Cool Cucumber-Kale Dip

​By: Kelley Dillon and Jenny Breen 

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Ingredients
Dip:

• 1 bunch of kale
• 1 cucumber, grated
  
• 1⁄2 onion, grated
• 2 cups plain greek yogurt or 8 oz cream cheese
• 1/2 cup feta cheese
  
• 2 tbsp garlic, minced
  
• 1 tsp fresh or dried dill
• Salt and pepper to taste
• Chips or crackers 

Directions: 

1. Take the stems off the kale.
2. In a saucepan of boiling water, blanch kale until wilted or about 30 seconds. Drain well. Squeeze out excess water and chop into small pieces.
3. Add kale and the remaining ingredients to a bowl and combine. Enjoy with crackers or chips. 

Kale has a strong bitter, earthy taste

Selection tip: pick crisp leaves without visible wilting or yellowing. 

Storage tip: Refrigerate fresh, unwashed kale in an open or ventilated plastic bag.
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Preparation tip: Remove the tough fibrous stems by cutting or tearing the leaf off 

This recipe was inspired by our CSA which included kale from Dancing the Land.

"Tons of compost, tears, and hard work have restored the generosity in the soil, and the hope in our hearts."
- Liz Dwyer, Dancing the Land

Soil health is the continued capacity of soil to function as a vital living ecosystem that sustains plants, animals, and humans. Healthy soils support microbial communities that improve nutrient density of food.

Soil health can be maintained and restored by minimizing disturbance, keeping soil covered, keeping living roots in soil, increasing diversity, and integrating livestock. Liz Dwyer and Curtis Weinrich at Dancing the Land farm embrace all five principles. 

There are three main types of kale that come in various colors. Curly (or Scotch/green) kale has curly, green leaves. Black (or tuscan/dinosaur) kale has flat, bluish-green leaves that are crinkled. Red (or Russian) kale has frilly leaves that are red or purple.

Kale is a superfood because it is very nutrient dense. Nutrient density refers to the amount of nutrients compared to the weight, energy content, or additives in a food item. Kale is rich in phytonutrients, iron, calcium, and vitamins C, K, and A. Iron helps red blood cells transport oxygen in the body. ​