Storage
Greens are best stored in a plastic bag in the crisper drawer.
Kale can be stored for a day or two on the counter in a glass of water. Just make sure the leafy part is not submerged.
Kale can be stored for a day or two on the counter in a glass of water. Just make sure the leafy part is not submerged.
Recipes
Kale Caesar Salad-
- 1/2 Bunch Kale
- 1/4 c. mayonnaise
- 1/4 c. Parmesan cheese
-2Tbl. lemon juice
-2 Tbl. Olive Oil
- 1 clove garlic crushed
-1 tsp. mustard
-Salt & Pepper
Chop kale very finely- like you would cabbage for coleslaw. Put all other ingredients in a large bowl and whisk together. Add the kale in and toss.
Enjoy!
- 1/2 Bunch Kale
- 1/4 c. mayonnaise
- 1/4 c. Parmesan cheese
-2Tbl. lemon juice
-2 Tbl. Olive Oil
- 1 clove garlic crushed
-1 tsp. mustard
-Salt & Pepper
Chop kale very finely- like you would cabbage for coleslaw. Put all other ingredients in a large bowl and whisk together. Add the kale in and toss.
Enjoy!
Dandelion & Garlic Scape Quiche
Pre heat oven to 375.
Sautee the garlic scapes in butter or olive oil for about 2 minutes, then add in dandelion greens and turn off heat, this should be enough to wilt the greens.
Spread the rice evenly around the bottom of your pie crust, then layer the scapes and greens over that. Top with both cheeses.
Whisk together the eggs and milk adding in salt and pepper as you like it. Pour this into the pie crust.
Bake for around 40 min until puffy and golden brown.
Enjoy!
- Pie Crust
- 5 Garlic scapes finely chopped
- Bunch of dandelion greens chopped
- 1/2 c. Feta cheese - crumbled
- 1/4 c. Grated Parmesan cheese
- 1/2 c. cooked rice- really good with a wild rice blend
- 6 Eggs
- 1/4 c. Milk
- Salt & pepper to taste
Pre heat oven to 375.
Sautee the garlic scapes in butter or olive oil for about 2 minutes, then add in dandelion greens and turn off heat, this should be enough to wilt the greens.
Spread the rice evenly around the bottom of your pie crust, then layer the scapes and greens over that. Top with both cheeses.
Whisk together the eggs and milk adding in salt and pepper as you like it. Pour this into the pie crust.
Bake for around 40 min until puffy and golden brown.
Enjoy!
Cabbage, Kale & Carrot Salad-
- 1 T olive oil
- 1 T grain mustard
- 3T apple cider vinegar
- 2t honey
- salt & pepper
- 1/2 bunch kale- destemmed and chopped
- 1/2 medium cabbage- chopped
- 2 carrots- grated
- 1/4 c. parsley- chopped
- 2 T chopped fresh onion
- 2-4 T sunflower seeds
Spinach Pesto
In a food processor, chop garlic or scapes up well first, then add everything else. Adjust olive oil, lemon juice or add salt and pepper to your taste. We love this on pasta, sandwiches and mixed with cream cheese on our favorite bagels from Mtn. Seasons!
- 1 Stem of Spring Garlic or 2 scapes
- 1/4 c. Parsley
- 1/4 c. Basil (optional)
- 2 c. packed Fresh Spinach
- 1/3 c. Olive Oil
- 1/4 c. Sunflower Seeds
- 1/4 c. Parmesan Cheese
- 1 Tbl. Lemon Juice
In a food processor, chop garlic or scapes up well first, then add everything else. Adjust olive oil, lemon juice or add salt and pepper to your taste. We love this on pasta, sandwiches and mixed with cream cheese on our favorite bagels from Mtn. Seasons!