How to Use Up Kale

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By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner


 

If you prefer, you can view the video here.

Kale is a cheap, versatile, leafy green and a member of the cabbage family. Kale is a lot like zucchini – at certain times of the year it feels like there is more than you could possibly use up! Here are a few easy tricks to help you use up that leafy, vitamin-filled bounty!

10+ ways to use up kale:

  • Create a bright green pesto.
  • Chop and add to your favorite taco filling.
  • Use flat leaf varieties as a wrap.
  • Chop and add some green to your risotto, pasta, or mashed potatoes.
  • Use in soups—it holds up much better than more delicate greens like spinach.
  • Puree with a little lemon or lime and freeze in cubes for use in smoothies.
  • Massage with dressing for a raw salad.
  • Dehydrate and powder for use in soups, casseroles, and seasonings.
  • Make saag or Southern style greens.
  • Add to scrambled eggs or tofu.
  • Put it in a burger.
  • Make kale chips.

 

Simple Kale Saute

Ingredients:

  • 1 bunch kale, de-stemmed and torn
  • 2 Tbsp acid of choice (lemon or lime juice, red wine, balsamic or apple cider vinegar)*
  • 2 Tbsp olive oil
  • 1/4 cup chopped red onion
  • 2 cloves garlic, chopped
  • Salt and pepper to taste

Directions:

Heat olive oil in a sauté pan over medium heat, add onion and cook until just softened. Add garlic and cook 1 minute more, then add kale and acid. Toss until kale is coated in oil and cover until kale is wilted. Stir again, taste kale for softness. Add a splash of broth or wine if longer cooking is required. Season to taste. Tip: Substitute crushed red pepper for a spicier variation.

*Acid softens the kale and counteracts the bitter flavors that may be unpleasant to some palates.

 

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