Collard greens and kale both come from the cabbage family (Brassica oleracea). Though they can be used interchangeably for many purposes, they are not the same thing. Both vegetables are quite bitter, though collard greens are slightly milder (especially when...
Shared by CSA members Kern and Aileen Hough of Eagan, the quantities in this recipe are easily doubled. Kern mentions to us, “I’m not a big kale fan, but I’d eat this anytime!” Thank you for sending it along! Prep time: 15 minutes Cook time: 15...
CSA member Becky Tschida shared this delicious pesto recipe with us. Originally from the Sprout website (www.sproutmn.com/recipes), I love the versatility of this one! Ingredients: 2 cups packed torn Kale leaves 1 cup packed fresh Basil leaves 1 teaspoon Sea salt 1/4...
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...
Darleen Harens, one of our CSA members, sent this recipe to us a few weeks ago. Since kale is included in our shares this week, we thought it would be the perfect time to share it with all of you. Thank you, Darleen! In place of the sun-dried tomato pesto, you could...
