KALE CAESAR SALAD
Steps:
- Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
- In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
- In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed.
KATIE'S BIG KALE CAESAR BY SUNNY
This salad is inspired by my co-host Katie Lee Biegel and her big salads.
Provided by Sunny Anderson
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Start the salad: In a large bowl, add the kale and lemon juice. With your hands, massage the kale to make it more tender.
- Make the dressing: In a medium bowl, mix together the mayonnaise, Dijon, Worcestershire, lemon juice, parsley, anchovy paste and salt and pepper to taste.
- Finish the salad: Add the romaine to the kale and toss to distribute. Add the sunflower seeds and a drizzle of dressing and toss to coat. Add the tomatoes, avocado and Parmesan crisps and serve.
KALE CAESAR WITH GARLICKY PANKO CRUNCH
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the topping: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the panko and cook, stirring constantly, until light golden brown, about 3 minutes. Push the panko to one side and add the remaining tablespoon oil to the skillet. Add the garlic directly to the oil and cook, stirring it into the oil, about 30 seconds. Mix the garlic into the panko and continue to cook until the panko is golden brown, about 1 minute more. Transfer to a bowl and cool, then stir in the Parmesan.
- For the Caesar dressing and salad: In a small jar with a lid, combine the lemon juice, mayonnaise, mustard, Worcestershire sauce, anchovies, garlic, 1/4 teaspoon salt and a generous amount of black pepper. Add in the oil and shake until emulsified.
- Put the kale in a large bowl. Pour the dressing over the kale and toss to coat. Let stand 5 minutes. Sprinkle the toasted panko mixture over the kale.
KALE AND LEEK PANCAKES
I love savory pancakes and this is a good recipe for using your abundant kale crop. From the Seattle Times. Use one of the less coarse varieties of kale, such as dinosaur. Make sure to wash the leek after you chop it to get all the dirt out. Save the unused part of the leek and kale for stock.
Provided by alvinakatz
Categories Breakfast
Time 18m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- PANCAKES:.
- Mix kale, leeks, eggs, water, salt, pepper and cheese.
- Heat the peanut oil to medium in a frying pan.
- Pour 1/2 the mix into the pan and cook for 2 minutes until brown.
- Flip and cook for 2 minutes on the other side.
- Remove from pan and place on paper towel to drain excess grease.
- Repeat with other half of the batter.
- TOPPING:.
- Mix sour cream, yogurt, tumeric and salt together.
- SERVING:.
- Drop a dollop of sauce on each pancake and serve while hot.
Nutrition Facts : Calories 428.2, Fat 38.6, SaturatedFat 9.4, Cholesterol 293.4, Sodium 878.5, Carbohydrate 7.1, Fiber 1, Sugar 1.4, Protein 14.5
BACON, KALE AND LEEKS
Simple title, simple recipe. I'm posting it because I just cooked it for my 16 year old son, who wants all his favourite recipes from home on RecipeZaar ready for when he goes to university in two years time.
Provided by Crechemom
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Slice the Leeks.
- If you have bought kurly kale that isn't trimmed, trim it now, disposing of any woody stalks.
- Chop the bacon if necessary. With buying the mis shapes packs of bacon, sometimes it does need to be chopped, other times it is already in small enough pieces.
- Heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan (large enough to hold all that kale).
- Cook the bacon in the frying pan until done to your liking, some people like it crisped, some prefer it just cooked enough.
- Cook the leeks in the saucepan, over a low heat, so that they soften rather than brown.
- About 4 or 5 minutes before you think the bacon is done, put 3/4 of the kale into the saucepan with the leeks, stir and pop a lid on until the bacon is finished.
- When the bacon is done, tip it into the saucepan with the leeks and kale and add the rest of the kale. Stir to mix, the heat will be enough enough to wilt that last addition of kale.
- The bacon usually provides enough saltiness and the kale enough pepperiness, but taste and season if you think it is necessary.
- You could use any other dark green leafy vegetable depending on what is on offer. Spinach, Spring greens, green cabbage, anything like that. And you could substitute onions for the leeks if you wished.
Nutrition Facts : Calories 1127.1, Fat 104.4, SaturatedFat 31.9, Cholesterol 136, Sodium 1716.3, Carbohydrate 21.4, Fiber 3.1, Sugar 3.5, Protein 27
FRIED CUCUMBERS WITH LEEKS
This sounds like another good way to use cucumbers, I will be making this soon as we have lots of cucumbers coming out of the garden. Time for letting cucumbers set is include in prep time.
Provided by Barb G.
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thinly slice the cucumbers and layer on paper towles to absorb the moisture, allow to drain for at least 30 minutes.
- Trim off the root end of the leeks and discard; juliienne the white part of the leeks only, discarding the dark green tops; Rinse the leeks in cold water and drain very well.
- Heat a large non-stick frying pan and add oil, butter, and cucumbers; Saute over medium-high heat for 5 minutes, tossing ALL the time.
- Brown the cucumbers and add the leeks and parsley, saute for 2 to 3 minutes more, until the leeks collapse, add salt and pepper to taste, serve.
Nutrition Facts : Calories 187.8, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 62.4, Carbohydrate 18.1, Fiber 2.4, Sugar 6, Protein 2.4
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