KALE!

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Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.”  Move over Popeye!  Gaining in popularity, kale is an amazing vegetable being recognized for its exceptional nutrient richness, health benefits, and delicious flavor.

Eating a variety of natural, unprocessed vegetables can do wonders for your health, but choosing super-nutritious kale on a regular basis may provide significant health benefits, including cancer protection and lowered cholesterol.

From Adele Gref:

take one bunch of kale and slice thin
mix with 2 T olive oil, 1 T minced dried onion, 1/4 t dried garlic, 1/4 t seasoning salt and 1 t crushed red chili pepper or to taste
put in oven @450 for 15-20 minutes. turn kale over with spatula halfway thru
kale should be crispy and can be eaten warm or cooled

From Puddy:

My favorite way to fix kale is to make baked chips for appetizers. I cut the good leaves off and put them in a bowl. Then I mix olive oil, sea salt and/or any seasoning you like and then pop them in the oven. I then take them out and put fresh parmesan cheese on top and put back into the oven until the cheese melts and kale is crispy. Put in a basket with napkin and serve. Yummy!!!!I also love kale sauteed with olive oil, garlic, kalamata olives, artichoke hearts, tomatoes, onions and served over any pasta you like. Very good!!!

From Anna Crough:

I cut up kale in small pieces and pour a dressing I make over it. 1/2 cup rasberry or strawberry yogurt and the juice from one orange and one lime. Mix it together with a tablespoon of honey and 3 tablespoons of red wine vinegar. You can add garlic powder if you want.

From E.A. Reisch:

Italian Sausage Soup

1/2 lb Italian turkey sausage ( 1/2 in slices)
1 15 oz can white cannellini beans
1 15 oz can diced tomatoes
2 14 oz cans chicken broth
2 tsp minced garlic
2 cups chopped kale

Brown the sausage slices with garlic in dutch oven. Add the remaining ingredients except the kale and bring to a simmer. Add the kale and serve with baguete bread and a nice glass of wine.

From Nerida Jones:

1 bunch of kale

1-2 carrots shredded

1 hand full of chopped cashews

3/4 cup of vegenaise or mayo

1 Tbs rice wine vinegar

1 squeeze of fresh lemon

1 Tbs fresh grated ginger

1 grated garlic clove

salt and pepper to taste

Chop kale in bite size pieces and toss with shredded carrots in a large bowl. Mix cashews, vegenaise (mayo), rice wine vinegar, lemon, ginger, garlic in a separate medium bowl. Pour mixture over kale and carrots and toss. Let sit at least and hour in the fridge. Even better the next day.

Disclaimer: I read over this and of course I don't have a written recipe for this (just in my head) so I hope it doesn't end up like in elementary school when you had to write on how to make a peanut butter and jelly sandwich. Very entertaining but not one to follow to closely.

From Teri Hunt:

Kale Slaw with Peanut Dressing


serves 6 to 8

2 large bunches curly or lacinato kale, about 2 pounds


2 red bell peppers, cleaned and cut into fine strips


1 large carrot, peeled
3/4 cup roasted, salted peanuts, divided


1/3 cup vegetable oil
3 tablespoons cider vinegar


1 tablespoon packed light-brown sugar


1/2 teaspoon coarse salt
Pinch red pepper flakes (optional)

Fold each leaf of kale in half lengthwise and slice out the center rib. Discard ribs. Roll a stack of the leaves up and slice in half lengthwise, then crosswise into very fine ribbons. You will have 10 to 12 cups of finely chopped kale in the end. Wash and rinse thoroughly in a salad spinner.

Toss the kale with the sliced bell peppers. Slice the carrot very thin, either by creating curls with a peeler, or by running the halved carrot lengthwise down a mandoline. Toss with the kale, red pepper, and 1/2 cup of the peanuts.

In a chopper or small food processor, briefly puree the remaining 1/4 cup peanuts, oil, vinegar, sugar, salt and pepper flakes. Pulse it just a few times; the peanuts should be partially pureed, but with some nibs and nubs still left in the dressing. (The texture difference between the whole peanuts, ground peanuts, and pureed peanuts in the sauce is one of the things that makes this slaw so wonderful.)Toss the dressing with the slaw and let it sit for at least a few minutes before serving.

My Note: I like to double the dressing amount for this much Kale. Bon Appetit!