This kale is slow cooked with savory flavors until tender. Enjoy with some Grass Roots Farmers’ Cooperative grilled steak.

1 bunch kale, any variety
2 cloves of garlic, chopped
2 Tbs. extra virgin olive oil
1 cup red wine
¼ tsp. salt
Pinch of fresh ground black pepper

Wash kale and remove tough stems. Next roll leaves in a “cigar” shape and sliver. Heat oil in a heavy 2 quart sauce pan; add garlic and stir until it begins to soften but not brown. Add kale and stir until leaves are coated with oil. Add wine and reduce heat to low, cover pan and cook slowly until the kale is tender (estimated time 20 minutes). Remove from heat and stir in salt and pepper.

Recipe courtesy of Sandra Karcher, Heifer Village Volunteer

To learn more about volunteering with Heifer International please check out www.heifer.org/volunteer.

(Recipe from Jennifer at Natural Things Foods Store)

Kale is one of those vegetables that is easy to add into other dishes, almost as an afterthought. In this side dish, the kale is the star! Dressed up with simple additions, it is impressive enough for guests.

Fancy Kale



  • 1 bunch kale, washed
  • 1/4 cup pecans, raw
  • 1/4 cup dried cherries
  • 1 tablespoon butter
  • 1 tablespoon oil
  • pinch salt & pepper


  1. Heat oven to 375 degrees. Place raw pecans on a baking sheet in a single layer. Bake nuts for about 15 minutes, or until toasted and fragrant. Remove from oven and set aside to cool.
  2. Rip the kale from the stems and chop. In a large skillet, bring the oil and butter to melt over medium high heat. Add chopped kale and stir to coat. Continue stirring for about 2 minutes, or until bright green and crisp tender. Add dried cherries, pecans, and salt & pepper. Continue stirring for another minute, then serve.


Store kale in a plastic bag or airtight container in the refrigerator. To regulate moisture, wrap leaves in a damp paper towel and do not wash until just before use. Kale is a relatively hearty green and will stay fresh for a week or longer if stored properly.


Basic Sautéed Kale

Kale with Apples and Bacon

Gingered Carrot and Kale Ribbons

Kale Chips

Kale Apple Smoothie

Sausage Kale Bean Soup

Portuguese Kale and Red Bean Soup

Kale and Walnut Pesto

Kale Caesar Salad

Butternut Squash and Kale Lasagna

Kale and Caramelized Onion Grilled Cheese

Garlic Roasted Kale

Squash Hash with Kale and Baked Eggs


To freeze kale, wash leaves thoroughly and cut away stems. Blanch in boiling water for three minutes and immediately place in a bowl of ice water. Drain leaves and transfer to a freezer-safe airtight container for freezing.

Kale can also be dehydrated and crushed or ground into a powder for sauces and smoothies. To dry, wash leaves and cut away stems, then place in a single layer on dehydrator trays and dry for 2-3 hours. If you don’t have a dehydrator, dry kale in the oven by baking at the lowest temperature setting for 60 to 90 minutes or until dry.