Baby kale! Costco is selling 1 1/2 pound bags of organic baby kale, a new product for Anchorage. In Alaska, fresh baby greens in April and early May are a glorious treat. It’s not just food junkies who feel this way; I went to a party with normal people last week and baby kale was the evening’s hot topic.
Baby kale is tender, with only a mild bite, and is perfect for eating raw. It makes a great addition to fresh salads of all kinds. We’ve been enjoying it mixed with romaine lettuce and dressed with sherry vinaigrette. I’ve also been adding a handful to my breakfast smoothies.
My friend Kalyn Denny of Kalyn’s Kitchen has also fallen in love with baby kale. She recently developed a great recipe for Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette that I can’t wait to try.
Baby kale is good cooked, as well as raw. For breakfast yesterday, I enjoyed baby kale in scrambled eggs. I’ve also used it to flavor risotto and to add depth and interest to a simple garlic and olive oil pasta sauce.
Although the recipe below is for a free-form tart, the filling may also be served without a crust. To do so, make the filling and bake in an oiled gratin dish until the cheese starts melting. Kale, Squash, and Blue Cheese Gratin makes a lovely addition to any holiday table.
For those who’ve tried it, how are you using baby kale? Please leave a comment below to share your ideas.
