It is the third week of the CSA (community supported agriculture) and we are enjoying the farm fresh produce. This week we received sweet corn, peaches, cucumbers, kale, and tomatoes.
Kale is a leafy vegetable that can have green or purple leaves. There are many types of kale but the most popular are curly kale or Scots kale. I have read that kale freezes well. I am going to try this so that I have kale for some winter recipes.
One of our favorite ways to eat kale is by making kale chips. My girls cant wait for the kale chips. They came into the kitchen and eat them right off of the baking sheet. When making kale chips the most important thing to do is cut the leaves off of the stalk. The stalk holds a lot of moister and the chips will not turn out as well.
- Take two handfuls of kale leaves that have been cut off of the stalk and place them in a large bowl.
- Drizzle 1-2 tsp of olive oil on to the leaves. Mix the leaves around to make sure all leaves are coated with oil.
- Sprinkle 1-2 tsp of kosher salt on to the leaves. Again, mix the greens to ensure the salt is well dispersed.
- Spread the kale in a single layer on to an oiled baking sheet.
- Bake at 350 for 10-12 minutes. Watch the kale towards the end because it can burn quickly.
Tip: I have made kale chips on a Silpat but they do not get as crispy.
- Kale pesto
- Kale Avocado Salad
- Clean Eating Shrimp and Kale Salad
- Creamy Cauliflower Mash with Kale
- Mushroom Kale Lasagna Rolls