Kale

Dinosaur Kale

Dinosaur Kale

Everyone kept asking, ” What are you going to do with all that kale?”  I didn’t mean to plant so much… some of it was left from my spring greens mix and everything else had bolted except the kale.  And some of that kale wasn’t really kale, it was sprouting broccoli or broccoli rabe that never sprouted.  So I’m left with eating the leaves which is kind of like kale.  And then there was the extra 2 kale plants I stuck in the corner because I had extras.  Oh, and the black or dinosaur kale I planted under the apple tree.  It is excellent in salads but the leaves are so skinny that there is not much leaf on there and they are more work for freezing.

I have already brought 2 large loads of kale over to the MIssion soup kitchen, but the main patch was still left.  I had a couple friends help me harvest it on Monday and we had a huge bucket full in less than 5 minutes.  I sent them home with some, but the bucket was still overflowing.

IMG_1818Tuesday I got all set up to freeze it.  I have my system down.  I get the water steaming on the stove while I strip the leaves off the stem and throw them in the wash water in the left sink.  As the first batch is steaming I fill the right sink with ice water and get out a large towel for drying.  Three minutes for each batch in the steamer, them I throw it in the ice water, fish it out, and squeeze it dry.  It gets packed into ziplocks in 1/2 pound packages and labeled and into the freezer.

After about 10 batches I had barely put a dent in the bucket.   I started having flashbacks from our Alaska Food Challenge year.  I froze WAY too much kale and we got a little sick of it.  Matt has been a little anti frozen kale since then.  There was no way we were going to use all of this kale this winter.  Besides, I already had beet greens and chard put away.  I texted my friend, “Help!  Too much kale!  Save me!”

Kale and Celery Salad with apples and green onion

  • 1 large bunch dinosaur kale, stemmed and cut into thin strips
  • 4 stalks celery, with tender leaves, chopped
  • 1 tart apple, sliced thin
  • 3 green onions, sliced
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Combine kale with vinegar and salt and mix very well.  Let sit 20 minutes.  Add olive oil and toss again, then add the rest of the ingredients.

 

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3 thoughts on “Kale

  1. Christine Wilcox

    We make gundruk, fermented greens that are then dried (idea was from The Art of Fermentation). GAINT baskets of kale or mustard become one qt of dried goodness, which gets used in soups, stews, etc. Storage takes no energy and keeps well.

    Reply
  2. Christine Wilcox

    Oh, and we love to use the frozen kale (or collard, or mustard) by mixing with pasta sauce for pizza topping. With kalamata olive and roasted garlic and mozzarella, it is heaven.

    Reply

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