30 Hearty, Verdant Kale Recipes to Make This Winter (2024)

FAQs

What can I do with an abundance of kale? ›

Freezing kale is another easy way to preserve your extra kale leaves. I like to freeze my kale in 1/2 cup portions that can be quickly and easily added to soups, stews, quiches, and so much more.

It's delicious with spaghetti squash and sweet potato noodles too! In a grain bowl. Add it to this buddha bowl or this veggie bowl, or make your own bowl with the sautéed kale, a grain like quinoa, farro, or brown rice, and a protein like baked tofu, tempeh, lentils, or roasted chickpeas.

submerge leaves and stems in water, making sure that any cut ends are fully submerged. for long stems on kale and chard, you may be able to simply put the stems in a large cup/pitcher of water, like cut flowers (this works best for less limp leave) soak for at least 30 minutes.

Being a good source of calcium and Vitamin K, kale may help in boosting bone health. Consumption of kale may help in detoxifying the body. It may help in managing malnutrition problems. Being a good source of iron and Vitamin C, it may help in boosting immunity.

Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste. Blanched kale will last up to 1 year in the freezer.

Massaging Kale – massaging kale with a little oil and/or lemon juice for just a few minutes makes it more tender and easier to chew. Plus, it adds an extra boost of flavor.

Leafy greens, such as spinach or kale, are excellent sources of fiber, as well as nutrients like folate, vitamin C, vitamin K and vitamin A. Research shows that leafy greens also contain a specific type of sugar that helps fuel growth of healthy gut bacteria.

Minced garlic, olive oil, and salt are also simple ingredients that can transform the flavor of a bitter kale dish. Cutting the stem of kale and marinating it with olive oil and salt can help reduce bitterness. Let it marinate in the fridge for at least 24 hours for better tenderness and less bitterness.

If you want to save your celery, kale or spinach to eat later as leftovers, plan to reheat them in a conventional oven rather than a microwave. When blasted in the microwave, naturally occurring nitrates (which are very good for you on their own) may convert to nitrosamines, which can be carcinogenic, studies show.

Why do you rub kale? ›

Kale is fibrous and can be difficult to munch compared to other greens like romaine lettuce or spinach. The rubbing, kneading motion helps to tenderize the veg and make it easier to chew and digest. Try this for raw kale you are going to be serving or eating right away.

Yes, you can freeze kale. Frozen kale works well in smoothies and blends well into quiches, crock pot stews and soups. Find more uses for frozen kale and how to best preserve this nutrient-packed green.

Cutting the stems crossways shortens the fibres, much as with a tough steak, making them perfectly edible and preventing waste. Cut this way, the stems can be cooked in the same way as the rest of the leaf: sauteed, boiled or steamed.

Yes, you can freeze kale. Frozen kale works well in smoothies and blends well into quiches, crock pot stews and soups. Find more uses for frozen kale and how to best preserve this nutrient-packed green.

Leafy kale has a tendency to trap dirt and requires a good rinse before freezing. Because the leaves and stems cook at different rates, you'll need to separate them before you freeze them. Roughly chop the leaves and cut the stems into 1-inch pieces, and be sure to thoroughly wash and dry both before freezing.

Store Whole Bunches In the Fridge

To avoid excess moisture, wrap the whole bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should keep for 1 week.