Kale for dinner

Last year, I had heaps and heaps of kale and I just didn't know what to do. This year, I could go for more! I don't think that I've grown less, it's just that now I know that we love to eat fresh kale.

It's kind of a funny looking green that doesn't get a lot of credit. Kale is a good source of dietary fiber, protein, thiamin, riboflavin, folate, iron, magnesium and phosphorus, and a very good source of vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese. It's pretty much chucked full of goodness.

Red Winter Kale inside the cold frame (purple stocks in the background)

Siberian Kale

I grew two varieties this year. I planted Red Winter Kale in the cold frame over the winter, which grew up to be our very first greens already in March. And then in early spring outside, I planted Siberian Kale.

We've been adding raw kale to loads of salads and making some salads with kale as the sole green. I also saute it to include in quiche or as a cooked side dish. We also dried a bunch in our dehydrator to make kale chips (seasoned with olive oil, honey and salt). Our favorite recipe is this salad, which I adapted from a Cooks Illustrated recipe for Best Sweet and Tangy Coleslaw.

kale (bountiful bowl full)
2-3 tbsp. parsley
1 granny smith apple
1/4 cup apple cider vinegar
2 tbsp. olive oil
fresh ground pepper
1 tbsp. sugar
2 tsp. kosher salt

First, mix on the dressing:

• 1/4 cup apple cider vinegar
• 2 tablespoons vegetable oil
• fresh ground black pepper
 

cut from the garden for salad

Put the mixed dressing in the freezer while you prepare the kale. Clean and trim a big bunch of kale. De-stem, wash, dry (salad spinner) and thinly slice kale. Take out the dressing and massage into kale until well covered, but not dripping. Refrigerate in the serving bowl.

Cut up a granny smith apple into 1/4 thick thin slices. Chop 2 tablespoons of parsley (cilantro would also work well).  Take out the salad, massage the kale again, add the apples and parsley. Mix gently and then sprinkle salt and sugar over the top. Refrigerate until you are ready to serve.

This salad is best eaten when served, as it gets soggy the longer it sits. Alas, I don't have a picture because we usually gobble it up so fast!

Get some kale from the farmer's market while you can. This green doesn't like the heat and will wilt away soon!