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Kale. Did you know about this dark green vegetable 5 years ago? Maybe you did. I hope so! But, if you didn’t, you probably do now.

It has become quite the favored little treat.

Yes, I consider kale a treat.

In light of its popularity, let’s plan a party around it. Invite your friends, your co-workers, your in-laws… Let’s have a Kale Party!

Your table could feature: Kale and lemons in old canning jars, mismatched vintage china (totally ok if it’s chipped or imperfect – it has a story), a burlap table runner, rust or dark green napkins, heavy silverware, hand cut wine glasses, large antique bowls and serving platters, and cast-iron soup pots and skillets. Simple, rustic elegance.

Here are some menu ideas for your first Kale Party:

Appetizer/Snack for your guests to munch on while you (calmly) finish any last minute preparations – Spicy Kale Chips

Salad – Massaged Kale Salad

Main Dish – Minestrone Soup

Bread – Kale and Cheddar Flat Bread

Dessert – Vegan Kale Spice Cake

Drinks – Apple Cider, Red Wine

This party is going to be such a hit that you’re going to have other friends dying to be invited to your next one.

Second Kale Party:

Appetizer/Snack – Spicy Kale Chips

Salad – Massaged Kale Salad

Main Dish – Spaghetti and Meatballs

Bread – Kale Pesto Braided Bread

Dessert – Chocolate Kale Cake with Sea Salt

Drinks – Red Wine, Mint Iced Tea, Tart Lemonade

Since you’re now totally in love with kale, and you really want to continue the Kale Party tradition, you’ll probably want to add a Kale Brunch to your list of things to do:

Main – Savory French Toast

Main – Mushroom Frittata with Kale

Side – Crispy Potatoes

Side – Wilt ‘Em Greens

Bread – Kale Apple Muffins

Drinks – Kale Smoothies, Coffee, Hot Lemon Tea, Ginger Beer, Mimosas

I’ve just scratched the surface here. There are so many things you can do with kale. I mean, really, I’d be happy with some raw kale drizzled with excellent olive oil, a squeeze of lemon, a dash of cayenne, and a sprinkle of grated parmesan cheese, salt and pepper. Serve that with a side of Crispy Potatoes and I’d gladly call it dinner. (Great, now I’m hungry. And I’m wishing we were having this for dinner tonight instead of the Spaghetti that I have planned…)

I think that you will most definitely agree that kale is a wonderful thing. Go call your friends… it’s time for a Kale Party!

Happy Eating!

Wilt ‘Em Greens
Recipe Type: Side, Greens, Stove Top, Wilting, Vegetables
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 2-4
I just love Wilted Greens! Beautiful kale, spinach, and radicchio are wilted down, some onions and Spanish black radishes are sautéed, then it’s all topped with crispy bacon and crunchy almonds. A perfect side dish!
Ingredients
  • 2 slices bacon, chopped
  • 1-2 T garlic infused (or regular) olive oil
  • 1 onion, diced or chopped
  • 1/2 C black spanish radish (or other kind of radish), peeled and grated
  • 2 T balsamic vinegar
  • 1 t maple syrup
  • 1 t dijon mustard
  • 1/2 t salt
  • 1/4 t pepper
  • pinch nutmeg
  • pinch cayenne
  • 3 C spinach, roughly chopped or torn (could also use swiss chard, collard greens, beet greens, or any other greens you love)
  • 3 C kale, roughly chopped or torn (any kind of kale)
  • 1 1/2 C radicchio, chopped
  • 1/4 C roasted almonds, roughly chopped (for topping)
Instructions
  1. Place bacon in cold pan, cook until crispy. Remove with slotted spoon and set on a paper towel to drain.
  2. Either discard bacon grease from pan and add 2 T olive oil, or leave about 1 T bacon grease and add 1 T olive oil. Heat and add onion and radish. Cook 3-5 minutes, or until softened, over medium heat.
  3. Remove stems from greens, wash well, and dry.
  4. Add vinegar, maple syrup, dijon, and seasonings to the onion pan. Stir, then add all the radicchio and some of the greens, wilting down and tossing, then adding more greens and repeating until they are all gone. Turn the heat down to medium-low.
  5. Once all greens are wilted, taste and adjust seasoning if needed.
  6. Serve topped with bacon and almonds.

Author Jessica Lessard

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