Sustainable Agriculture Project
Baked Kale Chips
1 bunch Kale
1 tbs olive oil
1 tsp seasoned salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Bean Soup with Kale
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
1. In a large pot, heat olive oil.
2. Add garlic and onion; saute until soft.
3. Add kale and saute, stirring, until wilted.
4. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes.
5. In a blender or food processor, mix the remaining beans and broth until smooth.
6. Stir into soup to thicken. Simmer 15 minutes.
7. Ladle into bowls; sprinkle with chopped parsley.
Curry Kale and Potato Galette
1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, chopped
2 teaspoons curry powder
1 teaspoon ground turmeric 1 pinch ground ginger, or more to taste
1 pinch cayenne pepper (optional)
1 bunch kale, stems removed and leaves coarsely chopped
3 potatoes, peeled and thinly sliced
salt and ground black pepper to taste
1/4 cup melted butter
1/4 cup shredded Cheddar cheese, or more to taste
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2-quart casserole dish.
2. Heat olive oil in skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add curry powder, turmeric, ginger, and cayenne pepper; stir to coat. Add kale; cover and simmer, stirring occasionally, until kale is tender and wilted, 5 to 10 minutes.
3. Cover the bottom of the prepared casserole dish with a layer of potato slices; top with a layer of kale mixture. Season with salt and black pepper. Continue layering with remaining potatoes and kale mixture, ending with a potato layer. Pour melted butter over top layer of potatoes.
4. Bake in the preheated oven until potatoes are tender and slightly browned around the edges, about 35 minutes. Sprinkle with Cheddar cheese and cook until cheese is melted, 3 to 5 minutes.
Page last modified January 17, 2013