Kale And Cheese: The Perfect Pairing For Your Palate

Kale is a versatile ingredient that can be used in a variety of dishes, from salads to soups and even baked goods. When it comes to cheese, there are many options that pair well with kale, enhancing its flavour and texture. For example, a raw kale salad with grated hard cheese such as Parmigiano-Reggiano or Grana Padano and a lemon dressing is a refreshing option. Alternatively, a warm baked kale gratin with creamy gouda cheese and spices is a comforting choice. For those who enjoy a sweet and savoury combination, a kale salad with cranberries, apples and sharp cheddar cheese is a tasty option. The versatility of kale and the variety of cheeses available allow for endless combinations to suit any palate.

Kale salad with cranberries, apple and cheddar cheese

This salad is a delicious, healthy, and easy-to-make dish that can be prepared any night of the week or served at holiday dinners, potlucks, or parties. It combines the health benefits of kale with the sweetness of apples and cranberries, the crunchiness of sunflower seeds, and the sharpness of cheddar cheese. Here's a detailed guide on how to make this tasty salad.

Ingredients:

• 8 cups of chopped kale with stems removed (use tender kale varieties like curly kale or Russian kale)
• 1 cup of slivered apple (sweet or sweet-tart varieties like Fuji, Gala, Braeburn, or Pink Lady)
• 1 cup of dried cranberries
• 6 ounces of sharp white cheddar cheese, diced
• 1/8 cup of thinly slivered shallot
• 1/4 cup of toasted sunflower seeds
• 4 tablespoons of cider vinegar
• 2 tablespoons of grainy mustard
• 2 tablespoons of maple syrup
• 4 tablespoons of olive oil
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of freshly ground black pepper

Instructions:

• Prepare the dressing by whisking together the cider vinegar, grainy mustard, maple syrup, olive oil, salt, and pepper in a small bowl.
• In a large bowl, add the kale and massage it with a tablespoon of the dressing until it starts to soften.
• To the same bowl, add the apple, cranberries, cheddar cheese, and shallot.
• Toss the mixture with 2 more tablespoons of the dressing, adding more if needed.
• Top the salad with toasted sunflower seeds and serve.

Tips:

• To make the kale leaves more tender, remove the woody ribs, chop them into bite-size pieces, and massage them with a bit of kosher salt and olive oil before adding the other ingredients.
• Feel free to customize the salad by adding other ingredients like cooked grains, roasted butternut squash, different types of cheese, chickpeas, nuts, or seeds.
• This salad can be made ahead of time and will stay fresh longer than a typical green leaf salad due to the sturdy nature of kale.

Baked kale gratin with gouda cheese

Ingredients:

• 6 cups kale, leaves removed from stems
• 1 1/2 cups gouda cheese, shredded
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup parmesan cheese, freshly grated

Method:

• Preheat the oven to 350°F.
• Using your hands, massage the kale well to break down its fibres.
• Pile the kale into a 5-6 quart casserole dish. Depending on the size and shape of your dish, it might mound, but that is fine as it will cook down.
• Top with the shredded gouda cheese, Italian seasoning, garlic powder, onion powder, salt and pepper.
• Pour heavy cream over the top of the casserole.
• Bake, uncovered, for 20-25 minutes or until it has reduced in size and the cheese has melted.
• Remove from the oven, top with parmesan cheese while still hot, and serve immediately.

Tips:

• Curly kale is the most widely available and versatile type of kale, but you can use other varieties such as Lacinato kale (also known as Tuscan kale or dinosaur kale) or Red Russian kale.
• If you don't have heavy cream, you can use whole milk instead.
• You can substitute the gouda cheese with other cheeses such as cheddar, gruyere, or pepper jack.

Kale and white cheddar souffle

Ingredients:

• 3 Tbsp. unsalted butter (plus additional for ramekins)
• 3 Tbsp. all-purpose flour (plus additional for ramekins)
• 1 cup whole milk (warmed)
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. grated nutmeg (freshly)
• 1/8 tsp. ancho chilli powder
• 800 grams eggs (separated)
• 1 cup white cheddar cheese (grated)
• 10 oz bag of kale
• 1 T oil

Method:

• Preheat the oven to 400°F. Butter and flour six 3-inch/ 4 oz ramekins.
• Heat a medium skillet on medium heat. Sauté the kale in oil. Cool and chop.
• Melt butter in a small saucepan over medium-high heat. Stir in flour with a wooden spoon until well blended. Cook for 2 minutes, stirring frequently.
• Whisk in hot milk, salt, pepper, nutmeg, and chilli powder. Cook for 1 minute; remove from heat.
• Whisk in egg yolks. Stir in cheese until melted. Stir in kale. Transfer to a large bowl.
• Add egg whites to a bowl and beat until they hold medium-stiff peaks.
• Gently fold egg whites into the cheese mixture in three stages, being careful not to deflate the foamy mixture.
• Spoon about 1 cup of the mixture into each prepared ramekin.
• Bake for 15 minutes or until the tops are golden brown.

Tips:

• Curly kale and Russian kale are more tender than black leaf kale.
• To make the kale more tender, cut it into very thin filaments or chop it very finely.
• To make the soufflé extra cheesy, dust the interior of the buttered soufflé dish with grated Parmigiano-Reggiano or Grana Padano cheese.

Curly kale with grated hard cheese

Choosing the Right Cheese

Select a hard cheese with a salty and nutty flavour. Some excellent options include Parmigiano-Reggiano, Grana Padano, Dry Jack, or any type of Pecorino. These cheeses will complement the slightly bitter taste of curly kale and enhance its flavour. Grate the cheese as thinly as possible to ensure it mixes well with the kale.

Massaging the Kale

Massaging the kale before adding the cheese is an essential step to improve its texture and reduce bitterness. Remove the tough stems, rip the leaves into smaller pieces, and gently rub and squeeze them for a few minutes until they start to soften and darken slightly. This process breaks down the fibres, making the kale more tender and easier to digest. It also helps the kale absorb the flavours of the cheese and any other ingredients more effectively.

Preparation Ideas

Baked Kale Gratin

This dish combines kale, heavy cream, and shredded cheese, such as Gouda, with seasonings like Italian seasoning, garlic powder, and onion powder. Simply massage the kale, place it in a casserole dish, add the remaining ingredients, and bake until the cheese has melted. This recipe creates a comforting and creamy dish that's perfect for a hearty meal.

Kale Salad

For a refreshing option, create a kale salad by thinly slicing or chopping curly kale and combining it with other ingredients like nuts, fruits, and vinaigrette. Massage the kale with olive oil, salt, or a citrus-based dressing to soften the leaves and reduce bitterness. Then, add your desired toppings and grated hard cheese. This salad can be made ahead of time and stored in the fridge for up to a day, allowing the flavours to meld beautifully.

Health Benefits

Kale is considered a nutritional powerhouse, offering an excellent source of vitamins A, C, and K, as well as minerals like copper, potassium, iron, manganese, and phosphorus. When paired with hard cheese, this dish becomes a tasty and nutritious option for any meal.

Kale salad with apples and cheddar

A delicious and healthy salad, this recipe combines the sweetness of apples with the sharpness of cheddar, all on a bed of kale. It's a great dish to make ahead of time and is perfect for a potluck or buffet.

Ingredients:

• 4 cups of finely chopped curly kale or Russian kale (remove stems and wash)
• 2 tablespoons of coarsely chopped toasted almonds
• 1 sweet apple (such as Fuji or Gala), cored and diced
• 1 ounce of sharp Cheddar cheese, diced
• 2 tablespoons of fresh lemon juice
• 1 small clove of garlic, pureed
• 5 tablespoons of extra virgin olive oil
• 2 tablespoons of freshly grated Parmesan cheese

Optional extras:

• Sunflower seeds
• Dried cranberries
• Maple syrup
• Sea salt

Method:

• Combine the kale, almonds, apple, and Cheddar in a large bowl.
• In a separate bowl, whisk together the lemon juice, garlic, and olive oil. You can also add a pinch of sea salt to taste.
• Add the dressing to the salad and toss well.
• Sprinkle the Parmesan cheese over the top and serve.

Tips:

• For a successful kale salad, use the most tender kale you can find and cut it into very thin filaments or chop it finely. Curly kale and Russian kale are more tender than black leaf kale.
• This salad benefits from being tossed with the dressing about 15 minutes before serving. The kale will soften in the dressing.
• To make the kale less tough, massage it with a small amount of olive oil for 1-2 minutes before adding the other ingredients.
• You can also add other ingredients to this salad, such as cooked grains, roasted butternut squash, carrots, or broccoli.
• For a sweeter salad, add something like dried cranberries or slivered apple.
• For some crunch, add nuts like roasted sunflower seeds, almonds, or pecans.
• To make it extra cheesy, try adding Parmesan, goat cheese, blue cheese, or feta.
• You can also experiment with different types of cheese, such as substituting feta or blue cheese for the Cheddar.
• This salad is very versatile and can be served with a variety of main courses, such as baked salmon or pork chops.

Enjoy your delicious and nutritious kale salad!

Frequently asked questions