Archive | March 16th, 2013



Kalecannon 1 croppedA recipe that substitutes kale for the more familiar cabbage is not that much of a stretch. Kale is a type of cabbage in the Brassica oleracea Acephala Group. Kale’s central leaves, unlike cabbage, don’t form a head. Kale, Wikipedia tells us, is considered to be closer to wild cabbage than most domesticated forms.

Kale can also have other colored leaves — in fact, if you’ve seen ornamental kale, its lavender, purple, even white leaves are edible. Check out what a nutritional powerhouse kale is here — then grow it in your garden and add it to your diet.


½ bunch kale, stemmed and torn into pieces
2 large potatoes, russets or four larger red or gold potatoes, peeled or unpeeled (as desired), cut into 1/1/2-2-inch cubes
2 large cloves garlic, peeled but left whole (this is not a traditional ingredient, but a little garlic just tastes good)
½ medium onion, diced (or, substitute equal amount of cleaned, sliced leek)
1 tablespoon olive oil or cooking oil
½-3/4 cup whole milk (or, as needed), warmed
4 tablespoons butter, divided use
Salt, to taste
White or black pepper, to taste

In a large pot, immerse kale in water and bring to a boil and let simmer until the kale is still bright green, but tender. Strain, press out excess water and set aside. If you’d rather, you could steam the kale, also.

Meanwhile, in another pan, put cut-up potatoes and the two cloves of garlic, cover with water and bring to a simmer and let cook until tender.  Meanwhile, in a sauté pan, add the tablespoon of oil and slowly sauté the onion or leek. Let it get tender. It even can brown a little bit, if you like.

When potatoes are tender, drain well. Then, in a large bowl, mash the potatoes and the garlic well. Add warm milk until you have the desired creaminess and stir in 3 tablespoons of the butter.

Chop kale roughly, you don’t need it in very small pieces. Stir into the potato mixture. Add sautéed onions. Season with salt and pepper to taste and stir it all gently together.  Put into a serving bowl and add the remaining pat of butter on top. Serve hot.

Makes 4-6 servings.

From Bonnie Walker


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Kale Chips with Chili Powder, Lemon and Sea Salt

Kale Chips with Chili Powder, Lemon and Sea Salt

Kale oiled for chips cropped

These kale leaves have been torn and are lightly oiled, ready to go into the oven.

Kale chips: It might not sound like a snack you’d like, but don’t judge until you try. And, it’s very easy to try.

This probably doesn’t even need to be said, but you can turn these chips into as many flavored varieties we find in regular chips at the store. My popcorn-eating husband even liked these and has agreed to (within reason) substitute kale chip as a snack from time to time.

A few suggestions: garam masala powder, powdered ranch dressing mix, herbal blend, celery salt — it’s too easy.  The bite of acid in the lime or lemon juice really makes the kale chips appetizing. But, try malt vinegar, red wine vinegar, and so forth, for other taste experiments.

These chips really are crisp. I found that leaving them in the oven until they’d just started to change from the deep, pretty green to a slightly olive green made crisper chips. They are delicate, so treat them gently.

Kale Chips with Chili Powder, Lemon and Sea Salt

Kale Chips seasoned and baked.

Kale Chips seasoned and baked.

2 bunches fresh kale, stemmed, torn into bite-size pieces
Extra-virgin olive oil

Flaky sea salt
1 lemon or lime
1 teaspoon chili powder blend
Preheat the oven to 350 degrees.

Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren’t stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of the chili powder. Add a little cayenne if you want more spice. Salt, to taste.

Makes a big bowl of kale chips for snacks.

Lightly adapted from a Guy Fieri recipe at




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