Kale And Tomato Elegant Food

KALE MAC AND CHEESE

Kale Mac and Cheese image

Massaged kale tossed with olive oil, garlic, Parmesan cheese and sundried tomatoes, this EASY Kale Pasta Salad is the ultimate side dish!

Provided by Jessica Formicola

Time 30m

Number Of Ingredients 9

Ingredients

1 pound gemelli pasta (, dry)
2 cups kale (, packed)
1 teaspoon coarse Kosher salt
1/2 cup olive oil
1/2 cup sun dried tomatoes (, julienne cut)
1 teaspoon Italian seasoning
1 tablespoons bottled minced garlic
½ cup feta cheese (, crumbled)
½ cup Parmesan cheese (, grated)

Steps:

Cook pasta according to package directions for al dente, drain, rinse quickly with cold water to stop the cooking process and set aside.
Tear kale into small pieces, removing the ribs. Place in a large mixing bowl (or serving bowl).
Sprinkle with coarse Kosher salt and then using clean hands, massage it well, breaking down the fibers so it is tender. The better you massage it, the easier it is to eat so don't skip or rush this step.
Add cooked pasta, olive oil, sun dried tomatoes, Italian seasoning, bottled minced garlic, feta and parmesan cheese to the kale, tossing to coat and combine.
Cover and refrigerate for 1-4 hours (up to overnight) before serving. Toss again before serving to redistribute the dressing. Serve cold.
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Facts : Calories 272 kcal, Carbohydrate 33 g, Protein 9 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 348 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BRAISED KALE AND TOMATOES

Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

KALE WITH TOMATO, GARLIC, AND THYME

Kale with Tomato, Garlic, and Thyme image

Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

1 tablespoons plus two teaspoons extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 teaspoons fresh thyme leaves
1 pound boiled, chopped kale leaves
Coarse salt and ground pepper

Steps:

In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.

Nutrition Facts : Calories 125 g, Cholesterol 1 g, Fat 7 g, Fiber 3 g, Protein 5 g