First though, here are some things you can do with kale.
Jacqueline says, "Kale chips are great! Just wash, pat dry, tear into chip-size pieces, removing stems, then toss with a tablespoon of olive oil. Lay them out flat on a cookie sheet and sprinkle with a little salt and nutritional yeast. Bake for about 20 minutes at 400 degrees, turning over once mid-way, and watching so they don't burn near the end. Yummo!"
Erin says, "For a super easy side, I tear it off the stem into a boiling/salted pot of water. Let it double double, boil and trouble for a few minutes, drain, and top with Cajun or Chipotle seasonings and/or garlic salt and/or hot sauce! Also tasty with a chopped fresh tomato on top."
Another Erin (the one I know personally and am friends with) said, "Separate the leaves from the tough stem. Simmer kale in a sauce pan with water for about 10 min (depending on how tough it is), drain it in a collander, then in the empty frying pan, heat up some oil (sesame adds the best flavor), add a bit of garlic for about 30 seconds, toss in the kale and saute a bit, until it dries out a bit and the oil has infused the kale. Then treat it with a squirt of tamari/soy sauce (less tamari if you have less kale; start with a little, taste and build from there to avoid really salty kale) and finish with about a tablespoon or so of sesame seeds."
That's actually the recipe that we make all the time. Because Erin gave it to us a few years ago. It's great, we love it and the kids love it. Thanks Erin!
Radioactivevegan suggests the Garlicky Kale With Tahini Sauce recipe from Vegan With a Vengance which can also be found when you click this here text..
Whitehairedveg can only stomach kale with this Mustard-Crusted Tofu with Kale and Sweet Potato recipe from Epicurious.
Samantha made this Indian-Spiced Kale and Chickpeas and it was fabulous.
Patrick throws it in smoothies.
GreensPlease said, "Using whatever kind of kale you prefer (we rotate with whichever looks most fresh at the co-op), chop leaves into medium sliced shreds (like a thick cole-slaw). Chop thinner near the base as you ad more stem - we use as much stem as possible).
We use a very hot wok, ad a bit of grapeseed oil then chopped garlic for a second then half the bunch of kale. Toss fast to keep the garlic from staying on the bottom. Cook tossing constantly for about a minute and a half. Add a bit of white wine vinegar or lemon juice to taste and remove right away to a serving dish. Repeat with the rest of the kale. If you do too much at once, you'll boil it which we would NEVER do. We like it with some crunch and as much nutritional value as possible. Finish with some sea or kosher salt and enjoy!"
And finally, Anonymous said, "I love the Kale-Potato Soup recipe from Laurel's Kitchen. It's just potatoes, onions, garlic, soy butter, kale, water, salt and pepper, but the simple flavors and hearty texture are really satisfying, especially during the cruelest months of winter."
Thanks everyone for all the ideas! Now I'm hungry for kale.
So what's your favorite thing to do with carrots? I usually end up eating them raw with some ranch dill dip that we whip up (I'll post the recipe for that next time). Or I shred a couple and throw 'em in a scrambled tofu or a salad. But we're getting a lot of carrots from our CSA these days and I'd like to branch out a bit, so ...
... what the hell do you do with carrots?