Varieties: Lacinato (Dinosaur) and Curly Kale
Pesto – Yes, you can pesto just about anything – having trouble eating your greens?…. Pesto – take a look at this pesto basics guide and Pesto Basics 101. Most pesto can be frozen after preparing into serving size cubes to use throughout the year.
We eat our stems too! – They may take a little longer to cook, but don’t waste those vitamins and fiber.
Greens & Beans – this is our version – a family favorite- quick side dish or dinner
Ingredients: Kale, red pepper flakes, onion, garlic, oil (or water), broth(veg or chicken) cannellini beans, (optional – cooked sausage) Instructions below
Dice onion and cook in pan over medium heat with a little oil or water and red pepper flakes, once clear but not brown add chopped garlic cook for 2-3 minutes, add a little water if onions and garlic start to brown, add chopped kale (yes-we eat the stems and all), add a cup or so of broth and add rinsed drained cannellini beans. Stir to coat and the kale will begin to wilt and turn dark green. Reduce heat and cook to your desired tenderness adding more broth if necessary. Feel free to add cooked sausage at this stage. Enjoy!
Kale salad – wash and dry kale, remove leaves from stems, (reserve stems for stir fry), massage kale leaves between hands, (this process makes raw kale more palatable), tear into bite size pieces. Complete your salad with toppings and dressing of your choice