BABY KALE AVOCADO SALAD RECIPE WITH LEMON GARLIC VINAIGRETTE & PARMESAN
Steps:
- Place the chopped kale into a large bowl. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
- Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
- Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.
Nutrition Facts : Calories 242 kcal, Carbohydrate 8 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 248 mg, Fiber 2 g, ServingSize 1 serving
SAUTEED KALE WITH GARLIC AND LEMON
Par-boiling and sauteing kale makes it tender and delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 5
Steps:
- On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
- Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
- Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
- Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.
GARLICKY, LEMONY KALE
Steps:
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
- Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
- Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
RAW LEMON GARLIC MARINATED KALE SALAD
This raw recipe for marinated lemon garlic kale is easy and delicious. Add tomatoes, avocado, cabbage, or onions for a more salad-like version.
Provided by Jen Hoy
Categories Salad
Time 3h10m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Remove the center rib from the kale. Cut the kale into 1/2-inch-wide crosswise ribbons.
- In a large bowl, whisk together the lemon, garlic, and olive oil. Add the kale and gently toss to combine. Season to taste with salt. Make sure the kale is well coated.
- Let the kale marinate refrigerated for at least 3 hours or up to overnight to tenderize before serving.
Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 1 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING
Garlic Kale and Brown Rice Salad with a zippy lemon herb dressing! This side dish recipe is so simple and it compliments almost any main dish!
Provided by Pinch of Yum
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Pulse all the dressing ingredients in a food processor until smooth.
- Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.
Nutrition Facts : Calories 538 calories, Sugar 7.8 g, Sodium 270.1 mg, Fat 39.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 3.7 g, Cholesterol 0 mg
LEMON KALE SALAD WITH GARLIC AND PARMESAN
Flavorful, easy and no massaging Lemon Kale Salad with toasted nuts and fresh Parmesan cheese is tossed in a lemon and garlic dressing and ready in only 15 minutes. This healthy kale parmesan salad pairs well with any dinner pasta dish, grilled protein, or holiday main. Or use it for a classic soup and salad lunch combo! However you pair it, this simple, fresh kale salad with lemon dressing will be your new favorite go-to side dish!
Provided by Olena Osipov
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- Remove ribs from kale, rinse with cold water and spin in a salad spinner.
- Chop into thin stripes and add to a large salad bowl.
- Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
- Add Parmesan cheese and toasted nuts to the salad bowl.
- In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
- Stir gently until well combined. Serve within a day.
Nutrition Facts : Calories 175 kcal, Sugar 1 g, Sodium 266 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 5 g, Fiber 1 g, Protein 4 g, Cholesterol 3 mg, ServingSize 1 serving
LEMON PARMESAN KALE SALAD
Fresh, flavorful, and totally tasty, this simple Lemon Parmesan Kale Salad is a breeze to toss together and ready in under 15 minutes!
Provided by Jenn Laughlin - Peas and Crayons
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.
- Finely chop kale leaves and add to a medium-large bowl.
- Whisk together dressing ingredients and drizzle a teeny bit (around 1/2 tsp) onto the kale leaves.
- Massage dressing into kale leaves until the leaves darken in color and become tender and silky.
- Toss with remaining dressing and top with freshly grated parmesan cheese.
- P&C Tip: for a little bit of parm in every bite, I like to finely grate the parmesan cheese with a box grater and then roughly chop into smaller bits. Almost like sprinkles but of the cheesy variety, lol!
- Place croutons in a plastic bag or between two paper towels. Use the bottle of olive oil to crush into small panko-sized pieces to sprinkle over the kale salad. The result is a delightfully cripsy topping that is dusted over ever bite of lemon and parmesan kissed kale. Love it so! Enjoy right away while topping is still perfectly cripsy.
Nutrition Facts : Calories 137 kcal, Carbohydrate 9 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLICKY KALE SALAD
This garlicky kale salad is the best kale salad ever and so easy to whip up. The zesty tahini dressing is absolutely delicious and makes this recipe taste JUST like the Whole Foods garlicky kale.
Provided by Brittany Mullins
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Break or cut kale into bite size pieces and place in a large bowl.
- Puree all ingredients except kale in a blender or food processor to blend the dressing.
- Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
- Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.
Nutrition Facts : ServingSize 1 /2 of recipe, Calories 169 kcal, Sugar 1 g, Sodium 995 mg, Fat 7 g, SaturatedFat 1 g, TransFat 3 g, Carbohydrate 17 g, Fiber 5 g, Protein 9 g
SIMPLE KALE SALAD
Steps:
- Rinse kale under cold water. Remove stems, roll leaves, and slice into thin ribbons.
- Place kale ribbons into a salad spinner to remove any excess water. This is important if you want your dressing to adhere to the kale leaves.
- Transfer the kale to a large bowl and drizzle with olive oil, then add salt, garlic and lemon juice.
- Gently massage all the ingredients into the kale using your hands. If the kale is very tender, you can simply toss with tongs (no massage required!).
- Enjoy as-is or add your favorite salad toppings.
Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 180 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g
LEMON GARLIC PASTA WITH KALE
This lemon garlic pasta is a fresh and zesty pasta dish that is ready in under 30 minutes and tastes great.
Provided by Michelle Alston
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Toast the pine nuts in a dry pan until they are golden brown, remove from the pan and set aside.
- Bring a large saucepan of salted water to the boil then cook the pasta until al dente.Drain your pasta, but let the colander sit over the pasta saucepan so you collect some of that pasta water, you just need about a tablespoon.
- Slowly heat the olive oil in a large saute pan, add the crushed garlic and whole peppercorns and cook gently for 5 minutes over a low to medium heat. The oil should be bubbling around the garlic. Do not let the garlic burn. Fish out the garlic after 3- 5 minutes, leave the peppercorns in the oil.
- Add the kale to the olive oil and gently saute until the kale has turned bright green and is slightly wilted. Stir in the lemon juice, lemon zest and salt and cook for a minute.Now add in the pine nuts, parmesan and the water from the pasta. Stir over a medium heat for about two minutes.
- Add the pasta to the kale then add the parsley and extra virgin olive oil. Toss gently then serve immediately with freshly grated parmesan, some lemon zest, a squeeze of lemon juice if you wish and some freshly cracked black pepper.
Nutrition Facts : Calories 424 kcal, Carbohydrate 55.6 g, Protein 14.9 g, Fat 19.2 g, SaturatedFat 3.1 g, Cholesterol 5 mg, Sodium 216 mg, Fiber 1.6 g, Sugar 2 g, ServingSize 1 serving
LEMON GARLIC SAUTEED KALE
This easy, healthy recipe for sautéed kale is delicious. As the kale cooks in the pan, it wilts, turns bight green, and becomes tender. Kale may sound like a boring side, but this is one of our favorite side dishes to make.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
- Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
- Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
- Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.
Nutrition Facts : ServingSize 1/4 of the dish, Calories 118, Fat 11.1g, SaturatedFat 1.6g, Cholesterol 0.9mg, Sodium 197.8mg, Carbohydrate 4.4g, Fiber 1g, Sugar 1.2g, Protein 2g
LEMON PARMESAN KALE SALAD
Italian inspired salad made with nutritious kale, juicy tomatoes, crunchy almonds and croutons, flavorful parmesan and it's tossed with a fresh lemon dressing.Recipe can be halved, or just make the extra and wait to add tomatoes and crouton crumbles to that extra portion and store in the fridge for a day.
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a mixing bowl whisk together olive oil, lemon juice, dijon mustard, honey, salt, pepper and garlic. Transfer to fridge while preparing remaining salad ingredients.
- Remove kale leaves from thick ribs (you can pull and run along the rib to tear off or cut off). Rinse under water to clean then working in batches run through a salad spinner to dry well.
- Working in batches transfer a few handfuls to cutting board, bunch kale together and thinly slice.
- Transfer kale to a very large bowl. Add almonds, parmesan and tomatoes.
- Whisk dressing again then pour over salad. Toss well to evenly coat.
- Serve within a few hours and finish with croutons just before serving (you can lightly toss them into salad if desired).
Nutrition Facts : Calories 332 kcal, Carbohydrate 13 g, Protein 10 g, Fat 29 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 9 mg, Sodium 224 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 22 g, ServingSize 1 serving
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