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Eat more kale! 22 recipes using kale

Kale, that unruly, leafy vegetable, has been enjoying an increased popularity among home cooks and chefs alike. People who belong to community supported agriculture (CSA) often receive bags of kale during its harvest season in early spring or fall. Even though you can find fresh kale in July and August, kale tastes sweeter after the first frost. It can be used in salads, side dishes, as a garnish, and even in smoothies. Here is a list of kale recipes from our Stir It Up! bloggers.

Garden of Eating
Toss kale with dried fruit, toasted nuts, and top with shredded Parmesan cheese for a unique summer salad.

1. Kale pita wraps

The Rowdy Chowgirl
Fill warm pita wraps with kale or other greens, tofu, mushrooms, and onions for a satisfying vegetarian meal.

By Christina Masters, The Rowdy Chowgirl

Warm pita wraps filled with sautéed greens, tofu, mushrooms, and onions make for a satisfying meal with umami flavors.

Makes 5-6 servings 

1 12-ounce container of firm tofu

1 bunch kale, remove spines and tear into pieces

1/2 cup water

1 teaspoon olive oil

8-9 sliced mushrooms

1/2 cup diced onion

1 glove garlic, crushed

Pita slices

Hummus, to taste

Drain tofu and cut into sticks (about 1/4-inch wide).

1. Lightly coat a sheet pan with oil. 

2. Place tofu sticks in a single layer on pan and put under broiler for about 5 minutes, or until golden brown.  Turn tofu with a spatula and return to broiler for a few more minutes – just until lightly browned.

3. Wash kale, remove rigid spines, and tear into pieces. In a large sauté pan or wok, place kale and about 1/2 cup water over medium-high heat and cover.  Steam for about 5 minutes, or until limp. Take off lid and let any remaining water evaporate. Remove kale and heat 1 teaspoon olive oil in wok. Sauté several (8 or 9, or whatever you’ve got) sliced mushrooms along with about 1/4 cup diced onion. Return kale to wok. Add 1 clove of crushed garlic. Add tofu sticks.  Stir gently until combined. Salt to taste.

4. Serve a heap of the kale mixture on a warmed pita that has been smeared with hummus.

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Mark Sappenfield
Editor

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