Kale

3_kales

We grow 3 varieties of Kale: Lacinato, Red Russian and Green Curly.  The Curly green kale is the typical variety you find in most grocery stores.  Lacinato (also known as Dino Kale) is a flatter leaf with wrinkles ( I suppose like dinosaur skin).  And Red Russian is a flat leaf with with purple stems and purple edges.  Honestly, after growing all 3 varieties for over 15 years I would say that they all taste the same.  The only difference is that the Red Russian is a bit more tender in the summertime.  The texture and flavor are determined more by the weather and growing conditions than by the variety.

Please do not be afraid of this amazing vegetable.  Kale is very high in minerals and vitamins.  Kale is an amazing anti-inflammatory and is great for lowering your pH.  But don’t let all that scare you.

Storage and Preparation:

Kale should be stored like all other greens in a plastic bag in the refrigerator.  Kale likes to be cold and moist.  Kale will store up to 2 weeks in your refrigerator.

Recipes:

Kale cooked:

Great in stir fries and soups ( I prefer to put the kale in at the end of cooking time so it still retains its texture).  Steam it and finish off with a little tamari and lemon juice or saute it in a pan with garlic and lemon juice.  Serve it over plain brown rice with black beans.

Kale raw:

This surprises most people.  It is a shame that at one time the propaganda was spread that you can’t eat kale raw.  My favorite way is to chop it up very small and serve it topped with a sweet vinaigrette such as raspberry, strawberry or blueberry.

 

Curried Greens:
1 pound greens (such as chard, kale or beet greens or a mix.)
2 cloves garlic
2-3 tablespoons curry powder
1 cup finely chopped tomatoes
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon olive oil
1 cup onion, finely diced
3/4 pound potatoes, cubed
1/4 cup fresh cilantro

  1. Wash and drain greens, removing any coarse stems and midribs. Cut into half inch strips.
  2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
  3. Heat oil in a skillet and saute onion over medium heat until it begins to brown. Add the spice and tomato mixture, mix well, and cook for a few minutes.
  4. Add the potatoes and 2 cups water.
  5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
  6. Add greens and cook for 10 minutes more, or until potatoes are done.

Other Recipe Ideas:

  • Kale is perfect for green smoothies.
  • I love kale steamed and then mixed with this sauce: 1 part tahini, 1 part peanut butter, and 1 part maple syrup.
  • Don’t forget kale chips.  These will store for several days in a sealed container.

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