This is a quick and tasty side dish or snack. It’s also delicious the next day, just take it out of the fridge and allow it to come to room temperature. You could probably try using Chard or any other hearty leafy green. I found this recipe in Marie Simmons’ Fresh & Fast Vegetarian cookbook (highly recommended).
Ingredients 1 small bunch (about 10 oz.) kale, washed and dried 3 tablespoons unseasoned rice vinegar 2 tablespoons tamari, soy sauce, or liquid aminos 2 tablespoons olive or sunflower oil 1 teaspoon toasted sesame oil 1 teaspoon (or more to taste) grated fresh
One way to make a larger quantity of pesto is by including other greens, which also ups the nutritional value. This recipe includes Kale, but you could try broccoli or another leafy green such as spinach. If you don’t have walnuts or pine nuts, unsalted roasted peanuts are a budget friendly alternative. Tip: you can make the pesto and put in the freezer in ice cube trays. Once the pesto is frozen, pop the cubes into a freezer bag and keep in the freezer for use.
1/2 bunch fresh kale
This is based on a Bobby Flay recipe. Cranberry beans work well, but if you have difficulty finding them, try a different dried bean. Kale is a wonderful addition to soup.
1/2 pound Spanish chorizo, cut into 1/4-inch thick slices 1 large onion, coarsley chopped 4 cloves garlic, finely minced 1 large carrot, peeled and sliced 1 stalk celery, sliced 1/2 pound kale, coarsely chopped 1 cup white wine 8 cups chicken stock 2 cups cranberry beans, soaked overnight
Brown chorizo in a medium saucepan over high heat. Drain chorizo, reserving 2 tablespoons of the rendered fat. Add onions, garlic, carrots and celery
●2 pounds coarsely torn kale ●3 tablespoons unsalted butter ●3 tablespoons finely chopped onion ●3 tablespoons all-purpose flour ●3 cups milk, scalded ●¼ teaspoon freshly grated nutmeg ●Salt and freshly ground pepper ● 3 caramelized Shallots, recipe follows
Heat the butter in a medium sized saucepan. Add onions and simmer until soft. Stir in the flour and cook for 2 to 3 minutes. Do not allow mixture to brown. Whisk in the warm milk. Simmer until thickened. Season with nutmeg and salt and pepper. Keep warm until ready to use. Steam kale until tender, 5 to 10 minutes. Drain kale and squeeze out extra
The earthy taste of the kale blends perfectly with the sesame and ginger.
●2 tablespoons toasted sesame oil ●1 tablespoon ginger – peeled and minced ●1 bunch kale ●3 cloves minced garlic ●1 tablespoon roasted sesame seeds
Tear kale into coarse sized pieces. In a large covered skillet, heat 2 teaspoons of sesame oil on medium heat. Add garlic and sauté until fragrant, about 1 minute. Do not brown. Add ginger and sauté for another minute. Do not brown. Remove ginger and garlic from skillet. Set aside. Heat 1 tablespoon sesame oil in the skillet. Add the torn kale. Mix to coat
Smoked paprika is my new favorite spice.
●1 pound fresh kale leaves – coarsely torn ●2 tablespoon olive oil ●1 medium onion – chopped ●½ teaspoon smoked paprika ●Pinch of dried crushed red pepper ●Salt
Wilt kale in boiling salted water. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Sauté chopped onion until translucent. Add kale, smoked paprika, and crushed red pepper to the onions. Sauté for several more minutes. Sprinkle with additional salt and smoked paprika to taste. Serves 4.
This is a great introduction to eating leafy greens – kale, collards, mustard, turnip, dandelion, etc. (It’s how I became hooked on kale.) The spices take the bitter edge off the greens. You can increase the coriander or add yogurt also. The recipe is from The Ayurvedic Cookbook, by Amadea Morningstar (Lotus Press).
Ingredients 1 bunch dark leafy greens 1/2 to 3/4 cup water 1 teaspoon sunflower oil or ghee (or your favorite oil) 1/2 teaspoon whole cumin seeds 1 teaspoon coriander powder
Directions Wash the greens and chop them, removing the stem in the process. Bring the water to