMMY!
Here are a couple of simple but delicious recipes for the kale leaves as well as the stems! Waste nothing. Enjoy!
Come by Bethesda Central Farm Markets Winter Market from 10:00- 1:30 on Sundays and pick-up some fresh Certified Naturally Grown Kale at Two Acre Farms Stand. See ya soon!
Parmesan Kale Chips
2 bunches kale
2 tsp. Olive oil
3 garlic cloves ( TAF)
1/4 cup grated Romano Cheese
Preheat oven to 375 degrees. Rinse kale. Remove dark stems. Set aside.
Chop kale roughly. Toss with olive oil, garlic, and salt. Spread leaves on baking sheet. Bake 15 to 20 minutes. Stir once or twice. After baking add Romano cheese. Enjoy!
Don’t throw away those kale stems. Freeze them for use later.
Kale Stem Pesto
1 heaping cup chopped kale stems
3 cloves garlic, minced
1/2 cup crushed walnuts
Handful of parsley and/or basil
Salt and pepper
Pinch of red pepper flakes
1/4 cup olive oil
Drizzle of balsamic vinegar
Simmer kale stems, garlic, and salt in water for about 20 minutes. Drain & cool. In a food processor pulse everything adding the olive oil at the end. Enjoy!