We’ve got an amazing deal on Organic Kale right now, just $2.99 a bunch for owners! Keep reading for some great kale recipes you can try out!
More Recipes for Kale!
I was walking through our Produce section the other day and was thrilled to see so many P6 signs, indicating that local produce is back! Pauline, our Fresh Department Manager, informed us that kale, along with other leafy greens, has arrived in our store from local farmers. She even wrote a blog about it, if you haven’t read it already, that includes a couple of great recipes. It got me thinking about what I could do with kale that I haven’t done already. Since kale has become so well known for its incredible health benefits, and so well-loved because it is also so delicious and versatile in cooking, there are “bunches” and “bunches” of recipes out there. Here are a few that I’m going to try that are easy and won’t heat up the kitchen too much on a hot day. Although, with all the rain and gloomy days we’ve been having lately, the first one sounds most comforting.
Garbanzo Beans and Greens (Cooking Light Magazine)
2 center-cut bacon slices
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls. Serve with a crusty bread to soak up the juices. (We sell Apple Blossom breads that would be terrific for this! They’re P6 too!)
Kale Caesar Salad, serves 4 (Real Simple Magazine)
¼ cup mayonnaise
¼ cup finely grated Parmesan (1 ounce)
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
kosher salt and black pepper
½ medium bunch kale, thick stems removed and leaves thinly sliced (about 5 cups)
2 hard-cooked eggs, chopped
¼ small red onion, thinly sliced
In a large bowl, whisk together the mayonnaise, Parmesan, lemon juice, oil, mustard, Worcestershire, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the kale, eggs, and onion and toss to combine. (You could turn this salad into an entrée by adding grilled chicken from our A La Carte prepared foods section)
Kale-Apple Smoothie (Real Simple Magazine)
(I don’t know about you, but I always feel brilliant when I start my day with a healthy green smoothie. Like, I could actually understand what Ryan, our IT guy, is talking about .)
¾ cup chopped kale, ribs and thick stems removed
1 small stalk celery, chopped
1 apple, Gala or Fuji variety
1 cup water
½ cup ice
1 tablespoon fresh lemon juice
Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender. Blend until smooth and frothy.
Potato, Kale, and Fennel Hash, serves 4 (Real Simple Magazine)
(This would be an excellent brunch dish! Try it with local eggs and local sausage! We’ve got both!)
3 tablespoons canola or grapeseed oil
¾ pound potatoes, cut into 1/2-inch pieces
1 large bulb fennel, chopped
kosher salt and black pepper
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
hot sauce, for serving
Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with the hot sauce.
-Julie, Cheese Buyer