How do I use all the kale?

Kale is an excellent cool weather plant that will grow well into early summer.

Welcome to the wonderful world of gardening, where sometimes enthusiasm can lead to a bounty of kale that even Popeye would envy! So, you’ve found yourself neck-deep in kale leaves, wondering what on earth to do with this abundance. Fear not, my fellow green-thumb newbie, for I am here to guide you through this leafy labyrinth with a smile on our faces and a kale-infused recipe in our hands!

First things first, let’s talk harvesting. You’ll want to start by selecting the outer leaves of your kale plant, leaving the inner leaves to continue growing. Snip or gently tug the leaves away from the stem, being careful not to damage the plant. Kale is a resilient beast, so don’t be afraid to give it a good trim. Just remember, the more you harvest, the more it will grow!

Now, onto the fun part: what to do with all that kale! Here are a few playful ideas to help you make the most of your leafy abundance:Kale Chips Mastery: Transform those kale leaves into crispy delights by tearing them into bite-sized pieces, tossing them with olive oil and seasoning (try garlic powder, smoked paprika, or nutritional yeast), then baking them until they’re crunchy.

PRO TIP: Keep an eye on them in the oven; they can go from crispy to charred in a flash!

Pesto Perfection: Give your pesto a kale twist by blending the leaves with garlic, nuts (pine nuts are traditional, but walnuts or almonds work too), Parmesan cheese, and olive oil. Use it as a pasta sauce, sandwich spread, or pizza topping for a flavorful punch.

Smoothie Savvy: Start your day on a green note with a kale smoothie. Blend kale leaves with fruits like bananas, mangoes, or pineapple, add a splash of coconut water or almond milk, and a spoonful of nut butter for extra creaminess.

PRO TIP: Freeze your fruits beforehand for an extra frosty treat!

Wrap it Up with Kale: Ditch the carb-heavy tortillas and use kale leaves as wraps instead. Fill them with your favorite proteins, veggies, and spreads for a light and nutritious meal. Pro tip: Blanch the kale leaves briefly in boiling water to make them more pliable for wrapping.

Kale and Quinoa Power Bowl: Combine cooked quinoa with sautéed kale, roasted veggies, and a tangy dressing for a satisfying meal. Pro tip: Massage the kale leaves with a bit of olive oil and lemon juice before mixing them in for a tender texture and bright flavor.

 Or try this downloadable recipe for Tortellini Soup

With these pro tips and recipe ideas, you’ll be a kale connoisseur in no time, turning your garden’s abundance into delicious delights. Embrace the kale overload, experiment fearlessly, and let your creativity flourish in the kitchen. Happy harvesting and bon appétit!

 Want to know what to eat, what to plant and when? Begin your Kitchen GARDEN From Scratch with a Consultation.