Dino kale and I, we're best friends 4evah. But it didn't happen overnight. There were some bitter encounters early on that led to unhappy meals and mutual mistrust. But we kept at it -- a wilted raw kale salad here, a handful of ribbons in a lentil soup there -- and these days, we're daily lunchtime companions. Here's how I shop for it and cook it (or not), along with a few favorite lunch-worthy recipes.
Part of the problem was that I picked the wrong kale for the longest time. I figured all kale was basically interchangeable in any given recipe and used it as such. Curly kale and I are still on the outs, but I eventually learned that my most successful dishes were being made with dino kale. This took some time to discover as dino kale can go by many names: dinosaur kale, lacinato kale, tuscan kale, black kale, to name the most common.
The dark green, pebbled leaves of dino kale have a hearty texture and an earthy-sweet flavor that I really love, either raw or cooked. This said, I've found that dino kale is best when you can buy it very fresh, particularly when it's at the peak of its season in midwinter. The longer it sits in cold storage, the more likely it is to develop a rubbery texture and astringent flavors. I don't often see dino kale at my local big chain grocery store, but smaller food co-ops, farmers' markets, and Whole Food all regularly carry it.
I do love a good raw kale salad, and yes, I massage the vinaigrette into the leaves! One that has some diced fruit, a few nuts, and a scoop of beans will keep me satisfied well into the afternoon. I also like to slice the kale into thin ribbons and stir it into a pot of lentils and grains. Dino kale doesn't need to cook for very long to make it tender and this makes a hearty meal when I want something warm. A few of my favorite lunchtime kale recipes are listed below.
If there is a kale conspiracy, then I have fallen for it hook, line, and sinker. What are your favorite ways to eat dino kale?
- Kale Salad with Apricots, Avocado, and Parmesan
- Easy Turkey Chili with Kale
- Spiced Lentil, Sweet Potato, and Kale Whole Wheat Pockets
- Braised Lentils and Chard Topped with an Egg (I use kale!)
- Savory Stuffed Sweet Potatoes with White Beans and Kale
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How about some ideas for how to love Red Russian kale? I keep getting it in my CSA share and it does not respond as well to thinly slicing and massaging.
I love kale! I like to make a superfoods salad with ribboned kale, beets, orange sections, walnuts, sunflower seeds, avocado and dried cranberries and make a dressing out of mustard, pure maple syrup, flax seed oil and balsamic vinegar in equal measurements. Its the best lunch salad ever.
I dont know anything about Red Russian kale. Sorry but I found this site: www.redrussiankale.co.uk
I also adore kale. It was my staple in Kenya:-) http://7th-taste.com/2012/02/14/kenyan-kale-saute-sukuma-wiki-with-mushroom-olive-oil/
I love lacinato kale or should I say dino kale. I have a kale salad about every other day. I like you, always massage my dressing into my kale as that helps to break down the kale and helps the kale to absorb the dressing. I have about 7 kale salad recipes on my blog and I have to say that my absolute favorite is my lacinato kale salad. It's honestly my kids favorite salad as well. It has turned kale haters into kale lovers. http://www.marinmamacooks.com/2012/03/lacinato-kale-salad/
Here's another favorite:
http://www.marinmamacooks.com/2013/03/kale-and-ricotta-salata-salad/
Here's my tip for purchasing kale. Don’t purchase lacinato kale that feels tough and paper-like. It will not breakdown and thus will not absorb the dressing even when you massage it. Kale is best when its soft and pliable, (feels like regular lettuce) as it absorbs the dressing and is tender when eaten.
Another thing I love about kale salads is they last for 3 days, so you can make a salad on Monday and have it for lunch Tuesday and Wednesday. I actually just made up my lacinato kale salad this afternoon for dinner tonight ! I can't wait!
Jackie
Yes--I had EXACTLY the same come-to-kale moment when I made the switch from spiky curly kale to lacinato. Lunch today was the last couple handfuls sauteed with brown rice, some seasoninings, and topped with a poached egg. Last two days lunch were salad with balsamic vinaigrette (I don't bother massage, just add the dressing a few hours earlier), avocado, cucumber, mango, sliced almonds, and either tofu or shrimp. For salads, I definitely find it much more satisfying/filling than just about any other green; but also love its versatility for cooking.
These all sound delicious! I love kale! One of our favourite recipes is my white bean, kale, and chicken chili...http://www.bitesforbabies.com/white-bean-kale-and-chicken-chili/.
I also recently whipped a few new recipes with kale; kale egg and prosciutto panino and kale, fete, lemon barley salad. The next one is going to be pecan, kale and lemon pesto!!!!!
Red Russian kale is may favorite! It has a sweet/bitter thing going on that is really unique. I take off the thicker stems and roughly chop the leaves (bigger pieces are better.) Then I put it in a wide pan with olive oil and a good amount of whatever homemade stock I have on hand. I salt it fairly generously and let it braise for a few minutes. I have always found that braising in a mix of fat and liquid gives me better results than just sauteeing in the fat alone.
I really like kale.
My favorite recipe is this Olive Garden Zuppa Toscana Taste-Alike recipe.
http://www.cookingatcafed.com/2010/02/taste-alike-olive-garden-zuppa-toscana.html
The trick...
Is to put the kale in the bottom of the bowl - then add the soup!