CSA Week 1

This is our first week of CSA...yeah!!  One of the best things about the CSA is learning new things to do with the vegetables in your box.  I have learned how to cook a lot of things that I had never heard of before much less knew how to cook.  I will try to post at least 1 recipe every week for one of the items in your box.  Some of these will be recipes that I have posted before but that just means they are tried & true and a WTF favorite.

 

This week we will focus on kale.

According to Wikipedia, kale is a vegetable similar to cabbage, with green or purple leaves, in which the central leaves do not form a head. 

 

 Kales can be classified by leaf type: curly leaved, plain leaved, rape kale, leaf & spear (a cross between curly & plain) & cavalo nero. 

 

Kale is high in beta carotene, Vitamin K, Vitamin C and rich in calcium

 

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One of our favorite recipes for kale is kale chips.  There are various recipes you can use but they are all basically the same recipe.  You just need to adjust your cooking time based on the size of your kale leaves.

 

This recipe was taken from allrecipes.com

 

 

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BAKED KALE CHIPS

 

1 Bunch Kale

1 Tablespoon Olive Oil

1 Teaspoon Seasoned Salt

 

 

Preheat oven to 350 degrees.  Line a non-insulated cookie sheet with parchment paper.

 

 

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

 

Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

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Here are my suggestions:

Remember that the leaves will shrink so if you decide to use more salt than recommended they may be a little salty!

 

I use sea salt but experiment with different spices & find what you like.