The oldest member of the cabbage family, kale is among the earliest cultivated and was a favorite vegetable in ancient Rome. It is a powerhouse vegetable, very rich in vitamins A, C, and the mineral calcium. It is also high in the B vitamins. Kale is the highest in protein of all the other vegetables. Kale leaves should be washed carefully, remembering to check the undersides for any traces of sand or soil. Remove stems from mature kale leaves by folding the leaf in half lengthwise, then stripping or slicing away the thick stems. Very tender young leaves may be cooked stem and all. To store kale, wrap in a damp towel or in a plastic bag. Refrigerate, preferably in a hydrator drawer. Leaves can be stored for up to one week. They tend to wilt if allowed to dry out. Kale leaves can be steamed or sauteed. Steam mature kale leaves for 4-5 minutes in steamer, depending on age, size, and amount. It will be ready when the leaves are limp but still retain some texture. Steamed kale can be tossed with olive oil, lemon juice, and a dash of salt and pepper. Try adding a little diced raw garlic for additional flavor. Tender young kale leaves can be sauteed in butter with garlic and onions. Sauteed kale is a wonderful addition to omelets, quiches, scrambled eggs, casseroles, or mashed potatoes. Chopped or sliced raw kale can be added to soups or stews toward the end of the cooking time. Kale can also be used in salads, but because the leaves are somewhat tough and a little bitter in flavor, you’ll need to do one simple task–massage it! Start by removing the stems. Discard them. Chop the leaves into bite-sized pieces. Place them into a large bowl, adding a little olive oil and a pinch of salt. Grab leaves by handfuls and massage them roughly for 1-2 minutes, until the stiff leaves turn soft and silky. You can see and feel it happening. The leaves will darken and shrink by one half in volume. The flavor will change as well. Taste it and you’ll notice the difference. The best way to know if you’ve massaged it long enough is to take a bite.
Kale
More Recipes Using this Produce
Recipes
Roasted Delicata Squash, Kale and Leeks with Farro
Spaghetti Squash with Chickpeas and Kale
Kale with Mushrooms and Bacon
Kale-Basil Pesto
Sheet Pan Lemony Chicken with Potatoes and Kale
Smoky Red Potato and Greens Tacos
Maple-Glazed Parsnips on Kale
Kale, Cherry Tomato and Bacon Salad with Hot Bacon Dressing
Spaghetti Squash Chicken Lasagna
Kale, Fennel and Kohlrabi Slaw
Kale, Potato and Mushroom Skillet
Simple Pumpkin Soup
Low-Carb Sausage and Kale Mock Lasagna Casserole
Roasted Spaghetti Squash and Kale
Sauteed Kale and Mushrooms with Ravioli
Kale, Corn and Jalapeno Muffins
Healthy Kale and Cauliflower Soup
Roasted Beet and Kale Salad
Acorn Squash Soup with Kale
The Best Kale Salad
Kale and Potato Tarragon Salad
Beet Soup
Warm Winter Kale and Delicata Squash Salad with Maple Vinaigrette
Savory Chicken Kale Soup
Creamy Millet and Kale Salad
Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette
Kale and Feta Salad
Potato, Kale and Corn Chowder
Kale Frittata
Red Beet Smoothie
Massaged Kale Salad
Strawberry Kale Spinach Smoothie
Apple Cider Quinoa Stuffed Acorn Squash
Mexican Corn Panzanella Salad
2024 CSA Enrollment Now Open
Each box will contain fruits and/or vegetables at peak harvest season for that week. Each share also comes with a $20 gift certificate to Great Harvest Bread Company and a $20 gift card to Von Hanson Meats with the first share box! All member options include weekly share boxes and access to special Harvest Events.
Recipes
View hundreds of recipes using the produce in our CSA Program.
Produce Availability
View Our CSA Produce by when it is available throughout the CSA Season.
Pickup Locations Throughout the Twin Cities
Checkout Pickup Locations Throughout the Twin Cities
Current Hours
MON-FRI: 9am to 5pm
Pahl's Loyaty Program
Become a Member Now!
Earn Dollar Rewards with Every Purchase, Learn About Upcoming Events and Sales, Member-Only Discounts .
Learn More
0 Comments