Every year at this time we wish we had staggered our kale planting. It’s all ready at once. We are smothered in kale. We will continue to be so until after the first frost. Many of you gardeners will be in the same boat.
But, no matter. Washed, dried, and chopped, kale can be packed into resealable bags and frozen for use all winter. And the ways to use fresh kale are legion. I’m thinking of kale vichyssoise (served hot or cold, depending on the weather), kale and hazelnut pesto, kale risotto, kale and wild mushroom pizza—there are so many options! Here are some simple summer recipes to be getting on with while new ideas brew.
Kale Caesar Salad
Ingredients
Kale Salad
- 1 lb kale stems removed
- 1 Tbsp olive oil
- 1 1/2 to 2 cups croutons recipe follows
- 3 thick slices bacon
- 1/2 to 3/4 cup Caesar dressing recipe follows
- 1 to 1 1/2 cups grated Parmesan cheese
Croutons
- Six brioche hot dog buns preferably day-old
- 2 to 3 Tbsp olive oil
- 1 tsp salt
- 1 Tbsp dried herbs—oregano thyme, or rosemary, or a combination of all three! Croutons
Ceaser Dressing
- 2 cloves garlic
- 3 anchovies packed in oil
- 1 Tbsp fresh lemon juice
- 1/4 cup white or apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp dried tarragon or 2 Tbsp fresh
- 3/4 cup olive oil
- Salt to taste
Instructions
Kale Ceaser Salad
- Cut slices of bacon into thin chunks and cook in a cast iron pan over medium heat until crispy. Drain on a paper towel and let cool to room temperature.
- Tear kale leaves into salad-sized pieces and place in a large bowl. Pour olive oil over top and toss with clean hands to coat the leaves. Massage leaves gently to soften them—this step is especially important with curly kale.
- Add bacon and croutons to the bowl and toss again. Pour 1/2 cup of dressing over top and toss gently. Ideally, some croutons will stay crispy, some will absorb more dressing and become softer.
- Add Parmesan cheese and toss again, distributing cheese throughout the salad. Taste a crouton and a leaf—enough dressing? Enough cheese? If not, add more and tos again. Serve at once.
Croutons
- Preheat oven to 350 F. Slice hot dog buns in half and cut each half into cubes. If buns are fresh, toast cubes for 5 to 7 minutes before coating with oil and herbs. If buns are slightly stale, place cubes in a large bowl without toasting.
- Pour olive oil over top and toss to coat cubes evenly. Sprinkle in salt and herbs and toss again. Toast for 10 to 15 minutes, until lightly browned and crunchy. Remove from oven and cool to room temperature before using.
- Store extra croutons in a resealable bag in the breadbox and use within a week. Alternatively, freeze croutons for up to three months.
Ceaser Dressing
- Place anchovies, garlic and lemon juice in a food processor and process to a paste.
- Add Dijon mustard and vinegar and pulse a few times until combined.
- With the machine running, pour olive oil through the feed tube in a steady stream until all the olive oil is used up and the dressing is thick and creamy.
- Taste the dressing and add salt as necessary. Serve at room temperature. Store leftover dressing in the fridge and use in 7 to 10 days. Shake thoroughly whe
Notes
A wise cook once told me that brioche hot dog buns make the best croutons. He was right—they’re both crispy and melt-in-the mouth. Nobody will break a tooth.
Creamed Kale Gratin
Ingredients
- 1 lb kale
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 oz old cheddar cheese grated
- 2 oz Parmesan grated
- 1/2 cup breadcrumbs
- 1/2 Panko crumbs
Instructions
- Preheat oven to 350 F. Wash kale, shake dry and chop finely, stems included.
- Heat butter and oil in a 10-inch cast iron frying pan. Once it sizzles, add kale, working in batches. As each batch wilts, push it to one side and add the next until all the kale is in the pan.
- Cook for two to three minutes, maximum, then add garlic and toss. Pour cream over top and cook briefly, just until cream starts to thicken.
- Transfer kale to an 8 x 8-inch baking dish, or just leave it in the pan. Sprinkle cheese over top, followed by breadcrumbs and Panko. Cover with tin foil.
- Bake for 30 minutes. Uncover and bake for another 20 to 25 minutes, until the top is browned and the cream is bubbling through. Let sit for a few minutes before serving.
Quick-pickled Kale Stems
As one of my neighbours said recently, we just don’t know what to do with kale stems. Here’s an idea: pickle them.
Ingredients
- 1 cup chopped kale stems
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 Tbsp sugar
- 1 tsp kosher salt
- 1/2 tsp fennel seed
- 1/4 tsp fenugreek seed
- 1/4 star anise pod
- Pinch of chili flakes
Instructions
- Pack kale stems into a clean 240 ml canning jar. Combine remaining ingredients in a small pot, cover, and bring to a boil over high heat.
- Remove brine from heat and pour into the jar of kale stems. You might not use all the brine; reserve any extra for use in salad dressing. But if there are any spices left behind, scoop them out and add them to the kale stems.
- Cover the jar and allow to cool to room temperature before refrigerating. Store in the fridge for up to a month.
Notes
Serving suggestions: use on charcuterie plates, in tartar sauce, as a condiment for burgers or curry dishes, in tacos, to accompany scrambled eggs…or wherever pickles are welcome.
