For the love of Kale…..

For the love of Kale…..

Ok… I’m at it again. I’m loving making these videos. I will probably continue unless I hear how boring they are to normal people. Well, honestly, then I may still continue doing them because they are self gratifying. So I’d love to get some feedback. Or not. No really I want it…. thx wt

I’m placing it here, up top, so you have the option to watch…. or you can scroll past to the recipes.

Kale is in. In season. In fashion. Just plain in. It’s a funny thing kale. It’s a great summer salad and really can be grown in the pacific Northwest at least, and I’m sure here in Germany, year round. Just at the peak of heat, it bolts, but usually there’s another patch just coming up and it’s only a short kale eating pause. (Baby  red russian kale in summer is great raw in green salads.) But we think of it being “in season” in winter. Certainly here in Hamburg, it’s out in kilo size bags.  I think because it is also often the garden Savior. The plant you can knock the snow off of and still harvest. It’s even sweeter after a frost. It has to be very very cold to kill the kale. And it only asks for a light cover such as remay (lite woven fabric) to give that bit of protection to hold out through the freezes.

Now I’ve been reading a lot about kale. Those folks out there who write about it but secretly hate it. I not so secretly love it. I’ve recently begun an even more intimate relationship with it since I have seen how it, like all of us, responds to massaging. I’ve heard of people doing it. But I was a kale virgin until last weekend. Now we are like this.

Baked kale chips, kale quiche, kale stew, stir fried kale, fried eggs on kale… it’s endless. But I’m focusing on kale that’s been given the little extra love.

These kale salads were inspired/adapted from Modern Hippie Magazine and Shutterbean.com. A bonus is they are not only easily made ahead of time but I think even tastier the next day.

Here’s a pic of raw kale and raw ‘rubbed’ kale’ (left) … I’m using scotch curly kale.

Kale & Avocado salad – serves 4

  • 1 bunch of kale
  • 2-3 T extra virgen olive oil
  • 3 T lemon juice (I started with 2 then the next day added 1 more T)
  • 1/4 tsp salt
  • 1 clove garlic minced
  • 1 T diced red onion
  • 1 ripe avocado cubed
  • 1/2 c cucumber, peeled, seeded and diced

Cut kale into thin strips, put in bowl and sprinkle with salt. Using your hands, massage salt into kale and squeezing until it begins to wilt. See pic above. Toss in olive oil, lemon, garlic and red onion till integrated then gently mix in avocado and cucumber. Salt to taste.

Kale Slaw: serves 4-6

  • Approx 3c raw kale
  • 1 carrot, peeled into strips then chopped
  • 1 apple, diced
  • 1/2 c julienned red cabbage
  • 1/2 c julienned fennel
  • 1/2 c julienned napa cabbage
  • 1/4 c minced red onion
  • 1/4-1/2 c chopped cashews (raw or roasted as you prefer- I went unroasted)
  • 2-3 T olive oil
  • 2 T lemon juice
  • 1-2 T lime juice
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 1 tsp fresh ginger, peeled and minced

I gave the kale some good salted rubbin’ & lovin’, then proceeded to add the rest of the ingredients. Tossed it with tongs and salted to taste.  Please note with these salads… use your God given brain to make adjustments that taste good to you. More or less salt, oil, acid. Listen to your taste buds!

Print recipes here.

15 responses

  1. Hi Wendy,

    Yummm! Sue and I love the kale. Sue makes great kales shakes, with ginger and apple, celery, and anything else that strikes her fancy at the moment.

    Though it has been very cold on Orcas, we have some good kale still coming on in the kitchen garden, along with chard and chervil. Just had some fresh chervil on scrambled eggs this morning. My favorite pairing for chervil.

    As far as I can tell, Kale is one of the healthiest things you can eat. Check out the video I posted at my blog, about two thirds of the way down, at this link, where Dr. Terry Wahls talks about how she reversed her MS wit a diet that is heavy on kale. Remarkable: http://8020vision.com/2011/12/04/innovation-2-0-open-source-urban-agriculture/

    Sue and I enjoy your writing. The jazz on the video is awesome too. Is that Willy?

    Hope to see ya soon…

    Jay

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  2. Mmmm… wish you were here to cook some of this stuff up for me! It all looks really yummy and I’d love to try your recipes some time (even the kale message) when I am in that mood to try something new. Right now – I hate all the chopping and time intensive work when the kids won’t eat it. You have to really enjoy the process I guess. Beautiful photos! Keep ’em coming.

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    • Hi Mary,
      Yes. It’s primarily the salt and rubbing that’s breaking it down. I think you could cut the oil back and add more lemon too. You are literally rubbing, massaging and gently squeezing and you see it wilt under your fingers. Let me know how it goes with less oil. xo

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  3. Cannot believe I do not have any kale in my garden right now!! Just cleaned out the little start house so I may need to get some going, because you have my taste buds flowing. Love love love Kale and you too!!

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  4. hey girl, enjoying your blog – and i LOVE kale! use it in my fave soup i kinda made up myself — like potato soup with italian sausage, kale, onion, a little cream, added in. yum

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  5. Hi Wendy,
    I love seeing this blogabout: images, text, and music.
    Is that Willie playing?
    How does one subscribe to your blog?
    More kale seeds germinating as we…speak.
    Sending best regards,
    Susan

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    • Hi Susan,
      That’s Miles Davis. Great to see you found the site! You can subscribe to receive an email when I publish a new post. Or you can go to the orange icon at the top right of the page – RSS feed and choose from there.
      Happy germinating! x wt

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  6. Pingback: Blog love and no blackberry crisp … 7×7 Link, Liebster and Kreativ Blogger « Chez Chloe

    • Yes we’d feed each other good. I’m about ready to “pay” my daughter to cook. Make some use out of all the $ spent on a 14yr olds’ clothes shopping and beauty products!
      I go through phases with kale. It’s really only sold seasonally here in Hamburg… but we go back to the pacific northwest in a couple weeks for the summer and everybody will have it in their gardens. Can’t wait.

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  7. I just made the Kale and Avocado salad and it’s wonderful especially with all the fresh organic kale I purchased from the Orcas Farmer’s market today. In addition, your photographs of the food, wow, sensational…..they’ve geared me up to make a different kale salad each night. You are one terrific and talented chef…I too, wished you lived next door
    !

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    • I’m about to go pilfer some kale from the neighbor’s and make me some raw salad. Too much ice cream and berry tarts last night! I also love steamed kale topped with a couple fried eggs. See you soon Anita 🙂

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