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
From Cuisine at Home – This recipe is designed to serve two, but it can easily be doubled to serve company.
Note: Some boneless, skinless chicken may already be cut into cutlets. If I double recipe, I double everything but the beans and, of course, always completely disregard the measly 1 cup of Kale and put in at least a bunch. Val D., Fresh Earth Farm member
Prep Time: 30 minutes.
1 boneless skinless chicken breast, halved horizontally (6 oz.) into cutlets 2 tablespoons all-purpose flour kosher salt black pepper 1/4 cup extra virgin olive oil, divided 3/4 cup diced onion 2 tablespoons all-purpose
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
Recipe courtesy Giada De Laurentis, known for her beautiful smile and revealing cleavage. I don’t like mushrooms so I leave them out.
3 tablespoons olive oil 1 onion, sliced 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms) 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup white wine 1/2 teaspoon red pepper flakes ½ pound kale, coarsely chopped 2 tablespoons fresh lemon juice (about 1/2 a lemon) 3 tablespoons freshly grated Parmigiano-Reggiano cheese
Heat olive oil in a large saute pan over medium-high heat. Add
Kale is a wonderful, versatile, nutritious green. The almonds add a nice texture and crunch.
1 cup slivered almonds 1 tablespoons butter 1 tablespoon minced garlic 1 cup minced onions 1 bunch kale, stems removed, sliced thin 1/2 cup chicken broth 1 teaspoon cracked black pepper
Toast almonds in a large skillet until lightly browned and set aside. Add butter and allow to brown. Watch very carefully because this happens fast. You want browned butter not burned butter. Add garlic and onions. Cook for 3 minutes until caramelized. Add kale and toss lightly. Add broth and pepper. Simmer for 5
Based on a recipe by Bobby Flay because I can never leave a recipe alone. The vinegar adds a nice tang.
1 1/2 pounds kale coarsely chopped kale 3 tablespoons olive oil 2 cloves garlic, finely sliced 1/2 cup vegetable stock or water Salt and pepper 2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft. Do not brown. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue cooking, stirring until all the liquid
●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.