Kale is another vegetable that we just can't have enough of. It is versatile, nutritious and easy to keep.
HOW TO STORE: In fridge in moist conditions (high humidity or even misted with water and loosely in a bag.
HOW TO USE: Many people find Kale to be too tough to eat raw and don't like the raw flavor. The usual recommendation is to massage it with oil. Go for it if you want, but we almost never do this. The one exception is for a Kale Carrot salad we got turned onto when we lived in a Madison co-op a few years back. It was a super quick, simple, delicious go-to meal there. Kale massaged with olive oil, tossed with lemon juice and mixed with grated carrots -- add some raisins if that's your thing too!
Most often now, we use Kale by adding it right at the end of the cooking process, maybe even just mix it into the sauce and pasta while they are both hot. It doesn't take much to make it tender and delicious.
If we have a large amount we will steam a huge batch of it and add some parmesan cheese--simple, nutritious, and tasty. Kale chips are another easy and delicious way to eat kale--it's fun to experiment with different seasonings! We've also dehydrated it before and then ground it into a powder to add later in the year to smoothies or just as a health boost to a sauce or soup. In the past we have also blanched and frozen bags of it for winter use -- you simply do a quick boil of the greens--just for a minute or so--and then dunk it immediately in an ice bath. Usually one overflowing grocery bag of Kale from the garden shrinks down to the size of a soda can in the process...per square inch your hard to find a more nutritious part of your freezer!