Dawn's corn thread request makes me want a KALE Thread. I heart kale.

C

carianna-in-wa

Well-known member
And I feel blessed because my whole family likes it too... even the teenagers! I use kale in soups and our favorite pasta a lot.

Tonight I'm going to make a Pasta and Kale Carbonara. I don't have a recipe, since I'm planning on winging it. But it tastes very very yummy in my head right now!

I'd love more recipes that star kale, feel free to overload me! smileys/smile.gif

 
I'ma gonna post all of my kale recipes. I too love kale, especially. . .

that Tuscan Lacinato/Nero Cavalo/dinosaur kale/black kale.

 
Rec: Creamed Kale

Creamed kale

2 heads kale
1 cup Chicken Stock
2 tbsp. butter
1 cup cream
1⁄4 tsp. sugar
Salt and fresh ground white pepper

1. Separate leaves, remove and discard stem ends from kale. Place kale in a large skillet, add chicken stock and simmer over medium heat until skillet is almost dry, 10 minutes.

2. Add the butter and cook, stirring, for 2 minutes. Add cream and sugar, season with salt and white pepper, and cook for 6-8 minutes. Transfer to a warm serving bowl

 
Rec: Kale and avocado salad

Kale and avocado salad

1⁄2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
3 avocados, halved, pitted, and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste

1. Whisk together juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.

2. Cut 2 avocados into 1⁄2" cubes and thinly slice the remaining avocado. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper. Divide salad between plates and garnish with sliced avocado and remaining hemp seeds.

SERVES 4 – 6

 
Rec: Kale pesto

Kale Pesto

1 bunch of kale
5 cloves of garlic
(more or less to taste, I Always use more, to the detriment of my
loved ones, or anyone I speak to that day)
1/2 Cup walnuts
Juice of 1 lemon
Olive or grapeseed oil
1 hunk of Parmesan or Pecorino Romano, or other favorite hard cheese, grated (omit and add more nuts for Vegan)

Be sure to rinse your kale thoroughly, as dirt and sand loves to hide in those curly crevices. I rinse the leaves first, then de-stem and chop them, then rinse again in a colander.

My Process for de-stemming is simple. I grip the outer stem at the bottom with 2 fingers and slide them up, taking the leaf off with me. I used to cut way the leafs but that was messy and wasteful. This seems to be the fastest way, as long as it is healthy kale with strong stems.

Be sure to save the stems in a bag in the freezer to make free veggie stock, or add to meat stocks.

Finely chop the walnuts and garlic in the food processor, in that order. Simply add one to the other.

For a quick steam to soften the kale, boil about an inch of water in a Large pot. If your pot is too small, the kale may fit, but it will not cook evenly, in which case, you can just cook it in batches. Steam it in the boiling water, with a quick flip or stir after a minute so it doesn't get soggy. If you have a steamer basket, simply steam it in that for a few minutes, until it turns a very bright green. Don't over cook.

If you have a big enough processor, you can add kale to the garlic/nut mixture now, a bit at a time until it is all in there, slowly adding oil and lemon juice for taste and consistency while processing. Finish with cheese, if using and give a good final blend.

I have a small one, so I make it in batches. I remove about 1/2 of the nut/garlic mixture to a separate bowl. I then add a solid handful of the washed and steamed kale, a bit of oil, lemon juice and cheese and process well. I then remove most and add some garlic/nut mix and repeat the process. I do this until I have achieved the texture and taste I want, adding back the already mixed batch, combining and tasting the whole time. It is more of an experiment than a science, every time. And I end up eating about 1/4 of it in the process.

 
Kale Salad with Pine nuts, Currants, and Parmesan

Kale Salad with Pinenuts Currants and Parmesan
2 tablespoons dried currants (try golden raisins, dried cherries)
7 tablespoons white balsamic vinegar, divided (try red?)
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted (almonds or walnuts or macadamias?)
Parmesan cheese shavings


Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

 
Rec: Kale Soup (short cut Portuguese)

Kale soup Portuguese

• 1 tablespoon olive oil
• 2 garlic cloves
• 2 medium-size onions, chopped
• 1 pound linguiça, sliced, slices halved
• 4 cups chicken broth
• 1 pound fresh kale, washed, stems discarded, shredded into small pieces
• 1 can Campbell's "Bean with Bacon" soup plus 1 can water (or substitute 1 can white beans plus 2 cups chicken broth)
• 2 large potatoes, peeled, cubed (russets or your preference)
• Kosher or sea salt
• Freshly ground black pepper
In a large soup pot over medium-high heat, add oil and cook garlic, onions, and linguiça slices until onions are soft. Add 4 cups chicken broth and kale. Cover, and let kale cook down, stirring occasionally.
Add bean soup and water (or substitute beans and broth); simmer about 5 minutes. (Add more water if the mixture's not dilute enough.) Add cubed potatoes. Simmer, covered, 20-30 minutes longer, till potatoes are soft.
Season to taste with salt and pepper. Serve hot with crusty bread.

 
Rec: Krispy Kale

Krispy Kale

Here's how to make it: Stem one bunch fresh kale and chop into 2-inch pieces. Toss with olive oil and salt, and place on a jellyroll pan. Crisp in a 375-degree oven for about 10 minutes, till crispy.

 
Peppered collard greens or kale

Peppered Collard Greens or kale
Recipe adapted from Robert Carter, Carter's Kitchen, Mount Pleasant, SC

Yield: Serves 4 as a side dish

INGREDIENTS

4 strips thick-cut smoked bacon

2 cups chicken broth

Ice and cold water

2 tablespoons kosher salt

1½ large bunches collard greens (about 3 pounds or try kale)--stems removed and leaves stacked, rolled into a long cylinder and thinly sliced crosswise into ⅛-inch-wide strips

1 small shallot, finely chopped

Rounded ¼ teaspoon white pepper

2 tablespoons pepper vinegar (from a jar of pickled peppers) or hot sauce (preferably Cholula)


DIRECTIONS


1. In a medium saucepan set over medium heat, add the bacon and cook until the fat renders and the bacon is browned, about 10 minutes. Add the chicken broth and bring to a simmer. Cook until reduced by half, about 30 minutes. Remove the bacon and discard; set the stock aside.

2. Fill a large bowl with ice and cold water and set aside. Fill a large pot with water, add the salt and bring to a boil over high heat. Add the collard greens and blanch for 3 minutes. Use a slotted spoon to remove the greens and transfer to the ice-water bath. Once they’re cool, drain the greens, place in a kitchen towel and wring out as much liquid as possible.

3. In a large skillet set over medium-high heat, add the reserved stock. Add the shallot and simmer for 2 minutes. Stir in the collards and cook until they are just heated through, about 2 minutes. Add the white pepper and pepper vinegar and toss to coat. Use a slotted spoon to transfer to a bowl and serve.

 
Rec: Roasted eggplant and kale spread

Roasted eggplant and kale spread
4 cups torn kale

1 large eggplant

4-5 cloves garlic

1 tablespoon balsamic vinegar (plus additional for drizzling)

1 tablespoon olive oil (plus additional for drizzling)

dried Italian herbs (basil, thyme oregano)

sea salt

1/2 cup freshly chopped parsley

1/4 cup roasted pistachios

Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.

Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.

Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.

After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience). Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).

Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.

In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.

Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.

 
Rec: Seasonal Slaw with kale, apple and dried fruit

Seasonal Slaw with Kale, Apple and Dried Fruit
Recipe adapted from Sonya Coté, Hillside Farmacy, Austin, TX

Yield: Serves 8

3 cups thinly sliced green cabbage

2 kale leaves, stem removed and leaves stacked, rolled and thinly sliced crosswise (about 1 cup ribboned kale)

1 cup thinly sliced bok choy leaves

½ cup thinly sliced daikon radish

1 apple (such as Pink Lady or Honeycrisp)--halved, cored and coarsely chopped

1 Bosc pear—halved, cored and coarsely chopped

¼ cup golden raisins

¼ cup dried cherries

¼ cup pumpkin seeds (pepitas)

¼ cup toasted pecans

1½ cups plain whole milk yogurt

1½ tablespoons honey

Salt and freshly ground black pepper

In a large bowl, combine the cabbage, kale, bok choy, daikon, apple and pear. Stir in the raisins, cherries, pumpkin seeds and pecans. In a medium bowl, whisk together the yogurt and honey and then fold it into the cabbage mixture. Season with salt and pepper and serve.

 
Rec: Tuscan Kale Caesar Salad

Tuscan Kale Caesar Salad

1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and freshly ground black pepper
1 hard-boiled egg, peeled
14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)


Ingredient Info: Tuscan kale (also called cavolo nero, Lacinato, black kale, or dinosaur kale) has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

 
REC: Kale, Sausage, and Goat Cheese Gratin

Recipe: Kale, Sausage, and Goat Cheese Gratin


3 tablespoons olive oil
1 pound fresh spicy Italian sausage, casings removed and crumbled
1/3 cup dry white wine
2 bunches (about 1 pound) kale, stemmed and torn into large pieces
1/2 cup (1 stick) butter
1/3 cup flour
2 cups milk
8 ounces fresh goat cheese
1 cup freshly grated Parmigiano-Reggiano
1 cup fresh bread crumbs
3 tablespoons melted butter
1 T minced fresh parsley

1. Heat the oven to 350 degrees.

2. In a large, heavy-bottom sauté pan, heat the olive oil over medium-high heat. Stir in the sausage and cook until browned on all sides and cooked through, about 5 minutes.

3. Add the wine and cook, scraping the flavoring from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Decrease the heat to medium.

4. Stir in the kale, one handful at a time. Cook the kale, stirring it in with the sausage, until it begins to wilt and turn a bright green. Continue adding kale by the handful until it is all added to the saute pan and is just wilted. Do not overcook the kale. Remove from heat and set the pan aside.

5. In a large saucepan, melt one-half cup (1 stick) butter over medium heat. Whisk in the flour to form a roux. Slowly add the milk, whisking constantly to get rid of any lumps. Bring the mixture to a simmer, whisking frequently. Reduce the heat to a gentle simmer and cook for 10 minutes.

6. Crumble the goat cheese to the sauce and whisk until the cheese is melted and the sauce is smooth, then stir in the sausage and kale. Remove from heat.

7. Spoon the mixture into a shallow, 2-quart gratin dish.

8. In a medium bowl, combine the Parmigiano-Reggiano, bread crumbs and minced fresh herbs. Pour over the 3 tablespoons melted butter and stir until the butter is evenly distributed to form the topping.

9. Sprinkle the topping evenly over the sausage and kale mixture.

10. Bake the gratin until the topping is golden-brown and the filling is bubbly, about 30 minutes.

 
REC: Sweet and Savory Sauteed Kale (haven't tried this, but it sounds good.. might tweak a bit)

Sweet and Savory Sauteed Kale

Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
3 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced toasted almonds

Directions
1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

2. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with toasted almonds before serving.

 
REC: Fall Barley Risotto with Butternut Squash and Kale

Fall Barley Risoto with Butternut Squash and Kale

1 medium butternut squash, about 1 - 2 lbs
1 medium bunch of kale, tough stems removed, washed and chopped
2 Tbs olive oil
1 large shallot, diced
1 Tbs chopped fresh sage
1 large clove garlic, minced or crushed
1.5 cups pearl barley
4 cups vegetable or chicken broth
handful of dried cranberries
4 oz. goat cheese, crumbled

•Preheat oven to 400º

•Peel, remove seeds and chop butternut squash into 1" chunks, toss with about 1 Tbs olive oil and season with salt and pepper in a large roasting pan

•Roast squash about 20 minutes, until tender

•Heat broth in a medium saucepan over low heat until just warm. Keep over low heat

•Meanwhile, heat 2 Tbs olive oil in a large saute pan over medium heat. Add shallots and sage and saute 2 - 3 minutes. Add garlic and saute 1 minute more

•Add barely to pan and toss to coat in oil. Cook about 1 minute

•Add 2 ladlefuls of broth to barley mixture. bring to a simmer and then reduce heat to low. Stir and cover saute pan. Cook about 5 - 10 minutes, until most of the broth is absorbed. Continue to add broth by the ladleful and cooking until absorbed.. About half way through cooking, add kale, stir, and cover. Continue to add broth and cook until kale is wilted and barely is just tender.

•Stir in cranberries and roasted butternut squash, cooking and stirring another minute or 2.

•Crumble goat cheese over the top and stir until all the goat cheese is incorporated.

I'd sprinkle with parmesan over the top too!


Serve warm and enjoy!

 
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