Dinner No. 59: Saturday, July 2, 2016: Kale Three Ways
July 3rd, 2016 by Katekoster

Mom loves kale so when Max bought a huge bunch from the Farmer’s Market (and then left for camp in Mexico!), it was up to me to come up with ways to cook all that kale.  I came up with three different recipes: kale chips; kale stir fry and fried egg kale salad.  Mom says they were all delicious — I tried the kale chips, and even though I am not a huge kale fan, they were pretty good.  Also the kale chips are super easy and fun to make.

Kale Chips

First you wash and dry the kale. Then you cut out the wood central stems, chop roughly and toss with olive oil and a little sea salt (not too much…you can always add more later).  Then you spread the kale in a single layer on a parchment paper-lined sheet pan and put in a 350 degree oven until crispy. It’s important that the kale be dry when you put in the oven, otherwise you may have steamed, soggy chips.

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Kale Stir Fry

This kale stir fry also contained bok choy and spring onions that Max bought at the Farmer’s Market and then didn’t have time too cook.  I chopped up the spring onions, including their tender stems, and sauteed them in olive oil and soy sauce.  (I would have added chopped ginger but we didn’t have any).  I then added roughly chopped bok choy and kale.  Like with the kale chip recipe, I took out the tough stems from the kale first.  Finally I added papitas to give a little crunch to the stir fry.


Fried egg kale salad

Last week I made mom a fried egg spinach salad, so this week I wanted to try it with kale.  I also added some chopped up spring onions and bacon….yum!! (The other ingredients were left over spinach, tomatoes, red onions and cheddar cheese). The key thing to this salad is to make the salad first and then cook the egg and slide it on top.  You want to serve it with a warm runny egg.


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