Welcome to my kitchen!
Today is Kale Day at the Kingsbury's. I've got three different kinds of kale - red Russian kale, lacinato or elephant kale and Scotch curly leaf kale.
Starting with massaging curly leaf kale. First cut off the stems. To do that fold the leaf in half and cut down beside the stem.
You can also just tear the leafs off of the stem with your hands. Take the pile of de-stemmed kale and chop it fine. Turn it, chop it the other way. Then massage it.
I picked up the massaging kale trick from a cookbook called Wild About Greens by Nava Atlas. She gives three different ways of massaging kale - with salt, olive oil or lemon juice. She prefers the olive oil method and so do I.
Get a little bit of olive oil on your hands and then start rubbing the kale together to soften it. And that's all you do! Massaged kale!
On our website we have a sample recipe from Nava Atlas's book Wild About Greens, Kale and Cucumber Salad with Avocado Tahini Dressing. Use massaged kale and add a cucumber, shredded carrot, fresh parsley, scallions sliced thin, then the avocado tahini dressing.
It's very very easy to do a kale salad like that. You can use any combination of veggies or any dressing that you like.
Now chop some lacinato kale and use it in a stir fry. Cut out the stems.
After all the stems are removed from the lacinato kale, pile it and chop into thin ribbons, then do a stir fry.
Just add a little bit of oil, maybe a teaspoon to the pan, add carrots, ginger, garlic and stir fry them, then add just a bit of water, cover and steam for a couple of minutes.
After all the water has steamed away, add red and green peppers, stir those until they start getting soft, then add zucchini slices. Stir fry just until the zucchini starts to look a little limp.
Add a little water - just a touch - put the lid on and let it steam for a couple of minutes.
Now add a little coriander (or other seasonings). Give that a stir, then add the kale.
Cover and let it steam. If you've washed your kale usually the water that's clinging to the leaves is enough to steam it.
Give it a couple of minutes and see how it's doing, and add a little bit of water if it starts to stick, then steam some more.
When the kale has wilted, uncover and let any water that's left cook off.
Adding a little splash off Ume plum vinegar gives it a little fruity taste. Plus it adds that acid which keeps the leaves bright green.
A little tamari soy sauce adds a bit of salt, throw in some scallions and lightly steam them if you like, and a splash of lemon juice, stir that together, then it should be ready to eat.Yum yum!
Now lightly steam some red russian kale. For this type of kale, you don't really need to cut out the stem because the leaves are very tender and you can just strip them off.
Bundle it up, slice it, and then slice it the other way. You'll be amazed at how little this pile of kale actually makes when it's cooked.
If you want to use the stems, slice them very thin on the diagonal.
First steam the stems because they are tougher. Put them in the pan, add a little water, put on the lid and let them steam for maybe five minutes.
Then add the leaves, sprinkle a little lemon juice, put the lid on and let them steam for a minute of two.
There we go! Plain steamed kale. Get more info on cooking greens
Thanks for joining me to celebrate Kale Day at the Kingsbury's! Enjoy your kale and see you next time!