If you’ve ever met me, even for the course of an hour, it’s likely that kale has come up. I don’t know how, and I don’t know why, but kale has become a cornerstone of my cooking philosophy and a hallmark of my personality. Family members jokingly save the kale from flower arrangements to prank me with on holidays. I buy it in bulk to freeze when it’s on sale. My love for kale knows no bounds.
I found out recently that February is National Kale Month. February is also my birthday month. Is this a coincidence, or was it written in the stars that kale and I would find each other? Who can really say. Instead, what I’m here to tell you is that kale is universally wonderful to cook with, especially in the dark days of winter when your body craves leafy greens. If you don’t already love kale, you will soon with these simple suggestions.
1. Make kale chips
I’m outing myself as the lamest person in the universe by saying this, but hear me out: kale chips are what you should be eating when you think you want popcorn. Tear the leaves off of the woody stalk, then douse with olive oil and sea salt. Bake for 10 minutes at 400, keeping a close eye out, then transfer the crispy kale to a bowl. Same crunch, same butter, same salt, no tummy ache!
2. Use it in your citrus salads
Kale is categorized as a hearty green. That means that it doesn’t wilt as fast as spinach or lettuce might, which makes it the perfect candidate to mix alongside those beautiful acids in the winter citrus salad you’re making. One of my favorite things about kale is just how well it holds up overnight in the fridge, too. The next day, the salad will be even more tender for you to enjoy.
3. Add it to soup
When, on the rare occasion that I don’t use it fast enough, the kale in my refrigerator starts to get a bit sad, my go to move is to make a pot of soup. Whether a chicken broth base or a spicy ribollita, kale stands up to a multitude of flavors and can withstand a long run in a hot pot, unlike other greens that melt away to practically nothing. Kale is a fairly chameleon-like green, too, soaking up the flavors that it's braised with rather than adding too many vegetal green notes the way that spinach does.
4. Make it into a pesto alternative
I’ve written before about how wonderful alternative greens can be to make pesto, and kale is no exception. Paired with garlic and walnuts, it makes a delicious sauce that rivals even the best basil pesto.
5. Add it to your breakfast
I love nothing more than a hearty, savory quiche for brunch. My go-to lately has been a kale and gruyere quiche with lots of black pepper and fresh farm eggs. The kale bulks up the eggs and provides the perfect partner for the smooth cheese. Healthy and delicious brunch? Sign me up!
We're making a kale salad with crispy pancetta and Parmesan in our Hands-On Neapolitan Pizza class coming up in March. We also have Baby Kale and Apple Salad with Cider-Mustard Vinaigrette featured on our Hands-On St. Paddy's Day class menu.
