Kale/Chou frisé

Kale - people love it or hate it. We love it. It grows well and is so versatile when it comes to cooking (or not cooking!) We grow Italian or "dinosaur" kale and the green leafy variety. Eat it raw in smoothies and salads, sautéed in omelets, quiches and pasta dishes, and simmered in soup for all of the health benefits of this "superfood".
Every year we have people asking for more or less kale (it's usually 50/50) so we try to balance how much we dole out. We offer a trade box at every CSA pickup for those of you who cannot eat another leaf!

Daizy's Kale and Potato Soup

2 med-large onions
1 or 2 hot peppers (depending on desired heat and type of pepper)
1 bunch of carrots (5-6 large, 8-9 baby)
1 lb of beans (yellow and/or green) OR any veggies you have lying around, such as bell peppers, mushrooms or asparagus
2 tbsp olive oil
3-4 garlic cloves or scapes cut small
Fresh and dried herbs: tarragon, savory, basil, cumin – anything you’ve got to add flavour
1-2 sliced chorizo sausages or chicken (optional)
4-5 medium sized potatoes
Chicken or vegetable stock
1 can of coconut milk (optional)
Salt and pepper to taste
1 bunch of kale (or chard)
Lemon zest and juice

In olive oil, sauté onions, peppers, carrots and beans in a soup pot for 5 minutes, until browned. Add garlic and dried herbs and sauté for another minute or two.
Add sliced chorizo or chicken, if desired.
Add potatoes and stock (based on desired quantity, 1-2 litres) and coconut milk (if using)
and simmer until tender.
Add kale, lemon zest, salt and pepper, and simmer for 5 minutes. Add lemon juice and fresh herbs just before serving.  Enjoy!

Curried kale with coconut
From Real Simple Magazine, February 2013

¼ cup unsweetened flaked or shredded coconut
2 tbsp canola oil
1 med onion, thinly sliced
1 clove garlic, sliced
2 tsp curry powder
10 cups (about 1 bunch) stemmed and torn kale
Kosher salt and black pepper
1 tbsp fresh lime juice
¼ to ½ tsp crushed red pepper

Heat oven to 350°F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes; let cool.
Heat 2 tbsp of the oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining 2 tbsp of oil to the skillet for the second batch. Serve with the yogurt and hot sauce.

Daizy's Kale Blueberry pancakes
Serves 6

1 bunch kale (curly or Italian)
2 1/2 cups milk, divided
2 cups all-purpose flour
1 cup whole wheat flour
4 tsp baking powder
1 1/2 tsp salt
2 eggs
1 tbsp vanilla extract
6 tbsp butter, melted

In a food processor, combine kale with 1/2 cup of milk and let run for 2-3 minutes, until kale is finely chopped.  In a large bowl, combine flour, baking powder and salt.  In another bowl, whisk eggs with remaining milk, vanilla extract and melted butter.  Add wet ingredients to dry, mixing just until combined, then fold in blueberries.

Add enough butter to coat the bottom of a griddle or pan and let melt over medium heat.  Ladle batter onto greased grill (approximately 1/4 cup of batter) and flip when the pancake is golden brown.  Serve with maple syrup and a dollop of yogurt.

Vegan Creamy Pistachio Kale Smoothie
From a CSA member - thanks Angela! 1-2 servings.

1 cup kale leaves (boiled, for more nutritional benefits)
2 ripe bananas, fresh or frozen
2 cups ice (less if using frozen bananas)
1/2 cup water
1/2 cup raw cashews
3 tbsp agave syrup
1 tsp vanilla extract
1/2 tsp minced ginger
pinch of sea salt

Blend ingredients until smooth and creamy.  Enjoy!

Kale chips

1 bunch kale
1 tbsp olive oil
1 tbsp apple cider vinegar
salt to taste

Rip kale into bite-sized pieces (you can remove stems if you prefer) and toss in olive oil and apple cider vinegar.  Bake at 200 degrees C for 10-15 minutes, until crisp.  Sprinkle with salt and enjoy!  Experiment with flavours: add different spices or seasonings and email me if you want to share your creations with the other members!

Kale & Fruit smoothy

Serves 2

2 cups berries (strawberries, blueberries, blackberries, raspberries, cherries - a combination of 2 or more is best)
1 frozen banana
2 scoops plain yogurt
1 ripe avacado
1 cup water
Splash of cranberry or orange juice (optional, for extra sweetness)
3 kale leaves or 2 handfuls of spinach or beet greens

Add ingredients to a blender or food processor and combine until there are no more chunks. Add more water depending on how thick you like your smoothies.  Serve in 2 tall glasses with straws.  Enjoy!

Kale Salad
Thanks for the recipe, Lucette!
1 bunch kale, stalks removed (set aside for frittata or veg soup stock), leaves thinly sliced
½ to 1 lemon, juiced (start with less or gage on taste and on amount of greens you are going to massage it into)
2 Tbsps to 1/4 cup extra-virgin olive oil, plus extra for drizzling (pending on the size of your kale bunch and taste
Sea salt
2 teaspoons or (raw local) honey or maple syrup
Freshly ground black pepper
1 mango, or navel orange, or yet again seasonal local berries, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), or to vary chopped walnuts about 2 rounded tablespoons up to ¼ cup.

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little sea salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey or maple syrup and lots of freshly ground black pepper. Stream in the 2 Tbsps or up to 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango/orange or berries and pepitas. Toss and serve.  (Inspired by both the Food Network and Alive Kale Salad Recipes.)

Baby kale caesar salad
Marinated kale salad
Kale chips
Kale salad with herbed vinaigrette
Kale and Napa cabbage coleslaw

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