Kale is one of the "super-vegetables": it is very nutritious. We are growing three types of kale on the farm this year: the standard curly kale, lacinato (or dinosaur) kale, and red Russian kale. Lacinato and red Russian are both more tender than curly kale. Curly kale is the best kale to use for kale chips, which is one of our kid's favorite ways to eat kale. My recipe is very simple:
Heat the oven to 400 degrees.
Wash about a pound of kale. Strip the kale from the stems and tear it in to smaller pieces. Toss in a big bowl with a slosh of olive oil and a generous sprinkle of salt. Lay out - not too thick - on 2 or 3 cookie sheets and put into the oven. Take out and toss the kale about every 4 minutes to help even the cooking of the kale. Take the kale out when a fair amount of it is crispy and before it gets overcooked, usually after 10-20 minutes. Serve warm and crispy.
There are a many other ways to eat kale, including sautéing with garlic and olive oil, including in smoothies, adding to soups, eating it raw in a massaged kale salad, and kale pesto.
Kale Salad (Common Thread Member Carey Hay shares this recipe for kale: It keeps really well for days! ***from Epicurious***)
- 3/4 to 1 pound lacinato kale (also called Tuscan kale) or tender regular kale, stems and center ribs discarded
- 2 tablespoons finely chopped shallot
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 1/2 tablespoons extra-virgin olive oil
- 2 ounces coarsely grated ricotta salata (1 cup)
- Working in batches, cut kale crosswise into very thin slices.
- Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
- Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Read More http://www.epicurious.com/recipes/food/views/Lacinato-Kale-and-Ricotta-Salata-Salad-236940#ixzz2WiAUrtQP