Happy Friday (did you know the French don’t really say Happy Friday?) but to all of you today, Happy Friday! It’s still rainy and cold here – I’m waiting for the week where I can write that the weather was just gorgeous – but I’m over it and excited for The Kale Project’s first giveaway: Wild About Greens, by Nava Atlas from Veg Kitchen.
When the idea for The Kale Project first came to mind, I checked on Amazon for cookbooks all about greens and the only one available was from 1996 and only 50 pages. Luckily, seasoned cookbook writer & Veggie queen Nava Atlas released her compilation of greens recipes with gorgeous photos this spring. I ordered it am absolutely in love with everything about this cookbook. And I’m lucky to have her as this week’s For The Love of Kale feature with a giveaway of her book!
Leave a comment about how you will cook with kale next for a chance to win.
Describe what kale tastes like in one sentence.
That’s a tough one! Kale had a gentle “green” flavor somewhat akin to spinach or broccoli, and if you coax out its best flavor, it can be more on the slightly sweet side — never bitter.
When did you first try kale? How was it prepared and what did you think?
My gosh. I really don’t remember! And if the first time I tried it was so unmemorable, I honestly don’t know what I thought!
If you were serving kale to a kale virgin, how would you prepare it?
I’d make something that has some familiar flavors and work the kale into it. Massaged kale salad, much as I adore it, might be too intense for a “kale virgin” (love that term!). So I would prepare a dish of garlicky potatoes sautéd in a little olive oil, then add some ribbons of kale and continue to sauté until it’s bright green and just tender. Then I’d embellish with briny black olives, and salt and pepper to taste.
When did you first start eating and cooking natural foods? What attracted you to the movement?
I became a vegetarian many decades ago, and vegan ten years ago. Initially I wasn’t attracted to any movement; I simply couldn’t stand the sight or taste of meat. I do now feel I’m part of the vegan movement. I’m attracted to this community for its compassion and dedication to the animals and the earth. I also think the food is awesome, and getting better all the time!
What are your favorite food spots in the States?
I live not far from NYC, and the city is just loaded with fabulous vegan eateries. I can’t even choose a favorite. But almost any large city anywhere in the world (including Paris, of course!) offers such pleasures to those of us on plant-based diets. One just has to look. Giving a shout-out to Paris vegetarian restaurants, I just love the assiettes that offer 6 or 8 little dishes arranged beautifully on a plate!
What do you think will be the next “big thing” for the natural food movement?
That’s a great question and I’m not sure I can answer that! I do sense that even as the raw food movement is growing, recently there has been a bit of pushback against the idea of a 100% raw diet as unsustainable and perhaps not completely healthy. Those of us who are vegan have this sense that vegan is already mainstream, but you just need to leave urban areas to know that it’s far from that. That being said, I do think that the idea of vegan diets, as well as people doing their best to consume more plant-based meals, is going to continue to gain traction.
The love affair with leafy greens is going to continue to gain momentum as well. They’re the most nutritious foods on the planet, abundant, easy to grow, and relatively inexpensive. What’s not to love?
Thanks again Nava! Don’t forget to comment about how you will next use kale to be eligible for the giveaway. It does not matter where you live! It ends next Friday, July 20 at 11:59pm EST.
Sean D. says
I’ll be making kale, black bean and avocado burritos !
Alison Chu says
The simplest ways I use kale the most are in my soups and on pizza. My favorite pizza is one topped w/low sodium bbq sauce, chopped kale, artichoke hearts, tomatoes and nutritional yeast. Soups are usually just tomato based with the kale thrown in, some brown rice and whatever other veggies I have at the moment. I usually munch on the kale while I am cooking as well lol. Making a lentil soup today.
Jan Udlock says
I want to try Kale chips. P.S. Love Nava’s books!
Johanna Norry says
My favorite quick way to cook kale is to tear or cut the leafy part off the stems, stack them on top of each other, roll them up nice and tight (like cigars) and chiffonade them (cut them into ribbony strips). Then I add the kale to a stock pot that’s already hot with a 1/2 tbs of olive oil, stir to coat the leaves with the oil, then liberally add apple cider vinegar and Bragg’s liquid aminos, cover the pot, reduce the heat and let the greens soften. I stir occasionally and check for whatever amount of doneness I’m in the mood for (sometimes I like them more al dente, sometimes super soft). About 5 minutes before they’re done, I use my garlic press to add 2-3 cloves of garlic. Stir them in to coat the leaves with the garlic, and voila — delicious, tangy, and healthy.
wendy says
i will saute it with garlic and lots of chili flakes and then add in some toasted almonds flavored with a little liquid smoke…
Devorah says
With the hot weekend coming up I will be using Kale raw in salads.
Kristie May says
Have a whole Kale plot in my garden! LOVE LOVE LOVE
Roasting with nutritional yeast and sea salt for my kid’s afternoon snack! Dying for new recipes (and so are they LOL)
Jason Sherrett says
I want to try making Kale chips, they seem like they would be a great on-the-go snack.
Barbara Baruch says
Here my entry so I might win the book. I am a kale fanatic, but I’m not a vegetarian so I hope I’m not disqualified.
Here’s how I love to prepare it: Stir fry the kale lightly in olive oil, adding salt and ground red pepper to taste. Squeeze in a little lemon and grated rind. Also add in some rice vinegar which caramelizes and gives the kale a yummy sweet taste. Add small cubes of butternut squash and scallions chopped or sliced as you like them and sautee. Throw in some walnuts. Now, for the non-veggies, I add small pieces of uncured apple smoked bacon which gives it an amazing smokey/sweet flavor.
Laurie Wisbrun says
I adore Kale. I always add it to my soups and to my pastas. So much more favorful than plain old spinach. I love some ideas for gussying up my Kale though so this cookbook would be great to have. I’m anxious to try Kale chips and there’s a Kale and Cranberry cold salad from my pricey grocery store that I would love to be able to replicate at home.
lisa key says
I saute 2 or 3 cloves garlic (minced) with a 1/2 cup of coconut (shreaded) and chilli flakes for 3 minutes or so then add shreaded kale just until it turns bright green. This is a recipe my Sri Lankan friend calls Malloom. No added fat and I take it everywhere. Love Kale!
David Digholm says
I am very excited about Kale but don’t know where to begin. This would help me with my potential kaleism.
Wendy Feltham says
Here in the Pacific Northwest, kale has become my favorite vegetable! I buy bunches of Red Russian Kale, chop it, and sauté it in olive oil with chopped garlic (or garlic scapes!), red pepper flakes, salt, and pepper. Once it’s ready, it’s superb on sandwiches and in omelettes. The cookbook looks fantastic!
Daisy de Plume says
Sadly I won’t be entering the contest as I’d be stealing another’s recipe: Instead I’ve forwarded it to my good friend in NY, Emily, who baked the most divine tasting kale — which came out in excellent sculpted shapes and designs. Much like a Louise Bourgeois sculpture. Not only delish, but gorgeous.
Rasmus says
I’m probably gonna make my kale hummus. That’s a great way to use kale even for breakfast!
Alexis says
I want to add kale to our spiciest stir fry recipe!
Emily says
What an awesome and admirable project! Kudos to Kristen for getting it started. While we’re talking about the wonders of kale, I’m surprised no one has mentioned kale chips. They’re super easy to make and a nice alternative to potato chips or nuts with an apero. I usually just improvise but here is a written recipe that looks good for those who like explicit instructions: http://allrecipes.com/recipe/baked-kale-chips/. If you have a different/better recipe…please share!
Maureen Forys says
I always have tons of Dino Kale growing in my garden and use the bounty to make Kale Pesto! I use garabanzo beans instead of pinenuts, plus olive oil, salt and pepper and lots of parmesan cheese and whiz it together. It is the most intense dark green…to me the essence of the vegetable.
martie says
Soup! I have lots of kale in the garden. Soup should be great! :)
Johanna Norry says
Two nights ago, I made Nava’s Aglio Olio recipe from Vegetariana (my all time favorite vegetarian cookbook) and replaced the chopped parsley in the recipe with chopped baby kale. It was delicioso!