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Kale Crisis

I need some kale recipes for my kitchen. I'm getting weekly kale from my organic farm share and need some fresh inspiration. Please help.

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  1. If you search for kale on the board there is a recent thread with some yummy suggestions.

    I just wanted to add that if you have too much you can chop/blanch/drain and freeze it to add to winter soups and casseroles when the weather gets chilly, too! I'm intentionally growing far more than we can eat (and we eat it several times a week,) so we will have some all year.

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      1. If you Google "kale chips" you'll get lots of hits for roasting the leaves in the oven with a little oil and salt. Crispy, delicious. We can eat an entire head of kale chips in one sitting. Other seasonings that I've seen are garlic powder, onion powder, smoked paprika, and cayenne. My oven is usually at 400. We like them a bit black and very crisp. Kale does well in soup, as others have said.

        1 Reply
        1. re: nemo

          I have tried kale chips and I'm in the minority in my opinion of them. I was entirely 'under-whelmed'. I did use them up crushed up in casseroles and salads but I prefer dulse with its crunchiness and natural salt and minerals. Kale is wonderful in soups and I made a curried kale dish that was a success.

        2. I like kale (steamed until tender) in just about any recipe that calls for cooked spinach - so, kale and artichoke dips, kale quiche, kale frittata, layered in lasagne, creamed kale, etc.

          I've also been wanting to make this stuffed pizza recipe from Epicurious for a while - I'll bet it would be great with kale: http://www.epicurious.com/recipes/foo...

          1. My go-to dish when I am overloaded with greens, any kind of green, is gumbo z'herbes. The greater the variety the better.