Our Community Supported Agriculture subscribers find a regular supply of greens in their boxes. Our market customers also find kale at our stand on a consistent basis. Figuring out what to do with Kale is a challenge for some.
Last year one of our most devoted CSA subscribers, Karen, sent us the following recipe for Kale Chips. Jeremy served them for lunch today and it reminded me that I owe our CSA members a recipe or two.
This works best with Black or Curly Kale.
Clean and spin dry kale.
Remove spines and chop into smaller bits with fingers, moisten with a teaspoon or two of olive (or preferred) oil. Do not over oil! Some people also add a touch of balsamic vinegar.
Spread onto baking sheet and cook at 375 degrees F for 10 to 12 minutes, turning about halfway through cooking process. They are not as nice if they brown.
Remove from oven and add salt.
Some prefer them still a bit moist, others prefer them crispy. Insist kids leave some for you!
Other idea for Kale and Swiss Chard
And here are some other ideas for using Kale and Swiss Chard (staple foods for locavores in the Lower Mainland):
Steamed or Braised: Chop and steam your greens and serve as a side dish with some balsamic vinegar. Alternatively, chop and braise the greens with onions, green onions, garlic and/or garlic scapes.
Fitattas: Eggs and greens are fantastic. Chop and sauté your kale and chard along with other goodies (feta, onions, sundried tomatoes, garlic scapes, etc.) in a cast-iron or other oven-safe frying pan. Add well-beaten eggs and put in pre-heated oven (350 degrees F) until cooked through to the centre, about 20 minutes.
Save for the winter: If you can't make your way through all of the greens now, chop and steam them (you can use beet tops, spinach, kale and/or chard). Once cooled, squeeze into balls and freeze. Then add to soups, stews and chili through the winter when greens are in shorter supply.