Italian Kale Food

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ITALIAN KALE



Italian kale image

This vibrant green side dish has been flavoured and dressed with vinegar, which gives it a sweet and sour flavour that'll keep you coming back for more

Provided by Barney Desmazery

Categories     Side dish

Time 10m

Number Of Ingredients 4

3 tbsp olive oil
3 garlic cloves , finely sliced
3 tbsp red wine vinegar
300g cavolo nero or kale, roughly shredded

Steps:

  • Heat the oil in a large pan with a lid and sizzle the garlic, then add the vinegar and a splash of water.
  • Tip the kale into the pan, cover and wilt in the steam for 4-5 mins, adding a splash more water if the pan gets too dry. Once wilted, season with a little sea salt.

Nutrition Facts : Calories 50 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein

ITALIAN KALE SLAW WITH SUNNY-SIDE UP EGGS



Italian Kale Slaw with Sunny-Side Up Eggs image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

3 bunches Tuscan kale, rinsed and stems removed, cut into 1/4-inch-thick ribbons
1 small fennel bulb, shaved into thin ribbons
1 small leek, white part cut into 1/8-inch thick circles, soaked in water for 2 to 3 minutes to remove any dirt, then drained
4 red radishes, cut into thin circles
3 tablespoons grated Parmesan
1/4 cup smoked almonds
1/2 cup Preserved Lemon Vinaigrette, recipe follows
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Oil, for frying eggs
6 eggs
1/2 shallot, chopped
1/2 preserved lemon, pulp discarded, rind only
1 tablespoon honey
1/2 cup lemon juice
2 tablespoons champagne vinegar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup pure olive oil

Steps:

  • Toss the kale, fennel, leek, radishes, Parmesan and almonds together with the lemon vinaigrette and season well with the salt and pepper. Allow this to marinate for 15 to 20 minutes before serving.
  • When ready to serve, heat a large saute pan over high heat and add oil. Once heated, add 2 to 3 eggs to the pan and cook sunny-side up for about 2 minutes. Season with salt and pepper. Serve on top of individually plated portions of slaw.
  • Reserve any leftover dressing for serving. Any leftover salad will still be as good the next day.
  • Place the shallot, preserved lemon rind, honey, lemon juice, vinegar, and salt and pepper in a blender. Pulse to blend. With the motor running, slowly add in the olive oils to emulsify. Taste for seasoning and adjust if needed.

ITALIAN KALE



Italian Kale image

Toasted almonds and raisins give the kale great flavor with out adding a lot of fat. Cook time is only 8-10 minutes for some reason the system is reading it as 20???

Provided by Debbwl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
1/4 cup pine nuts or 1/4 cup slivered almonds
1 large garlic clove, sliced
1 lb kale, coarsely chopped
1/4 cup raisins
1/3 cup water
1/2 teaspoon salt

Steps:

  • Heat 1 teaspoon oil in large nonstick skillet over medium heat. Stir in pine nuts or almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl.
  • Heat remaining 1 teaspoon oil in same skillet. Add garlic and cook 1 to 2 minutes, stirring often, until just starting to color. Add 1/3 cup water, the kale, raisins and salt.
  • Cover and cook about 5 to 6 minutes stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.

ITALIAN KALE CAESAR SALAD



Italian Kale Caesar Salad image

You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.

Provided by Maialino

Categories     Salad     Kale     Cheese     Anchovy     Healthy     Quick & Easy     Bread     Egg     Kid-Friendly     Low Cholesterol     Small Plates

Yield 6-8 servings

Number Of Ingredients 16

1 large egg yolk
1 garlic clove, smashed, peeled, and trimmed
3 anchovy fillets, packed in oil, drained
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon colatura (Italian fish sauce; optional)
1/4 teaspoon cayenne
1/2 cup canola oil
1/2 cup plus 2 tablespoons olive oil, divided
1/2 cup freshly grated grana padano cheese
Kosher salt
Freshly ground black pepper
4 ounces country bread, crusts removed, bread torn into small pieces
Two (5-ounce) containers baby kale

Steps:

  • Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.
  • Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.
  • Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.
  • Do ahead
  • Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

ITALIAN KALE



Italian Kale image

Yummy warm kale, bell peppers, onions, garlic - yum! I love this with chicken for a light lunch or as a side for dinner.

Provided by ShackaShea

Categories     Lunch/Snacks

Time 15m

Yield 2 1/2 cups, 3 serving(s)

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
5 cups chopped kale
1/2 cup chicken broth (water can be substituted if desired)
1/4 cup diced onion
1/4 cup diced bell pepper (any color)
1 teaspoon fresh garlic (minced)
1 teaspoon salt

Steps:

  • In a large pot heat oil on medium-high heat. Toss in onions, peppers, and garlic. Cook for a two or three minutes, then add all of the chopped kale and broth/water. Turn heat to medium and cook until tender. (This is really up to you - I like mine a little al dente!) Salt and toss before serving.

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