We are total kale lovers. I also swear it’s not because of the dietitian thing.
Because it’s got a rap for being a super healthy green veg, I’m not sure it get’s the attention is deserves for being de-flippin’-licious. It’s also really versatile – raw, steamed, stewed, braised and baked to a delicious crisp; kale is on regular rotation in both our homes.
Wanna try kale yourself? Here’s how to prep a bunch.
Remove the stems to the base of the leafy greens.
If you’re planning on using the kale for a soup or stew, you can slice the leaves in to 2″-3″ pieces with the remainder of the spines intact – they’ll have lots of time to cook down and soften up. If you plan on using the kale raw (for a salad) or in a recipe with a short cooking time (less than 10(ish) minutes), it’s best to remove the tough spines first.
Kale chips are really popular right now. The ones you can make yourself in less than 30 minutes are infinitely better than anything you can buy.
- 1 bunch of kale: washed, thoroughly dried and cut in to 3″ pieces
- 2 Tbsp extra virgin olive oil
- fine kosher or sea salt for sprinkling
- Preheat oven to 300 degrees F
- Combine kale and olive oil in a bowl until leaves are evenly coated
- Spread leaves over parchment-lined baking sheet in one layer (you’ll need 2-3 baking sheets per bunch)
- Sprinkle sparingly with salt
- Bake for 15 minutes until light and crispy
- Kale chips are best enjoyed when made and eaten the same day
Looking to cut down prep time? Need a great salad you can make in advance? A raw kale salad is exactly what you’re looking for. This salad is best dressed a couple of hours before you plan on serving it so the kale has time to soften and soak up the delicious dressing. And it gets even better the next day…if you have any leftovers that is!
Erin and Dara
- 1 bunch kale, trimmed and roughly chopped
- 2 carrots, peeled into strips with vegetable peeler
- 1/2 cup parsley, chopped
- 4 green onions, chopped
- 1/4 cup raisins
- 1/4 cup pine nuts, toasted
- 2 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tsp tahina (sesame seed paste)
- salt and pepper to taste
- Mix together kale, green onions, parsley, carrots, and raisins
- Mix together all dressing ingredients
- Toss salad with dressing and top with toasted pine nuts