Tag: Kale

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Kale and Apple Salad

Adapted from http://www.chowhound.com/recipes/kale-apple-coleslaw-with-poppy-seed-dressing-30354.

Ingredients

For the dressing:

  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil
  • 1/3 cup small-dice red onion (about 1/4 medium onion)

For the slaw:

  • 1 pound kale, cut or torn into bite-size pieces and washed well
  • 1 large Granny Smith apple, cut into quarters or eighths and thinly sliced

Mix dressing ingredients in a small bowl. Put about a third of the kale into a very large bowl. Pour half the dressing over the kale. Mix well with one hand. As the kale becomes coated with the dressing, add more kale with the other hand, massaging the dressing onto all surfaces of the leaves. Continue adding dressing and kale until all mixed and evenly coated. Mix in the apple pieces.

Let sit 15 minutes at room temperature before serving, or refrigerate until time serve. Can be made up to one day ahead.

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Kale and Potato Gratin

Adapted from http://www.thekitchn.com/recipe-kale-and-potato-gratin-63094. This is really great leftover for breakfast with a poached egg on top.

  • 1 1/2 pounds potatoes (I used baking russets, which worked very well)
  • 1 large bunch kale
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 1 teaspoon pepper
  • 1/3 cup Panko bread crumbs
  • 1/2 tsp. olive oil
  • 1/3 cup grated Parmesan cheese

Preheat oven to 350° F.

Get a pot of water boiling large enough to accommodate the potatoes.

Meanwhile, slice the potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale then tear the leaves into smallish pieces. Wash, rinse, and spin dry the kale.

When the water is boiling, add a dash of salt and gently drop in the potatoes, cooking for about 4 to 5 minutes, until tender, but not cooked through. Drain immediately.

In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and massage the olive oil into the leaves, being sure to coat each leaf surface. In a small bowl, mix the Panko crumbs with the 1/2 tsp. oil. Stir in the Parmesan.

Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9″x13” rectangular glass baking dish.Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.

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Sautéed Kale with Smoked Paprika

 

  • 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
  • 2 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
  • Pinch of dried crushed red pepper
  • Salt

Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste. Serves 4 Adapted from a Deborah Madison recipe in Bon Appetit magazine (http://www.simplyrecipes.com/recipes/sauteed_kale_with_smoked_paprika/).

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Raw kale salad, with a nod to Caesar

Adapted from a recipe by Tom Philpott, of Tom’s Kitchen on MotherJones.com. (Here’s a different recipe that’s also very good: Kale Apple Salad.)

  • 1 bunch kale, stems removed and cut or torn into small pieces (about 1″ square)
  • 2-4 olive oil packed anchovy filets, pulled from a jar
  • 1 clove of garlic, the fresher the better
  • Sea salt
  • Freshly ground black pepper
  • About a tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil (adjust as needed – recipe calls for 1/2 cup)
  • About a half cup of freshly grated Parmesan or other hard, flavorful cheese

Wash and rinse the torn kale pieces well. I use TJ’s vegetable wash and a salad spinner. Spin to dry.

Now make the dressing. Mince the garlic and anchovies into a paste on a cutting board, topping them with a bit of salt halfway through the process. Add the paste to a small bowl. Add the lemon juice to the paste, and whisk with a fork to incorporate. Now do the same with the olive oil. (Don’t fuss over achieving a perfect emulsion.)

Place half of the kale into a large bowl. Give the dressing a final stir and immediately pour half of it onto the kale in the salad bowl. Using your hands, massage it briskly into the chopped greens. Add the rest of the kale a handful at a time, massaging well and adding remaining dressing as needed. When the kale is evenly dressed and well massaged, add the cheese and a good grind of pepper, and taste for seasoning adding more salt (or dressing) if necessary. Let it marinate a while while you cook the rest of dinner.

Keeps well in the fridge for a day or two. The kale will continue to soften (which is not a bad thing).

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Curried Red Lentil Soup with Lemon

Adapted by LKD from a Vegetarian Times recipe

  • 2 c. red lentils, sorted and rinsed
  • 2 qt. chicken feet stock (or use boxed chicken or vegetable stock)
  • 2 Tbs. oil
  • 1 large onion, chopped (2 cups)
  • 4 celery stalks, finely chopped (1½ cups)
  • 2 large carrots, finely chopped (1½ cups)
  • 2 cloves garlic, minced
  • 1 Tbs. curry powder
  • 1 tsp. ground cumin
  • Salt and pepper to taste
  • ¼ c. chopped cilantro
  • 1 large bunch kale, thinly sliced and washed
  • 2 Tbs. lemon juice

Bring lentils and stock to simmer in large pot. Skim away any foam that rises to the top. Reduce heat to medium-low, cover, and simmer 5 minutes, stirring occasionally.

Meanwhile, saute the onion, celery, carrots, and garlic in oil until just starting to get golden at the edges, about 10 minutes. Stir in curry powder, cumin, salt and pepper; saute until fragrant.

Add curried vegetables to soup; simmer, uncovered, 20 minutes. Stir in cilantro and kale; cook 20 minutes more, or until lentils are soft. Season with salt and pepper, and stir in lemon juice.