July 8, 2015 Recipes No Comments

there’s lots of stuff coming at us this time of year but kale just keeps on coming
it’s been in my daily salads
sometimes in my smoothies
I’ve sautéed it with garlic
added it to my stir fry
had more and more salads
all of which is rather good for you

today I decided to play a little more with Kale
since it is here to stay (most likely until late fall)

since it’s so generous
and most versatile

here is my take on two things that you may have made already

Kale chips
Kale pesto


The chips are super easy

Rinse and dry your bunch of Kale
(mine came straight from the greenhouse and looked fine, I skipped that step)
Break it in bits leaving the harder core out
Place in a bowl
Put a little olive oil on that (say a good tablespoon)
add a little salt
I added a little cumin
You can add whatever you want
Toss, toss like you would a salad
Place on one or two baking sheets lined with parchment paper
Bake at 350º for 10 to 15 minutes or until dry and crisp

I just threw all my leaves in a heap on one sheet
What happens if you do that is that it will take longer to crisp because it’s much thicker in places
It still works, you just have to take the sheet out of the oven several times to separate and spread the leaves as they dry.
Each time I did I sampled the bits that were ready which diminished the total amount considerably by the time they were all ready.
It’s all good.

The second thing I made was Kale pesto
I actually just made this recipe for you (for me and for you)
You may see garlic scape around this time of year
They are most delightful and can be use anywhere you would use garlic. They are not as strong in flavor as a garlic clove so you can be generous when adding them to your recipe.
Since my garlic is scaping right now I added them to my pesto.


Kale Pesto

In a food processor put
1 cup of roughly chopped garlic scapes
1/2 cup roasted pumpkin seeds
a whole bunch of roughly chopped kale
about 1/2 to 2/3 cup of olive oil (more or less, depends how thick or runny you like your pesto)

Run, run the food processor until you get a nice green potent paste.

Guess what, it’s really good.

Put it on pasta, use it as a dip, on toast, in a sandwich, go crazy.
I’m thinking when I finally make raviolis I’ll use this pesto as a filling. And maybe I’ll make a decadent cream sauce to top it. Now I can’t wait.

Enjoy your Kale!