Kale Pesto

Oh Kale, you eluded me for so long, and I think we have finally come to terms. You are not quite in the 'love' category like your siblings brussels sprouts, broccoli and cabbage, but no longer in the hate category. Now we are going to introduce you to our son, and make him love you from the start.

What's in it
1/2 C kale, rinsed and chopped
1/4 C basil, rinsed
1/2 C walnuts
1 clove garlic
salt
1/2 C grated parmesan cheese
1/2 C olive oil

How it's made
Boil a pot of water, and add kale to cook for 2 minutes. Meanwhile prepare an ice water bath, and submerge cooked kale in water bath to stop the cooking. Drain and squeeze out any excess water.

In a food processor, chop garlic. Then add kale, basil, walnuts and cheese. Pulse until combined and well pureed. Gradually add olive oil while food processor is running. Combine well, and add more olive oil if necessary. Store in airtight container in fridge (add a thin layer of oil to the top to preserve color) or freeze.

Enjoy on pasta, pizza, quinoa burgers, chicken sandwiches...

Kale with Onions and Garlic

I always wanted to like kale more than I actually did. The first time I had it, my vegan roommate sauteed it before adding it to some dish she was making. I was intrigued and pleasantly surprised by this kinda scary looking, dark leafy green. The first time I used it, I added it to a potato, kale and chorizo soup. First of all, I couldn't believe how much went into the pot, and then when I tasted it I was a little underwhelmed. The potatoes and the sausage stole the show. But, like magic, as the soup---how shall I say it---matured, the kale became more and more delicious with each bowl. It was growing on me.

I've also tried sauteing kale on various occasions and found it decent, but not fantastic. Still, for some reason, I always cut out every single kale recipe I found. And recently, I found out that kale is probably the most nutrient-and-antioxidant-dense food on the planet. I wanted to LOVE kale! Why didn't I?

Well, luckily I never gave up. I soon came across a recipe that boiled the kale before sauteing it garlic and onions. Perfect! Amazing! It's everything I always wanted kale to be. It is honestly my favorite thing to cook and eat right now. So satisfying---AND healthy. This is a win-win recipe.

Kale with Onions and Garlic

~Print Recipe~

• 1 bunch of kale, rinsed
• 1 tablespoon olive oil, or more to taste
  
• 1 medium onion, chopped
  
• 3-6 garlic cloves, pressed or minced
  
• Salt and pepper to taste

1. Bring a large pot of salted water to a boil.
   
2. Remove kale leaves from stems by folding leaves in half, then chopping off the core. Tear leaves into smaller pieces. Add kale to boiling water, stirring well to incorporate. Cover and cook for 8 minutes, until the kale is almost tender. Drain.
3. Heat olive oil over medium heat in a large skillet. Add onion and cook stirring occasionally until translucent. Add garlic, stir and cook 1-2 minutes more.
4. Add kale and stir to toss in the garlic and onions. Cook a few minutes more, until the kale is tender and the flavors have blended. Season with salt and pepper. Serve hot.
   

Kale Quiche

I have never made a quiche before, and I am realizing now that is a very big mistake on my part.  They are delicious and fairly easy to make.  I got this recipe from my CSA box, and this is the only way I have found I like to eat kale.

What's in it

1 bunch kale or collard 

1 small onion chopped

salt and pepper

olive oil

5 eggs

3/4 C milk

1/2 shredded cheese

1 pie crust

How it's made

Preheat oven to 350.  Slice kale into thin ribbons, then spin in salad spinner if needing a wash.  Heat the oil in a pan, then add onion and cook until soft and tender.  Add kale and saute another few minutes until tender.  Remove from heat and salt and pepper to taste.

Beat eggs and milk together until frothy.  Add kale mixture to pie crust and stir in cheese.  Pour eggs on top and gently stir in.  Bake 35-45 minutes until set in the middle.  Cool 5 minutes before serving.

Potato, Kale and Chorizo Soup

This was a Sunday dinner dinner. I'd never heard of putting greens in a soup like this, so I was a little skeptical. It took a second to grow on me, but the satisfying, hearty deliciousness of this soup sort of took me by surprise.

We made this vegan by using vegetable broth and soy sausages. It definitely worked, but I'm thinking it would be a tad bit more flavorful and amazing with the real deal. Finding real Spanish chorizo is a bit of a challenge--most widely available chorizo in the United States is spicy, mushy ground up parts (like lips, lymph nodes and salivary glands, no joke) that come in a plastic casing. (For dishes calling for that kind of chorizo, I quite emphatically recommend using the very tasty soyrizo instead.) Alternatively, Spanish chorizo--called for in this variation of a Bon Appetit recipe--is made from coarsely chopped pork seasoned with paprika, garlic and herbs.

• 3 tablespoons olive oil
  
• 1 large onion, chopped (about 2 cups)
• 8 ounces fully cooked Spanish chorizo or hot Calabrese salami, casing removed if necesary, chopped
• 2 teaspoons smoked paprika
• 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
• 8 cups low-sodium chicken broth
• 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups tightly packed)
• Croutons (home-made or store bought)
• Grated parmesan cheese, optional
  

1. Heat 3 tablespoons oil in a large pot over medium heat. Add onion and cook for about 8 minutes, until translucent.
2. Add chorizo and paprika, stir for 1 minute.
   
3. Add potatoes and broth. Increase heat and bring to a boil.
   
4. Add kale and stir until it has wilted and soup returns to a boil.
5. Reduce heat to low, cover and simmer for about 1 hour, stirring occasionally. (This soup tastes even better when the flavors have had more time to mingle--i.e. the next day.)
6. Divide soup among bowls and serve topped with croutons and finely grated parmesan cheese.