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
- 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
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.