Kale Recipes

In the July/August issue of Today's Diet & Nutrition we featured kale, a nutritional powerhouse. To get the benefits of this exceptionally healthful vegetable in your diet, try these recipes by Renee Shepherd, from her Web site, Renee's Garden.

Ginger Kale
Fresh ginger and garlic add a new twist to the full sweet flavor of fresh kale in this fast easy dish.

1 large bunch kale (about 1 pound) stems removed, leaves cut into strips
2 tablespoons olive oil
1 tablespoon butter
2 large cloves garlic, minced
1 medium onion, chopped
1 tablespoon minced fresh ginger
Juice of 1 lime
Freshly ground pepper

Bring a large pot of lightly salted water to a boil. Add kale and boil 2 to 3 minutes, until slightly wilted. Drain in a colander.

In a large skillet or wok, heat oil and butter, add garlic, onion, and ginger, and sauté until onion is softened. Add kale, tossing until combined. Cover and cook over low heat until kale is just tender.

Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Serves 4 to 6

Austrian Kale
A traditional and delicious side dish for roast pork, beef, or chicken.

2 bunches washed kale
1 clove garlic, minced
½ medium onion, coarsely chopped
2 tablespoons oil
1-1/2 cups chicken stock or bouillon
4 medium potatoes, quartered
1 stalk chopped celery

Garnish: Sour cream

Cut the kale leaves into ½-inch wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.

Serves 4 to 6

Reprinted with permission from www.reneesgarden.com.