All about Kale

Considered one of the more nutrient dense foods; kale is getting a lot of attention these days. It's certainly not new, but more of one of those tried and true greens that should be more of a "mainstay" consideration in your cooking repertoire.
Classified by leaf type; kale comes in both curly and flat leaf varieties, color can range from dark green to purple. Kale is a part of the family Brassica, which also includes: cauliflower, broccoli, collard greens and Brussels sprouts. A hearty green, kale can grow just about anywhere and can take variances in temperature well. It is found in many cultures and climates; throughout the United States, Europe, Africa, Asia and the Netherlands. There are the "ornamental" varieties that you can find at Lowe's and Home Depot, and these also range in color from white, purple, lavender, pink and blue-And yes, THEY ARE EDIBLE (although, I would not suggest raiding your neighbor's front yard...pesticides and all...).
High in beta carotene, calcium, antioxidant vitamins A,C and K, this green is a nutrient "powerhouse". It helps in lowering cholesterol and the absorption of dietary fat. Promotes eye health, contains copper, potassium, iron and manganese. Even claims of containing anti cancer properties, boosting DNA repair in cells. More technical and health information can be found at wikipedia.com, huffingtonpost.com or webmd.com.

Here, the cooking and food uses prevail. Let's start with choosing the perfect bunch: hardy leaves, full color, no wilting with firm stems. Best to store it unwashed in an airtight (Ziplock-type) bag, about 5 days or longer, you can tell when its truly past its prime. Kale also freezes well.

Its use is varied: everything from center-of-the-plate options, sides, soups and salads. Kale is sturdy and can really stand up to strong flavors and applications. Remember, kale cooks down so when you think it seems like it is too much..it isn't.
Here are a few recipes that I've put together to tempt; just experiment and have some fun with it.

Kale with Pasta, Pancetta & Mushrooms

• 1 lb.Pasta, cooked (your choice, here rigatoni, choose hearty to compliment kale)
• 1/2 cup Pancetta, chopped
• 4 cloves Garlic, finely chopped
• 1 bunch Kale, chopped, about 5 cups, your choice on type
• 2 cups Mushrooms, sliced
• EVOO, as needed (Medium to robust would be my preference)
• 3 tbsp. Milk/cream/half and half,  or as desired
• Salt and pepper, to taste

Place the pancetta and garlic  in a large saute pan over medium-high heat. Cook until the pancetta is rendered, beginning to crisp. Add the kale and mushrooms, olive oil as needed. Cook until the kale and mushrooms are tender. Add the cooked pasta and stir to combine. Add the milk, adjust seasoning with salt and pepper. Use a bit more milk (cream, half and half) and/or olive oil as desired. Heat thoroughly and serve. Yields about 4-6 servings.

I used the flat leaf variety of kale for this dish, but either one works nicely.

Grated cheese, red pepper flakes can be used at your discretion. It's a really quick meal to pull together, great for a busy weeknight "go-to". Add a salad or garlic bread, if you want...but really this is a pretty hearty dish on its own.

Kale with Smoked Pork Jowl 

                                                                      

• 1 cup smoked Pork jowl, chopped
• 4 cloves Garlic, chopped
• 1 bunch Kale, torn into pieces, about 6-8 cups
• Water, as needed
• Pepper, to taste
• 2 tsp. Old Bay seasoning

Place pork jowl into large saute pan over medium-high heat. Add garlic and saute until jowl begins to crisp. Add the kale carefully (watch for oil spatter). Stir and continue to cook, stir often, checking for sticking, add water as needed. Add pepper and Old Bay seasoning. Cook until tender. Yields: about 6 servings as a side. 

I do not add salt because I think the smoked jowl takes care of it nicely; but again, adjust it for your taste. I like adding red pepper flakes or hot sauce. I serve a home made hot-spiced cider vinegar (on the side) along with the kale.

I used curly kale for this one. It makes a great side with steak, chicken or fish, as well as BBQ ribs. Perfect as a bed for poached or fried eggs, served with toast, bagel or English muffin. As a different twist to eggs benedict, use the kale along with or as a substitute for the ham or bacon layer, works nicely with the hollandaise sauce.

This picture shows yet another version that uses smoked sausage,
onions and both curly and flat leaf kale. Similar concept to the pancetta recipe, but this can be used as a "center-of-the-plate" option. All types of sausages can be used. Just remember to give it a bit of browning before adding the kale. Flat kale is pictured, but curly varieties can be used as well. Again, this is one of those dishes that can be thrown together in a snap; flavorful, filling and adaptable. Add tomatoes, canned, whole that have been broken down in the pan, to make a stew like dish. Adjust seasonings to your taste: add jerk flavors for a Caribbean twist, creole, south west, Mexican (add canned kidney, black or white beans-protien packed and good for you) are all possibilities.
It's supposed to be an adventure in your kitchen. Intelligent food, conscious choices and a well stocked pantry is all you need.