Kale? Leeks? Recipes?

KendaVSG

Does anyone have any recipes they would like to share that include Kale or Leeks?

colwellk

Kale goes in everything!! Casseroles, soup, stews... i love it in pasta sauce if i'm eating pasta... it's amazing in stir fry because it holds up a bit better than spinach. Huge amounts of raw turn into relatively small amounts cooked, and it's chock-full of vitamins and fiber. You can also bake it until it's dried out and then it's "kale chips." I love kale!

emgs52

I have never cooked Leeks,but Kale i usually take off the leaves,rinse them,chop them up and stir fry them with garlic and olive oil and a couple of truvia to help take the bitterness away..

bbyegal

Kale Chips: Preheat oven to 400. Chop up kale into bite size pieces. Toss with olive oil and seasoning of choice. I love salt/vinegar chips - so I usually do a little sea salt and white vinegar. You can also do a mexican seasoning to make them more like doritos. Toss them until coated. Lay them out in a single layer on a cookie sheet (you might need 2). Cook until crispy (~ 10-15 mins). YUM!!!

Kale/Leek Veggie Soup: Chicken stock, veggies of choice (carrots, onion, celery...you name it!), kale and leeks. Simple, delicious and super low cal. Also makes a great Italian wedding soup if you make and add tiny meat balls.

deblc6836

I LOVE this kale slaw...never thought I'd eat kale before this:

Deb’s tweaks:
I use extra virgin olive oil instead of veg. oil.
I probably use more carrots and peppers than the recipe calls for. I like to grate the carrots and finely dice the red or yellow pepper, and I chop the peanuts for the top pretty finely, too. It adds to the “slaw” effect, and makes it possible to get everything in each bite. To prep the kale quickly and easily, fold each leaf in half, then cut out the center rib. Then take a bunch of the leaves and smash them together (like when you’re chopping fresh herbs) and thinly slice.

Kale Slaw with Peanut Dressing

Toss 2 large bunches of curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups); 1 yellow or red pepper thinly sliced, and 2 chopped carrots in a large bowl.
Puree ½ cup vegetable oil, ¼ cup cider vinegar, ¼ cup salted peanuts, 2 Tbs packed light brown sugar, and ½ tsp coarse salt in blender until smooth.

Pour over vegetables just before serving. Sprinkle with ¼ cup salted peanuts coarsely chopped.

demonid

I love Kale - This is the recipe that I first tried

It's taken from http://www.whfoods.com/genpage.php?dbid=214&tname=recipe

The whfoods.com is a great website to look for recipes as well.

Super Energy Kale Soup

Prep and Cook Time: Prep and cooking time: 40 minutes

Ingredients:
1 medium onion, chopped
4 cloves garlic, chopped
5 cups chicken or vegetable broth
1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
1 cup diced celery
2 red potatoes, diced into 1/2-inch cubes
3 cups kale, rinsed, stems removed and chopped very fine
2 tsp dried thyme
2 tsp dried sage
salt and pepper to taste


Directions:

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.
Heat 1 TBS broth in a medium soup pot.
Saute onion in broth over medium heat for about 5 minutes stirring frequently.
Add garlic and continue to saute for another minute.
Add broth, carrots, and celery and bring to a boil on high heat.
Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and kale and cook until potatoes are tender, about 15 more minutes.
Add rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth

richx83

Leek and Potato soup

2 Leeks
3 potatoes
2 rashers bacon
Water or stock if you prefer


cut 2.5 potatoes into cubes and add to boiling water
cut 1.75 leeks into cubes same size as potatoes and add to water
Boil until potato is tender

In a frying pan dry fry the bacon and finely dice the remaining leek and potato
Once bacon is cooked place onto paper towel and fry the potato and leek
Dice the bacon and add back to the frying pan

Liquidise the leeks and potato and return to saucepan

mix in the bacon, leeks and potato bring to simmer

Season to taste and add water to achieve the thickness you desire

Serve

hazelmae123

bump

Dtrmnd86

My favorite and quick way to make kale is to saute a quarter of a yellow onion and 2 chopped garlic cloves in olive oil over medium heat. Once they start to brown, 2-3 cups of kale, cook until it turns soft and dark green, then enjoy! It's a great side for grilled chicken.

cclaborn22

Does anyone have any recipes they would like to share that include Kale or Leeks?

I love kale and leeks, here is a recipe I like that uses kale:

1tsp olive oil
1/8tsp crushed red pepper
2 cloves chopped garlic
12 cups chopped kale (or you can you collard greens as well)
2 tbps golden raisins
1 tsp sea salt
1/8 tsp ground pepper
1/4 cup low sodium vegetable broth, or water

1) Heat olive oil in a very large nonstick skillet over medium-high heat.
2) Add crushed red pepper flakes and garlic, and cook for 30 seconds until garlic is fragrant.
3) Add greens, raisins, salt and pepper, and stir to combine.
4) Stir in broth and cook until greens are wilted and tender crips, about 5 minutes.

There are about 4 servings with this dish, and each serving has 101 calories, 5g protein, 19.5g carbs, 2g fat, 4g fiber

KimmieBrie

One of my girlfriends makes a delish Kale and sausage soup.

She just seasons and sautees the sausage meat till cooked... adds kale and cooks a bit but not wilting it.
Adds it to chicken broth - adds cooked pasta or rice heat and done. Simple and gooood! You can probably substitue something healthier than traditional sausage meat.

AllisonMart

I made this from allrecipes.com the other day, and I love it!

4 leeks
2 tablespoons unsalted butter
2 cups washed, dried and chopped mustard greens
2 tablespoons chicken broth, or as needed
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese

Directions
1.Trim leeks so that about 1 1/2 inches of green leaves remain, and slice the leeks in half lengthwise. Separate leaves and pull the leeks apart to rinse away any dirt and sand in the layers, then chop leeks into 1 1/2-inch pieces.
2.Melt butter in a skillet over medium heat, and cook and stir the leeks until they begin to separate and soften, about 5 minutes. Stir in mustard greens, and pour in enough chicken broth to just cover the bottom of the pan and prevent leeks from browning. Cook the leeks and mustard greens until the greens turn bright green and start to soften, another 2 to 3 minutes. Season to taste with salt and black pepper, and sprinkle with Parmesan cheese.

phocid

I made a delicious Chicken and Leek Shepherd's Pie (which I totally plan to make again with turkey once we have T'giving leftovers!)

I got the recipe from EatingWell.com - but tweaked it a little:

Chicken & Leek Shepherd's Pie:

Filling:

1 T Olive Oil
2 leeks, white and light green parts only, well washed and thinly sliced
2 medium carrots, sliced thin
1 parsnip, sliced thin
3 cloves garlic,minced
1/3 cup white (or rose) wine
3 tablespoons all-purpose flour
2 teaspoons chopped fresh sage, or 1/2 teaspoon dried, rubbed
2 cups chicken stock
2 cups diced cooked chicken (I had about 6 ounces. It was plenty)
1 cup frozen peas
1/4 teaspoon salt
Freshly ground pepper to taste

Topping:

2 lbs of Yukon Gold potatoes - make mashed potatoes out of them however you like.

1. Preheat oven to 425°F. Heat oil in a large skillet over medium heat. Add leeks, parsnip, and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.

2. Pour in wine and stir until most of the liquid evaporates. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in chicken stock and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.

3. Add chicken and frozen peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.

4. Meanwhile, you will recall that you have also been making mashed potatoes during all this excitement. Spread the mashed potatoes over the chicken filling mixture. Be sure to put the dish on a larger baking sheet to catch dribbles during cooking. Bake until the potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes.

Yield: 6 servings; about 330 cals per serving. Makes excellent leftovers for lunches. If you have the calories, drizzle some shredded cheese over the top, because, well, yum!

mello

Posted this last night here:

It's raining here, the holidays are quickly approaching and I was in dire need of some comfort food today. I just finished cleaning dinner dishes from this recipe and it is amazingly good!! It hit the need for comfort food spot!

Recipe:

1 1/2 tsp canola oil (I didn't have canola so I used olive and it tasted just fine)
3 leeks, trimmed, cleaned and thinly sliced (3 cups)
2 cloves garlic, minced
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried
6 cups reduced-sodium chicken broth (I used Kitchen Basics unsalted to cut down on the sodium even more)
1 1/4 pounds all purpose potatoes, (about 3 to 4 medium), peeled and cut into small chunks
1/2 cup reduced fat sour cream
Salt and freshly ground pepper to taste

1. Heat oil in large heavy saucepan or stockpot over medium heat. Add leeks and cook, stirring, until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in broth, increase heat and bring to a boil. Reduce heat to low and simmer, uncovered for 10 minutes.
2. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth (be careful here of hot liquids!!!) adding some broth if necessary. Return puree and broth to saucepan. Add potatoes and simmer, covered until potatoes are soft, 10 to 15 minutes. Remove from heat and mash the potatoes thoroughly with a potato masher.
3. Stire in sour cream, salt and pepper. (I tempered or mixed a small amt of hot soup with the sour cream so it wouldn't curdle). Return to low heat and heat until hot, but not boiling. Serve hot or chilled.

Nutrition:

Serving is 1 cup
162 calories; 4 g fat (2g sat, 1g mono); 13 mg cholesterol; 25 g carbohydrates; 0g added sugars (no figure given for other ingredients); 7 g protein; 2 g fiber; 206 mg sodium (using the unsalted stock should reduce this); 507 mg potassium.

This is from Eating Well magazine

We had this with a salad and it was wonderful! Hope you enjoy as much as I did.

KendaVSG

Oh my! Everyone has such delicious sounding recipes! Thank you for posting them!

MissMaryMac33

Bump -- Need to save this since I just got some kale and needed a new idea.

LoosieLoo

Thank you Phocid! I'm going to try the Chicken & Leek Shepards Pie. It looks yummy. I have Irish roots, so I like to make Potato Leek Soup. It's so easy & hearty on a chilly day. Someone already included that though, so I'll recommend Colcannon. The bunch green onions can be substituted with a couple of leeks.

From All Recipes -

http://allrecipes.com/recipe/alisons-colcannon/detail.aspx