|Three varieties of kale in my garden.|
Part of my conversion I can attribute to one of our garden interns a few years back. He loved kale and planted multiple beds of it in our garden for his farmers market booth. While he was with us, he taught me about fermented-pickled kale salad. It was simple, chop up a double handful of kale, sprinkle it with tamari (soy sauce), a bit of vinegar and salt, a few chopped garlic cloves, then let it stand unrefrigerated to wilt for 24 hours, then refrigerate it for a couple of days. I think he also added sesame seeds. It was good although I've not been able to duplicate his recipe exactly.
|My garden kale, Feb, 2013|
|11 x 16 casserole pan, makes about 8 servings|
Kale CasseroleAbout 2 pounds fresh kale leaves, coarsely chopped
1/2 medium onion, sliced thin
3 cloves garlic, peeled and chopped
3 carrots, peeled, thinly sliced
2 yellow summer squash, sliced
1 can condensed chicken soup
1 teaspoon any kind hot sauce (like Tabasco)
1/4 cup shredded cheddar cheese
1 - Bring a pot of water to boiling and add the cut-up kale leaves and sliced carrots. Simmer for about 2 minutes or until kale has wilted. Drain, reserving about 1 cup of the water.
2 - Cover the bottom of a casserole dish with the squash, onions and garlic. Add the drained kale and carrots.
3 - Mix the condensed chicken soup with the 1 cup reserved water and the teaspoon of hot sauce and pour it over the ingredients, mixing it into the kale slightly. Top with shredded cheddar cheese and bake for 20 minutes.