I’ll admit it. I was slow to warm up to kale. Big flat and curly bunches with strange names like Dino would show up in my share. I’d dutifully bring it home and in my fridge it would sit. Until eventually I’d freeze it, where it would sit again. I’d watch community members share recipes and not only willingly but joyfully eat their kale. Then one day it happened, I cooked one recipe, made one smoothie, and now I welcome the abundance of this lush green veg. So if you’re a novice or a master, here are a few delicious kale recipes to try.
by Shelby Hypes
Farm Direct Coop Member Shelby Hypes from Salem would like to share this hit salad she originally learned from the Food Network a few years back. She says the key to kale salads is massaging the kale to tenderize it. This extra step that only takes a few added seconds really helps to remove the bitterness from the kale. Who knew vegetables enjoyed a good massage too?
FDC Member Betsey Benagh noticed a lot of Kale on the swap table and sent in this recipe to share. She says she’s tried kale lots of ways, but this is the only preparation everyone in her family eats willingly, and enjoys!
Originally, the recipe came from an FDC newsletter years ago, but she has since lost the original attribution. Her family calls it “Guacamole Salad”. Bestey implores, “If you think you hate kale, please give it a try!”
1 bunch kale
1 ripe avocado
1 ripe tomato
juice of one lime
chili powder (optional)
Stem kale, and slice into ribbons about 1/4-1/2″ thick. Place into large bowl. Scoop the flesh of the avocado into the bowl. Add a healthy glug of olive oil (about 1-2 Tbsp? – I don’t measure), the lime juice, about 1 tsp of salt, and a pinch of chili powder if using. Mix well with your hands – get the avocado mushed evenly into the kale. Dice the tomato and gently toss. Enjoy!