We know, we know, there's no such thing as too many kale recipes. We hear you, we respect your insatiable need for kale, and we offer the following solutions.
1. Check out our Kale and Friends Tag for easy access to all our kale recipes.
2. Try a kale recipe from our favorite blogs:
Too many to list, but Heidi has her own Kale tag!
Eggs on Sunday:
Lacinato Kale and Ricotta Salata Salad
Breakfast Strata with Greens, Gruyere and Sausage
Greens & Beans Over Polenta
Boiled Kale with a Fried Egg and Toast
Wheat Free Meat Free:
Coconut Curry Stuffed Sweet Potatoes
Tuscan Kale and Black Lentil Soup with Crispy Pita Chips
Kale and Gruyere Panade
Tuscan Kale & Bean Soup
Kale Salami Sandwich with Celeriac Chips
Kale-Potato Soup with Balsamic-Roasted Garlic
Israeli Couscous with Kale, Butternut Squash and White Beans
White Bean, Kale and Butternut Squash Pizza
Winter Nori Roll with Ginger Garlic Dipping Sauce
3. Dehydrate your own kale!
We've gotten several comments from readers who like to make kale chips in the oven. We wholeheartedly endorse their recipes and would like to offer up a dehydrated variation of our own. In this recipe, we've stuck to the 112 degree limit set by raw foodists, so your kale will theoretically retain more of its natural enzymes and vitamins. More nutrition and also, it's tasty.
You can dehydrate kale without dressing of any kind. (We sometimes do this and then run it through the spice grinder to make kale powder.) You could also dehydrate it with your favorite salad dressing, lemon juice or a custom spice mix. Just keep in mind that the kale will reduce in size, but the spices will not. (We ended up with a few batches of burning hot cayenne-flavored chips before we learned our lesson!)
1 bunch kale (for us, that meant 20 leaves of lacinato from Riverdog)
2 teaspoons olive oil
1 teaspoon maple syrup
1 tablespoon nutritional yeast
1 tablespooon water
1/8 teaspoon salt
Remove the kale stems and roughly chop the leaves. Whisk together all the ingredients except for the kale and then pour the dressing over the kale, massaging well for full coverage. Lay the kale on trays and dehydrate at 11o degrees until crispy and fully dry, about 7 hours.
If you don't have a dehydrator, you can make still make kale chips! Set the oven to 400 degrees and keep a close eye on the kale -- it will be done in about 10 minutes.