Kale

Buddha Bowl // Uses Carrots, Kale, Red Cabbage, Sweet Potatoes, Watermelon Radishes // Vegetarian

Cauliflower Kale Curry // Uses Cauliflower, Garlic, Kale, Onions // Vegetarian

Hot Sandwich Spread // Uses Bell Pepper, Kale, Onion, Summer Squash or Zucchini // Vegetarian From Raleigh’s Hillside Farm
This is a sautéed combo of veggies you layer onto grilled cheese, paninis or any hot sandwich. Make a batch when you get your box and use it all week!

1 tablespoon butter or olive oil
1 onion, diced
1 bell pepper, diced
5 or 6 kale leaves, chard or other greens; ribs removed, diced
1 zucchini or summer squash, shredded – unpeeled
Salt and pepper
Could also add: shredded cabbage, herbs, jalapeno or poblano peppers

To make: In a skillet, using a tablespoon of butter or olive oil, saute’ onion and pepper two to three minutes. Add kale and shredded zucchini. Season with salt and pepper as well as garlic, parsley, or whatever other seasonings you want. Saute’ until greens are cooked down and moisture is gone. Store in a container in fridge until ready to use. 

To use: Layer buttered bread, cheese, thick layer of veggie mixture, (slices of ham, or turkey – optional), another layer of cheese and final slice of buttered bread. Grill over medium heat until cheese is melted and bread is golden brown. Can also use in a panini instead of grilling.  Also good on baked sliders.

Kale Salad with Apples and Cheddar // Uses Garlic, Kale // Vegetarian
This is one of our favorite ways to use kale. The recipe comes from Martha Rose Shulman and was featured in Salads with Sweetness, Crunch, and Zest

Makes 4 to 6 servings and takes 5 minutes to prepare.

• 4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
• 2 tablespoons coarsely chopped toasted almonds
• 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
• 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
• 2 tablespoons fresh lemon juice
•  Salt to taste
• 1 very small garlic clove, puréed
• 5 tablespoons extra virgin olive oil
• 2 tablespoons freshly grated Parmesan

1. Combine the kale, almonds, apple and Cheddar in a large bowl.
2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Kale Salad with Roasted Jalapeno Dressing // Uses Jalapenos, Kale, Red Bell Pepper, Scallions // Vegetarians

Kohlrabi and Kale Salad // Uses Carrots, Garlic, Kohlrabi, Kale // Vegetarian
This is best made ahead and allowed to sit in the fridge for a few hours before eating. Also, make sure to “massage” your chopped up kale (rub it around between your hands) with olive oil before adding it to the salad.

Lily’s Lemony Fennel, Radish, and Kale Salad // Uses Fennel, Kale, Radishes, Snap Peas // Vegetarian

Quinoa Vegetable Soup // Uses Carrots, Garlic, Kale, Tomatoes (substitute fresh for canned), White Onions, Winter Squash // Vegetarian

Pasta with Beans and Greens // Uses Garlic, Kale; Substitute Gai lan for Kale // Vegetarian

Roasted Potato Salad with Kale // Uses Kale, Parsley, Potatoes, Yellow Onion
Recipe from Raleigh’s Hilltop Farm

2 lbs. unpeeled potatoes, cut into large chunks
2 tablespoons olive oil
Seasonings, as desired
3 stalks kale, stem removed and roughly chopped
3/4 cup mayonnaise
3/4 cup plain yogurt
1/2 teaspoon Dijon mustard
1 teaspoon dried parsley (can also sub fresh)
3 to 4 slices thick-cut bacon, cooked, drained and chopped
1/2 yellow onion, diced

1. Preheat oven 350 degrees. Toss potatoes with olive oil and 1-2 tablespoons seasoning of your choice (my mom uses a mix of season salt, garlic salt and pepper). Roast potatoes for 35 minutes in a preheated oven until edges begin to brown and potatoes are tender.
2. Add kale to pan, toss to coat with oil and seasonings, and roast 10 minutes longer. In a small bowl, combine mayo, yogurt, mustard and parsley. Add bacon and onion.
3. Allow potatoes and kale to cool slightly. Toss with dressing, stir to coat. Adjust seasonings as needed/desired.

Sausage, Greens, and Beans Pasta // Uses Kale

Sesame Noodles with Kale and Mushrooms // Uses Kale, Garlic (can substitute Garlic Scapes)
Sesame sauce adapted from Molly Yeh; Recipe from The Leek & the Carrot

Makes 2-4 servings
Takes 20 minutes

2 tablespoons peanut oil
1/2 pound baby bella or crimini mushrooms, sliced
1 bunch kale, stems removed, chopped
Kosher salt and freshly ground black pepper to taste
8 ounces of your favorite Asian noodle (I used Udon but would have used Soba if I had any)

Sesame Sauce:
3 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons tahini
2 teaspoons sesame oil
1 (or 7) pinches of red pepper flakes

1. Heat peanut oil in very large skillet (or wok if you have one) over medium high heat.  
2. Add mushrooms, stirring often, for 5 minutes until tender. Add kale and continue cooking (and stirring) until wilted. Salt and pepper to taste.
3. Bring a large pot of salted water to a boil. When boiling, add noodles and cook according to packaged directions. Drain and rinse with cold water.
4. Meanwhile, prepare the sauce by combining all sauce ingredients in a mason jar and shaking vigorously (you could also mix it in a bowl but I like this method because then you can make a double, triple, whatever batch and easily save the leftovers without dirtying a dish).
5. Combine kale, mushrooms, cooked noodles and sesame sauce in a large bowl.  Eat warm or cold.

Spicy Parmesan Green Beans and Kale // Uses Green Beans, Kale, Onions // Vegetarian

Stewed Greens with Tomatoes and Mint // Uses Chard or Kale, Dill or Fennel, Garlic, Mint, Tomatoes // Vegetarian

Sweet Potato Brussels Sprouts Buddha Bowl // Uses Brussels Sprouts, Kale, Sweet Potatoes // Vegetarian