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Kale Recipes

jpr54_1 Jan 5, 2013 02:24 PM

Which recipes do u recommend?
There r so many to choose from on chowhound-

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  1. foodieX2 RE: jpr54_1 Jan 5, 2013 02:27 PM

    On its own I prefer it simply roasted with a little olive oil and sprinkled with salt.

    Other than that I love it added to
    veggie lasagna
    sautéed with onion and chili flakes as a "bed" for grilled salmon
    chopped in salad

    1 Reply
    1. re: foodieX2
      ChiliDude RE: foodieX2 Jan 7, 2013 11:47 AM

      I second the motion! My wife prepares kale the same way as do you. She removes the midribs from the leaves before roasting, and I use them as a diced crunchy vegetable in ramen noodle soup, or "arrabbiata minestrone denso" (spicy thick minestrone).

    2. twyst RE: jpr54_1 Jan 5, 2013 02:35 PM

      Get a pan SCREAMING hot. Add a little fat (rendered ribeye fat is amazing for this, duck fat is really good etc) and then throw the kale into the sautee pan. Its gonna hiss and spatter a lot, just toss it in the fat pretty quickly, put it on a paper towel and salt it.

      The simplest preperations are the best for kale IMHO.

      1. p
        pedalfaster RE: jpr54_1 Jan 5, 2013 02:46 PM

        I might be old-fashioned in that I still prefer kale as an "add in".
        One of my favorites can be found here:
        I often use kale in place of the collards.

        1. h
          harryharry RE: jpr54_1 Jan 5, 2013 02:55 PM

          Just made kale salad w pickled radishes and buttermilk dressing - this may be more involved than you are interested in making, but once the dressing and the pickles are made, they keep in the fridge for a while -

          Lightly pickle some radishes and/or carrots - these are great to keep in the fridge for snacking - pickle - bring to a low boil - mixture of apple cider vinegar and rice vinegar - add, fennel seeds, coriander, garlic cloves, little salt and sugar - add the veg when boiling cook for five minutes, turn off and drain when the veggies are still crunchy but slightly cooked - cool and chop, or quarter or whatever shape you like

          dressing - 1:3 mayo: buttermilk - add lots of fresh pepper, salt and lemon juice, shake or stir

          chop raw kale ( I have also had this with left over sauteed kale) -
          Toss all together - It's great - also had it without the pickle and added chopped celery (it's all I had).

          3 Replies
          1. re: harryharry
            jpr54_1 RE: harryharry Jan 5, 2013 02:59 PM

            sounds delicious.

            1. re: harryharry
              GretchenS RE: harryharry Jan 6, 2013 05:52 PM

              harryharry, had this tonight and absolutely loved it, thank you! I pickled carrots, radishes and celery. I have more of all the ingredients and will no doubt have it again tomorrow.

              1. re: GretchenS
                harryharry RE: GretchenS Jan 7, 2013 04:37 AM

                That's great! Thank you!

                I made pasta w kale, Brussels sprouts, pancetta and ricotta-kind of copied from a friend of mine

                Always feel a little virtuous when I eat kale, like it negates the fat and calories!

            2. monavano RE: jpr54_1 Jan 5, 2013 02:57 PM

              Caldo Verde

              2 Replies
              1. re: monavano
                scubadoo97 RE: monavano Apr 10, 2013 04:42 PM

                Making this as I type

                1. re: monavano
                  Owtahear RE: monavano Jun 13, 2013 03:29 PM

                  Absolutely. Made this a few weeks ago.

                2. s
                  small h RE: jpr54_1 Jan 5, 2013 03:01 PM

                  Crispy kale, raw kale salad with pecorino, caldo verde. Very fond of kale.


                  1. Bacardi1 RE: jpr54_1 Jan 5, 2013 03:19 PM

                    This one is a big favorite of mine & is great for bringing to a potluck or picnic since it's also good at room temperature.


                    Half to 1 pound penne pasta (Barilla is my favorite brand), cooked according to al dente package directions & drained
                    1 block/container of Feta cheese, or to taste, chopped/crumbled
                    Approx. 12-24 Kalamata olives, pitted, & roughly chopped **
                    Approx. 1 pound/bunch of Kale, rinsed, stems removed & discarded, & leaves roughly sliced/chopped
                    ½ a large or 1 small red onion, peeled & chopped
                    A few dollops of extra virgin olive oil for sauteeing
                    Dash or so of chicken broth or water
                    Dash of crushed red pepper flakes (optional)

                    While the cooked pasta is draining in a colander, heat the olive oil in the pot the pasta was cooked in & saute the onion until softened but not brown. Add the chopped kale, stir a bit until wilted, & add a dash or 2 of chicken broth or water if necessary to prevent burning. Add chopped olives, cooked pasta, feta cheese, & crushed red pepper & stir again – gently - until pasta is heated through. Serve hot or at room temperature.

                    ** If you can’t obtain pitted olives, pitting them is accomplished easily by simply placing your broad kitchen knife (sharp side away from you) over each olive & briskly hitting down on the knife with your hand. Olive will break open & pit will be easy to remove.

                    1 Reply
                    1. re: Bacardi1
                      sophia519 RE: Bacardi1 Apr 2, 2013 12:02 PM

                      I made this for dinner last night and it was terrific. Love how the chewy kale contrasts with the soft pasta. Kalamata seemed to taste so good with the kale, too. Had the leftovers for lunch today and it tasted even better. This is a great recipe! I also love how it is a one pot meal :)

                    2. Bacardi1 RE: jpr54_1 Jan 5, 2013 03:20 PM

                      And here's another one that we enjoy frequently - especially during chilly weather. This one also freezes well.


                      One medium onion, peeled & chopped
                      One bunch (around a pound or so) of kale, de-ribbed & roughly sliced/chopped
                      1-1/2 quarts or so of chicken stock (if not homemade, I usually use one carton + one can of Swanson's)
                      Two medium potatoes, peeled & diced -OR- two cans of cannelini/white kidney beans, rinsed **
                      One package (usually 12 to 16 ounces) turkey kielbasa sausage, sliced
                      Extra Virgin Olive Oil
                      Salt & Pepper to taste

                      In a large soup pot add enough olive oil to coat the bottom & saute onion until starting to soften, but not brown. Add sliced sausage & continue sauteeing until everything is just starting to brown a little. Add chicken stock & diced potatoes (if using) & simmer until potatoes are tender - about 15 minutes or so. Add kale & continue cooking until kale is tender. (** if using beans instead of potatoes, add chicken stock & bring to a simmer. Add kale & cook until tender; then add beans & stir gently until beans are just heated thru.) Add salt & freshly ground black pepper to taste & serve.

                      3 Replies
                      1. re: Bacardi1
                        ellabee RE: Bacardi1 Jan 6, 2013 09:15 AM

                        If no kielbasa is on hand, this is also excellent without it -- in which case add some chopped garlic when the onions are done.

                        1. re: Bacardi1
                          DonShirer RE: Bacardi1 Apr 11, 2013 04:19 PM

                          There are many other recipes available on the web. Search for Portuguese Kale Soup. I can never decide whether red or white beans are best, but I prefer "real" sausage.

                          1. re: Bacardi1
                            scubadoo97 RE: Bacardi1 Apr 11, 2013 09:19 PM

                            I make caldo verde with turkey sausage because my wife eats no pork. It's still good although I would prefer the real deal

                          2. herby RE: jpr54_1 Jan 5, 2013 03:55 PM

                            I love kale salad with tahini dressing:

                            1 bunch Kale
                            3 cloves of garlic, pressed (or chopped really small)
                            4 T Tahini
                            2 T EVOO
                            1 T Bragg's Liquid Aminos
                            1 T Nutritional Yeast
                            1 T Apple Cider Vinegar
                            1 Lemon (juiced)
                            Water (to adjust for consistency)

                            Remove leaves, cut them as thinly as you can and massage with a bit of salt until they start to look wilted. Mix all dressing ingredients adding water to thin it out to pourable consistency. Dress the kale and enjoy. I find that this quantity of dressing is good for two bunches of kale - it keeps well in the fridge for at least a week.

                            12 Replies
                            1. re: herby
                              pitterpatter RE: herby Jan 6, 2013 06:16 AM

                              Except for the nutritional yeast, this is what I put on kale, but then I roast it. I cook for a small residential facility for young people with schizophrenia and they usually come in having eaten only junk food in their lifetimes. They go wild over this preparation of kale. Who would have imagined? I should try serving it to them raw. Thanks for the suggestion.

                              1. re: pitterpatter
                                waver RE: pitterpatter Jan 7, 2013 06:45 PM

                                This sounds interesting. I usually eat the one above raw (or plain leaves roasted with oil) but do you roast it with the tahini on it too? Does it get crispy?

                                1. re: waver
                                  pitterpatter RE: waver Jan 9, 2013 05:10 PM

                                  Oh yes! And for a Thai inspired version, I mix coconut milk with red curry paste, fish sauce, ginger and lime juice. In both versions the liquid evaporates and the tahini paste dries out.

                                2. re: pitterpatter
                                  herby RE: pitterpatter Apr 8, 2013 06:15 PM

                                  Have you tried serving it raw? I should try roasting it :)

                                3. re: herby
                                  DrMag RE: herby Jan 10, 2013 07:02 PM

                                  I do a version of this, but add a shot of pomegranite molasses, and sub soy sauce for liquid aminos. It's quite garlicy, so you may want to adjust downwards, depending on how much you want to be around people afterwards.

                                  1. re: herby
                                    DrMag RE: herby Mar 31, 2013 06:38 PM

                                    I do this one, subbing soy sauce for the liquid amino (for no reason other than that's what I usually have) and sometimes I throw some mustard in too

                                    1. re: herby
                                      fldhkybnva RE: herby Apr 7, 2013 11:16 PM

                                      I just tried this today and it is delicious!

                                      1. re: fldhkybnva
                                        herby RE: fldhkybnva Apr 8, 2013 06:12 PM

                                        Glad you like it. I make it often.

                                        1. re: herby
                                          fldhkybnva RE: herby Apr 8, 2013 06:55 PM

                                          I know this is not about kale but do you find it works for other greens. I used it on sauteed spinach but other cold salad greens? Would it work on raw spinach or mixed greens? Someone mentioned it might wilt them too much but I didn't think that'd be too much of a problem but didn't want to risk it my first time.

                                          1. re: fldhkybnva
                                            herby RE: fldhkybnva Apr 12, 2013 07:53 AM

                                            I have not try this dressing with any other greens but kale.It is assertive and possibly would overwhelm spinach and tender lettuces. Could work with chicory or similar greens.If you experiment with other greens, do let us know if it worked.

                                      2. re: herby
                                        GretchenS RE: herby Apr 16, 2013 11:22 AM

                                        herby, I made a batch of this and abolutely love it! thank you!

                                        1. re: GretchenS
                                          herby RE: GretchenS Jun 23, 2013 08:19 PM

                                          Ops... have not checked this thread in a long time! Happy to hear that you loved the salad. I made it recently and my five year old grandson had three helpings :)

                                      3. sunangelmb RE: jpr54_1 Jan 5, 2013 05:11 PM

                                        Funny, I was just wondering the same thing. Made epicurious sausage (turkey) white bean and kale soup. So delicious. Trying to embrace this superfood. My friend insist I try kale chips. Just wash and thoroughly dry kale (otherwise it won't crisp) toss with evoo, salt and pepper and throw in oven to roast. It's next on my kale list

                                        6 Replies
                                        1. re: sunangelmb
                                          herby RE: sunangelmb Jan 5, 2013 06:58 PM

                                          I wonder how many nutrients we destroy when we cook veggies....

                                          1. re: herby
                                            Indy 67 RE: herby Jan 7, 2013 10:16 AM

                                            I read an interesting article within the last couple or months. Apparently, some of the nutrients in Kale are more easily processed by the body when the vegetable is cooked and an entirely different set of nutrients is more easily processed when the vegetable is raw. I can't remember any more details than that.

                                            1. re: Indy 67
                                              herby RE: Indy 67 Jan 7, 2013 11:52 AM

                                              That is very interesting information, Indy! I will start cooking kale in addition to eating it only as a salad.

                                              1. re: Indy 67
                                                piccola RE: Indy 67 Jan 7, 2013 05:26 PM

                                                This is actually true of most vegetables, which is a great incentive to try different preparations. Usually, the nutrients in cooked veggies are more easily absorbed when there's also a bit of fat added.

                                            2. re: sunangelmb
                                              splatgirl RE: sunangelmb Jan 6, 2013 10:22 AM

                                              this soup has been on my winter favorites list for ages.

                                              1. re: splatgirl
                                                sunangelmb RE: splatgirl Jan 6, 2013 03:53 PM

                                                Considering there were no leftovers, I'd say it was a hit. I added some celery and more carrots though, cause I like my soups veggie heavy.

                                            3. EricMM RE: jpr54_1 Jan 6, 2013 08:36 AM

                                              I only use Lacinato (AKA Tuscan, Black, or dinosaur kale) which I grow in my garden. (Otherwise, I can only buy it as an organic from specialty markets, or farmer's markets.) I still have several plants left, and since we've had some really cold weather, it looks wilted but tastes better than ever. I'm not a fan of regular blue or Red Russian kale, which to me tastes like cardboard (I prefer collards to those kales.) aside from adding kale to stews and sauces, the simplest thing I do is just to simmer it in salted water with some olive oil, maybe about 15 minutes or so. Another way is to saute in olive oil with garlic and a little anchovy. When it wilts, I add some chicken broth or white wine. (My son likes a little bit of sugar also, but that is unnecessary.) Let the broth boil off, and the result is delicious. Or, I stew it with black beans and potatoes with a little hot pepper and red wine for a great vegan meal, when I'm eating alone. For a family meal, I add sausage (either andouille or chorizo), or better yet, clams. Even better, clams and a little chorizo.

                                              2 Replies
                                              1. re: EricMM
                                                ellabee RE: EricMM Jan 6, 2013 09:21 AM

                                                I'm with Eric in preferring the flavor of the dark bumpy kale, but I like them all.

                                                If you saute/wilt and briefly braise in a little liquid shortly after bringing it into the kitchen, you'll not only save a lot of space in the fridge, but have a delicious and powerfully nutritious ingredient ready to add to anything else you're making: soup, scrambled eggs/omelet/frittata, gratins, casseroles, creamy pasta dishes...

                                                1. re: ellabee
                                                  prima RE: ellabee Jan 17, 2013 10:50 AM

                                                  That's a good idea, to keep sauteed or wilted kale on hand in the fridge, ready-to-use.

                                              2. splatgirl RE: jpr54_1 Jan 6, 2013 10:21 AM

                                                My current and possible lifetime favorite use is raw and finely chopped in place of parsley for tabouleh.
                                                I use quinoa instead of bulgur for the grain, and when it's not garden tomato season, some grated or fine diced tart-ish apple for flavor balance. The kale/quinoa combo makes it much heartier and entree-like vs. a side dish.

                                                1 Reply
                                                1. re: splatgirl
                                                  relizabeth RE: splatgirl Jan 7, 2013 07:32 AM

                                                  I shred raw kale and toss w lemon juice, olive oil, grated parmesan, and toasted bread crumbs. Yum.

                                                2. prima RE: jpr54_1 Jan 7, 2013 05:30 PM

                                                  My 3 favourite ways to use kale:

                                                  Kale/peanut butter/tomato/garlic


                                                  +1 for the Caldo verde suggestion


                                                  Kale/white bean/Italian sausage stew- same idea as the soups above. I make something similar to the following recipe, but usually use hot Italian turkey or pork sausage.


                                                  1. s
                                                    sr44 RE: jpr54_1 Jan 9, 2013 06:52 PM

                                                    This is a delicious casserole with kale, potato, and kielbasa:


                                                    2 Replies
                                                    1. re: sr44
                                                      prima RE: sr44 Jan 17, 2013 10:52 AM

                                                      Looks good. I'm going to try a variation of this, a kale & potato gratin, without the kielbasa.

                                                      1. re: prima
                                                        prima RE: prima Jan 17, 2013 05:59 PM

                                                        A kale & potato gratin made with cream, milk, nutmeg, black pepper and gruyere, turned out well tonight. Will make it again.

                                                    2. b
                                                      ButterYum RE: jpr54_1 Jan 17, 2013 10:53 AM

                                                      Oven Roasted Kale Chips - I spritz them with EVOO, sprinkle with salt and pepper and bake at 350F for 10-15 minutes (just until they start to brown on the edges). They're completely addictive.

                                                      1. c oliver RE: jpr54_1 Jan 17, 2013 11:33 AM


                                                        We are completely addicted to this kale salad. It's from a fave restaurant and I learned to fix it from this video. You make a thin, cheese crisp, a light vinaigrette with a small amount of minced garlic, chiffonade the kale and 'massage' with some salt. When assembled, put a poached egg on top. It's a killer recipe!

                                                        3 Replies
                                                        1. re: c oliver
                                                          herby RE: c oliver Mar 31, 2013 12:41 PM

                                                          Do you use Parm for cheese crisp or other cheese?

                                                          Great video, btw, thanks for posting!

                                                          1. re: herby
                                                            c oliver RE: herby Apr 2, 2013 06:48 PM

                                                            You can use Parm but I think Grana Padano (Costco sells) is what they use and I know also. A bit lacier.

                                                            1. re: c oliver
                                                              herby RE: c oliver Apr 7, 2013 02:58 PM

                                                              Thank you!

                                                        2. f
                                                          FutureChefAdam RE: jpr54_1 Apr 2, 2013 07:13 PM

                                                          This Asian kale salad recipe is one of my favorites - http://pondermountain.com/2013/01/27/...

                                                          It keeps great in the fridge for about a week, too.

                                                          1. a
                                                            AgnesGooch RE: jpr54_1 Apr 8, 2013 03:10 PM

                                                            I love making different flavors of kale chips like those mentioned above. My fave at the moment is 1 tbsp olive oil, 1 tbsp Sriracha and some coarse salt mixed into the kale before baking -- you can add more or less Sriracha depending how spicy you want them. Another good variation is 1/2 tbsp oil, 1/2 tbsp soy sauce and either sesame seeds or furikake (Japanese seaweed/sesame mix) mixed into the kale before baking. Or mix oil with cayenne pepper or chile powder to taste, bake the kale, then squeeze lime on the chips once they come out of the oven for zesty chile-lime chips

                                                            Or I make a delicious chorizo, cannellini bean and kale stew. These measurements are approximate
                                                            In a large pot, saute one large Spanish chorizo (250g/8oz) until slightly browned. You don't need to add much oil as the chorizo should give off enough oil. But if it's dry, add a spoon or two of olive oil
                                                            Add 1tbsp smoked paprika and 1-2 bay leaves
                                                            Add 1 chopped onion and 2 cloves garlic and saute until soft
                                                            (Optional -- add 2 chopped carrots and/or celery stalks)
                                                            Add 1/4 cup sherry vinegar and deglaze the pan
                                                            Add 1-2 cups dry white wine and reduce to about half to burn off the alcohol
                                                            Add 1 can chopped tomatoes and cook down until juice is reduced by half
                                                            Add one can rinsed Cannellini beans (or you can use dried beans that have been soaked, but the cooking time will be longer)
                                                            Add 4-6 cups of chicken or vegetable stock (or water) depending if you want it soupy or thick like a stew.
                                                            Simmer for 20-30 minutes until beans are soft
                                                            Add the chopped kale just 3-5 minutes before serving so it softens a bit but stays green. If you add it earlier than that, it will start to turn a khaki color which doesn't look as nice.
                                                            The stew is delicious fresh but like most stews, tastes even better a day or two later

                                                            1. h
                                                              harryharry RE: jpr54_1 Apr 10, 2013 04:39 PM

                                                              Just made another of my favorite kale recipes.... it's from Vij's restaurant in Vancouver...

                                                              1 bunch curly kale - washed and dried
                                                              1 can coconut milk
                                                              1 lime
                                                              pinch cayenne

                                                              Mix all together well, let sit for a while -

                                                              Grill on a very hot grill until the edges are brown- smells amazing while it's cooking and it tastes just as good - cooks really quickly too. It is one of those recipes that tastes much more complex than you would think.

                                                              Actually, I only use a half can of coconut milk for one bunch of kale.....

                                                              1. h
                                                                Hetterella RE: jpr54_1 Apr 10, 2013 06:27 PM

                                                                I make kale salad on Sunday afternoons to bring to work during the week. Unlike regular salad, it gets better the longer it sits in the dressing.

                                                                Think this originally came from a Southern Living recipe: (1) 1 big bunch of kale torn off stems into chewable size pieces, (2) couple of diced apples, honeycrisp are good, (3) dressing of 1/4 cup each of lemon juice and olive oil with 2 T honey, salt n peppa. Let it sit a few hours or overnight; it's not good right away. Simple and tasty as is, but add any of the following to jazz it up - diced cubes of Gouda, shaved parm, raisins, green onions, toasted pepitas, sunflower seeds or walnuts, blue cheese & bacon (to convert kale-haters).

                                                                1. trolley RE: jpr54_1 Apr 11, 2013 09:21 PM

                                                                  kale salad. even my meat and potatoes nephew can eat this.


                                                                  just so GOOD!!

                                                                  1. w
                                                                    Westminstress RE: jpr54_1 Apr 12, 2013 07:34 AM

                                                                    I make this winter greens pesto recipe with kale and it is truly delicious and my kids love it: http://www.thekitchn.com/recipe-winte...

                                                                    It's a really nice way to enjoy pesto in the winter.

                                                                    1. l
                                                                      laliz RE: jpr54_1 Apr 12, 2013 08:09 AM

                                                                      from The Casserole Queens

                                                                      0Baked Pasta with Kale
                                                                      Yields: 6 servings
                                                                      Total Time: 55 min
                                                                      Prep Time: 30 min
                                                                      Oven Temp: 350


                                                                      1 pound(s) whole-wheat penne or other short pasta
                                                                      1 medium (about 1 lb.) bunch kale, stems discarded and leaves cut into 2-inch pieces
                                                                      3 tablespoon(s) olive oil
                                                                      1 package(s) (20-ounce) turkey Italian sausage, casings removed
                                                                      1 onion, chopped
                                                                      Kosher salt
                                                                      2 clove(s) (large) garlic, finely chopped
                                                                      1 tablespoon(s) all-purpose flour
                                                                      1 cup(s) 1-percent milk
                                                                      1/2 teaspoon(s) crushed red pepper flakes
                                                                      1 can(s) (14 1/2-ounce) diced tomatoes, drained
                                                                      1 cup(s) part-skim ricotta cheese
                                                                      4 ounce(s) (1 cup) part-skim mozzarella, shredded
                                                                      2 ounce(s) (1/2 cup) Parmesan, grated
                                                                      Heat oven to 350 degrees F. Cook the pasta according to package directions, adding the kale during the last 3 minutes of cooking. Drain the pasta and kale and return to the pot.
                                                                      Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until beginning to brown, 5 to 6 minutes; transfer to a bowl.
                                                                      Add the onion and remaining 2 tablespoons oil to the skillet, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
                                                                      Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute. Stirring constantly, gradually add the milk. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the crushed red pepper.
                                                                      Add the sauce to the pasta and kale and toss to coat. Add the sausage, tomatoes, ricotta and mozzarella and toss to combine. Transfer the pasta mixture to a 3-quart or 9- by 13-inch casserole dish. Sprinkle with the Parmesan and bake until heated through and golden brown, 20 to 25 minutes.

                                                                      1. njmarshall55 RE: jpr54_1 Apr 16, 2013 11:45 AM

                                                                        Never had a bad recipe from this site...

                                                                        1. n
                                                                          nessporter RE: jpr54_1 Apr 19, 2013 09:34 AM

                                                                          I made a kale salad a few nights ago.
                                                                          I roasted some chopped beets, sweet potato, and carrots to add in.
                                                                          -Wash and cut/rip your kale (1 bunch) into bite-sized pieces
                                                                          -Massage with olive oil...too get it softer (couple tablespoons)
                                                                          -I added the juice of about 3/4 of a lemon
                                                                          -Teaspoon tahini
                                                                          -Pinch of ground cumin
                                                                          -Salt & pepper to taste
                                                                          -Mix in roasted veggies and red peppers
                                                                          -Mix well

                                                                          1. prima RE: jpr54_1 Jun 13, 2013 09:11 AM

                                                                            Last night, I added kale to my oven-roasted veg mix, and it turned out well.

                                                                            Tossed 1 chopped clove of garlic, 2 chopped field tomatoes and 2 chopped bell peppers with a couple tbsp of olive oil in a large roasting pan, and roasted at 375 for 20 minutes. Added around 10 spears of asparagus cut into 2 inch pieces, and torn kale from a bunch of kale, a few shakes of red pepper flakes and a shake of Italian seasoning (rosemary, basil, fennel, not sure what else). Stirred in the kale and asparagus, and covered with foil to wilt the kale. Roasted another 10 minutes covered, stirred vegetables again, then roasted a further 10 minutes uncovered.

                                                                            1. c
                                                                              Chowshok RE: jpr54_1 Jun 13, 2013 10:20 AM

                                                                              Kale with Lentils:

                                                                              I used Pigeon Peas (Toor Daal) for lentils. It is available at any Indian Stores. You can probably use other types of lentils or the beans that are readily available in the other stores. It might just taste a little different with different kind of lentils, but I am sure it will still taste good.

                                                                              ¾ cup of lentils
                                                                              2 tbspn Olive oil
                                                                              1 tsp mustard seeds
                                                                              1 tsp cumin seeds
                                                                              2 medium red onions, chopped fine
                                                                              Red pepper flakes (per your taste)
                                                                              1 or 2 Jalapeno peppers, finely minced (optional)
                                                                              1 tbspn ginger/garlic paste
                                                                              1 tsp Turmeric powder
                                                                              2 bunches of Kale, leaves and stems separated, both finely chopped
                                                                              Salt to taste
                                                                              2 tbspn lemon juice

                                                                              Wash the lentils under running water till the water runs clear. Add 2 cups of water and the stems of the Kale, on a stovetop pot to bring the lentils to a boil, cover pot, lower heat and simmer for 20 to 25 minutes, till the lentils are cooked. You should be able to mash them up with the back of your ladle. I used my stove top Pressure cooker and cooked for 10 minutes till the cooker released steam two times, turned off the stove and let the pressure subside.

                                                                              Meanwhile, as the lentils are cooking, in a bigger pan, heat oil. Add the mustard & cumin seeds, chopped onions, pepper flakes & minced jalapeno peppers and sauté till the onions are browned a bit. Add ginger/garlic paste, turmeric powder, stir for 30 seconds, add Kale in batches and sauté for 2-3 minutes till the leaves are wilted. Transfer the cooked lentils and kale stems to the pot, mix and add salt. Allow it to come to a boil and turn the stove off. Add lemon juice, stir and serve with a bowl of white rice.

                                                                              1. c
                                                                                Chowshok RE: jpr54_1 Jun 13, 2013 10:39 AM

                                                                                Another One: Kale and Chicken Sausage:

                                                                                1 packet Chicken sausage, chopped into bite size pieces (You can use any kind of sausage)
                                                                                2 tbspn Olive oil
                                                                                1 tsp cumin seeds
                                                                                2 medium red onions, chopped fine
                                                                                Red pepper flakes (per your taste)
                                                                                1 tbspn ginger/garlic paste
                                                                                1 tsp Turmeric powder
                                                                                2 bunches of Kale, leaves and stems separated, both finely chopped
                                                                                A pinch of grated nutmeg
                                                                                Salt to taste
                                                                                2 tbspn lemon juice
                                                                                ½ cup sour cream

                                                                                Heat oil, add cumin seeds, chopped onion and kale stems, pepper flakes and sauté till onions are browned. Add sausage and brown them a little. Add ginger/garlic paste, turmeric powder, mix, start adding kale leaves in batches. Saute for 2-3 minutes, add nutmeg, salt and mix well. Turn off the heat. Add lemon juice and sour cream, mix well, and serve.

                                                                                ENJOY!! Hope you like them

                                                                                1. m
                                                                                  mscoffee1 RE: jpr54_1 Jun 13, 2013 02:52 PM

                                                                                  Green Barley and Kale (D. Madison)
                                                                                  I made this after a visit to the farmer's market. It was a beautiful bright green. A great main dish (also good for breakfast) or side.


                                                                                  1. DiningDiva RE: jpr54_1 Jun 13, 2013 07:37 PM

                                                                                    I made kale for dinner and then saw this thread about 10 minutes after we ate :-). This is how I made it

                                                                                    1 bunch of Tuscan kale, center rib removed and chopped or torn into bite size pieces. Slice up as much onion as you want, probably about a 1/2 cup per bunch, and mince up a couple garlic cloves.

                                                                                    Heat a large skillet and add some coconut oil. When hot saute off the onions and garlic until the garlic starts to turn golden and the onions soften, 2-3 minutes tops. Toss in the kale and continue sauteing. When it wilts, add a few tablespoons of water and continue cooking. Add a bit of salt and hit it with a splash of coconut balsamic vinegar. Stir and serve.

                                                                                    The coconut flavor is pretty mild, but does pair nicely with the kale.

                                                                                    1. ursy_ten RE: jpr54_1 Jun 23, 2013 09:44 PM

                                                                                      I made this last night - it was so good that my partner said that he was ignoring the chicken on his plate in favour of the vegetables (this is ABSOLUTELY UNHEARD OF!)

                                                                                      Pan-fried corona beans and kale

                                                                                      p.s. We didn't have corona beans, so I used a mix of pinto and great northern beans.

                                                                                      7 Replies
                                                                                      1. re: ursy_ten
                                                                                        c oliver RE: ursy_ten Jun 30, 2013 06:51 AM

                                                                                        That sounds really good. I have some cannelini beans in the freezer that need to be eaten and a visitor left some green chard from her garden. I think I'll do a riff on this tonight. Also have some linguica in the freezer. Thanks for sharing.

                                                                                        1. re: c oliver
                                                                                          ursy_ten RE: c oliver Jun 30, 2013 06:59 AM

                                                                                          I hope you enjoy it! Cannelini beans and chard should be perfect.

                                                                                          1. re: ursy_ten
                                                                                            c oliver RE: ursy_ten Jun 30, 2013 04:37 PM

                                                                                            Followup question. Do you drain the beans? I assume yes.

                                                                                            1. re: c oliver
                                                                                              ursy_ten RE: c oliver Jun 30, 2013 05:10 PM

                                                                                              Yes, you do. You could probably choose not to drain them if you wanted something more like a soup or stew, but they were really nice, browned and getting slightly mushy/creamy.

                                                                                              1. re: ursy_ten
                                                                                                c oliver RE: ursy_ten Jun 30, 2013 05:15 PM

                                                                                                Thanks for your quick reply. What is especially appealing is that browning part.

                                                                                                1. re: c oliver
                                                                                                  ursy_ten RE: c oliver Jun 30, 2013 05:45 PM

                                                                                                  I agree! I hope you enjoy it as much as we did :)

                                                                                                  1. re: ursy_ten
                                                                                                    c oliver RE: ursy_ten Jun 30, 2013 05:49 PM

                                                                                                    With so many great textures and flavors going on, how could I not? :) And I oh so love recipes where I have ALL the ingredients on hand!

                                                                                      2. p
                                                                                        pedalkat67 RE: jpr54_1 Jun 30, 2013 06:25 AM

                                                                                        I made this at work for a food demo and they put it in the chef's case for customers to purchase!
                                                                                        Alicia's Raw Kale Salad
                                                                                        1 bunch kale, finely shredded
                                                                                        2 large carrots, grated
                                                                                        1 large beet, peeled and finely grated
                                                                                        2 cloves garlic, minced
                                                                                        1 inch piece of ginger, peeled and minced
                                                                                        Fresh lemon, lime and orange juice to taste
                                                                                        salt, pepper and cayenne pepper to taste

                                                                                        Combine all ingredients in a large bowl, mixing very well, preferably with your hands. Taste for seasoning and add more of the juices or salt and peppers, as desired. It is great served right away but even better over the next few days. Be sure to drink the juice that is left in the bowl when the salad is all gone!

                                                                                        1 Reply
                                                                                        1. re: pedalkat67
                                                                                          herby RE: pedalkat67 Jun 30, 2013 07:45 AM

                                                                                          Great idea to add other veggies to kale! I am making my usual kale salad today (with tahini dressing) and will add carrots and beets. It will be obviously different from yours but I think tasty too.

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