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Jun 18, 2014

Tasty Kale Recipes


ACTIVE TIME:10 minutes
TOTAL TIME:20 minutes

  • Ingredients
  • 1 teaspoon olive oil
  • 6 cloves garlic, minced
  • 1/4 teaspoon salt
  • 8 ounces cremini or button mushrooms, sliced (about 2 cups)
  • 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
  • Several pinches of freshly ground black pepper 
  • Directions
  • Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately. 

  1. YIELD:4
    ACTIVE TIME:15 minutes
    TOTAL TIME:15 minutes
    • Ingredients
    • 1/3 cup / 80 ml extra-virgin olive oil
    • 1 teaspoon toasted sesame oil
    • 2 tablespoons shoyu, tamari, or soy sauce
    • 3 1/2 lightly packed cups / 3.5 oz / 100 g chopped kale, stems trimmed, large ribs removed
    • 1 1/2 cups / 3 oz / 85 g unsweetened large-flake coconut
    • 2 cups / 9 oz / 255 g cooked farro or other whole grain (optional)
    • Directions 
    • 1)Preheat the oven to 350°F / 180°C with two racks in the top third of the oven.
    • 2) In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
    • 3) Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
    • 4) Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.

    1. YIELD:8 to 10
      ACTIVE TIME:20 minutes
      TOTAL TIME:45 minutes
      SPECIAL EQUIPMENT:Dutch oven

      • Ingredients
      • 2 bunches Lacinato kale (1 1/2 to 2 pounds total)
      • 1/2 cup olive oil, divided
      • 6 garlic cloves, finely minced or grated on microplane
      • 1 cup low-sodium chicken stock or water
      • 2 tablespoons apple cider vinegar
      • 2 medium yellow onions, thinly sliced (about 3 cups)
      • 3/4 cup walnut halves, chopped
      • 1/2 cup crumbled blue cheese
      • Kosher salt and freshly ground black pepper.
      • Directions
      • 1)Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.
      • 2) In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.
      • 3) Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.
      • 4) Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.