Kale is a form of cabbage (Brassica oleracea Acephala Group) in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, and Brussels sprouts. Until the end of the Middle Ages, kale was the common green vegetable in all of Europe. Curly leaved varieties of cabbage already existed along with flat leafed varieties in Greece, in the fourth century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales.


Wrap the unwashed kale in damp paper towels, then place it in a plastic bag and store in the refrigerator crisper. Kale develops a stronger flavor the longer it is stored, so use it within a day or two.


Lentil Walnut Burgers



  • 3/4 cups dry green lentils
  • 1 1/2 cups of water
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon olive oil
  • 1 cup finely chopped onion
  • 4 large cloves garlic, minced
  • 1/2 cup cup finely chopped walnuts
  • 1 teaspoon salt
  • 5 large kale leaves, stems removed and chopped

1. Place lentils in a pot and bring to a boil.  Lower heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.  Transfer to a medium-sized bowl, add vinegar and mash well.

2. Heat oil in a medium frying pan, add onions and sauté over medium heat for about 5 minutes, add all remaining ingredients and cook for 10 minutes until the vegetables are cooked.  Add all ingredients in a bowl and chill for an hour before forming patties.

3. Form burgers in  frying pan, cook on both sides for 5-8 minutes.

From the New Moosewood Cookbook with modifications.


Kale and Herb Pesto

1 bunch of washed and stemmed kale
1 bunch of parsley or cilantro or basil
1/2 cup toasted walnuts (sub pumpkin seeds to make nut free and school friendly)
1/2 cup toasted sunflower seeds
1/2 cup olive oil
2 cloves garlic
1/2 tsp salt

Process the nuts/seeds in a food processor, add fresh herbs and kale and remaining ingredients.  Process until smooth.  Adjust to taste.  Serve on pasta, add to sandwiches, on pizza, you name it it goes.  Also freezes really well to be pulled out as needed.


Kale Slaw

1 lb tender young kale, stems removed, leaves chopped
1/2 small cabbage, shredded
1 small red onion, sliced thin
1 medium tomato, seeded and cubed
1 sweet pepper seeded and finely chopped
1/2 cup mayonnaise
1/2 cup plain yogourt
1 tsp Dijon mustard
1/2 tsp curry powder
2 Tbs milk (or milk alternative)
1 Tbs red wine vinegar
salt and pepper to taste
2 Tbs fresh parsley chopped

Combine the kale, cabbage, onion, tomato and peppers in a large bowl.  Lightly toss.

Combine mayonnaise, yogourt, mustard, curry, milk, vinegar, salt and pepper in a medium bowl.  Mix well.  Pour dressing over salad.  Toss well, sprinkle with fresh parsley.  Serve at room temperature.