Too much Kale!

This spring we planted an ambitious amount of kale starters and now... KALE KALE KALE!! Here are a few great ways to make a great kale dish for the side or main course.
 
Spicy Kale Salad
1 bunch young kale
juice of 1 lemon and lime
1/4 cup dried cranberries
2-3 tablespoons olive oil
pinch of salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon fresh pepper
1 clove garlic, smashed and finely diced
1/4 cup parmesan

Soak cranberries in lime juice and wash the kale cutting into thin 1/4” ribbons. Remove the cranberries from the lime juice, and whisk the juice into the olive oil until it emulsifies. Add the lemon, lime, salt, spice, pepper and garlic. Toss everything together and bam! Kale spicy salad that is sure to please.

Quinoa and Kale Salad

1 cup quinoa, rinsed and drained
1/3 cup dried cranberries
olive oil, for cooking
a small chunk of purple onion, thinly sliced
1 small bunch of kale, thinly sliced
salt and pepper
1/4 cup walnuts
whole lemon squeezed

In a medium pot cook the quinoa as directed on the packing. Once finished, drain if needed and take off the heat. While it is still warm, add the cranberries, cover and set aside to cool.

In a medium skillet set over medium-high heat, heat a drizzle of oil and sauté the onion for a couple minutes, until soft. Add the kale the pan and cook for about 5 minutes until wilted. Season with salt.

Add the kale to the quinoa, along with the walnuts and lemon. Drizzle with oil and season with salt and pepper. Toss and enjoy!