Braised Kale – From “The Lactose-Free Family”
Remove tough stems from Kale and wash. In large saucepan, bring
about 1/2 inch of water to boil and add kale. Return to boil,
simmer (covered) for 3-4 minutes or until limp. Drain well and
chop coarsely. In same saucepan heat oil over medium heat and
cook garlic until softened. Add kale and cook (stirring) for
about 1 minute, until heated through. Season to taste with salt
and pepper. Serve immediately.
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Kale “Chips” – www.molliekatzen.com
These “chips” are great for snacking on or sprinkling on just
about any savory dish.
Preheat oven to 350. Line a baking tray with foil, then spray
with oil. Add the fresh kale (stemmed and minced), spreading it
out as much as possible. Bake for 10 minutes, mixing it up one
or twice during that time. Sprinkle with Parmesan cheese (about
2-3 tbsp.), and bake for 10-15 minutes longer, stirring
occasionally (until it is as crisp as you like). The kale will
continue to shrink and crispen the longer it bakes. If you watch
it carefully you can get it quite crisp without burning it.
Remove tray from oven and let the kale cool on the tray. Crunch
will keep for a week or two in a covered container, no
refrigeration necessary.
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Potato-Kale Soup
4 med. potatoes 2 carrots l onion chopped
l clove garlic l or 2 T. oil or butter
4 c. hot water or stock pepper and salt parsley
1 bunch kale (remove the spine or center stem. Chop and steam 5-6
min.).
Saute onion, garlic. Add potatoes and carrots with stock or water
and simmer until tender
You can puree 1/2 the mixture. Add salt, pepper and parsley with
steamed kale.
An added touch: garnish with cheese of your choice.
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Here is a great recipe for Kale or Collards. It is from the cookbook “How to Cook Everything” by Mark Bittman
2 TBSP of Olive Oil
2 or 3 cloves of garlic minced
1 of collards or kale – washed and chopped
1/4 cup of chicken stock
3 TBSP of Tahini
Salt and pepper to taste
2 TBSP of Lemon juice
Heat Olive oil in pan add garlic until tender and golden but not brown
Add collards or kale, stock, tahini, salt and pepper cook covered for about
5 mins.
Removed lid and reduce heat…adding more stock if it looks dry.
Removed from heat and add lemon juice.
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JAMIE’S RECIPE FOR GREENS.
Stove Top: Collards or Kale.
From: Jamie Parsons/ Veggie-Coop Member August, 2012
Here is a great recipe for Kale or Collards. It is from the cookbook “How To Cook Everything” by Mark Bittman
2 TBSP of Olive Oil
2 or 3 cloves of garlic minced
1 of collars or kale – washed and chopped
1 / 4 cup of chicken stock
3 TBSP of Tahaini
Salt and pepper to taste
2 TBSP of Lemon Juice
Heat Olive oil in pan; add garlic until tender and golden but not brown. Add collars or kale, stock, tahini, salt and pepper. Cook covered for about 5 minutes.
Remove lid and reduce heat… adding more stock if it looks dry. Remove from heat and add lemon juice. Remove from heat and add lemon juice. Serve
