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Elk Park, NC 28622

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    Kaci Nidiffer
    Jun 18, 2019

    Kale


    All the kale varieties we grow are tender, deep-green, and ready for a kale salad or a quick saute.


    Storage

    Store kale in the fridge for a week, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.


    Cooking Tips

    Kale is a versatile leafy green -- it's great blanched, sauteed, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.' To prepare kale, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. If eating it raw, slice it very thinly, in a chiffonade.

    Recipes

    The Kale Salad that Started it All

    Garlicky Sauteed Kale

    Kale Chips

    Kale & Quinoa Salad with Ricotta Salata

    Paula Wolfert’s Knife & Fork Kale

    Beans & Greens Soup

    Ruth Reichl’s Spicy Tuscan Kale

    Suzanne Goin’s Slow Cooked Tuscan Kale

    Baked Chilaquiles with Black Beans & Kale

    Kale (and/or lettuce) Caesar Salad

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