Basic kale ideas
- Sauté in oil/butter with chopped onions or green garlic over medium heat until tender and wilted.
- Spread whole leaves on a baking sheet; sprinkle with oil and salt; roast until leaves are tender and/or slightly browning (this is sometimes called kale “chips” because of how the leaves become crispy).
- Remove leaves from stems, chop into very thin conffeti-like strips (a.k.a. “chiffonade”) and toss with a dressing for a fresh salad. For a more complex kale salad, mix with diced carrots, sweet onions, roasted nuts, and crumbled goat cheese. The result is very delicious, filling, and nutritious!
- Remove leaves from stems, chop into thin strips and add to clear broth-based soups (such as chicken soup) or bean-type soups. Add in the last 10-15 minutes before serving — the kale will cook and become very tender and delicious.
Green garlic & quinoa
This is a simple dish that works with any allium (we originally made it with leeks in the winter), but right now I’m really enjoying it with green garlic. You can make it in any volume, just adjust the ingredients accordingly, always keeping the 1-to-2 ratio of quinoa and water.
Peel and chop two stalks of green garlic up to the end of the tender bits. In a saucepan over medium heat, sauté the green garlic in liberal amounts of butter. Add one and a half cups quinoa and let it cook, stirring frequently, until slightly browning and smelling toasty (don’t go overboard!).
Add 3 cups water, cover, bring to a boil, then reduce heat to low and let cook for 20 minutes (or until all the water is gone). Add salt and pepper to taste. Makes a great side dish or a bed for greens and/or sliced steak!
