Kale recipes from neighboring Sandy Mush Farms

This recipe was a huge hit at the fall potluck; courtesy of our friends and neighboring farmers in Sandy Mush, Full Sun Farm.  Check them out at the North Asheville Tailgate market on Saturdays.

Baked Kale (aka Kale Chips)

You take the kale off the stem and tear or cut it into bit sized pieces, maybe a little bigger because it shrinks. Spread it out on a cookie sheet and drizzle it with olive oil and sprinkle it with salt. I toss the kale until the oil and salt lightly coats the leaves. Then bake it in the oven at around 375 for 5-10 minutes. Take it out and stir the kale a little so it is cooking evenly and then put in back in for another few minutes, just until it is all crispy but before it turns a brownish green. It is still okay when it gets a little over done but better before.

Recipe from Ostara Farm CSA member Barb Svenson.  You can get Ostara Farm products at French Broad Coop.

Massaged Kale Salad

more a formula than a recipe

1 Bunch of Kale (lacinato works really well) or young collards or a mix of each.
Olive oil (preferably one with a peppery taste)
1/2 t. sea salt
lemon juice to taste (optional)

wash and dry the greens and de-stem them.
stack and roll the leaves tightly cigar style and slice into very thin ribbons
place the greens in a large shallow bowl, drizzle with olive oil and sprinkle with salt & lemon
massage the greens (aka like kneading bread) for a few minutes (they should oxidize a little and completely turn darker green, they will also release some moisture and shrink in quantity)

Now the creative part, add whatever you like –

here are some of my standard combos

greek or french olives, sun dried tomatoes (soaked and sliced) or oven roasted plum tomatoes chopped, feta cheese crumbles, thinly sliced red onion and a splash of balsamic vinegar, a little finely chopped oregano or thyme  (add white beans or tuna to make it main dish salad)

walnuts, dried cranberries, feta or goat cheese, sectioned oranges or clementines, splash of red wine vinegar or lavender vinegar (just a little chopped rosemary is also nice in this)

chopped pecans,  diced avocado, diced apple, and 1 diced protein (sausage, tempeh, baked tofu, smoked cheese, splash of balsamic and  a little dijon mustard mixed in or a little tahini.  (fresh chopped sage if you like)

pine nuts, chopped roasted garlic, grated parmesan, chopped fresh tomatoes, lots of fresh black pepper

Diced tempeh, cooked tofu, any pork, hard cheeses, chicken sausage and seafood (esp whole seared scallops) and beans (chick peas, white beans, black eyed peas)  all seem to work well as proteins to add to make a nice main dish salad.

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2 responses to “Kale recipes from neighboring Sandy Mush Farms

  1. Pearce Weaver

    Terri, Is your Mother happen to be Carol Eury/ give her my love and ask her to give me an email address. PEARC-WeAVER

  2. Thanks for the recipes, Terri! Kale is a diet staple for me and now I have a couple tasty ways to eat it.

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