Kale is an amazingly nutritious green, and quite easy to prepare quickly. Kids love kale chips, and will ask for more! You can find several types of kale at the farmers market this week, and here are 2 recipes to help you plan your menu!
Kale Chips
1 bunch kale (any type will work, although this recipe was made using Dinosaur or Tuscan Kale)
1 T olive oil
Sea salt, to taste
1 T olive oil
Sea salt, to taste
Preheat oven to 275°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 25 minutes, or until crisp. Cool and Enjoy!
photo by Smitten Kitchen
Tuscan Kale and White Bean Ragout
Adapted from a recipe by Emeril Lagasse
Serves 4-6
2T olive oil
1 bay leaf
2 cloves garlic, smashed and roughly chopped
1/4 teaspoon crushed red pepper
1 small red onion, sliced
1 1/2 lbs Tuscan Kale, rinsed, dryed and cut into 1in slices
3/4 t sea salt, plus more if needed
1/4 t freshly ground pepper
3 1/2 cups cooked white beans, or 2 15oz cans drained & rinsed
1 cup canned diced tomatoes with their juices
1/2 fresh chicken stock or broth
Heat the olive oil in a large saute pan over medium high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and garlic begins to golden, 3 to 4 minutes. Add the kale, salt and pepper, cook for 2 more minutes. Then add the white beans, tomatoes and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and adjust seasoning if necessary. Transfer to a serving dish and drizzle with extra-virgin olive oil to taste. Serve hot.
