Here are a few delicious and easy kale recipes excerpted from “The Book of Kale” by Sharon Hanna http://www.harbourpublishing.com/title/TheBookofKaleBy Sharon Hanna . If you love these recipes grab yourself a copy of Sharon’s “Book of Kale” – 100 mouth watering recipes you can create from this wonder veggie!
Spring Kale Buds with Pancetta and Lemon
If you can’t find pancetta substitute prosciutto, schinkenspeck or a good Italian salami, or just omit the meat. Don’t be afraid to toss in a few kale flowers! For a variation, add lightly toasted or sautéed pine nuts. You can also use this method of preparation with chopped kale leaves – preferably ones which have been kissed by frost.
3 cups (750 mL) kale buds or more—washed and trimmed
2 Tbsp (30 mL) olive oil, divided
½ c (125 mL) loosely packed pancetta, diced
2 Tbsp (30 mL) white wine or water
Juice of one lemon
In a wok or heavy skillet, sauté kale buds in 1 Tbsp (15 mL) oil over medium-high heat, tossing frequently, for about 2 minutes. Remove kale from pan. Add the rest of the oil and cook the pancetta dice until almost crispy.
Return the kale to the pan, add wine or water, and stir/fry 1–2 minutes more to combine flavours— kale buds should be al dente. If you prefer your veggies softer, cover the pot and steam another minute or so. Sprinkle with lemon juice, season with ground pepper and serve warm.
Mother of Invention Soup
Butter or olive oil
1 small onion, chopped
3 cloves garlic, minced
1 walnut-sized piece of fresh ginger, minced
4 cups (1 L) kale – leaves and tender stems, chopped finely
1 cup (250 mL) or so of canned tomatoes
4 cups (1 L) chicken broth (also use kale or other veggie broth saved!)
Salt and pepper
Soba (buckwheat) noodles – these come wrapped in groups by a little piece of paper. I used one group, but you could use more (or less) if you want the soup thicker or thinner.
Saute onion, garlic and ginger in a little olive oil or butter (or a combination) over low heat until onions are softened. Add kale, stirfry a little until coated with onions etc. Add tomatoes and broth, bring to a boil, reduce heat and simmer 20 to 30 minutes.
For noodles – bring another pot of water to a boil. Add noodles and cook according to package directions – usually about 5 minutes. Drain and add to soup.
Serves 2 – 3
Garlicky Kale with Walnuts
This super easy kale dish can also be served as an appetizer, piled onto pita or crackers, or rolled in a wrap. I like to lightly roast the walnuts, but you don’t have to. Pine nuts work great with this as well.
8 cups ( about 2 L) loosely packed kale leaves
½ cup (125 mL) walnut pieces or more
3 large cloves garlic
A pinch of salt
Juice of one lemon
Olive oil to taste
Asiago cheese or pecorino romano, grated
Place kale, walnuts and garlic on a board, and using a mezzaluna or a sharp knife, chop everything together until fine. Pile into a bowl and dress with the salt and lemon juice.
Serves 4 or so