Farmers Market Meals: Kale 4 Ways

By now you probably know that you should Eat More Kale, but you may be struggling with how to eat it. Today I’m bringing you four delicious kale recipes written and tested by the chefs of Somerville’s Cuisine en Locale, which produces the ONCE a Week CSA (Community Supported Agriculture) of cooked food showcasing local ingredients.

RubyThe recipes below highlight several local products, starting with fresh kale, which I’ve been getting every week at the Winter Farmers Market at Arts at the Armory (191 Highland Ave.) You can also find Soluna Garden Farm at the Winter Farmers Market on March 2 and the Foxboro Cheese Company there this Saturday, February 9.

Garlic Kale

4 cups of curly kale (one healthy bunch)
1 tablespoon minced garlic
1 tablespoon oil
1 teaspoon Soluna Garden Farm Italian Seasoning blend

  • Wash kale, shake dry, de-stem and tear into small pieces.
  • Heat a large flat bottom sauté pan until it’s screaming hot (do not use a non-stick pan).
  • Coat the pan with oil, add the garlic and add the kale
  • Wait before stirring to allow a slight char to form on the leaves.
  • Mix the kale and wait again for a char to form on the other side of the kale.
  • Salt to taste and add Italian Seasoning blend.

Creamed Kale

4 cups of curly kale
¼ cup minced onion
1 teaspoon garlic
1 tablespoon butter
1 tablespoon flour
Pinch of Soluna Garden Farm Ras el Hanout for Coffee blend
2 cups milk
½ cup grated/crumbled Foxboro Cheese Company Fromage Blanc cheese (If you prefer a “cheesier” sauce you should use a harder cheese like cheddar, if you prefer a creamier cheese use a soft cheese like cream cheese.)

  • Wash kale, shake dry, de-stem and tear into small pieces.
  • In a sauté pan over medium heat sauté onions and garlic.
  • Add kale to sauté pan with a pinch of salt.
  • Cook just long enough to wilt, but don’t allow the kale to brown. Turn heat to low while making the sauce.
  • Warm up milk in a small sauce pan.
  • In a separate sauce pan melt butter and stir in flour and Ras el Hanout and cook for 1 minute.
  • Slowly whisk in warm milk to create a thick sauce.
  • Stir in Fromage Blanc.
  • Remove kale from pan, leaving behind water.
  • Add kale to the cheese sauce and stir to combine.

Cuisine en Locale

The merry chefs of Cuisine en Locale.

Kale Salad

4 cups of flat leaf kale
1 tablespoon finely sliced shallots
1 cup finely grated hard cheese
Cider vinegar
Soluna Garden Farm Spice Mix
Optional ingredients: Chopped nuts, dried fruits, grated ginger.

  • Wash and de-stem kale.
  • Roll the kale and finely chiffonade into this slices and place in salad bowl.
  • Make a 1:3 vinegar:oil  vinaigrette using spice mix.
  • Add grated Foxboro Farms Asiago cheese and shallots to the kale.
  • Toss with dressing and serve.

KaleCrispy Kale

4 cups of curly kale
2 tablespoons oil
Soluna Garden Farm spice blends: Steak and Lamb Rub, Smoky Maple Barbeque Rub or Pseudo-Salt (salt-free herb blend)

  • Preheat oven to 350 degrees.
  • Wash, dry and tear kale into pieces.
  • Toss with oil, salt and optional herbs and spread kale into one layer on a baking sheet.
  • Bake for 10 minutes.
  • Cool and store in an airtight container.
  • Eat like potato chips.

Thanks Cuisine en Locale for the delicious recipe ideas! Cuisine en Locale’s cooked food shares, which are produced in Union Square at Kitchen Inc. (201 Somerville Ave.), are a great alternative to take-out and are an excellent solution for new parents, busy professionals and slammed students. They are available once a week for pick-up or delivery. You can learn more or place an order by emailing

P.S. Cuisine en Locale will be at the Local is for Lovers 2.0 market this Sunday from 11 a.m.-5 p.m. at Arts at the Armory (191 Highland Ave.) along with other local food businesses, artists, jewelry-makers and more!

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