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Need Kale recipes

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by April Manier, May 16, 2012.

  1. Aug 24, 2012
    ninnymary

    ninnymary Garden Master

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    Teka, I'll have to try your recipe also. I try to stay away from bacon but I'll make an exception this time. :)

    Mary
     
  2. Aug 27, 2012
    Teka

    Teka Chillin' In The Garden

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    I haven't tried it with turkey bacon, but sure that would do it. But, no meat would also be great. I sometimes toast the pecans before I add them, this would give the crunch of the bacon without the animal fat.
     
  3. Aug 27, 2012
    seedcrazy

    seedcrazy Chillin' In The Garden

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    Ninnymary, I think it all depends on what type of sausage you are using as to the spice it has too. We have a man who makes homemade sausage here that has a kick to it so it always is spiced up but I notice store bought ones just don't have the spices this man puts into his. But its a good basic soup and then you can tweak to your heat/spice level. Also once it sits overnight it develops more flavor.

    Teka I'm gonna try that salad for sure.

    SO LUCKY, I'm in zone 6 (central Kentucky) and last year I planted a fall crop of kale, put PVC in the ground making a hoop and put plastic over it before the freezes came on. I could go out and harvest all winter and this spring it started growing again and got HUGE before it started bolting, I supplied everyone with kale. LOL
     
  4. Sep 6, 2012
    Mackay

    Mackay Garden Ornament

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    We cant grow kale in the winter here so Im wondering if it freezes well enough to make these soup recipies?
     
  5. Sep 7, 2012
    hoodat

    hoodat Garden Addicted

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    I use a chopped kale leaf sometimes when I make soup but other than that I prefer to turn it into rabbit meat. The rabbits love them, especially the crunchy stems. Kale and collard leaves are especially good for nursing mothers. Lots of calcium if you have good ground.
     
  6. Oct 12, 2012
    marshallsmyth

    marshallsmyth Garden Master

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  7. Oct 12, 2012
    digitS'

    digitS' Garden Master

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    You know Marshall, there is one of those where you might use your hullless oats.

    That's the Simple Farro & Bean Stew Recipe. It should work especially well for me since I've got both Scotch & Portuguese kale . . . and, it is coming on soup season here! I still have some oat seed, too :p.

    Another is the Giant Chipotle White Beans Recipe. You have the beans and, maybe, peppers for that one. The recipe specifically suggests chard.

    I've gotta get into my soup making! My garden is beyond the salad and nearly beyond the stir-fry seasons.

    Steve
     
  8. Oct 12, 2012
    marshallsmyth

    marshallsmyth Garden Master

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    Right now my Jalapenos on the other Pepper plant are definitely reddening up. loaded with them. Yep, I'm studying those recipes! I'll probably make some changes, and a gal is coming up for a visit soon who can cook real good, a friend's girlfriend. I sure wish she had a twin sister!
     
  9. Dec 15, 2012
    journey11

    journey11 Garden Master

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    Here's a recipe I found in Fit Pregnancy magazine the other day... Sounds really good, so I'm making it for Christmas Eve dinner (since I have all this kale running out my ears!)

    Kale Strata

    2 tbsp olive oil
    1 lg. diced shallot
    6 c. fresh kale, torn into pieces
    1/4 tsp salt
    10 eggs
    2 c. 2% milk
    1/4 tsp pepper
    4 c. sour dough bread, torn into pieces
    1 1/2 c. shredded Gruyere cheese, divided

    Saute shallot in olive oil for 2 minutes, add kale and continue to saute until tender.
    Wisk together salt, pepper, milk and eggs in a separate bowl.
    Spray a 9x13" baking dish with cooking spray or lightly grease.
    Toss together kale, bread and 1 c. of the cheese in baking dish.
    Pour egg mixture over this and top with remaining cheese.
    Cover dish with foil and let sit in the fridge for at least 20 minutes or overnight for bread to soak.
    Bake in a 400 degree oven for 35 minutes, uncover and bake an additional 20 minutes or until cheese is lightly browned.


    (If you can't find Gruyere cheese, I have seen Monterey Jack suggested as a substitute for it in other recipes.)
     

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