Kale Recipes

Kale From kale chips to massaged kale salad, kale can be used in so many dishes. Here on the farm, we grow green, red Russian, lacinato, and Nash’s own red kale. Try them all in soups, salads, casseroles, sautees, or any other delicious concoctions.

In the cold months, kales get sweeter. For this hardy brassica, sugar acts as an anti-freeze. Historically, kale has been particularly important in the cuisines of the colder regions of Europe due to its resistance to frost.

Kale has been cultivated for over 2,000 years. In Europe. It was the most popular green vegetable until the Middle Ages when cabbages took the lead. In nineteenth century Scotland, kail was used as a generic term for ‘dinner’ and all kitchens featured a kail-pot for cooking.

Today, kale is enjoying a tremendous resurgence, and small wonder. At just 33 calories, one cup of raw kale has nearly 3 grams of protein; 2.5 grams of fiber; vitamins A, C, and K; folate, a B vitamin that’s key for brain development; alpha-linolenic acid, an omega-3 fatty acid; plus phyto-chemicals that give kale its dark green coloring and protect against diseases of the eyes like macular degeneration. Minerals include phosphorus, potassium, calcium, and zinc. It’s a SUPER FOOD!

Kale is very simple to sauté. Pull the green, leafy parts off the stems and break into bite-sized pieces. Lightly sauté in olive oil, with minced garlic, and salt and pepper. You can also coat with oil and bake in a very low oven for kale chips. Add kale to your juice for a real nutrient hit.

Golden Rutabaga Sunset

Here on the farm, we lovingly call them “rooterbabies.”

Yield: 5 to 6 servings

1 large rutabaga, coarsely shredded
1 medium yam, coarsely shredded
1 medium onion, sliced vertically into half moons
1 large leaf kale, rib discarded, chopped into bite size pieces
1/2 cup water
1/2 cup raisins
Pinch of cayenne, salt and pepper
2 tablespoons chopped green onions for garnish
1 sprig fresh herbs (parsley, cilantro, basil) for garnish

Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to an attractive serving bowl or platter and garnish with the green onions and herbs.

Recipe adapted from VegParadise.com.

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Posted on December 30, 2014

Nash’s Kale Slaw

Want some color in your cole slaw? Try kale slaw instead!

1 bunch Nash’s red kale, shredded
2 carrots, shredded
1 small red or walla walla onion, minced
2/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon fresh lime juice
1 teaspoon maple syrup
1 pinch salt
1 pinch ground black pepper

Stir together the kale, carrots, and onion in a very large bowl; set aside. Whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. Pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. Chill in the refrigerator for two hours before serving.

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Posted on December 23, 2014

Holiday Kale Salad

Kale only gets sweeter during the winter. Kale plants produce sugars as antifreeze, making this salad sweet as well as colorful and nutritious.

1/2 cup lemon juice
1 tablespoon vegetable oil
1 tablespoon olive oil
1 teaspoon organic sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 bunch kale, cut into small bite-size pieces
1 large or 4 small tomato(s), diced
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries

Whisk lemon juice, oils, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

Prefer a wilted kale salad? Bring the dressing ingredients to just shy of boiling in a sauce pan. Remove from heat. Stir in the kale bits and let cool. Add the other ingredients, toss, and serve.

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Posted on December 12, 2014

Butternut Squash and Kale

Which kale do you think would work best in this autumnal recipe? Nash’s red kale, perhaps?

1/2 whole butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
Black pepper to taste
1/4 teaspoon chili powder (more to taste)
1 bunch kale, leaves torn, stalks discarded

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook for 3 to 4 minutes. Add the cooked squash and gently toss together.

Serve as a side dish with chicken or beef, as a main veggie dish, or as a filling for quesadillas or sandwiches.

We thank The Pioneer Woman for this tasty recipe.

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Posted on November 10, 2014

Aquacotta-Tuscan Peasant Soup

4 cups onions, sliced 1/3 inch thick
1/4 cup olive oil
Salt
3 cups celery, chopped fine, including leaves
3 cups savoy or green cabbage
2 cups lacinato kale, sliced fine
1 cup firm tomatoes, peeled and seeds removed
8 leaves basil
Broth, vegetable or chicken
1/3 cup dried Nash’s kidney beans, soaked, cooked and drained
12 slices day old bread
1/3 cup Parmigiano-Reggiano cheese
6 eggs

Place onion, salt, and olive oil in a pan and cook until onion wilts. Add celery, cabbage, and kale, and stir. Add tomatoes, basil, and broth until all veggies are covered by 2 inches, and simmer 2-3 hours. Add beans and pepper to taste.

Toast bread and soft-cook the eggs. Don’t overcook because you want the yolk runny. Place a piece of toasted bread in bottom of soup bowl, ladle the soup on top, sprinkle with some cheese, and top with an egg.

From Essentials of Classic Italian Cooking by Marcella Hazen.

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Posted on October 25, 2014

Kale & Triticale Risotto

Risotto isn’t just for rice anymore — make your risotto with one of Nash’s whole grains, like our nutty triticale.

1/2 pound Nash’s triticale berries
1 bunch lacinato kale leaves, ribs and stems removed
1 tablespoon extra virgin olive oil, divided
2 cups veggie or chicken broth
1 medium shallot, sliced
1/2 tablespoon butter
2 cloves garlic, sliced
3 ounces Parmesan cheese

Wash and soak berries overnight. Cook as you would rice (1 part grain, 1 1/2 part water) for about 1 hour or until tender. Drain and coat with a bit of olive oil.

Coarsely chop kale and reserve. In large sauce pan, warm oil on medium heat and add shallot. Cook about 2 minutes, then add kale and wilt together for 2 minutes, then add garlic. Saute 30 seconds, stirring occasionally, then add broth and simmer about 10 minutes or until broth is mostly absorbed. Add butter, Parmesan cheese and cooked triticale. Add salt and pepper to taste. Garnish with chives and more Parmesan cheese if desired.

We thank Mike Shethar, formerly of Nash’s, for this recipe.

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Posted on October 16, 2014

Lacinato Kale and Ricotta Salata

This is a kale with many names: lacinato, dinosaur, Tuscan kale. No matter what you call it, it’s always tasty.

3/4 to 1 pound lacinato 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
1 cup coarsely grated ricotta salata (or other hard Italian cheese)

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.

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Posted on September 12, 2014

Spicy Kale – Purple Bean Parmesan

Purple beans have a vibrant color when raw, and turn green when cooked.

2 tablespoons olive oil
1 onion, sliced
1/4 pound mushrooms, trimmed and quartered
1 pound purple beans, trimmed, cut into 1” pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale, rinsed, stemmed, roughly chopped
1 tablespoon lemon juice
3 tablespoons grated Parmesan

Warm olive oil in a skillet over medium-high heat. Add onions and cook until translucent, about 4 minutes. Add mushrooms, beans, salt, and pepper and cook for 2 minutes, or until the purple beans have turned bright green. Add the wine and continue cooking until beans are almost tender, about 5 minutes. Add red pepper flakes and kale and continue cooking until kale has wilted, about 4 to 5 minutes. Add lemon juice and Parmesan cheese. Toss to coat and serve immediately. Serves 2-3.

We thank foodnetwork.com for this recipe.

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Posted on August 29, 2014

Peninsula Chicken Salad

Nearly all these ingredients are grown, raised, or produced right here on the Olympic Peninsula. How local can you make your meal?

Serves 10-12

6 pounds chicken
Bay leaves
1 cup water or white wine
1/4 cup apple cider vinegar
3 tablespoons lemon zest
3 tablespoons lemon juice
1 cup extra virgin olive oil
1 tablespoons fresh garlic, crushed
2 tablespoons raw honey
1 cup crumbled feta (optional)
4 tablespoons plain sauerkraut
Salt and pepper to taste
1 bunch kale, finely chopped
1 small head or 1/2 large head Napa cabbage, finely chopped
2 medium cucumbers, sliced
1 bunch arugula, finely chopped
1 bunch fresh dill weed, roughly chopped
1 bunch parsley, roughly chopped
1 small bunch fresh basil, finely chopped

Roast chicken with bay leaves and one cup of water or white wine. When chicken is cool enough to touch, shred the meat. Don’t forget to save skin and bones for a fabulous healthy, healing stock or broth. Freeze broth in ice cube trays for fast and easy flavor bombs to soups, casseroles and sauces.

Make vinaigrette with wet ingredients and lemon zest. Pour over chicken and refrigerate for 2 hours. (May be served warm.) Wash and prepare greens and cucumber. Toss with chicken salad. Add the fresh herbs promptly before serving.

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Posted on July 21, 2014

Breakfast Menu: Parsnip Pancakes and Energy Boost Juice

Parsnips for breakfast? Definitely, especially if they’re in pancakes drizzled with honey yogurt sauce!

Energy Boost Juice

5 large carrots
3 small apples
1 small cylinder beets
1 leaf kale
1 cup parsley
1 cup wheat grass

Blend all ingredients and enjoy!

Breakfast Parsnip Pancakes

1/2 cups Nash’s flour
1 1/2 cups grated parsnips
1-3 teaspoons sugar
Pinch salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon nutmeg
2 eggs, beaten
3 tablespoons butter and more for the skillet
1/2 cup milk
1 teaspoon vanilla

Mix all dry ingredients in one bowl. Mix in all wet ingredients until well incorporated. Heat a large greased skillet over medium heat and place 1/4-cup-size dollops of mixture evenly in skillet. Cook until golden brown. Serve hot off the skillet with maple syrup and butter. Also wonderful after they are cool dipped into honey yogurt sauce.

Honey Yogurt Sauce

1 cup plain yogurt
2 tablespoons honey

Mix well for a wonderful dip for fruit or just about anything.

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Posted on February 28, 2014