CSA KALE RECIPES (12 RECIPES)

Kale Shake with Blueberries and Banana 

1 handful of kale

1 glass of water

1 banana (the less ripe the better. Ripe bananas have too much sugar.

½ cup frozen blueberries (organic, if you can)

2 TBS freshly ground organic flax seeds 

Put ingredients in a blender and blend for 3 minutes.

Kale Shake with (Pineapple OR Peaches OR Strawberries AND Blueberries)

1 handful of kale

1 glass of water

½ cup frozen blueberries (organic, if you can)

½ cup Pineapple OR Peach OR Strawberries fresh or frozen

2 TBS freshly ground organic flax seeds

Put ingredients in a blender and blend for 3 minutes.

Baked Kale Chips

1 head of kale

2 Tablespoons olive oil

sea salt, to taste

Preheat oven to 275 F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. 

Olive Garden's Zuppa Toscana 

1 lb. Italian sausage

8 ounces smoked bacon, chopped

4 cups water

Two 14.5 ounce cans of chicken broth

2 large russet potatoes, scrubbed and cubed

2 cloves garlic, crushed

1 medium onion

2 cups chopped kale

1 cup heavy cream

salt and pepper

In a skillet over medium heat, brown the sausage (with casings removed), breaking it into small pieces; drain and set aside. In a separate skillet, fry the bacon until brown, drain and set aside. Combine the water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until the potatoes are tender, about 10 to 15 minutes. Add the sausage and bacon; simmer for 10 minutes. Add the kale and cream. Season with salt and pepper to taste and simmer until the soup is heated through. Do not allow to boil. 

Lemon Parmesean Kale Salad

1 lb. uncooked kale, tough stems removed 

3 T uncooked shallot, minced 

4 tsp fresh squeezed lemon juice

1 T honey

1 tsp lemon zest 

3/4 tsp kosher salt

1/4 tsp pepper 

2 T extra virgin olive oil

1/4 cup shredded parmesean cheese 

Stack several kale leaves in a pile, roll them up and thinly slice the leaves with a knife. Place in a serving bowl; set aside. In a small bowl, combine shallot, lemon juice, honey, lemon zest, salt and pepper; whisk in oil in a slow stream. Pour vinaigrette over kale; add cheese and toss until mixed. Yields about 3/4 cup per serving.

Spaghetti with Garlicy Kale and Tomatoes

6  ounces  whole-grain spaghetti

2  tablespoons  olive oil

1  medium red onion, thinly sliced

2  cloves garlic, chopped

kosher salt and black pepper

1  bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)

2  pints  grape tomatoes, halved

1/3  cup  chopped roasted almonds

1/4  cup  grated pecorino cheese (1 ounce), plus more for serving

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ¨û teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Stir-Fried Kale with Sesame Seeds

Large bunch of kale, stems removed 

1-2 cloves garlic, minced 

olive oil

sea salt 

sesame seeds (optional) 

Cut kale into bite sized pieces. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until it starts to get golden brown. Add the kale. Stir while cooking until the kale wilts and turns dark green. Remove from heat and salt to taste. Sprinkle with sesame seeds (optional). Serve hot or cold. 

Kale and White Bean Soup

2  tablespoons olive oil

4  cloves garlic, chopped

2  stalks celery, sliced

1  large onion, chopped

kosher salt and black pepper

2  15.5-ounce cans cannellini beans, rinsed

1  cup  small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)

1  bunch  kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

2  tablespoons  chopped fresh rosemary

1/2  cup  shaved Parmesan (2 ounces), plus 1 piece rind (optional)

1  tablespoon  fresh lemon juice

Heat the oil in a large pot over medium-high heat. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. 

Bean and Chicken Sausage Stew with Kale

1  tablespoon  olive oil

1  12-ounce package fully cooked chicken sausage links, sliced

2  cloves garlic, thinly sliced

1  19-ounce can cannellini beans, rinsed

1  14.5-ounce can low-sodium chicken broth

1  14.5-ounce can diced tomatoes

1  bunch kale leaves, torn into 2-inch pieces

kosher salt and black pepper

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes. Stir in the garlic and cook for 2 minutes more. Add the beans, broth, and tomatoes and their liquid and bring to a boil. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. 

Tuscan Kale Salad

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Kale and Onion Pie

2 tablespoons butter, plus more as needed

About 8 large kale or chard leaves, thinly sliced

1 medium onion, sliced

Salt and freshly ground black pepper

1/4 cup chopped mixed herbs, such as parsley, thyme, chervil and chives

3 hard-cooked eggs, coarsely chopped

3 uncooked eggs, whisked

1 cup whole-milk yogurt or sour cream

3 tablespoons mayonnaise

1/2 teaspoon baking powder

1 1/4 cups flour

Preheat oven to 375 degrees. In a large (12-inch) skillet, heat the butter over medium heat until the foam subsides. Add the kale and onion and cook, stirring occasionally, until the leaves are tender, 10-12 minutes. Season liberally with salt and pepper. Add the chopped herbs and hard-boiled eggs to the kale mixture, stir gently to combine, and remove from the heat. In the meantime, combine the yogurt or sour cream, mayonnaise, and whisked eggs. Add in the flour, baking powder, and a good pinch of salt and whisk until just smooth. Pour half the batter in the bottom of a 12-inch pie dish or a 9 x 13" dish. Layer in the kale mixture, then cover with the remaining batter. Bake for 45 minutes, until the top is shiny and golden. Cool for 15 minutes and serve warm.

Shrimp with Kale and Shiitakes 

2 tablespoons butter

1 onion, thinly sliced

1 pound shiitake mushrooms, stemmed and thinly sliced

6 cloves garlic, chopped

2 bunches Lacinato kale, stemmed and chopped into bite-sized pieces

1 1/2 pounds shrimp, peeled and cleaned

2 tablespoons soy sauce

1/2 cup dry white wine

1/4 cup heavy cream (optional)

Melt the butter over medium-high heat in a wide frying pan. Add the onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute. Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp. Then add the shrimp and cook, stirring occasionally , until not quite opaque, about 3 minutes. Add the soy sauce, wine, and cream if using, and cook until sauce has thickened slightly, 2 to 3 minutes. Serve immediately.