1 bunch kale, sliced fine
3 small carrots, grated
2 small turnips, grated
1 cup cooked or sprouted grains
1 cup cooked or sprouted lentils
1/4 c.pumpkin seeds
2 tablespoons apple cider vinegar
2 tablespoons apple juice
1 tablespoon canola oil
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon salt, for bruising greens, then add to taste to finished salad
Salting and bruising the kale greens will give the raw greens a ‘cooked’ taste and texture. For best results, finely slice the greens. Trim the thick stems off of the leaves, lay several leaves on top of each other and roll up tight like a cigar. Use a sharp knife to cut the roll into thin slivers. Sprinkle the cut greens with salt and use your hands to rub the salt into the leaves, squeezing to release some of their juices.
Mix salted, bruised greens with the grated carrot and turnips and set aside. In a food processor or blender, puree onion, vinegar, oil and spices. Pour spice mixture over vegetables and toss to coat. Add grains and lentils, toss, and season to taste with salt and pepper. Let sit at least one hour, then garnish with seeds and serve.
Adopted from a Tuscon Community Supported Agriculture recipe.
Sesame Kale Salad
1 pound fresh kale
2 T. soy sauce
2 T. toasted sesame oil
1 T. toasted sesame seeds
1 clove garlic, minced
2 t. honey (or other sweetener)
1 T. apple cider vinegar
dash of black or ground red pepper, or more to taste
optional: 1 or 2 c. cubed tofu
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Makes 4-6 servings.
Potato, Kale and Leek Gratin
4 medium Yukon gold potatoes (about 1 _ lbs.)
4 leeks, white parts only
1-2 bunches kale (to equal 1 lb.)
1-3 T butter
1/2 t. salt
1/8 – 3/8 t. black pepper
1/2 c. milk
Preheat oven to 350 degrees. Butter 2-quart gratin dish. Peel potatoes and cut them into 1/8 inch thick rounds. Thoroughly wash leeks and, using sharp knife, slice white parts into 1/8 inch rounds. Wash, stem and chop the kale. Steam it for 8-10 minutes, until it is nearly tender. Drain and let stand until cool enough to handle. Press out excess water. Alternate layers of potato, leeks and kale, dotting each leek layer with 1 T butter, cut into small pieces, salt and pepper. End layering with a layer of potatoes. Pour milk over the layers. Cover dish and bake until the potatoes are tender and almost all the liquid is absorbed, about 30-45 minutes.
(Adopted from kale and potato recipe in The Joy of Cooking.)
Beef, Barley, Mushroom and Kale Soup
1 T. olive oil
2/3 c. chopped onion
1 lb extra-lean boneless beef, cut into 1/2 inch cubes
6 c. beef broth
2 c. diced carrots
1/2 c. uncooked, hulled barley
1 t. thyme
1 t. salt
1/2 lb. crimini (brown) mushrooms, sliced
1 lb. fresh kale, steamed and chopped (I prefer Russian red kale or dinosaur kale, but any type will do)
Heat oil over medium heat. Add the onion and beef, and saute the ingredients, turning them over several times, until meat is browned. Add broth, carrots, barley, thyme and salt. Bring the ingredients to a boil, reduce the heat, cover the pan and simmer the soup for 1 hour or more. When the barley and meat are nearly tender, add the mushrooms and kale. Cover the pan and cook the soup 5 to 10 minutes longer. Adjust seasonings, and serve.
(Adopted from Jane Brody’s Good Food Gourmet.)