Recently I read an article claiming that the cost of kale has increased by 25% since 2011. The article attributed this rise in cost to marketing campaigns that branded kale as a super food, and hipsters that made kale trendy! Fear not kale enthusiasts, while the price of organic kale may be on the rise it turns out that it is super easy to grow your own crop of this super food. I have a TON of kale growing in my backyard and while I wish I could attribute this to my green thumb, my garden probably survives on sheer luck. I planted kale almost a year and a half ago, and the plants are now surviving their second Phoenix summer and even lived through a frost this past winter.
Needless to say, I have been trying all sorts of new kale recipes. Ryan even got me a kale cookbook for Christmas last year. Like most people I was introduced to kale by making kale chips, then I moved onto kale salads and smoothies. However, there are lots of other fun ways to enjoy kale, you can even sneak it into baked goods, so far I’ve tried pancakes and muffins.
Here are some of my favorite quick and easy kale recipes:
3-4 Large Kale Leaves
1 Small Jalepeno
1/4 cup Sliced Almonds
1-2 Tbsp Olive Oil
1. Chop kale into small strips.
2. Remove jalepeno seeds and finely dice.
3. Heat half of the olive oil over medium high heat, add jalepenos and kale cooking until kale begins to wilt.
4. Add almonds and cook for another minute. Season with salt. Drizzle with more olive oil.
2-3 Large Kale Leaves
1 Ripe Banana
1/3 cup Plain Greek Yogurt
1/4 cup Pineapple Juice
1/4 cup Almond Milk
1 Tbsp Honey
1 tsp Chia Seeds
1. Roughly chop kale leaves and submerge into boiling water for 1 minute. Drain.
2. Peel Nectarine and roughly chop. Blend all ingredients in a blender.
3. Adjust amount of pineapple juice and almond milk to reach desired thickness.
Apple and Kale Spice Muffins
1 1/2 cups Whole Wheat Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
1 tsp Vanilla
1/3 cup Honey
1/2 cup Almond Milk
1/3 cup Coconut Oil
1 1/2 cup Apples & Pears finely chopped (use a food processor)
1 cup Kale blanched, squeezed dry and finely chopped (use a food processor)
1. Preheat oven to 375°F. Line a 12-cup muffin tin with muffin liners.
2. In a large bowl combine dry ingredients.
3. In another bowl whisk together wet ingredients.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Fill muffin cups 2/3 full. Bake for 18-20 minutes. Allow to cool completely.
Source: KALE The Complete Guide to the World’s Most Powerful Superfood by Stephanie Pedersen
One thing that goes perfectly with Kale is Italian Sausage. I found this recipe for One Pan Farro with Tomatoes, Sausage and Kale on The Vintage Mixer. I probably make this for dinner every other week. It is that good!