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 your kale into veggie powder? Kale dessert? Give it to me, I’m game!
- 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
- Preheat oven to 350°F.
- Remove long, tough stems from kale. Coarsely chop remaining leaves into chip-sized pieces.
- Toss kale, oil, salt, paprika and pepper into large bowl. Stir together until all is well-coated.
- 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.
- Bake for 10 minutes, watching carefully to guard against burning. Kale is ready when it looks crunchy and light. Remove from oven; gently scrape off tray onto serving dish. Serve warm.
Jalapeño-Lime Sauteed Kale
- 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, zested and juiced
- Remove long, tough stems from kale. Coarsely chop remaining leaves. Set aside.
- 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.
- 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.