Things that are delicious: Kale.

My lips are all tingly, we had kale for dinner. Or, rather, with dinner, because we had a little bit of wild, bloody, brother-in-law meat, and we felt like sexy savages and we also had kale, and the kale involved bacon and lemons and chilies and it was fantastic.

The winter 2009 edition of Edible Vancouver has been moving about my apartment for all of winter 2009 up to now, and in it there is a recipe for lemony kale from Campagnolo, which is a fabulous new restaurant that everyone who’s anyone has been to and raves about, though I’m clearly not anyone because I haven’t been there, because this is not the kind of blog for which I get free meals or even very much attention, and also I am poor so I can’t pay for the food on my own. There’s got to be a way to remedy that. The free meals thing, of course – my paycheque is supposed to remedy the poverty thing, but for some reason, it does not.

Anyway. This recipe for kale, it’s been calling to me, but every time I go to the market to get kale, it’s always wilted. Fortune smiled on me yesterday, however, because there amongst the cabbages and other green things, there were bunches and bunches of gnarly, leafy goodness. You’re supposed to make this recipe with guanciale, which is cured pork jowl, but I’m normal and only have bacon in my fridge. Turns out, that’s plenty good enough. More than good enough even. So here’s my version of things: It’s kale for the layman.

Campagnolo Lemony Kale

(Adapted from Edible Vancouver, Winter 2009)

  • 2 to 3 slices of bacon, thinly sliced
  • 1 lb. kale, washed, large stems removed, and blanched
  • 2 small or one large lemon(s), zest and juice (two to three tablespoons)
  • 1 tbsp. good olive oil
  • 1 tsp. red chili flakes
  • Salt and pepper, to taste

Fry bacon over high heat until crispy. Add the kale, reduce to medium-high heat, and sautΓ© kale until hot. Add the lemon zest, juice, olive oil, chili flakes, and salt and pepper. Taste, adjust seasonings as needed, and serve hot, alongside something equally tasty.

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10 thoughts on “Things that are delicious: Kale.

  1. My goodness, that looks DELICIOUS! I love kale too, and typically stick it in soup because I’m pitiful and that’s all I can think of to do with it… will have to try this.

    I DID try kale chips the other day and liked them very well. Yum.

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  2. Auntie Lynn: Let me know how it turns out! Dinner for us tonight is going to be rarebit with some of that delicious English cheese. And probably leftover kale.

    Edible Vancouver: I think that’s a pretty reliable mantra, and one that you can adhere to. Also, I enjoy your magazine/website very much.

    Linda: I usually do the same, or chop it up into mashed potatoes, so this was a welcome change. How does one make kale chips? Or is this something you buy?

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  3. Kale is not generally found in my supermarket, but I am well aquainted with collards, mustard, & turnip greens, not to mention lambs quarter. All of which make for absolutely fantastic eating! Especially when blended together! I usually flavor these with bacon, ham, or salt pork, whatever is handy at the time. Heaven!!

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  4. Kale chips — tear up raw kale leaves from which the ribs have been removed. Season (a little lightly, as it will condense as they dry out) to taste as desired (we used salt, olive oil, and lemon juice). Don’t be afraid to really work the seasoning in by squeezing the kale, as the bruises won’t matter. Lay out in a single layer on a cookie tray and cook in a very slow oven (I think my friend used 300 degrees) until dry. They were done as soon as we could smell them, maybe 20-30 minutes? They were very crunchy, addictive, and a fabulous substitute for potato chips, loaded with that great kale flavor.

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  5. I’m going throw a plug in for the UBC Farm as it produces the best/freshest kale in Vancouver during the growing season. It’s guaranteed organic and supporting the Farm means supporting students!

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  6. Linda – I am going to make the kale chips today, venison steak, topped with Parmesan cheese and egg yolk. It sounds weird, but the egg makes the meat even meatier.

    Auntie Lynn – I (heart) UBC Farm!

    Peggy – no kale?! Those other things do sound good though … and everything IS better with bacon/

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  7. Oh yum! I hope the kale chips were a hit. I liked ’em, anyway. I hear it’s a good way to get persnickety kids to eat greens, but greens were our favorite foods as kids… my brother favored spinach and I favored chard.

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