Kale, the Queen of Greens

3 May

If you are a Farm Table member, we hope you find the newsletter full of recipes that accompany your food boxes each week to be helpful. We are excited to share with you an additional way to add new recipes to your repertoire via our Farm Table Board on Pinterest.  Not sure what to do with a particular vegetable, fruit, or herb in your box? This is a relatively easy way to find recipes on the web, collected in one easy and accessible place to help you with your meal plan each week. Please note: There is absolutely no requirement to join Pinterest if all you want to do is look around. Pinterest is a free site that anyone can access if they choose. You would only join if you indeed wanted to build a personal Pinterest board or if you wanted to re-pin from The Farm Table’s Pinterest board. 

Are you wondering what to do with kale? We brought back 3 recipes from our 2010 season that will surely put this delicious cruciferous leafy green to good use. We think the nutritional perks of kale, and the rich flavor it adds to dishes make this vegetable worth learning about. Enjoy!

Kale with Pork Chops (or Pork Sausage)


  • 1 bunch of curly or flat kale chopped coarsely
  • 2 Tablespoons butter
  • 3 Slices of meaty bacon, sliced into small pieces (optional)
  • 1 Medium onion, diced
  • 3-4 boiling potatoes (Yukon Gold) or baked potato
  • 1 Tablespoon Honey
  • 1 Tablespoon balsamic vinegar
  • 4 lean Pork Chops, sprinkled with a dry rub of your choice (recommend a mixture of garlic powder, salt, pepper, onion powder, and paprika).


  • Place the bacon into a pot and fry until pieces are crispy. Remove most of the fat.
  • Place the butter into the same pot and sauté the onion.
  • Add the kale into the pot and mix with the butter, sautéed onion, and bacon fat.
  • Place a lid on the pot and cook for 15 minutes. You may need to add some water if you cannot get a simmer.
  • Next add the vinegar, honey, cover again and cook for 10 more minutes.
  • Delicious with a baked or boiled potato.

Baked Kale Chips


  • 1 bunch (about 10 ounces) of Kale
  • 2 Tablespoons of Olive Oil
  • Sea salt, to taste


  • Preheat oven to 300 degrees, F.
  • Rinse and dry the kale, then remove the stems and tough center ribs.
  • Cut into large pieces, toss with olive oil in a bowl, then sprinkle with salt.
  • Arrange leaves in a  single layer on a large baking sheet.
  • Bake for 20 minutes, or until crisp. 
  • Place the baking sheet on a rack to cool.
Kale and Potato Soup or Caldo Verde Soup

 You can make the vegetarian version of this classic Portuguese soup by omitting the addition of sausage, but a traditional Caldo Verde soup includes chorizo sausage.

Kale and Potato Soup:

  • 3 Tablespoons olive oil
  • 4 Garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes (adds just enough kick to this soup!)
  • 8 cups vegetable stock (homemade or store-bought)
  • 2 medium boiling potatoes, peeled and finely diced (about 2 cups)
  • 1/2 Lb Kale, leaves ripped off and stems finely shredded (about 7 cups)
  • 1/2 tsp salt


  • Heat the oil in a large stockpot over medium heat.
  • Add the garlic and red pepper flakes and cook for about 1 minute (do not let garlic turn brown).
  • Pour in the stock, raise the heat to high, then bring to a boil.
  • Add the potatoes, lower the heat to a simmer, then cook for about 15 minutes.
  • Stir in the Kale, Salt, and cook the soup 15 more minutes.

Caldo Verde:

  • 3 Tablespoons of olive oil
  • 1 cup chopped onion
  • 2 tsp chopped garlic
  • 1 carrot, peeled and then diced
  • 2 cups potatoes, chopped or sliced thin
  • 1/2 lb – 1 lb Kale, leaves ripped off and stems finely shredded
  • 4 cups chicken or vegetable stock, or in a pinch, 2 quarts of water
  • 6 ounces of chorizo, sliced thin
  • Salt and freshly ground pepper to taste
  • Saute the onions, carrot and garlic in 3 Tbs of olive oil, until translucent. 
  • Add the potatoes and the stock, cover and simmer over medium for about 15-20 minutes
  • While the potatoes are cooking, cook the sausage in a separate skilled, until most of the fat has burned off. Drain fat and reserve.
  • Once potatoes have soften, mash them right in the pot.
  • Add the sausage, and then the kale. Cook for about 5 more minutes. 
  • Season with salt and pepper to taste.

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