I like it grilled. I toss it in olive oil, salt, and pepper, then seal it in a foil pouch and 'grill' it alongside fish, chicken, or whatever meat that I am grilling.
I massage the leaves with a little olive oil and saute until softened. Yesterday I put in in a pot with farro and roasted veggies (cauliflower, carrots, sweet potato, broccoli, beets) and a light dressing of olive oil, orange juice, orange champagne vinegar and salt/pepper - so good!
Post by doctorchick on Jul 8, 2013 19:39:04 GMT -5
I use baby kale in salads with a dressing made of orange juice, olive oil, and dijon mustard, and I love kale chips with a dash of red pepper flakes (lightly coat with olive oil, season, and bake ~30 min at 300). It's so versatile!
In a white bean soup with turkey sausage. I don't think I've had it any other way.
This is how I first tried it (one of my fave soups) and then my love affair for kale just spread. I eat kale salads almost daily. For dinner we have it as a side, sauteed in EVOO with garlic and a dash of nutmeg. In any soup. Ironically the only way I don't like kale is in chip form, which most people love.