6 Quick Ways with Kale
by Chris Halpin
Kale is so popular these days, and for good reason.
The health benefits are seemingly endless, and I find
its toothy earthiness to be so delicious. If you find kale’s earthiness a little off-putting, try placing it in a colander and pouring boiling water over the leaves and then rinse under cold water. This will remove the tannins, which are responsible for this strong flavour.
green apple kale smoothie
A smoothie that has all sorts of great things to get you going in the morn- ing. It’s also a wonder with morning stuff like puffy eyes. In a blender tear 1 kale leaf, stalk removed, 1/2 Granny Smith apple, cored and
chopped, 4 ice cubes, 1 c. almond or soy milk, 1 scoop vanilla flavoured protein powder, a pinch of cayenne pepper and 2 T. maple syrup. Blend until smooth. Serves 1.
A real guilt-free treat, so satisfying and easy. Preheat the oven to 375°F. Rinse and blot dry 1 bunch of kale. Tear the kale away from the stalk in large-ish pieces and place in a bowl. Add 1/4 c. olive oil, 1 t. sumac and 1 t. salt, toss to evenly coat and arrange on a baking sheet. Bake in the oven until the kale is crispy and a deep green colour, 5 to 7 minutes. Remove from the oven and sprinkle onion powder over the chips
and allow them to cool before eating. Makes 6 cups.
bubble & squeak
A great brunch item served with poached eggs or as a quick weekday “dinner in a pan.” I tend to do this recipe when I have leftover mashed potatoes. Remove the stem and centre vein of 4 kale leaves. Roughly chop them, place them in a colander and pour a kettle of boiling water over them. Using a pair of tongs move them around a bit, then rinse under cold water. Set aside for later. In a
skillet over medium heat add 1 T. canola oil and 4 bangers (English-style sausag- es.) Turn the sausages from time to time. When the sausages are almost cooked, add 1/4 c. butter, 1 small onion, diced, and salt and pepper to taste. Sauté until onions are soft. Cut the sausages into 1/2-inch pieces and continue cooking.
Add the kale and sauté for about 2 minutes, then add 4 c. mashed potato or 4 medium boiled potatoes, grated, adjust the salt and pepper, stir to fully incor- porate. Pat this into an even layer and allow the potato to brown on the bottom, before turning to brown the other side. About 10 minutes on each side. Serves 4.
rustic kale and leek minestrone
so cutting and cleaning is really the only way to ensure that you don’t have a sandy dish. Core and dice 1 red pepper. Peel and dice 1 potato and 1 carrot. In a large pot over medium heat, add 2 T. olive oil and the leeks, and sauté until wilted, about 2 minutes. Then add the other vegetables and sauté a minute more, before adding 4 c. mushroom broth and 2 c. water. Add a pinch of dried basil, nutmeg and chile flakes. Bring to a boil, reduce heat to simmer and add a 2-inch square piece of parmesan rind. Simmer until
the potatoes are just about tender, about 30 minutes, then add 1 c. pinto beans, drained and rinsed and 2 kale leaves, stems removed and coarsely chopped. Bring back to the boil and simmer 5 minutes more, adjust the salt and serve. Serves 4.
kale caesar with cambozola croutons and semi-dried tomatoes
Baby kale is my preference when it comes to caesars. I feel that it holds up better to the strong dressing and doesn’t wilt like romaine. Preheat the oven or toaster oven to 400°F. Using a day-old baguette, thinly slice on
a sharp diagonal 8 slices. Brush with olive oil and toast in the oven until crispy, about 5 minutes. Remove from oven, rub each with a peeled whole garlic clove, and smear with about
1 T. cambozola. Set aside for later. To make the dressing, in a bowl large enough to make the salad, put 1/4 c. Dijon mustard, 1 t. anchovy paste, 2 garlic cloves, crushed, and whisk until smooth. Continue to whisk and slowly pour in 1/2 c. olive oil, continue to beat into a thick emulsion. Add the juice of 1 lemon, 1/4 c. grated parmesan and 1/2 t. black pepper and whisk until smooth. Return the croutons to the oven and bake for 3 minutes more. Finely slice 8 soft sundried tomatoes. In the bowl with the dressing, add 1 large package baby kale and mix to evenly coat. Divide the salad into 4 bowls and sprinkle the sun-dried tomatoes over top of each and arrange 2 warm croutons in the centre of each salad and serve. Serves 4.
kale wrapped haddock, steamed in white wine and saffron
Sounds ambitious, but you will be surprised how fast this comes to- gether. In a bowl place 4 large kale leaves with stems removed, then cover with hot tap water. Let this stand while you finish the rest of the recipe. In a small pan, with a tight fitting lid, put 2 c. white wine, 1 bay leaf, 1 crushed garlic clove, healthy pinch of saffron, 1 t. salt, and place this over medium-low heat. Bring to a
boil and simmer for 3 minutes, uncovered. Remove the kale from the water, blot dry, and lay them on a work surface. Place a haddock filet onto each leaf and roll up. To the simmering sauce add 1 c. shaved fennel, the fish bundles and about 24 grape tomatoes, cover with the lid and simmer for 5 minutes. Place each fish bundle in the centre of a soup plate. Increase the heat to the sauce and bring it to a rolling boil. Whisk in 4 T. cold butter and adjust the salt before spooning it over the fish. Serves 4.
Read Quick Ways in the digital issue of City Palate.