Kale Salad

1 bunch of kale- de stemmed, torn into strips
Lime juice
Olive oil

After de stemming kale leaves, tear into strips, and while you are doing that, massage kale to release the moisture. Salt the leaves, add lime juice from 1/2- whole lime, a couple glugs of olive oil and salt and pepper to taste. Chop cilantro and stir in, and enjoy!

Japanese Vegetable Pancakes

(from smittenkitchen.com)
Our Interpretation:
10-12 cups of shredded vegetables ( turnips, radishes, kale, carrots, cabbage, scallions, broccoli, scapes... really anything!)
1-2 tsp Salt
1/2 cup flour
6 eggs
Oil for frying (we used olive oil)

Dipping Sauce: follow recipe on smitten kitchen

Process: Shred veggies, toss with salt and flour so that all of the veggies are evenly coated. Whisk eggs, and add to veggie/flour mixture. Make pancakes of whatever size you like, heat oil in pan, fry pancakes for a couple minutes on each side, making sure to press them down gently in the pan.

Greens aux Gratin

This is a great way to use up any greens – kale, spinach, radish or turnip greens, whatever. It’s also a way to get rid of excess cheese you may have lying around.

 Preheat oven to 350 degrees F.

 Sautee the greens (destemmed if using kale) in oil or butter over high heat with a little chopped onion or garlic. Cook until just wilted – 2 or 3 minutes. Set aside.

 Make a roux over medium heat, using 3 T butter and 3 T flour. Wisk in 1 cup of milk and stir until thickened.

 In a shallow baking pan, layer greens, roux and any cheese – we like a mixture of Monterrey Jack and a hard, salty Italian cheese. A little blue cheese is also great in there. Some thin slices of buttered wheat bread on top will add a nice crunch.

 Bake for approximately 30 minutes or until browned and bubbly.

Kale Slaw

So easy! So delicious! 

1 bunch of raw kale- de-stemmed
Olive oil
Lemon juice- juice of 2 lemons


De-stem kale, chop finely and add 2 tsp. of salt in a bowl. Let sit for a few minutes. Chop up garlic to your liking. Juice your lemons. Add garlic, lemon juice, 2-3 T of olive oil to kale and mix. Let it sit for 5-10 minutes- garnish with fresh ground pepper and enjoy!

Summer Kale Pasta

For 4 people:

4 cups of coarse chopped kale
8-12 pearls of garlic, the more the better in our house
1/2 tsp of red pepper flakes
1/2 cup of olive oil
1/2 cup chicken broth

Put everything in a large frying pan with a cover. Saute to your desired preference of tenderness; this should take 5-15 minutes depending on what one likes. Meanwhile, boil 1/2-2/3 lb of pasta and when done, toss with the kale. We like farfalle for the pasta, but spaghetti is great, too. 

Top with some grated cheese. Mangiamo!