Kale

Kale or Chard with Tomatoes and Mint

2 pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens

Salt

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 to 4 garlic cloves (to taste), minced

2 teaspoons sweet paprika

1/4 to 1/2 teaspoon cayenne

2 pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice

1/2 cup chopped fresh mint

1/2 cup chopped fresh fennel or dill

2 tablespoons tomato paste, diluted in 1/2 cup water

Freshly ground black pepper

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer – 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry.

2. In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.

Yield: Serves 4 to 6

Kale Salad with Apples and Cheddar

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale.4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)

2 tablespoons coarsely chopped toasted almonds

1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice

1 ounce sharp Cheddar cheese, cut in 1/4-inch dice

2 tablespoons fresh lemon juice

Salt to taste

1 very small garlic clove, puréed

5 tablespoons extra virgin olive oil

2 tablespoons freshly grated Parmesan

Combine the kale, almonds, apple and Cheddar in a large bowl.

2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Yield: Serves four to six. 

Utica Greens

2 bunches escarole cut into wide ribbons (I used Kale)

1 tbs olive oil

3 cloves garlic sliced

1 small piece hot red chili pepper

1/2 tsp salt

1/2 c grated parmesan

Heat oven to 350

In large pot of boiling salted water, cook the escarole about 5 min, drain well.

In large ovenproof skillet, heat oil, add garlic and chile pepper about 3 min. Add escarole, sprinkle with salt and cook about 3 min.

Sprinkle with parmesan and bake for 5-7 min.

Portuguese Kale and Sausage Soup

from Chef John

1 onion, diced

12 oz (4 links) chorizo or Portuguese linguisa sausages, sliced (or hot italian sausage)

1 Tbs olive oil

2 cloves garlic, pressed

1 large russet potato, peeled and cut into quarters

1 qt chicken stock

1 qt water

1 bunch kale, washed and sliced into 1" ribbons

sour cream

paprika

Saute onion and sausage in stock pot with a tbs of olive oil, cook about 5 minutes; add garlic. Add potato quarters and cover with chicken stock and water, simmer until potatoes soften. In the meantime, prepare kale. When potatoes are tender, use a masher to mash them in the pot. Add the kale, simmer until kale is tender, about 10-15 minutes. Serve with a dollop of sour cream  and Spanish paprika on top

Greens with Spicy Peanut Sauce
(From JennyJack Sun Farm)

6-8 cups of finely chopped greens

Sauce:

1T virgin coconut oil

1-2 minced shallots

4-5 garlic cloves, minced

1t freshly grated ginger

1/2t cumin

1/2t coriander

1 1/2t curry powder (I used red curry paste)

1/4t cayenne (I used chipotle powder)

1/2 c unsalted peanut butter

3/4-1c water or coconut milk (done it both ways and its great either way)

1/2T tamari or soy sauce

1T rice wine vinegar

Steam greens until tender (length of time will depend on the greens being used)

In small saucepan add coconut oil, shallots, garlic and ginger; saute for 5 minutes being careful not to brown.  Add the spices and mix well.  Add the peanut butter, water or coconut milk, tamari and rice vinegar; whisk together and simmer over low heat for a few minutes or until thickened.  Add more water or coconut milk if a thinner sauce is desired.  For a smooth sauce blend with an immersion blender or in a blender.   Pour sauce over cooked greens and enjoy

Butternut Squash and Kale -Good*

1/2 Butternut Squash, Peeled, Seeded, And Diced

2 Tbs Butter

1 Tbs Olive Oil

1/2 tsp Salt

Black Pepper To Taste

1/4 tsp Chili Powder (more To Taste)

1 bunch Kale, Leaves Torn, Stalks Discarded

Possibly pre-cook the squash in the microwave first? Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. serve. 

Kale  with Maple Syrup and Ginger - Good

one bunch of greens (Kale, bok choi, swiss chard, turnip greens, collards might need to cook longer)

wash well and cut out the thick center stem of each leaf. Chop the leaves a few times just to make it easier to eat. Drain but leave some water on the leaves.

Heat 1 to 2 Tbs olive or coconut oil in a large skillet with a lid. Put the greens in (they might be higher than the pan, just put the lid on them) and turn down the heat to simmer. They will wilt, stir them a couple of times, after a few minutes (longer if the leaves are thick and tougher) add about 1 Tbs maple syrup and a few shakes of ground ginger (or about 1 tsp shredded fresh ginger), cook a little longer. Serve. it's really good.

Kale and Cuke sauté -or zucchini and kale (was good with zucchini)

2 med cukes, peel, quarter and slice 1/4" (or zucchini)

1 tbs oil

1 small onion thinly sliced

1 clove garlic minced

2 c torn kale or swiss chard

2 tsp chopped fresh basil

1/4 tsp salt and pepper

Sauté onion and garlic in oil about 4 minutes, add remaining ing and sauté until kale is wilted.

Kale, Swiss Chard, Chicken salad

"Delicious salad! You can use lemon juice in place of the cider vinegar. Also can use Gorgonzola or shaved Parmesan cheese in place or in addition to feta!"

1/2 cup cider vinegar

2 teaspoons honey

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano (optional)

1/2 cup olive oil

1 bunch kale, torn into bite-sized pieces

1 bunch Swiss chard, torn into bite-sized pieces

1 pound grilled skinless, boneless chicken breast, sliced

1 (6 ounce) container crumbled feta cheese, or more to taste

1/3 cup raisins

1/3 cup chopped, toasted walnuts

Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, raisins, and walnuts into a bowl. Toss with the dressing to serve.

Kale Slaw

1 bunch Lacinato kale, shredded

1/2 head green cabbage, shredded

1/2 head red cabbage, shredded

2 carrots, shredded

1 small red onion, minced

2/3 cup olive oil

1/3 cup balsamic vinegar

1 tablespoon fresh lime juice

1 teaspoon maple syrup

1 pinch salt

1 pinch ground black pepper

Stir together the kale, green cabbage, red cabbage, carrots, and onion in a very large bowl; set aside.

2.Whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. Pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. Chill in the refrigerator for two hours before serving.

Kale Salad With Butternut Squash, Cranberries and Pepitas

With kale, cranberries, butternut squash, pumpkin seeds (pepitas) and an apple cider vinaigrette, this salad hits all the fall notes. “This really is an autumnal salad, it’s pretty, and it’s got the crunch of the pumpkin seeds and chewiness of cranberries and the creamy squash.”
1 pound butternut squash
5 tablespoons olive oil
Salt and pepper
1 bunch of kale, de-stemmed
1/4 cup apple cider
2 tablespoons cider vinegar
1 tablespoon maple syrup
1/2 cup dried cranberries
1/2 cup pepitas
1/8 teaspoon cinnamon
1 teaspoon brown sugar
1. Preheat oven to 400 degrees.
2. Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1/2-inch slices. Toss the squash with 2 tablespoons olive oil and salt and pepper to taste. Place in a single layer onto a baking sheet and roast for 20 minutes, or until the squash can be pierced by a knife. Remove from the oven and allow to cool.
3. Slice the kale into bite-size pieces. In a small bowl, mix together the apple cider, cider vinegar, 2 tablespoons oil and maple syrup and season with salt and pepper. Drizzle a little of the dressing over the kale and gently rub the dressing over the leaves, by hand, to coat. Toss the kale with cranberries.
4. In a separate bowl, mix together the remaining 1 tablespoon olive oil, pepitas, cinnamon, brown sugar and a dash of salt. Toast the pepitas in a shallow pan, just until they start to get tan and fragrant. Set aside to cool.
5. Divide the squash and kale onto plates and top with the toasted pepitas.
Yield: 4 servings

Greens with Hot Pepper Vinegar

Can use any greens, such as mustard, chard, and kale.

1 lb broccoli rabe

1 lb turnip or mustard greens

1/3 c olive oil

3 cloves garlic, minced

salt

hot pepper vinegar

Trim the greens, remove any stems that feel tough or dry. Slit stems to size of a pencil to speed cooking. You should have about 5 quarts mixed greens.

Boil a large pot of salted water, add the greens, cook about 2 to 3 minutes, then remove and run under cool water. Squeeze to remove excess moisture and chop coarsely.

Heat the oil, add the garlic and sauté about 1 minute. Add the greens and stir to coat with oil. Cook until hot, season with salt Serve with the hot pepper vinegar.

Tuscan Kale with Pine Nuts and Raisins

Can also prepare Swiss chard, turnip greens, broccoli rabe, or spinach by this method, can substitute dried apricots for the raisins and almonds for the pine nuts.

2 tbs golden raisins, soaked in ¼ c hot water for 20 minutes, drain

1 ½ lbs tuscan kale (lacinato kale, with the flat leaves) washed and chopped

3 tbs olive oil3 cloves garlic, minced

2 tbs pine nuts, toasted

Boil the greens in salted water for 5 minutes. Drain, cool with cold water, drain and squeeze to remove excess water.

Heat the oil in a large skillet, sauté the garlic about 1 minute, add the kale, nuts, and raisins, season with salt, Cook until all ingredients are well mixed and hot.

Kale Chips

½ lb kale

1 tbs olive oil

salt

Remove the ribs and wash and dry the kale. Drizzle with oil, sprinkle with salt and toss to coat. Spread on baking sheets in single layer. Bake at 250 for 25-30 minutes.

Kale with Cranberries
2 bunches kale
1/4 cup pine nuts
1/4 cup dried cranberries
3 tablespoons olive oil
Steam the kale until it is bright green. Toast pine nuts in a cast iron skillet.
Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil, toss and serve.
(From Elanaspantry.com)

Chef John’s Kale Salad

Ingredients for 2 big or 4 small Raw Kale Salads:

1 head green kale

1 persimmon, sliced

1 apple, sliced thin or matchstick cut

2 seedless oranges, cut into segments

handful of chopped nuts (almonds) or pumpkin seeds

For the dressing:

1 rounded teaspoon Dijon mustard                                                                   

1 rounded teaspoon orange zest

1 tsp cumin, or to taste

1/4 tsp red pepper flakes, or to taste

1 tbsp orange juice

1/4 cup rice vinegar (or white wine or sherry vinegar)

1/3 cup olive oil, or to taste

salt and pepper to taste

Remove the ribs from the kale and slice in 1/4 “ slices (stack and roll a few leaves and slice). Toss in a bowl with the persimmon and apple.  Mix the dressing and drizzle over the kale. Serve with the orange slices and nuts on top.
(from foodwishes.com)

Mediterranean Kale

12 cups chopped kale

2 tablespoons lemon juice

1 tablespoon olive oil, or as needed

1 tablespoon minced garlic

1 teaspoon soy sauce

salt to taste

ground black pepper to taste 

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, cover and steam until just tender, 7 to 10 minutes depending on thickness.

Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.