Seasoning for kale?
I love kale but need some ideas for seasoning as I have tended to do same old, same old simple recipe. Ideas?
I grow kale so I've tried it a million different ways but we seem to favor blanching it, then adding it to a skillet where I've diced and cooked thick cut deep smoked bacon and some thinly sliced onions. After cooking it down a bit I season it, add a splash of chicken stock and put the lid on for a bit. When its very tender I take the lid off and let some of the liquid evaporate.
Well, I don't know what your standard recipe is, so I can't really know what something new would be for you. My basic recipe is braising it with garlic and olive oil and a few squeezes of lemon and I know that's a pretty common one. For variety, sometimes I add a few anchovy fillets--just saute them along with the garlic and mash them up a little bit. They will dissolve into the oil and add a wonderful savory flavor that is not overwhelmingly fishy (in case that's a problem for you.) I add crushed red pepper too sometimes. You could go a more Asian route with sesame oil and a little soy sauce.
Also, have you tried making roasted kale or kale chips? There are plenty of recipes on the internet. I tried it once and now it's one of my favorite snacks--I prefer a big bowl of crispy roasted kale to a bowl of potato chips.
Olive oil, chopped onions and garlic...saute til slightly caramelized...then add chopped dino kale...a little apple cider vinegar and hot pepper flakes...serve it over rice...very delish and simple!
This isn't "seasoning", but just one of my favorite recipes for using kale:
BREEZY GREEK PENNE PASTA WITH KALE AND FETA
Half to 1 pound penne pasta (Barilla is my favorite brand), cooked according to al dente package directions & drained
1 block/container of Feta cheese, chopped/crumbled
Approx. 12-24 Kalamata olives, pitted, & roughly chopped **
Approx. 1 pound/bunch of Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
½ a large or 1 small red onion, peeled & chopped
A few dollops of extra virgin olive oil for sauteeing
Dash or so of chicken broth or water
Dash of crushed red pepper flakes (optional)
While the cooked pasta is draining in a colander, heat the olive oil in the pot the pasta was cooked in & saute the onion until softened but not brown. Add the chopped kale, stir a bit until wilted, & add a dash or 2 of chicken broth or water if necessary to prevent burning. Add chopped olives, cooked pasta, feta cheese, & crushed red pepper & stir again – gently - until pasta is heated through. Serve hot or at room temperature.
** If you can’t obtain pitted olives, pitting them is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.
And here's another:
BREEZY PORTUGUESE KALE & TURKEY SAUSAGE SOUP
One medium onion, peeled & chopped
One pound of kale, de-ribbed & roughly sliced/chopped
1-1/2 quarts or so of chicken stock (if not homemade, I usually use one carton + one can of Swanson's)
Two medium potatoes, peeled & diced -OR- two cans of cannelini/white kidney beans, rinsed **
One package (usually 12 to 16 ounces) turkey kielbasa sausage, sliced
Extra Virgin Olive Oil
Salt & Pepper to taste
In a large soup pot add enough olive oil to coat the bottom & saute onion until starting to soften, but not brown. Add sliced sausage & continue sauteeing until everything is just starting to brown a little. Add chicken stock & diced potatoes (if using) & simmer until potatoes are tender - about 15 minutes or so. Add kale & continue cooking until kale is tender. (** if using beans instead of potatoes, add chicken stock & bring to a simmer. Add kale & cook until tender; then add beans & stir gently until beans are just heated thru.) Add salt & freshly ground black pepper to taste & serve.