Kale with Red Beans, Cilantro, and Feta Cheese

1 1/2 cups dried red Kidney or Tigers Eye beans, soaked overnight or at least 4 hours.
2 bay leaves
1/2 tsp thyme leaves
sea salt
1 white onion, finely diced
1 large bunch kale (can also use chard or collards)
2 TBSP olive oil, plus extra to finish
3/4 cup chopped cilantro
3 ounces feta cheese, crumbled

1. Drain the beans, cover with plenty of cold water, and bring to a boil. Remove any foam that rises to the surface, then add the herbs, 1 1/2 tsp salt, and all but 1/2 cup of the onion. Lower heat and simmer until tender. Cooking time can vary from 30 minutes to over an hour, depending on the type of bean.
2. Slice kale leaves from their stems with a knife. Chop coarsely into 1 or 2-inch pieces and rinse well. Bring a few quarts of water to a boil, add salt and kale. Simmer until tender-about 5 minutes. Pour into colander to drain.
3. Heat the oil in a wide skillet. Add the remaining 1/2 cup onion and 1/2 cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes. Add the kale and beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for at least 10 minutes, then serve garnished with crumbled feta and the remainder of the cilantro.

Kale with Pine Nuts and Currants

1/3 cup currants
2 Tbsp. extra virgin olive oil
2 garlic, minced
1/2 red onion, diced
2 large bunches kale, chopped
4 dashes plum vinegar
1/4 cup pine nuts, toasted

1. Plump currants by placing in small pot with 1/4-inch water. Bring to a boil, then reduce heat and simmer, uncovered, 3-4 minutes. Remove from heat and set aside.
2. In a large pan over medium heat, sauté garlic and onion in oil until soft (about 3 minutes). Add kale and sauté until tender (about 4-6 minutes). Add 1-2 Tbsp. water as needed to prevent sticking. Drain currants and add to kale. Toss with vinegar, top with toasted pine nuts and serve.

Kale Chips

This is a new sensation in our house. It is sooooo easy, very tasty, and ridiculously healthy. Kids really love it.

kale- any type will do
olive oil

Rip kale off the stem into big pieces. Place in a big bowl and toss with olive oil and salt. Lay out on a cookie sheet in a single layer and cook in the oven at 350 for about 15-20 minutes or until crispy. You might need to stir it around part way through to ensure even cooking.  It makes a great snack.



Winter Salad with Beets & Kale

1 clove garlic – pressed
2 tsp raspberry jam
1 1/2 tsp grainy mustard
1 1/2 tsp apple cider vinegar
3 Tbsp Olive oil

5 cups packed torn kale leaves (lacinato or Red Russian are best)
2 cups shredded beets
2 Tbsp salted, roasted pumpkin seeds
salt & pepper to taste

1. Combine dressing ingredients in a jar and shake to mix.
2. Toss kale and beets together. Sprinkle with salt and pepper and toss again.
3. Add dressing and toss yet again. Scatter pumpkin seeds on top and serve.

Sesame Kale Cabbage Salad

1. Shred or thinly slice and mix together:
2 lbs red cabbage
1 bunch kale (Toscano is our favorite, but any kind will do)
¼ cup red onion
2. Add ¼ cup (or more) roasted, chopped walnuts3. Mix dressing ingredients and toss into veggies:
Zest of one lemon or 1 T lemon juice
1 T toasted sesame oil
2 T canola oil
¼ T grated or finely chopped fresh ginger
½ tsp salt
½ tsp sugar

Holiday Kale Salad

2 cups fresh cranberries
4-5 cloves fresh garlic, unpeeled
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp. Dijon mustard
2 tsp finely shredded lemon peel
4 cups chopped kale
2 cups cooked wild rice, cooled
1 small bulb fennel, cored and shaved or cut into very thin wedges
1 cup chopped walnuts, toasted
1/2 cup thinly sliced red sweet pepper
1/2 cup thinly sliced red onion

1. Pre-heat oven to 375. Line a 15x10x1 inch baking pan with foil or parchment. Place the cranberries and garlic cloves on pan. Drizzle with 1 Tbsp of the olive oil; sprinkle with 1/4 tsp each salt and ground black pepper. Roast uncovered for 20-25 minutes or until garlic is soft and cranberries are browned at the edges and wrinkled. Allow to cool until garlic can be handled and then finely chop the garlic cloves.
2. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper.
3. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat.

Caesar Salad with Kale

Lacinato kale
2 cloves garlic-crushed in a press
olive oil
salt and fresh ground pepper to taste
juice of one lemon
Parmesan cheese – freshly grated

1. Remove the stems from 1 bunch of kale and cut the leaves into small pieces.
2. Place in a salad bowl and add the garlic and 1-2 TBS extra virgin olive oil. Toss well.
3. Sprinkle on a pinch of salt and lots of freshly ground black pepper and toss again, then add the juice of 1 lemon and toss.
4. Sprinkle with freshly grated Parmesan cheese and serve.

Kale Quesadillas

Red Russian kale is our favorite for this dish, but any kale will do. If you like it spicy, add a hot pepper of your choice to the mixture while it’s cooking.

1 bunch kale-chopped
1 medium onion diced
2 cloves garlic- chopped
1 bunch cilantro
1 tsp salt
1 tbls ground cumin
6 tortillas of your choice
grated cheddar or jack cheese
sour cream

-Sauté the onion and garlic in olive oil until the onions are translucent.
-Stir in salt and cumin.
-Add chopped kale and cook about 4 more minutes until the kale is bright green and not yet soggy.
-Lightly oil a wide skillet and put a scoop of filling in ½ of a tortilla. Sprinkle with cheese, fold in half, and lightly brown both sides.
-Enjoy with cilantro, salsa and sour cream.