Here are a couple of easy kale recipes to experiment with that even the kids will try.
Kale Parmesan Salad
Yield: 4-6 servings
Ingredients
2 bunches of fresh kale
2 tbsp. olive (or canola) oil
½ cup grated Parmesan cheese
2 tbsp. fresh-squeezed lemon juice
¼ tsp. salt
pepper, to taste
garlic powder, to taste (optional)
Directions
De-stem kale leaves and chop into bite-sized pieces. Cook kale leaves in boiling water until tender, about 3-5 minutes. Drain kale and squeeze dry. Fluff up leaves and transfer to a large bowl. Cool immediately. In a small bowl, combine the oil, lemon juice, Parmesan, black pepper, and salt. Add oil mixture to kale, mix to coat, serve chilled.
Kale Chips
Yield: 4-6 servings
Ingredients
1 bunch fresh kale
2 tsp. olive oil
salt, to taste
Directions
Preheat oven to 350 °F. Wash kale and thoroughly dry it. Remove kale leaves from stems and tear leaves into bite-sized pieces. Place kale in a bowl. Add olive oil, and toss to fully coat leaves. Spread coated leaves out on a cookie sheet and sprinkle with salt. Bake until edges are brown but not burnt, about 10-15 minutes.
Recipes courtesy of Vermont Harvest of the Month