Kale: It’s What’s for Dinner

kale chips

It is kale season in our garden. I mean big time. We often have a little stand that grows throughout the fall and might stay strong in a mild winter. But spring is when the kale takes off. Which, of course, means it’s kale season at our table. This is not a beloved season at the dinner table — not like snow peas or cucumbers or corn. So I try my best to serve our kale as many different ways as possible. Below, see our two favorite recipes — both easy and quick to make during weekday dinners. But I’d love to hear your favorite ways to eat a whole lotta kale. Kale smoothies? Turning our kale into veggie powder? Kale dessert? Give it to me, I’m game!

Kale Chips

Ingredients

  • 8 cups fresh kale, washed and well-dried
  • 1 Tbsp. favorite oil (can use coconut or olive or grape seed oil)
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. paprika
  • 1/4 tsp. freshly ground black pepper

Instructions

  1. Preheat oven to 350°F.
  2. Remove long, tough stems from kale. Coarsely chop remaining leaves into chip-sized pieces.
  3. Toss kale, oil, salt, paprika and pepper into large bowl. Stir together until all is well-coated.
  4. Spread kale in thin layer across 2 cookie sheets, making sure the kale is not bunched up and has room to crisp on the baking tray.
  5. Bake for 10 minutes, watching carefully to guard against burning. Kale is ready when it looks crisp and light. Remove from oven; gently scrape off tray onto serving dish. Serve warm.

Jalapeño-Lime Sauteed Kale

Ingredients

  • 6 cups fresh kale, washed and well-dried
  • 1 Tbsp. preferred oil (coconut, olive or grape seed)
  • 1 jalapeño, finely minced
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • 1 lime, tested and juiced

Instructions

  1. Remove long, tough stems from kale. Coarsely chop remaining leaves. Set aside.
  2. Place oil in large cast-iron skillet or frying pan. Heat pan to medium-high. Add jalapeño, onion, garlic and lime zest. Cook for 3 minutes until vegetables have softened.
  3. Add kale. Cook about 3 minutes more, until kale begins to wilt. Do not overcook. Sprinkle lime juice atop kale. Stir in and heat for 1 minute. Serve warm.

You can also find this post at Meatless Monday hosted by Confessions of a Mother Runner and Two Whisks and a Wand. Check out this link for more Meatless Monday inspiration.

 

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