Still buried under CSA shares of kale?
Versions of this recipe/application appear in various places. This is the version that looks most appealing to me, though I’ll admit I haven’t tried it yet. Not for lack of kale, though, or even lack of interest… it just keeps slipping my mind! Maybe now that I’ve put it here, I’ll remember.
3 or 4 large kale leaves, with stem removed and cut into 2″ pieces
2 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
A few pinches of kosher salt
Preheat oven to 350 and line a baking sheet with parchment paper. Whisk together vinegar, oil, and salt, and toss with kale leaves. Place in a single layer on sheet and place into oven. Bake 10-15 minutes, flipping halfway through until crispy. When kale gets brown, it gets very bitter- – so pull them out before then!
I’ll start with a perennial favorite: the Spinach-Rice Casserole from the New Moosewood Cookbook (p. 135). It’s quite flexible, but I think the nutmeg & cayenne give it a particularly nice flavor. Kale works ok if you cook it down, but I tried it once with mustard greens and it was not tasty. Freezes ok, if you don’t nom it up right away! Vegetarian as written, and you can eliminate the dairy, for a vegan version (though you may want to add something binder-y).
Saute 2# spinach with some onion, salt and garlic. Mix into 3c. cooked rice. Add 1/4t. nutmeg, 1/4t. cayenne, 1/2c. sunflower seeds. If you like, beat 2 eggs with 1c. milk, and add to the rice mixture. Mix in 1 1/2 c. grated cheddar.
Spread into a baking pan (oiled/sprayed), dust with paprika, and bake until browned (about 40 minutes).
I like to serve it with a little feta and a sprinkling of sunflower seeds, and a dash of sriracha.