Kale! Kale! Kale!

As promised, I have a trio of kale ideas for you.  Remember the thoughts of some from the CRO survey about kale?  It was their least enjoyed item.  So for those of you who fall into that category, I promised that the next time we received a batch I'd try to change your mind.  And now that batch is here!  Go for it!

Green Jade Soup

Idea #1:  Green Jade Soup 

This is an old Moosewood recipe and is a very simple, quick and low calorie way to get both greens and protein.  It will use up about 1/3 bunch of your kale.  Use your CRO carrots if you still have them!

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable broth
1 1/2 tbsp grated fresh ginger root
1 1/2 cups thinly sliced onions or leeks
2 Clarion River Organics carrots, sliced
1/3 bunch Clarion River Organics kale, coarse stems and rib removed, and chopped (about 3 cups chopped)
4 cups chopped fresh spinach
1 pkg (14-16 oz) extra fim tofu, cubed
several drops dark sesame oil, if desired

Place the shiitake mushrooms in a heatproof bowl, cover with boiling water, and set aside for about 10 minutes.  Meanwhile, heat the broth in a large soup pot.  When it comes to a boil add ginger, onions, carrots, and kale.  Lower the heat and simmer 15 minutes until the vegetables are tender.

Drain the shiitake liquid into the soup pot.  Slice the shiitakes and stir them into the soup along with the spinach and tofu.  Cook for 5 more minutes.  Serve garnished with sesame oil if desired.  Serves 8.  

Spicy Black Bean and Kale Saute

Idea #2: Spicy Black Bean and Kale Saute 

I love the combination of the soft beans, the slightly crunchy kale, the heat of the red chili peppers and the saltiness of the olives.  A winning combination! If you are kale averse you won't even know you are eating it!  Use your CRO elephant garlic if you still have some!

1/4 cup vegetable broth
1 tbsp chopped garlic
1/2 medium onion, sliced thin
1 can black beans, drained and rinsed
6 kalamata olives, sliced
1/2 bunch Clarion River Organics Kale, coarse stems and rib removed, and chopped (about 4 cups chopped)
1/4 tsp dried crushed red chili pepper flakes
2 tsp rice vinegar

Heat vegetable broth over medium heat in a large fry pan.  Add garlic and onion and cook 5 minutes.  If pan becomes dry, add a little more vegetable broth or water.  Add black beans and olives and cook 2 more minutes.  Add kale, stir to combine ingredients, lower heat to medium low, cover and cook until kale is tender, about 10 minutes.  Stir in crushed red pepper and and the vinegar, heat one more minute.  Serve immediately.  Serves 4 as a side dish or 1 as an entree.

Idea #3: Breakfast Juice

Breakfast Juice

I nice way to use a generous handful or two of chopped raw kale is to throw it into a juice or smoothie.  You won't even know it's there.  I know you get tired of hearing about my Vitamix blender, but it is seriously the best kitchen appliance I've ever owned!  I literally use it everyday.  You can make a smoothie or juice with a regular blender, but if you want it fast and smooth, use a Vitamix (or Blendtec).  What I list below is the fruit I had on hand.  You can use any fruit you like in this.  Pour this juice into a to-go cup and drink it on your way to work.  There.  Now you have had your 5-7 servings of fruits or vegetables for the day.  You're welcome.  

2 small oranges, peeled
1/2 Clarion River Organics apple, cut into chunks 
1/4 cup blueberries (I used frozen)
a handful of Clarion River Organics huckleberries, stems removed and rinsed
a handful of Clarion River Organics ground cherries, husks removed and rinsed.
1/2 cup chopped Clarion River Organics kale
1/2 cup cold water

Add all ingredients into the blender*.  Blend on high for 2 minutes (longer, much longer, in a regular blender, sorry).  Serves 1 as a breakfast or 2 as a beverage with other breakfast foods.

*if you must have your 
juice a bit sweeter, try adding
a tablespoon of maple 
syrup or agave nectar to
this.