I Love Kale

This week I’m super excited to be part of 2 awesome local events here in Fort Collins.

First up, tonight (9.22.10) I’ll be doing my first “Spark” at Ignite Fort Collins.  Never been to an Ignite?  You can learn more about it here.  My topic:  How Kale Can Save the World.  No big surprise, I know.

Then this Saturday (9.25.2010), I’ve had the honor incredible fortune and dumb luck of being asked to participate as a judge in Beet Street’s inaugural Battle of the Burners.

6 local chefs will be competing in an Iron Chef style event, where myself and several others (including the lovely Kristin from Feasting Fort Collins), will be judging to decide who’s cuisine reigns supreme.  It’s going to be a great night out and there are still tickets available here.  I’ll be doing my best to refrain from yelling out “needs more kale” on regular intervals.  But who knows, maybe they’ll be into that sort of thing.

Lastly, I want to mention also this Saturday is the Gardens on Spring Creek’s Harvest Festival.  Admission is cheap (Suggested donation only $4!) and they have a great selection of workshops, contests, and fun activities happening for the entire family.  More details are available here.   The Gardens do incredible work in our community, have big plans for the future, and just opened a spectacular new outdoor  kitchen.  Stop by and support them!

Do you know of something awesome happening soon?  Leave a comment and I’ll be sure to add it on!

1 Small onion, diced

2 Apples, cored and cubed

1 Bunch kale, cleaned and chiffonaded

1 T Olive Oil

1/2 c water

1 T Bragg’s apple cider vinegar

2 T Walnuts, crushed

Over medium high heat, carmelize onions and apples.  Add kale and water.  Cover and cook until water is absorbed (approximately 5 minutes).  Top with walnuts and serve.

Sometimes I will confess to people that I do regularly eat kale for breakfast.  This recipe has been a staple of late, serving it up as a side with some pumpkin oatmeal or a few farm fresh eggs.  I don’t understand why we don’t eat more vegetables at breakfast, for me, it’s a great way to set an intention to eat healthy and fresh for the whole day.  Not to mention it sure tastes good.

1/4 lb Ground Sausage, I like sweet Italian
1 Red Onion, diced
1 Zucchini, diced
1 Summer Squash, diced
1 Eggplant, diced
1 Bunch Kale, chopped
2 c Diced Tomatoes
6 c Vegetable Broth
Fresh Basil
Fresh Parsley
Salt and Pepper
Parmesan to taste

Clean and cut all vegetables per ingredient list. Brown the sausage in a large stockpot over medium high heat for 2-3 minutes.  Add the onion.  Sautee for an additional 5 minutes.  Add the zucchini, squash and eggplant, sauteeing for another 5 minutes.  Add the kale and tomatoes, sautee for 2-3 minutes.  Add stock (use more or less as needed, my rule of thumb is about an inch over the vegetables). Add salt and pepper to taste.  Add chopped herbs and cook over medium heat for 15 to 20 minutes.  Serve with fresh grated parmesan.

All we need now is a delicious, hearty bread.  Happy Fall!

Kale Chips

3-4 Stalks Kale (6-8 if using Tuscan/Dinosaur kale)
2 T. Bragg’s Apple Cider Vinegar
1 T. Olive Oil
Sea salt to taste

Preheat the oven to 350°.  Line a cookie sheet with parchment paper (I use aluminum foil sometimes too).

Wash, dry, and tear the kale into small pieces, about the size of the palm of your hand is a good guide.

Place the kale in a bowl.  Add the vinegar and olive oil.  Sprinkle salt over the top.  (A good guide on the amount of salt is to add the salt as you would season popcorn).

Mix together using your hands making sure the leaves are evenly coated.

Lay the kale pieces out on the foil in a single layer.

Bake for 10 to 15 minutes.  You will know they are done when the puff up and are crispy.  Try to not allow them to brown.

Enjoy!!!

Great for snacks, with a sandwich, or as an introduction to kale, these chips don’t last long.  The chips will stay nice in a sealed container for 3-4 days.