Kale Cooking Tips
- Blend a few chopped-up young kale leaves — but not the stems or very thick leaves — into fruit smoothies. It’s a great way to sneak greens into the diets of the veggie-averse, especially kids.
- Add kale to breakfast egg dishes. Try an omelet with par-cooked potatoes, caramelized onions and steamed kale — or a scramble made with tomatoes, bell peppers, green onion and kale sprinkled with feta cheese.
- Whip up a quick summer kale sauté with garlic, olive oil, tomatoes and basil. Sauté kale with small amounts of bacon for flavor, then lightly braise it in vegetable stock to soften. Great with roasted turkey, meatloaf or grilled tofu.
- Chop, cook and mix kale with grains to add nutrients and flavor to dishes like barley risotto or rice pilaf.
- Kale is wonderful in miso soup or tossed with rice noodles.
- Kale’s earthy flavor pairs well with hearty meats, beans and sausages. I particularly like kale with braised pork. I often substitute sautéed kale for cooked spinach in spanakopita, on pizza, or layered with ricotta cheese in calzone.
- Blanched and frozen kale is great to have on hand. If you gently break it in the bag, it can be easily added to simmering marinara sauce, soups, stews and beans.