I'm going to have a ton of kale soon. I'm clueless how to use it.

[OnionPatch]

:shrug: The only reason I planted them was because there was an empty corner in my winter garden plot and they were so pretty with their red and yellow stems. I've never grown kale before and I don't think I've even eaten it before. Does anyone have any good recipes?

[kfred]

1. I use it like spinach

in soups and stews. It works pretty much anywhere you'd use cooked spinach. It can be tougher and need a longer cooking time, but that's dependant on it's age, I would guess. It IS good for you. It also dries nicely in a microwave for use later.

[Zoigal]

2. Allrecipes.com has a bunch of recipes for using kale.

Hope you find something there that appeals to you.....z

[japple]

3. You can freeze it. I wash it thoroughly, rough chop it, then blanch

in a small amount of water, let it cool and stuff it into freezer bags. When I need it, I thaw the bags of frozen kale before using. I like to saute leeks and garlic in olive oil, then add the kale and cook in a covered pot until done. I like for it to still have some body--not mushy. Add salt and lots of freshly ground pepper. It's also great when combined with turnip root, onions, and a bit of cabbage. I always put a bottle of pickled pepper sauce on the table (or vinegar).

Potato, kale, and white (cannellini) beans is another favorite. I think I saw a recipe for that on allrecipes.

[beac]

4. Here's the link to an old post of mine asking for Swiss Chard ideas:

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=70781&mesg_id=70781

I think most of the recipes in the replies would work for kale as well.

[The empressof all]

5. Make a Kale Spanakopita

Cut the tough stems off and blanch it. Sautee it up with a lot of onions. Layer it in Phyllo dough with a Bechemel and some shredded cheese. Feta is traditional but I prefer Swiss.

[durak]

6. lol...

[DrDan]

7. Kale Caesar Salad - fixed this for some dinner guests last week

a great twist on the traditional caesar salad

had it with some clam chowder and some crusty homemade bread - and some good wine of course.

A nice simple combination.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1947678

[WhiteTara]

8. fold the leaf in half, cut out the stem portion

either reserve for something else (like a stirfry), or discard. roll up the leaf and cut in 1/2" strips. heat oil (preferable olive oil) sesason the oil with salt and pepper. When the oil is hot, mix in the chard (or kale), cook until wilted, add a little wine or water, some raisins (preferably golden), cover and allow to cook for several minutes. Meanwhile cook some pasta (I like swirls or tubes - tri color). Serve the kale over the pasta. chop some tomato and serve on top of the kale (optional). Enjoy. Can be the full meal or a side serving.

[pscot]

9. Red and yellow stems?

Kale is green, except for the ornamental varieties, which I don't think are edible. This sounds more like chard.