One thing I miss from my childhood days in the Midwest was the abundance of summer produce – strawberries, tomatoes, melons, sweet corn, need I say more? Here in northern Colorado, where nights stay cool even in the hottest of days, these summer treats don’t show up until August, but kale thrives from May through November. And so, we eat kale.
My relationship with kale is akin to an arranged marriage. Four years ago, when my husband and I joined a CSA (Community Supported Agriculture), each week brought another bunch (and sometimes multiple bunches) of kale, a vegetable we previously hadn’t known existed. That first year, kale and I mostly ignored each other. Kale stayed in the refrigerator drawer and I left it alone. The next two years, I decided to find a way for kale and I to live together in harmony. And now, in year 4, when our new CSA does not require us to take any kale, I choose kale. Did you hear that, kale? I choose you. After years of indifference or obligation, I have grown to like you.

And you, dear Reader, I want you to like kale too. Because not only is kale ridiculously good for you (it is a great source of B-complex vitamins, plus vitamins A, C, and K among others), there is also a good chance that it sits in the bottom of your CSA box too, and I want you to know that you and kale can find a suitable living arrangement.  And so today I am kicking off Kale Week 2011. Five days. Five posts. Five recipes to help you kindle your own love (or at least appreciation) for kale.

Let’s start with the most important meal of the day, and the most palatable way I’ve found to sneak just a little kale into your family’s diet: The Kale Smoothie (if you have kids, or even husbands who like comic books, you might want to rename this one into something a little more exciting, like The Incredible Hulk Smoothie). Smoothies are foolproof to make, and can be adapted to any dietary restriction. This is my standard morning smoothie. Make your own using your own favorite fruits, or sub out the dairy for coconut, soy, or just plain fruit if desired.

Kale Smoothie
1 ripe banana, frozen (when my bananas get too ripe I pop them in the freezer and they can live here for months awaiting a purpose such as this)
6 oz orange juice
1-2 large kale leaves, washed and thick part of stem removed
¼ c coconut, soy, or SCD yogurt
handful of berries (optional)

Throw everything in a blender and blend for about 60 seconds until smooth. Your smoothie will come out in a vigorous shade of green with the flavor of sweet banana and tangy citrus.

Have a favorite smoothie recipe that could accommodate a leaf of kale? If so, send a comment our way!

This post is linked with Fight Back Friday.

Post to Twitter Tweet This Post