Recipe Roundup: Kale

By mid-October, the mornings have a chill and more leafy greens start to show up on the Farm Stand, including kale. Its leaves hold up to heat, soak up a good broth, and cook fast enough for a weeknight dinner. Cooler weather also tends to sweeten kale, so the bunches that arrive this time of year often taste milder than the ones from midsummer.

You may come across more than one kind. Lacinato (also called dino or Tuscan kale) has long, dark, bumpy leaves and a tender bite. Curly kale has ruffled edges, a sturdier texture, and a slightly peppery finish. Red kale is flat and frilly with purple-tinged stems and a mild flavor.

Kale and Potato Breakfast Hash

This breakfast staple comes together in a single pan. Fingerling potatoes go in first and brown for about five minutes. Bell pepper, garlic, and green onions follow, and then the lacinato, which needs only a minute to wilt. Eggs are cracked into small wells in the pan. They finish in about ten minutes on the stove top, or six minutes in a 400-degree oven if your pan is oven-safe. It serves two to three, and it’s a good reason to stay in the kitchen a little longer on a slow weekend. Red kales swaps in at the same timing, and curly works too if you chop it small and give it a couple of extra minutes to wilt.

Kale and Avocado Tacos with Lime Cream Sauce

These tacos are built for a crowd, and the only real cooking is the rice. Brown rice, torn lacinato, grated carrots, thinly sliced red cabbage, and sliced avocado pile into corn tortillas, with green onions scattered on top. The kale stays raw, which keeps the tacos fresh and crisp. A sauce of yogurt, cilantro, and lime juice goes over everything. Set out the fillings and let everyone build their own. Red kale is just as good raw, but curly can turn out tough unless you slice it very thin and rub it with a little salt and lime juice first.

Kale Chips

Of all the recipes in our round-up, kale chips are the most likely to disappear before it reaches the table. Wash and thoroughly dry the leaves, tear them into pieces, and toss them with olive oil, sea salt, and pepper. (Add red pepper flakes and nutritional yeast for some extra flavor.) Bake at 300 degrees for up to 20 minutes, until completely crisp. Make sure to spread out the leaves out so they don’t overlap, crowded leaves can turn soggy. Any kind of kale works here, and the ruffled edges of curly crisp up nicely.

Healthy Cleansing Soup

This is the recipe for a grey afternoon. Carrots and broccoli simmer with crushed heirloom tomatoes, fresh ginger, and vegetable broth until tender, about 15 to 20 minutes. Lacinato, cabbage, and the juice and zest of a lemon go in for the last three minutes. Turmeric, cayenne, and cinnamon are optional for extra warmth.

A bunch of kale from your farm box can be breakfast on Saturday and soup by Tuesday, and each one gives you a reason to try the next recipe on the list. Give them all a try and see which one you reach for again.

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