While I seem to always lump kale in with spinach and swiss chard, kale is actually part of a cabbage family. I find that compared to the spinach and chard, kale often as a bit more earthy flavor. While chard has the beautiful color, kale has the wonderful shapes. There are three distinctive styles: one with curly leaves, one with long flat leaves, and one with a beautiful red stem up the middle. Kale is best in the cooler weather as it is one green that becomes slightly sweeter with a bit of frost.
Kale can be frozen through blanching for two minutes, ice bath, patting excess moisture off, and then putting in a freezer safe container. Like Swiss Chard, Kale in the winter can be a delicious treat in strews and other hot dishes. While there is a lot of potential for raw kale dishes, you may find the taste a bit much at first. I highly suggest replacing a warm dish with a bit of kale and then gradually working it in to your meals. Or, if you are like me, it will be love at first taste.
My Recipes for Kale:
- Asian Raw Kale Salad from Cookie and Kate
- Kale Frittata from The Fauxmartha
- Kale and Brussels Sprout Salad with Mustard Vinaigrette from Adrienne Eats
- Potato and Kale Skillet Gratin from The Year in Food
- Adzuki Beans with Millet and Kale from Scandi Foodie
- Sesame Kale Salad from Fresh365
- Kale and Olive Oil Mashed Potatoes from 101 Cookbooks
- Pappardelle with Kale Pesto from Love and Lemons
- Sweet Potato Ravioli with Kale Pesto from The First Mess