The Book of Kale: The Easy-to-Grow Superfood, 80+ Recipes

The Book of Kale: The Easy-to-Grow Superfood, 80+ Recipes

by Sharon Hanna


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Kale—one of the most nutrient-dense greens in existence—has been growing for thousands of years without any fuss. Yet, despite the fact that kale is lauded as a miracle food, and most people know that they should be eating it, many don't know how to make it taste good.

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 organically—as edible landscaping, on balconies and boulevards and even indoors. And, aspiring locavores take note—purple, 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 kale—both growing and eating it—with inspiration derived from this author's many years as an award-winning coordinator of an inner-city school garden program.

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Product Details

ISBN-13: 9781550175769
Publisher: Harbour Publishing Company, Limited
Publication date: 05/16/2012
Pages: 192
Product dimensions: 7.90(w) x 9.90(h) x 0.60(d)

About the Author

Sharon Hanna writes, speaks and teaches in Vancouver, BC. She received the Mayor's Prize for Environmental Excellence in 2006 for her inner-city children's gardening program. Hanna contributes regularly to GardenWise magazine and GardenWiseOnline, and was West Coast correspondent for Gardening Life.

Sharon's gardening blog

Read an Excerpt

You can buy these delicate, high-priced treats—but by the time you get them home they're often in tiny bits. Since they don't travel well, make your own—it's a snap!

You can dry kale in the oven or in a dehydrator. A dehydrator takes longer but may dry the chips more evenly. Large older/thicker leaves work well. Because its leaves are relatively flat and tend to dry evenly, 'Lacinato' can be left whole, without removing the stem. Still, any variety of kale can successfully be made into chips. If you prefer to go gluten-free, use Bragg Liquid Aminos or a gluten-free soy sauce.


  • Washed kale leaves—enough to fit baking pan in a single layer

  • Olive, avocado, walnut or grapeseed oil

  • Sea or kosher salt

  • Bragg Liquid Aminos or tamari soy sauce

  • Sesame seeds (or experiment with other seasonings—barbecue spice, Spike, prepared rubs or a smidgen of garlic salt)

  • Parchment paper (if using oven method)

Rub one or both sides of leaves lightly with oil, sprinkle with salt, adding a dash or spray of Bragg's or soy sauce if desired. Sprinkle with sesame seeds.

Having said this, you can dry the kale leaves completely plain, especially if you think kids might prefer them unadorned, with maybe just a little salt.

In the oven: Preheat the oven to 325F (160C). Place rack in the middle of the oven. Lay the leaves out whole, or in smaller pieces, on a baking pan lined with parchment paper. Bake for 10 minutes and check to ensure they're toasting evenly, then continue baking, checking every 5 minutes or so. The leaves should feel overall dry to the touch but should not shatter.

In the dehydrator: To dry kale in a dehydrator, dry as per the usual directions. My dehydrator is very rudimentary with just a small element and no fan, and the kale takes quite a while to dry. Keep checking every hour or so until the kale is adequately dehydrated (as per above).

Excerpted from The Book of Kale by Sharon Hanna. Photograph by Christina Symons

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