Kale

We actually haven't had any kale yet this year (the one time that there was some in the share R and J had taken it), but I had saved a few recipes to try using kale. I'm hoping we get another shot at it, but in the meantime, I wanted you to at least have the recipes...

• Spicy Parmesan Green Beans and Kale (Giada De Laurentiis)
• Indian-Spiced Kale and Chickpeas (Eating Well)
• Wine-Steeped Greens (Rachael Ray)

Kale Chips (Red Fire Farm)

INGREDIENTS:

- 1 lb kale, chopped
- Olive oil, salt, pepper

PREPARATION:

- Preheat oven to 400˚
- Toss kale with olive oil, salt and pepper.
- Spread out on a baking sheet and bake, turning every 5 minutes until brown and crispy.

Kale should be dry and able to be eaten by hand like chips!

Raw Kale, Squash and Turnip Salad (Red Fire Farm)

INGREDIENTS:

- 2 med zucchini or summer squash
- 1 bunch kale, chopped
- 2 med. Hakurei turnips, julienned
- 2 pearl onions, thinly sliced
- 1/3 cup cider vinegar
- 3 Tbs. dill
- 1 Tbs. Maple syrup
- salt

PREPARATION:

Slice the squash lengthwise with a peeler and place the ribbons in a bowl. Toss with turnips, salt and let sit and wilt while preparing the kale. Salt the chopped kale and massage for 5-10 minutes until tender. Add to the kale and toss with remaining ingredients. Let marinate for an hour, stirring occasionally to coat the veggies with the vinegar. Add salt before serving if needed.