Kale can be a tricky vegetable to cook to everyone’s taste. But we gathered together some foolproof ways to make sure everyone at the table gets their kale and loves it too!
A great intro to Kale, and a Midd Foods team FAVORITE. If you are craving some potato chips, try salty/crunchy snack instead! (And it is so easy!!)
- 1 bunch of kale
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of pepper or to your taste
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove the leaves from the thick stems (with scissors or just with your hands) and tear into bite size pieces. Wash and dry the kale. Drizzle kale with olive oil and sprinkle with salt and pepper. Mix the pieces with your hands so the olive oil, salt, and pepper are evenly spread.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Inspired by: http://allrecipes.com/recipe/176957/baked-kale-chips/
Butternut Squash and Kale Quesadillas
Combine a Midd Foods seasonal staple like butternut squash with cheese and a tortilla; even the biggest kale skeptics will have a hard time turning this meal down.
- 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt
- Black Pepper To Taste
- 1/4 teaspoon Chili Powder (more To Taste)
- 1 bunch Kale, Leaves Torn, Stalks Discarded
- 8 whole Small (fajita Sized) Flour Tortillas
- Extra Butter For Frying
- 2-1/2 cups Monterey Jack Cheese (or try Cabot Sharp Cheddar!), Grated (more If Needed)
- (Optional) chopped onions, Sour Cream, For Serving
- Cilantro, For Serving, Pico De Gallo (diced tomatoes, onions, lemon juice, and cilantro), Salsa, Avocado Slices For Serving
- Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
- In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
- In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. You'll have four quesadillas when you're done.
- Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.
- When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like!
(Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!)
Recipe from: http://thepioneerwoman.com/cooking/butternut-squash-kale-quesadillas/
Chicken and Kale Hand Pies with Cheddar Crust
Looking for a special dinner that might take a little more time? Still not quite sure what to do with your kale? Here’s a great way to sneak in some kale into you or your kids’ meal!
- Flaky Pie Dough (homemade or store-bought)
- 2 tablespoons all-purpose flour, plus more for rolling
- 1 tablespoon butter
- 1 leek (white and light-green parts only), halved lengthwise, cut crosswise 1/4 inch thick, and rinsed well (You can also substitute this for ¼ of an onion)
- 1 small bunch kale, tough stems removed, coarsely chopped
- 1 teaspoon fresh thyme leaves
- Coarse salt and ground pepper
- 1 cup low-sodium chicken broth
- 1 cup cooked chicken, torn into bite-size pieces (about 5 ounces)
- 1 large egg, lightly beaten
Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.
In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.
Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.
recipe from: http://www.marthastewart.com/331750/chicken-and-kale-hand-pies-with-cheddar