Kale Chips

The East Lansing Farmers Market recently blessed me with a beautiful bunch of dinosaur kale.

 Though kale can often be one of the more intimidating leaves to use in the kitchen, frankly, it is also one of the most versatile. With a few tips from yours truly, you can be an expert at Kale Kooking and gobble up all the kale at the market!

Boiled Kale (for lots and lots of greens) - Cut kale into narrow strips (lengthwise) and drop into a pot of boiling water for 5 to 15 minutes, or until tender. You may choose to discard the bottom of the kale (with the thicker stems) before boiling, or you may boil the stems for a longer period of time. Drain the kale and dress with olive oil, salt, pepper, butter, and/or red wine vinegar.

Braised Kale - In a large sautee pan or pot, heat 1 tbsp olive oil and as many minced garlic cloves as you desire. After a few minutes, add chopped kale and about 1 cup of water. Turn heat to low and simmer the kale, stirring periodically. When greens are soft, drain excess water and dress with salt, pepper, and red wine vinegar.

Kale in Soup - You can add kale to any soup whether it be meaty, beany, vegetable-y or brothy. Here is a recipe for Spicy Kale and Chick Pea Stew:

Ingredients:

• 1 1/2 cups dried chick-peas, soaked overnight in enough water to cover them by 4 inches, drained, and rinsed
• 10 cups water
• 2 large onions, chopped coarse
• 3 large garlic cloves, minced
• 1/4 cup olive oil
• 2 green bell peppers, chopped coarse
• 1 1/2 pounds kale, coarse stems discarded and the leaves washed well and chopped
• two 28-ounce cans plum tomatoes including the juice, chopped
• a 6-ounce can tomato paste
• 2 1/2 tablespoons chili powder
• 1 teaspoon dried thyme
• 1 teaspoon dried orégano
• 1 teaspoon dry hot red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1 bay leaf
• steamed couscous or rice as an accompaniment

Directions:

In a large saucepan simmer the chick-peas in the water, covered partially, for 1 1/2 hours, or until they are tender. In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the vegetables are golden, add the bell peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas with the cooking liquid, the kale, the tomatoes with the juice, the tomato paste, the chili powder, the thyme, the orégano, the red pepper flakes, the cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer the stew, stirring ocassionally, for 1 hour. Discard the bay leaf, season the stew with salt, and serve the stew on the couscous or rice.

Complimentary Kale - Kale goes well with grains like rice and pasta, salty meat like bacon or prosciutto, and sweet fruits like apples. You might be pleasantly surprised with the extra flavor kale contributes to your meal!

One of my favorite ways to prepare kale is to roast it and make Kale Chips. If you like potato chips, you'll love these!

For Kale Chips: Preheat oven to 375 deg F. Wash and chop 1 bunch of kale into potato chip-sized pieces. Lightly coat the kale with 1 tbsp olive oil and sprinkle with salt and pepper, and spread out across an ungreased cookie sheet. Bake for 10 minutes, stirring halfway through. Voila- crunchy kale chips to go with your burger, sandwich or just to grab as a quick snack.

As a quick sidenote, kale offers tons of antioxidants, anti-inflammatory properties, and huge quantities of vitamins A, C, and K. In addition, kale is one of the most effective "clean-out" leafy greens, helping to relieve constipation and bloating.