KALE WITH ROASTED BEETS AND BACON
Steps:
- Preheat the oven to 425 degrees F.
- Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
- In a large skillet over medium heat, cook the bacon until medium-crisp (or however you prefer your bacon). Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6 to 8 minutes.
- Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Add the bacon, stir to combine and season with salt and pepper. Serve immediately.
PASTA PRIMAVERA WITH PEAS, ASPARAGUS AND KALE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
- Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
- Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
BUTTERNUT SQUASH AND BABY KALE PASTA
Make and share this Butternut Squash and Baby Kale Pasta recipe from Food.com.
Provided by agileangus
Categories Low Cholesterol
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prehear oven to 350 degrees.
- Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.
- Meanwhile, cook pasta according to package directions, and toast pine nuts.
- In large pan, sauté onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.
- Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately.
Nutrition Facts : Calories 579.1, Fat 17.4, SaturatedFat 7, Cholesterol 22.4, Sodium 249.5, Carbohydrate 96.2, Fiber 14.7, Sugar 6.4, Protein 17.3
ASIAN-STYLE KALE
I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.
Provided by Busters friend
Categories Greens
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
- Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
- Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
- In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
- Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.
Nutrition Facts : Calories 115.2, Fat 5.3, SaturatedFat 0.8, Sodium 386.9, Carbohydrate 14.9, Fiber 3, Sugar 0.3, Protein 5.4
CREAMY PESTO & KALE PASTA
Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples
Provided by Esther Clark
Categories Dinner, Lunch, Pasta, Supper
Time 35m
Number Of Ingredients 6
Steps:
- Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
- Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.
Nutrition Facts : Calories 428 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
CHICKEN AND KALE PASTA
A simple and rich chicken pasta dish that is very colorful and goes well with strong flavored vegtables such as asparagus. I recommend a good Merlot with this dish.
Provided by Meesier42
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- cook penne.
- heat oil over medium high heat and saute chicken until cooked through.
- remove chicken from pan and dice into bite sized pieces.
- return chicken to pan and add kale and garlic.
- once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.
MUSHROOM & KALE PASTA
I have been trying to include more kale into our diet, but I didn't have many recipes. I had a bit of chorizo in the fridge and some leftover mushrooms and "winged" it. My boys (9, 10, & 13) loved it so much, I realized I'd better write it down so I don't forget. I used portabello mushrooms and penne pasta. Next time I may add some cannelini beans for fun.
Provided by Ezri_B
Categories Weeknight
Time 30m
Yield 6-8 main dish servings, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan melt butter and cook onion until translucent.
- Add chorizo, garlic, & kale. Cook about 10 minutes until the kale starts getting tender. Add in mushrooms and cook about 3 minutes.
- Sprinkle with flour and cook for a minute or two. Add the milk or cream & paprika. Stir and cook until bubbling and let thicken. Add salt and pepper to taste.
- Serve over pasta.
Nutrition Facts : Calories 499.4, Fat 18.8, SaturatedFat 11, Cholesterol 46.4, Sodium 147.9, Carbohydrate 69.4, Fiber 4.9, Sugar 3.7, Protein 15.4
RADIANT BEET AND KALE PASTA
This recipe originally came from VeganChef.com. The original called for lacinato kale (aka dinosaur kale, the bumpy variety), but I used the variety I was growing- Siberian kale (a flat variety with a kind of scalloped edge). I'm sure any variety of kale would be fine.
Provided by LadyNomad
Categories Vegan
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, saute the onion in 1 T. of the olive oil for 3 minutes to soften.
- Add the beets and continue to saute the mixture an additional 7-8 minutes, or until the beets are crisp-tender.
- Add the kale and garlic and saute an additional 3 minutes.
- Add the fresh herbs, salt, and pepper, continue to saute the mixture until the kale starts to wilt, and then remove the skillet from the heat.
- Meanwhile, in a large pot of salted boiling water, cook the penne pasta until al dente.
- Remove 1 cup of the pasta cooking liquid and set aside. Drain the penne pasta well and return it to the large pot.
- Add the reserved cooking liquid, remaining 1 T. of olive oil, and nutritional yeast, and toss well to thoroughly coat the cooked pasta.
- Add the sauteed vegetable mixture to the pasta, toss well, and watch the pasta turn a vibrant rosy color. Transfer the mixture to a large platter or bowl for service.
Nutrition Facts : Calories 436.5, Fat 7.3, SaturatedFat 1, Sodium 422.9, Carbohydrate 86.3, Fiber 14.3, Sugar 10.7, Protein 12.7
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