Kale Recipes

This month's GGFB included among other delicious items; Kale!  
Kale is a member of the cabbage family and is cheapest and tastes best in fall and winter. The leaves can be dwarf or tall, green or reddish or purplish in colour, smooth or curled. The stems and large veins are tough and should be removed  before cooking. 

To remove sand from leaves , fill sink with cool water, add torn kale and swish around. Lift out leaves before draining water because the sand sinks to the bottom.


Nutritional information
Kale has a high vitamin content. It is a good source of vitamin A in C, and contains calcium, riboflavin and iron. 
Storage
Keep in refrigerator in a moisture proof container for up to eight days raw,
and up to five days cooked.
 
Prepared for freezing [ blanch for 2 min., chill in cold water, and drain ].
Keep in freezer for up to one year.

Serving Suggestions
Tender leaves can be torn and included raw in salads. Chopped leaves can be stir - fried in oil and garlic and seasoned with salt and pepper  . The chopped leaves can also be boiled in salted water for up to 15 min. or until tender. Then drain and serve with butter.

I have seen a lot of recipes for kale as of late, and thought I would share with you a couple tried and true. These are courtesy of Joan Leonard and Wilma Davies.

Kale and Apple salad

It is best made a day in advance

Dressing:
3 tbs cider vinegar

2 tbs honey

2 tsp Dijon mustard

1 1//2 tsp poppy seed
1/4 tsp salt

fresh ground pepper

3tbs vegetable oil

1/3 cup diced red onion
2 bunches kale

2 granny smith apples

Place vinegar, honey mustard seed,and salt in large bowl  season with pepper
and whisk to combine

While whisking constantly slowly add the oil, until all is incorporated. 

Add the onion and stir well to combine and set aside. 

Wash and dry Kale, cut out and discard tough stems. 

Arrange leaves into stacks slice crosswise  into 1/4 strips  and add to bowl with dressing. 

Core apples cut into 1 1/2 strips and add to bowl. Toss to combine,  let sit for 

at least 15 min. before serving or up to one day in fridge. Toss again before serving.
Note: You can also experiment by adding toasted nuts (walnuts, almonds, pecans) or soft cheeses (goats milk, brie).  

Kale Mashed Potato Recipe-Joan Leonard

A Dutch friend introduced me to combining cutup potatoes and chopped kale in
a pot with an inch of water and boiled until tender. Then drained and mashed
as a side dish for any cured meat, such as ham, sausage, hot dogs, bacon
etc. Frozen kale can also be used in this recipe. This is a good way to
increase nutritional content and lower the percentage of carbohydrates in
mashed potatoes. I really like the combination.

Kale Chips
Wash kale. Remove tough stems and veins. Tear into pieces. Combine oil,
garlic, salt and pepper in a bowl. Add torn kale and mix. Bake in preheated
450° oven until crisp. It makes a great snack. Try your favorite dressing
instead of the above oil dressing.

Enjoy and let us know what other recipes you have for kale!!

Corrine