Kale Krazy

Baby Red Russian Kale in our garden

You may have noticed that some people are krazy for kale these days.  I couldn't be more pleased that this long under-appreciated, nutrient-packed vegetable is finally getting the love and attention it deserves.  Some folks are simply obsessed and are trying to get as much kale as possible into their diets-- there are plenty of recipes floating around out there these days for everything from kale chips to kale smoothies.  There is, of course, some comic relief as well.  I knew kale had finally made it big this past year when I visited a neighborhood restaurant and there were three kale dishes on the seasonal menu.  Shortly thereafter I popped into the natural foods co-op to buy more kale seeds (because I didn't feel I had planted nearly enough kale in my garden) only to find that all varieties of kale were the only seeds completely sold out.  Now it's farmers' market time and everyone's clamoring for clean, local kale; if you don't get to the market within an hour of it opening each week, there's a good chance the mounds of kale will already be sold out (or at least picked over.)  Kale has a boatload of health benefits, but I truly like it for the flavor.  Here are the most common ways we use kale around the homestead:

(In no particular order)
1.  Juicing
2.  Sauteed on a pizza
3.  In a smoothie
4.  Kale chips
5.  Boiled with pasta
6.  In veggie lasagna
7.  Sauteed in a quesadilla
8.  Shredded in a massaged kale salad
9.  As a substitute for spinach in a savory spinach and cheese quick bread
10.  Shredded and added to Salad Mix along with red cabbage.

Recently I made some kale chips with several bunches of organic kale I got for next to nothing.  But they were too many chips for us to eat before they got a little "stale" so I ground some of them up to make "kale salt."  Of course, I knew I couldn't possibly be the first one to think of this idea...and #4 above proves that.  Now I use the kale salt to season popcorn, add to homemade ranch dressing, or to sprinkle in soup or on pizza.  Wherever you want a little more kale (if you're not already getting enough) and would be adding seasoning anyway.  It's so versatile and definitely another way to get kale into little ones' bellies if they're not otherwise willing.

This is another kale recipe I tried this past week and was pleasantly surprised by how well the flavors went together.

Kale Salad with Toasted Coconut and Sesame Oil (Gluten Free)
Serves 4
Adapted from Super Natural Every Day.  The original recipe calls for farro, but I used gluten-free steel cut oats.

1/3 c. extra-virgin olive oil
1 t. toasted sesame oil
2 T. shoyu, tamari, or soy sauce (I make sure mine is gluten-free and organic)
3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed (and reserved for juicing)
1 1/2 c. unsweetened flaked coconut
2 c. cooked steel cut oats or other whole grain

Preheat oven to 350F with two racks in top third of oven.  In small bowl or jar, whisk or shake together olive oil, sesame oil, and shoyu.  Put kale and coconut in large bowl and toss well with about two-thirds of oil mixture.  Spread kale evenly across two baking sheets.  Bake for 12-18 min., until coconut is deeply golden brown, tossing once or twice along the way.  If kale mixture on top baking sheet begins to get too browned, move to lower rack.  Remove from oven and transfer kale mixture to medium bowl.  Taste.  If you feel it needs more dressing, add and toss.  Add steel cut oats and combine.  Serve warm, room temp., or straight from the fridge (this makes great leftovers.)

Kale Salad