Are you excited for kale season?

If you’re like most people, you’re probably not excited.  Also, if you have a garden, are part of a CSA, or have been to a farmer’s market, more than likely you now have some kale and have no idea what to do with it.

The sad fact is that kale got a bad rap a few years ago because it started showing up in everything because it was trendy and healthy and within no time we all had kale fatigue.  For as much as I personally love kale, I don’t need it in absolutely everything.  So it was with some relief that I bid kale adieu and moved on to the next big thing which I think was spinach or maybe acai?

Anyway, even if the kale trend passed us by, it never left grocery store shelves, farmer’s fields or my little garden.  So, we might as well figure out what we’re going to do with it.  I mean it is still healthy for you and, if done right, can be pretty tasty.

Kale Recipe #1 Sautéed Kale

Okay, this is the easiest way to make kale.

You will need:

• 2 tablespoons of olive oil
• 2 cloves garlic, minced
• 2 cups of kale, chopped roughly
• Salt to taste
• 1 pinch red pepper flake

1. In a skillet over high heat, add the olive oil and let it warm for about thirty seconds.
2. Add the garlic and sauté for 15 seconds.
3. Add the kale and a healthy pinch of salt.
4. Sauté the kale until it starts to soften and then add the red pepper flake.
5. Cook the kale until it wilts and looks wet.  Serve hot.

Kale Recipe #2 Kale Chips with Sea Salt and Tajin

Turn on your oven low and bake the kale until crispy.

You will need:

• Enough oil to cover the bottom of your baking dish.  This will vary based on the size of your pan.
• 2 cups of kale, cut into roughly two inch pieces
• 4 tablespoons sea salt
• 2 tablespoons tajin
• (optional) lime wedges

1. Preheat the oven to the lowest temperature you can
2. Cover the bottom of your baking dish or baking sheet with olive oil, cooking spray or vegetable oil
3. Arrange the kale on the baking sheet and sprinkle liberally with sea salt
4. Bake the kale until it is dry and crispy.  This will vary based on how low your oven temperature can be set.  Start checking at 30 minutes.
5. When the chips are done, immediately sprinkle with tajin.
6. When you are ready to eat, you can also sprinkle them with lime juice.

Kale Recipe #3 Kale Chicken Parmesan Soup

Yeah, it may be a little warm for soup, but this dish is light and healthy.  Perfect for summer.

You will need:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 chicken breast, diced
• Salt and pepper to taste
• 2 cups of kale finely chopped
• 4 cups chicken broth
• 3 tablespoons grated parmesan
• 2 tablespoons lemon

1. Melt the butter over medium heat in a soup pot.
2. Add the olive oil and let it get hot for about 20 seconds
3. Add the chicken and salt and pepper to taste.  Cook the chicken until all traces of pink are gone.
4. Pour in the kale and let it sauté for about a minute to get the cooking process started.
5. Pour in the chicken broth, increase the heat to medium high and bring it to a boil.
6. Cook the kale until soft, about 10 minutes.
7. Add the parmesan and lemon juice.  Stir to incorporate and serve.

Okay, now that you know what to do with that kale, get out there and cook it.  Enjoy!

Okay, so in honor of Talk Like a Pirate Day, I thought I’d do

Catfish Stew

Okay, so I don’t know how authentic catfish stew is in terms of good pirate fare, but I do know it tastes good (which is important) and it’s a great way to keep warm as it cools off.  Even better, unlike a lot of my recipes it only has a few steps.

Argh you ready?

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Don't Cook with this Pumpkin

It’s time again for #LetsLunch and I am making

Pumpkin Subs

Which are just as weird as you think they should be, while at the same time being really, really good.

First, a quick primer on what, exactly #LetsLunch is.  It’s a Twitter tag (obviously), but it’s also when a bunch of food bloggers get together to blog about one of their three favorite meals.  This month’s theme is Fall Picnic Food.

However, I would like to call a point of order.  I voted for the theme to be tailgating food, however the tide quickly turned against me.  Realizing that discretion is the better part of valor, I relented only to deliver the coup de grace in the form of one simple realization: a tailgate is basically just a fall picnic with some pigskin thrown in for good measure.

Why do I mention this?  I’m not really sure, but it seemed important at the time.

Anyway, are you ready?

Are You Ready?

ARE YOU READY FOR SOME FALL PICNIC!

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