Here, kale-evangelist Sharon Hanna provides more than eighty simple but superb recipes for breakfast, lunch, dinner and snacks. Dishes ranging from Kale Chips to Kale and Potato Torta or Scalloped Kale with Browned Butter & Sage will blow kale skeptics out of the kitchen. This garden-to-kitchen guide gives readers all they need to know to grow this super-sustainable crop organicallyas edible landscaping, on balconies and boulevards and even indoors. And, aspiring locavores take notepurple, silvery-green, frilly, stately Tuscan and rainbow-hued kale can all be grown year-round throughout North America, helping families save hundreds of dollars a year on grocery bills.
Best of all, learn how to teach kids to love kaleboth growing and eating itwith inspiration derived from this author’s many years as an award-winning coordinator of an inner-city school garden program.
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