Kale, the new spinach (soups, salads, chips)


It’s official (in my culinary book of rules) — Kale is the new spinach.

Nutritionists are talking about it, for a while now. Farmers are growing it, for a while now. More and more markets are carrying it. Restaurants are serving it.

Many people are eating it. Parents are serving it to their kids.

Kids are eating it(!). Case in point — my sister Sue, in Burnsville, MN. Melissa, her daughter, my niece, is eating it. Sue asked a while back (in December) for a recipe and I pointed her to my Relaxed Kale and Purple Cabbage Salad. Today’s kids will know of a life with not only cell phones, computers, electric cars and spinach, but also kale, too!

It’s on sale this week at Monta Vista Market so I figured it’s a good a time as any to share what I’ve been doing with it. Below are links to KALE recipes (click the title to see the recipe), and farther down is a recipe for Raw Kale Tomato Soup.

Spending a bit of time with SPINACH

Here’r quotes I found on the web:

Getting back to KALE

  • The kale we grow today is almost identical to the kale that tribes foraged thousands of years ago. … Kale was highly prized and liberally used until it was slowly eclipsed by the potato. It seems kale has come a full-circle. Potatoes are being put to the side…  Source.
  • Lacinato kale has been grown in Campania for centuries, and dishes with this kale predate the classic pasta and pizza dishes of the region.[3] It is one of the traditional ingredients of minestrone.[4]  Source.
  • One Baltimore area farmer jokingly says she’s the reason for kale’s surge in popularity. “I’ve been trying to get people to buy it for 10 years and they are finally listening,” says Joan Norman of … Source.
  • “So are you saying kale is the new pomegranate? (spelling?) remember when “poms” were everywhere? …. “I first heard of kale when I was reading the diary of Anne Frank. They had canned kale. My teacher at the time make a point of telling us how awful life in hiding was generally, and how having to eat canned kale was a perfect example of that….”You crack me up. Veggies like Kale, Beets, Turnips, and Parsnips were usual American Fare until the 1970s when they fell out of favor. …. Source.
  • “I am concerned for kale. It’s everywhere I look. It’s in recipes in so many magazines and not just the health oriented ones. We can’t keep the Kale Krackers in stock;…. “Before we kale out, before chocolate covered kale and the inevitable creation of kale in a capsule, I thought I’d share my top kale moments…..” Source.
  • Kale of Duty: Why I choose to eat nothing but kale, ever, for the rest of my life. Source.
  • Kale \k(a)-le\ as a boy’s name is a variant of Cale (English) and Karl(Old German), and the meaning of Kale is “free man”. Source.


Here are my own KALE RECIPES>>>>


Raw: Relaxed Kale and Purple Cabbage Salad


Raw: Kale Carrot Pumpkin Seed Salad

(recipe to come)


Raw: Kale chips #1 (dehydrated)


Raw: Kale chips #2 (dehydrated)


Kale chips, baked

(actually these are beet leaves)


Raw: Kale Tomato Soup

(recipe to come)


Cooked: Blended Kale Carrot Soup

Packed full of nutrients, cooked healthfully, and is dairy free, wheat free.

Step 1: cut the kale into thin strips and then cut across these strips to make small pieces.

Step 2: Add the kale to a skillet with sauteed veggies (chopped: 2 celery ribs, 2 carrots, 1 onion and 1/2 tbls ground fenugreek seeds. The photo below shows the fenugreek seeds.

Fenugreek seeds (they have a buttery and mustardy flavor)

Step 3: Once the kale and veggies are soft, move to a blender and mix until smooth. Then add olive oil, butter, coconut oil, an egg yolk and or other fat, and blend just until well mixed.

Step 4: Serve with a spoon. Chopped fresh basil, cilantro, parsley and or other fresh herb is good, too.