Friday, January 27, 2012

Baked Kale Chips

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"Kale chips?" you say.  There is a trend in snacks these days toward chips made from vegetables other than potato. I have seen them  marketed at a local food co-op. But, as you can see from this recipe, you can make your own at home.  It is quick and easy and the word is that they are so good you can't stop at eating just one.
Give it a try.
Cleo, Food Bank volunteer



  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon regular or seasoned salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes. 
Prep Time:  10 Min     Cook Time:  10 Min   Ready In:  20 Min

Recipe source

Tuesday, January 17, 2012

Kale and White Bean Stew

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January is such a cold month and a hot soup or stew makes a wonderful evening meal.  This recipe includes our veggie of the month, kale, as well as beans and pasta.  If you are an experienced cook (or not) you can use it as a starting point; for example, I use beans that I cook from scratch and/or would substitute with navy beans. What a satisfying meal this makes with the addition of the warmed country bread.  And if you make enough of the stew, have it for lunch later in the week.

Cleo, Food Bank volunteer

  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • kosher salt and black pepper
  • 2 15.5-ounce cans cannellini beans, rinsed
  • 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
  • 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
  • 1 tablespoon fresh lemon juice
  • 1 loaf country bread, warmed
1. Heat the oil in a large pot over medium-high heat.
2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Serves 8| Hands-On Time: 25m | Total Time: 30m

Recipe source

Friday, January 6, 2012

Garlicky Lacinato Kale

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We start the new year off with Kale, one of most nutritious of winter greens.  You can substitute any kind of kale for the lacinato.  This is a relatively easy recipe and makes a great side dish to go with beans such as black-eyed peas or pintos.  Together with some homemade corn bread you have a real Southern meal, with a complete protein combination of the beans and corn bread.
Cleo, Food Bank volunteer

  •  One bunch of lacinato kale, chopped
  • 4 garlic cloves, minced
  • 2 TB olive oil
  • 2 tsp soy sauce
  • 1-2 TB sesame seeds
  • red chili pepper flakes, optional
How to make it:
  • Wash and de-stem the kale and cut into bite size pieces, leaving some water on the leaves.. 
  • In a skillet, heat the olive oil over medium-low heat.
  • Add the minced garlic to the oil, stirring frequently to ensure it doesn't burn..  
  • Once it is softened, remove the garlic from the skillet, but leave the remaining liquid.
  • Increase the heat to medium and add the kale to the pan.  Cover and cook 5-7 minutes until the kale is wilted.
  • Remove from the heat and stir in the soy sauce.
  • Place the kale in a serving bowl and sprinkle with the garlic, sesame seeds and red chili flakes,(optional).  
 Recipe source