Chocolate Kale Chips

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I believe I have blogged about Kale Chips before – which we all LOVE!!. However I have found a new way to eat Kale Chips that adds the benefits of antioxidants from cocoa and taste AMAZING!!

Chocolate Kale Chips

• bunch of kale chips, washed, deveined and torn into pieces
• 1 TSP of olive oil
• 1 tsp of baking cocoa
• 1/4 tsp or so of salt
• cinnamon – optional

Preheat oven to 170 or the lowest setting you oven allows. Wash and devein the kale, tear in to smaller pieces. Blot dry with towel, then put in bowl, pour olive oil over it and toss. Making sure to well coat the kale. Please kale on cooking sheet, preferably one with edges on it. The using a small strainer lightly dust cocoa powder and salt over the kale. If so desired lightly shake cinnamon . Toss kale and repeat. Then place in oven for about 10+ hours. I find this works best over night. Also when storing leave in an open bowl. Closing it up cause the kale chips to get soggy.

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Kale & Beans

The other night I was looking for a different recipe for Kale instead of crispy kale that we love and fried kale and almonds. I stumbled upon a recipe from 101 Cookbooks.  I thought I had all the ingredients but upon cooking the dish I discovered I didn’t have walnuts and enough parmesan. However I improvised and we loved it. This is what we did.

• a bunch of Kale – we used lacinato kale – the dark green long leaf kind, stems removed
• 1/2 C of great northern beans
• 2 Tbsp  olive oil
• couple shakes of sea salt – fine grain
• 1/3 slivered almonds
• 1 garlic clove minced
• freshly ground nutmeg – maybe 1/8 tsp
• less than a 1/3 C of parmesan cheese

Wash and chop kale, set aside to drain.  Heat olive oil on medium heat add beans in a single layer. Cook until toasted brown, make sure to get both sides.  About 4 – 5 minutes. Beans will be golden brown and crunchy looking.

Add kale and salt, cook until kale begins to wilt.  Stir in almonds and garlic, wait about 30 seconds, then add nutmeg stir. lastly parmesan cheese.  The original recipe called for lemon zest and lemon juice.  I totally forgot about. However adding both those would enhance the dish. It tasted great without and would taste lovely with.

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Kale, Bacon Pasta

We got kale in our winter shares and I wanted to do something different. So I googled kale and pasta and found a dish with Kale, Bacon and Pasta.  I made it according to the recipe – it was very tasty but next time I am going to add garlic and mushrooms.

 

1 lb Kale

8 strips of bacon – cut into pieces or use pancetta

1/2 onion minced

1 lb of dried pasta

2 garlic cloves

handle full of sliced mushrooms

1/2 cup of parmesan grated

 

Cook pasta according to directions. Dice bacon and cook over medium heat.  Remove bacon and saute in onions, mushrooms, and garlic in bacon fat.  Add kale till wilted. Add cooked pasta, toss and finish with parmesan.

 

4 servings

 

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Buffalo Wings

Okay I got turned on to these from a list serv I am on called Farm to Table – it’s hosted by our Farmer. The participants are families who are customers of our Farmer, Paul Yoder. At anyrate one women wrote about these awesome Buffalo Wings that she made. It just got me thinking I need to try these.  Hence the recipe.

Put chicken wings on pan and brush with melted butter

Broil for 8 minutes then flip over and brush with butter and broil for 4 min. (obviously checking to see if these times are adequate with your oven) and that the wings are done

The plain wings are delicious  with just regular melted butter or for buffalo wings add to the  stick of butter, 1 tsp.cayenne pepper 4 tsp Franks hot sauce or 1 tsp. tabasco(or more if you like them hotter:) and 1 teaspoon sea salt- Melt together and brush on wings before broiling

Brush with plain butter for plain wings brush with Buffalo butter for spicy wings

Heat the oven to 400 for 20-25 minutes. mmm mmm tasty. We all enjoyed them. In fact we had some skinless chicken breast from my parents place that we bought over and cooked for them since wings are hard for my Dad to eat. They were just as tasty.

We also had Kale from our share for our side dish, I used a recipe from the Green Earth Institute.

Lemon Kale Sauté

Posted by Carole Koch

Adapt this recipe to Swiss chard by roughly chopping the chard stems and adding them to the pan with the onions and mushrooms. To make a complete meal, add chunks of tofu or chicken. It is also good tossed with pasta and crumbled feta cheese.

1 large bunch kale, stalks removed, roughly chopped
2 tablespoons olive oil
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 large yellow onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced (optional)
Zest of 1 lemon (about 1 to 2 teaspoons)
Salt and black pepper, to taste

Heat oil in large deep skillet over medium-high heat. Add garlic and red pepper flakes and sauté, stirring frequently, until fragrant, about 1 to 2 minutes. Add onions and mushrooms, if using, and sauté, stirring frequently, 4 minutes. Add kale and gently stir until wilted, about 4 minutes. Add lemon zest, salt and pepper and sauté 1 minute more.

Serves 4.

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