I have a ton of collards & kale in my garden right now that we need to eat. I'm gonna pickle some of the collards but I am right out of recipes for the rest.<br><br>
Anyone got any favourite ( vegetarian ) recipes that use these ?
We eat kale so fast there's never time to use it in actual recipes! What I always do is saute it in olive oil and plenty of garlic with just a sprinkle of sea salt. If you don't already do this, I highly recommend it!
Sweet potato and kale soup. I don't have a recipe- I make it up- but it is onion and garlic sautued, then add water and cook the sweet potatoes and kale until tender and some red pepper or whatever seasonings you like.
a few more ideas- we love kale!<br><br>
I second the idea of just sauteeing in olive oil w/garlic, sea salt, some crushed red pepper. Yummmmm! Adding raisins and pine nuts is awsome too.<br><br>
Make some polenta. Stir in sauteed kale, a bit of Parmesan if you like, transfer to lightly oiled baking dish and bake. Sprikle extra parm on top. Bake like 20 min or so, til all heated through and lightly crusty on top. So good!<br><br>
Soup: Saute onion, garlic, bit of rosemary, crushed red pepper and lemon zest.<br><br>
Once this is soft/fragrant add veggie stock or water, cooked white beans or chick peas (canned is fine- just drain and rinse before adding- like 2 cans worth).<br><br>
Add some chopped kale and salt. Cook 15 min or so.<br><br>
Then add some short pasta shapes and cook until the pasta is done.<br><br>
Serve with a drizzle of olive oil, squirt of lemon juice and Parm on top if you like. Serve with crusty bread for a good dinner.<br><br><br>
Hope this helps!
Here is an awesome kale recipe. Odd ingredients, but it was really good!<br><br>
kale with pine nuts and raisins<br><br>
1tbls olive oil<br>
3 cloves of garlic, chopped<br>
1/4 c toasted pine nuts<br>
sea salt, tamari or bragg aminos to taste<br><br><br>
yummy! these recipes sound so good & are made with all the other stuff we like too.<br><br>
I'm off to the garden very soon to try some sauteed kale for lunch <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
You said vegetarian and not vegan, so I'm assuming that cheese is okay. If it isn't, I suppose you could leave it out or substitute a soy cheese. This is the best casserole there are never any leftovers!<br><br>
1 1/2 cups brown rice, cooked<br>
1 cup cheese, shredded (I like Monterrey Jack, but use whatever you like)<br>
1/2 cup onion, minced<br>
1/2 cup celery leaves, minced (I usually substitute parsley because that's what I have around)<br>
1/4 cup low fat milk (you could use veggie broth)<br>
1 tsp. thyme<br>
1 tsp. ground sage<br>
1 tsp. rosemary<br>
1 tsp. Wrocestershire sauce<br>
salt and pepper to taste<br>
2 cups chopped kale, cooked<br><br>
Mix together everything but the kale. Put half the kale into a sprayed 1 1/2 quart covered baking dish. Spread the rice evenly over the kale and top with remaining kale. Bake, covered, in a 375-degree oven for 15-20 minutes, until cheese is melted and bubbling.<br><br>
btw, this is just as delicious if you mix everything together and bake rather than layering it. Toasted pine nuts make a great addition and it works well with other greens too.
My mother makes a sort of leftovery thing out of it with potatoes - cook chopped kale (I do it with garlic & a little oil), cook potatoes and chop, then mix them together and flatten them in a frying pan to make a kind of pancake-thing, until golden brown. Our children eat this (normally they have doubts about kale).<br><br>
I am glad to see this thread and expand my ideas about kale!