Kale
All week I have wondered what I wanted to do to celebrate my 50th year. This morning we picked up our produce from Bountiful Baskets and I found the answer, kale. I few weeks ago we got into a “kale” discussion with a waitress. This lead to an internet search and the wish to try some kale and maybe even grow some. So I had a bunch of kale. Now how do I fix it to eat it? I did a kale search on AllRecipes.com (my favorite recipe site) and found a recipe for Baked Kale Chips. I remember the waitress saying something about kale chips and the recipe was simple enough so I gave it a try. From reading the reviews the big key to success is in cooking it just the right amount of time. I think I succeeded. They were very crispy but not burnt. The taste reminded me of broccoli. Bill didn’t seem to like them much, saying something about them being an acquired taste. I only used about half the kale so I’ll being trying another recipe soon.
my lunch with a sandwich, apricot and kale chips
I don’t think I’ve ever eaten kale before today and I’m certain I’ve never had kale chips. Have you ever eaten kale? Did you like it? How have you prepared it?
telling family tales 
I use kale in a soup-kale and white beans with carrots and onions and a handful of pasta. I can send u the recepie if u want it… It is wonderfully filling on a cold damp day or add a sandwich-toasted cheese is great-and it works well for a evening meal.
I would love your Kale soup recipe. It was rather cool here today so I make some kale soup with toasted cheese. I didn’t have any carrots though. Bill like the kale is soup much better than as chips.
1 can white navy beans – drained (and rinsed if the salt is an issue for you)
1 bunch of kale -roughly chopped
1 large white onion – diced
1 carrot – juilianned or diced
1 cup uncooked pasta – I use whole wheat penne
1 can of stewed tomatoes (juice and all) – I use the Garlic and Basil flavored ones
salt/pepper/garlic to taste
enough broth (I use veggie) or water to cover and then 1 cup more
How to: (THIS DOES NOT freeze well.)
*dump all items in a large stock pot, turn on meduim and check on water level every so often.
*Let cook for at least 45 min with a lid on the pot. (because I used whole wheat pasta it handles the cooking time -if you use white pasta add it about 1/2 way through cooking time)
I make this at night while I am watching TV/cleaning house etc. and then let it sit overnight in the fridge in a glass or plastic dish. It is MUCH better the next day. If you end up with a bowl of left overs and little broth – never fear add some parmesan cheese and eat like a pasta dish.
Thanks Sue, I am going to try this as soon as I get some more kale!