KALE!!! So much kale, so little time… I love having a lot of kale, but there is no way it can all be eaten this summer.
So, it has to be put up to enjoy for fall and winter and Kale Kristmas.
Here are 2 ideas on what to do with all that kale.

1. Dehydrate it… Add a great tasting Asian miso sauce to the raw kale and put it in the dehydrator. Here is the recipe for the sauce: http://www.dehydratorreview.net/recipes/asian-kale-chips
2. Freeze it…. Wash and trim the stems. blanche for 1-2 minutes, then plunge into ice water. Pack it into cupcake pans and freeze. When it is frozen, put the kale cupcakes into freezer bags. Then, this winter you will have “kale cupcakes” for your smoothies, soups, and casseroles.

Kale not eaten

Perfect Kale


Here is the recipe for the kale chips. From Dehydratorreview.net
Kale

Kale in the dehydrator

Kale

Mixing the kale and Asian topping.

Asian kale chips
The miso and nutritional yeast give the kale a special tang that will remind you of parmesan cheese. Make sure you take care that the kale is coated evenly!

Ingredients:
1 bunch Curly Kale
1/4 cup Almond Butter
1/8 cup Onion
2 tablespoons Extra Virgin Olive Oil
1 Garlic Clove
1 1/2 tablespoons Miso Paste
1/2 tablespoon Nutritional Yeast
1 tablespoon Thyme
1 teaspoons Apple Cider Vinegar
1 teaspoons Mirin
1/8 teaspoon Tumeric
Directions:
Wash kale and spin (or pat) dry
Tear leaves into pieces (removing stem), and place in a large bowl
Add rest of the ingredients to food processor and blend until smooth
Pour blended mixture over kale
Toss kale with rubber spatula until evenly coated (make sure it’s even)
Place kale on dehydrator trays
Dehydrate at 135° for 2-4 hours, or at 115° F (for raw foods) for 3-6 hours (or until crispy)

I love the Asian Kale Chips and so did everyone who tasted them, it’s the miso and nutritional yeast that provide that wonderful addictive flavor. I did not have almond butter and so I replaced it with peanut butter. I did not use Mirin in my recipe either. I didn’t feel it justified a special trip to the grocery store, so I just added a bit more of the vinegar.
Once it was all combined in the food processor, I used it like a spread with a large rubber scraper, and slathered it on the leaves.
Be sure to remove the stem from the kale- I left too much on and it becomes very chewy. Since I was not sure I had dehydrated the leaves thoroughly, I stored them in a zip lock bag in the freezer and just take out a few when I am ready to eat. Warming them in the microwave for about 30 seconds brings back that warm wonderful flavor.

Kale in a cupcake tin

Kale Kupcakes


The frozen kale cupcakes will come in very handy throughout the winter – I love sneaking a bit into our morning smoothies. No one even notices!
Kale for Kristmas
Frozen kale

Kale Kupcake