Kale Recipes Anyone ??
Replies
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You can cook it much like collard greens.
If you're eating it raw in a salad, you have to massage it in oil first to break it down and make it tasty like this. After it sits for a while, you can throw in the rest of the ingredients.
I also make chili occasionally with ground turkey, sweet potato, and kale, or an African peanut stew that is made with peanut butter, sweet potato, and kale. I like the sweet potato or butternut squash and kale combo.2 -
I love making Kale chips! So good, and they help that wanting something crunchy fix.2
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Hi Beth how do you make the kale chips please1
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Sautéed with lots of fresh garlic, salt and some olive oil1
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pinggolfer96 wrote: »Sautéed with lots of fresh garlic, salt and some olive oil
I do that often too, my fav recipe for kale. I add onion and mushrooms though to it.0 -
A favorite of mine..
Ingredients
1/4 avocado, peeled and pitted
1 tablespoon coconut oil, melted
1/4 lime, juiced
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 cucumber, diced
1/2 bunch kale, roughly chopped
salt to taste
Directions
Mash avocado into coconut oil in a bowl; add lime juice, cayenne pepper, and garlic powder and mix well.
Place cucumber and kale in a bowl; add dressing and toss to coat. Season salad with salt.
http://allrecipes.com/recipe/242084/simple-kale-salad/
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leeannhartley wrote: »Hi Beth how do you make the kale chips please
Here is a simple recipe...you can always experiment with other spices, lime juice, etc.
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
http://allrecipes.com/recipe/176957/baked-kale-chips/?internalSource=hub recipe&referringContentType=search results&clickId=cardslot 10
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I like it as a salad green but you have to dress it 30+ minutes before you eat so it can soften up. Some people massage it but no need as the acid in the dressing will do it for you. Love it with some avocado!0
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leeannhartley wrote: »Hi Beth how do you make the kale chips please
I make mine like this:
Take one bunch of fresh kale, and remove the ribs, keeping the leaves as large as possible.
Rinse the kale leaves in a colander--do NOT shake off excess water (it helps the spices stick!).
Spray a cookie sheet with no-stick spray, and arrange the WET leaves on the tray. Sprinkle liberally with your favorite spices ( I like Tajin or curry powder).
Bake in a low (250 degree) oven for about 25 minutes to an hour-- or until leaves are crispy dry.
Remove from oven, let cool, and enjoy, or store in plsatic storage bags for later. They have a tendency to shatter when removed from the cookie sheet, which is why I keep the pieces as big as possible.
I throw the ribs into the freezer for when I'm making vegetable stock.0 -
Caldo Verde is wonderful: http://www.williams-sonoma.com/recipe/caldo-verde.html1
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I chopped up two thick slices of bacon and sauted it in a pan. When it was almost done I added sliced onions/salt/pepper/ red pepper flakes, cooked it till it softened a bit, added a clove of garlic and 1/2 a small head of cabbage sliced. I mixed it all around until the cabbage was softened. While everything was still warm (not hot) I added baby kale and one chopped green onion. I kept adding kale until it was basically 70% kale. That is my lunch for this week. Baby kale isn't as bitter. It's like warm savory salad. Really satisfying.0
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Works great in a shakshuka too!!1
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My daughter places 2-3 big leaves of kale in a 9" square cake pan and puts several ounces of shredded cheddar on top of all that and bakes it until the cheese is melted. She seems to like it because she does it often.0
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I never set aside enough time to let raw kale sit, so I'm a "massager."
It's quick and easy. Prep the raw kale by removing the ribs and chopping it into bite-size or slighty larger pieces. Toss it in a bowl with a little vinaigrette (or the dressing/salsa of your choice), and squeeze it all together with your hands until the kale softens up--just a minute or two does the trick.
It sounds insane, I know, but it totally changes the texture and taste. I used to hate kale, and now I use it often as the base for salads. You can add whatever else you want after you've prepped the kale.
I also add kale to lentil dishes and soups--not a lot, just a little to give it more fiber and bulk.0 -
Breakfast recipe .. Kale Eggs
4 eggs
2 kale leaves
1/2 cup or so of shredded mozzarella
1 tbsp of oilive oil
Heat skillet to medium, add olive oil and let it ... you know get it hot ... add kale leaves that you hopefully cut from the stem ... let it get all wilty and pour in your eggs ... make them like scrambled eggs until cooked to your liking and remove from stove ... add mozararella, let it melt
Serves 20 -
Caldo Verde is wonderful: http://www.williams-sonoma.com/recipe/caldo-verde.html
That looks awesome...I have a ton of kale going to waste in the garden and am not a particular fan, but this looks delicious. Kale soup coming up this weekend!0 -
jmbmilholland wrote: »Caldo Verde is wonderful: http://www.williams-sonoma.com/recipe/caldo-verde.html
That looks awesome...I have a ton of kale going to waste in the garden and am not a particular fan, but this looks delicious. Kale soup coming up this weekend!
You have veggies, in your own garden, going to waste????!!!! Shame.
Pick all the beggies, wash them, shop up, place into bags, freeze and enjoy throughout the year instead of buying later on. Wasting good produce is well, a waste
Oh my goodness. It is scandalous how many beautiful organic, heirloom vegetables go into my compost bin (they become food for next year's veggies). That is after packing a large chest freezer full of tomatoes, strawberries, peaches, rhubarb, salsa, and assorted freezer jams, packing a root cellar with potatoes and leeks, canning a significant amount, and giving a couple hundred pounds away to a local food pantry. Poor kale gets the short end of the stick! ( As do okra, eggplant and tomatillos...I like to grow them, but not eat a lot of them). Fortunately it lasts well into the winter and I can pop a cold frame over it. I have 5000-ish sq ft under cultivation for edibles...I honestly need some chickens or a feeder pig, but unfortunately I live in a city and that is verboten. I don't see things as going to "waste" when they become part of the production cycle, but I sure would like to see my beautiful produce become eggs and bacon instead of soil!
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Hi Everyone! I've been hearing for a while now that kale is super good for you, but I have no idea on how to prepare it. I tried making it before but it was very, very bitter. Does anyone have any recipes they can share?
I just eat it steamed and make sure it is soft, not tough. Sometimes I will turn the burner down and leave the lid on to make sure it is well cooked. I steam it because I read somewhere (I think the Mayo Clinic) that steaming is the best way to keep the nutrients. So far I haven't had any bitter kale -- maybe the steaming changes that.
Right now I am shaking on some garlic pepper (McCormick makes the one I use).0 -
I just made this last night, it is AMAZING.
http://www.skinnytaste.com/harvest-kale-salad-with-roasted-winter-squash/
Massaging the kale with olive oil is the key to making it less bitter and more texturally appealing. Make sure you cut out the stems or if you get the pre-bagged stuff to pick them out. They are woody and gross and not appetizing lol.
As far as that recipe goes, you can eat the skin of the acorn squash, so no peeling or fiddly bits like with butternut squash. You could probably even get away with roasting bagged/frozen precut stuff if you can't find acorn squash.
I didn't have pomegranate arils, so I subbed in fresh cranberries. I used about 3/4 cup of cranberries and squeezed each one until it popped and threw them in a bowl with about 1/2 tbsp of sugar. I stuck that in the fridge for a few hours before dinner and it was super good!! Ill try to attach a picture URL, it was also a BEAUTIFUL salad.
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Wash & remove stems and toss in with stew/soup fixings for delicious healthy meal! Yummy even the pickiest eat this way in our house. You can always fix like collard greens with a bit of fatback which is how I grew up eating it.
Reading several others I am going to have a few more options to try it seems. They all sound great!!0 -
Karb_Kween wrote: »Breakfast recipe .. Kale Eggs
4 eggs
2 kale leaves
1/2 cup or so of shredded mozzarella
1 tbsp of oilive oil
Heat skillet to medium, add olive oil and let it ... you know get it hot ... add kale leaves that you hopefully cut from the stem ... let it get all wilty and pour in your eggs ... make them like scrambled eggs until cooked to your liking and remove from stove ... add mozararella, let it melt
Serves 2
Oh yeah don't forget to season your eggs with Italian seasoning and a dash of cayenne pepper while they're still raw0 -
You can also use kale to make colcannon. Once I jusr boiled the kale and onions in with the potatoes to contain all the flavors of the ingredients together1
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You can substitute kale in any recipe that call for spinach. Kale will take longer to cook, and make sure you cut out the center rib as they mentioned above.0
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Kale pesto is my jam!
Blanche your kale, then spin it up in your food processor with some EVOO, lemon juice, the nut of your choice (I like almonds here) and maybe some parm if you like. I eat it with pasta and fish. Delish!0 -
i remember it being wonderful in a white bean soup i made once. i think it pairs well with potatoes as well0
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I LOVE the new Superfood Side that Chick-fil-A has on their menu that has kale in it. I was able to find a copycat recipe online. This recipe taste just slightly different but I still love it. If I can't find broccolini I just use broccoli.
Chick-fil-A Superfood Side
4 cups kale, loosely chopped or torn
Maple vinaigrette , to your taste (recipe below)
1 bunch broccolini, chopped
1/2 cup dried cherries
Roasted nuts, to your taste (I used walnuts)
Combine the kale, broccolini, dried cherries, and nuts in a large bowl.
Add vinaigrette to the salad, and toss well. Note: I like tossing with the vinaigrette about 15 minutes before I serve it because the kale will soften in the vinagrette.
Serve.
Maple Vinaigrette
1/4 cup extra-virgin olive oil
1/4 cup pure maple syrup (preferably Grade
2 tablespoon apple cider vinegar
1 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
Whisk together olive oil, maple syrup, cider vinegar, lemon zest, and lemon juice. Season dressing with salt and pepper; whisk until the dressing is well blended.
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