Kale Recipes

1. Cauliflower and Kale w/ Mustard Currant Dressing

Ingredients

• 1 tablespoon Dijon mustard
• 2 teaspoons lemon zest
• 1/2 lemon, juiced
• 2 tablespoons extra virgin olive oil
• 3 tablespoons dried currants
• 1 quart water
• 1 head cauliflower, chopped into bite size pieces
• 1 bunch dino kale, chopped
• salt and freshly ground black pepper to taste

Directions

1. In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.
2. Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl.
3. Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.

2.  Winter Vegetable Hash

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 pound Yukon Gold potatoes, diced
• 1/2 pound fresh shiitake mushrooms, diced
• 1 red bell pepper, diced
• 1 small acorn squash, diced
• 1 shallot, finely chopped
• 2 teaspoons garlic powder
• 1 pinch salt
• 1 pinch ground black pepper
• 1 cup chopped kale
• 4 sprigs fresh sage

Directions

1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

3.  Kale Krisps

Ingredients

• 2 bunches kale, washed and dried
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray.
2. Remove the stems and ribs from the kale, and shred the kale very thinly. Spread the shredded kale onto the baking sheets, and sprinkle evenly with Cheddar cheese.
3. Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.