kale

Pan-Seared Salmon with Kale and Apple Salad

salmon

lemon juice

olive oil

Kosher salt

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

almonds

black pepper

dinner rolls

Cheesy Kale and Mushroom Strata recipe | Epicurious.com

sourdough

Tbsp. olive oil

crimini mushrooms, sliced 1/4" thick

garlic cloves, thinly sliced

kosher salt,

tsp. black pepper,

leeks,

curly kale, ribs and stems removed, leaves torn into 2" pieces

eggs

Dijon mustard

milk

Mushroom and Kale Breakfast Skillet recipe | Epicurious.com

cumin seeds

coriander seeds

red pepper flakes

onions, halved, sliced lengthwise into 1/4"-thick strips

lb. mixed wild or crimini mushrooms, sliced 1/4" thick

cherry tomatoes

Tbsp. red or white wine vinegar

kosher salt

curly kale, stems removed, torn into small pieces

Flaky sea salt, chopped parsley

Turmeric Eggs with Kale, Yogurt, and Bacon recipe | Epicurious.com

bacon

curly kale, ribs

olive oil, divided

plain Greek yogurt

turmeric

Urfa pepper

This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack.

Han Oak Galbijjim

mixed root vegetables,

neutral oil, like canola or vegetable oil

black pepper,

Asian pears, peeled,

red onion,

garlic,

ginger

chicken stock

Coca-Cola

honey

soy sauce

rice-wine vinegar

gochugaru (Korean chile flakes),

kale,

Korean rice cakes, optional

sesame oil

scallions,

radishes,

Sesame seeds,

Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.

While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.

Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.

Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.

When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.

Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.

This simple <strong>Green Salad</strong> with three lettuces, a bright lemon Dijon vinaigrette and parmigiana cheese, will delight and satisfy at any occasion, whether a holiday feast or a weeknight meal.

The Best Green Salad

garlic clove, finely minced or squeezed through a garlic press

salt

curly kale

baby arugula

cheese

Make The Vinaigrette

Whisk lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly pour in olive oil, while whisking.

Prepare the Salad: 

Put the kale into a large bowl with a tablespoon of olive oil. Use your hands to massage the oil into the leaves, working for a minute or two until the leaves are tenderized. Add arugula and endive. Toss to combine. Add the vinaigrette slowly, tossing and tasting, until the salad is dressed to your liking. Add parmesan and toss again.

Garnish

I LOVE this recipe, Lisa!  Thank you!!  I have a question - why do you put the parm cheese on before the dressing?  I usually do it after but I am curious if this makes a difference?  I am always looking for that perfect simple green salad so I appreciate this recipe so much!!!  You NEVER disappoint.

I like such salads. They look and taste healthy. Thank you for your sharing. Will try this one also,

Fall Kale and Sausage Pasta Bake

Nonstick cooking spray,

rigatoni

salt and black pepper

yellow onion, diced

red pepper flakes,

turkey

heavy cream

Tuscan kale,

nutmeg

ricotta

fontina

mozzarella

Parmesan

Preheat the broiler. Spray a 9-by-13-inch ceramic or metal baking dish with nonstick cooking spray.

Cook the pasta in a large pot of salted, boiling water until about 2 minutes less than package instructions. Reserve 1 1/2 cups pasta cooking water. Drain and set aside.

Meanwhile, heat a large Dutch oven or heavy saucepan over medium-high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any of the browned bits from the bottom of the pan. Pour in the heavy cream and cook, stirring frequently, until it comes to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale (taste here, as your sausage might have different seasonings). Remove from the heat and stir in the ricotta until just combined, followed by 1/4 cup each of the fontina and mozzarella. Add the pasta and stir until it is coated in sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with a little more salt, pepper and red pepper flakes if desired.

Transfer the mixture to the prepared baking dish and top it with the remaining 1/4 cup fontina, 1/4 cup mozzarella and the Parmesan. Broil the pasta until the cheese is brown and bubbling, about 5 minutes. Serve immediately. 

Farro Soup with Kale and Cannellini recipe | Epicurious.com

farro,

onion,

carrot,

celery,

cannellini

(15 ounces) diced tomatoes, with liquid

salt, plus more to taste

kale (about 14 ounces)

basil

Parmesan cheese

pepper

Looking for a veggie midweek meal? Try our vegetarian celeriac steak recipe for a super easy low calorie meal for three

Celeriac steak with salsa verde

celeriac 1, peeled

unsalted butter 25 grams

vegetable oil 1 tbsp

garlic 2 cloves, bashed

thyme a few sprigs

white wine 100 milliliters

vegetable or chicken stock 150 milliliters

kale 100 grams

parsley

mint a small bunch, finely chopped

baby capers 1 tbsp, rinsed and finely chopped

Dijon mustard 1 tsp

red wine vinegar 1 tbsp

olive oil 3 tbsp

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

One-Pot Spaghetti With Cherry Tomatoes and Kale

spaghetti

cherry tomatoes, halved (about 2 pints)

lemons, zested

Black pepper

Parmesan,

Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)

Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

This breakfast casserole is the perfect fall dish. Earthy sage balances butternut squash between layers of crusty bread, eggs, kale, and cheese. Assemble it the night before and bake the next day to serve for breakfast, brunch, lunch, or dinner. 

Breakfast Casserole with Butternut Squash and Kale

(12 cups) sourdough bread

garlic powder

sage

black pepper, more to taste

(15 ounce) pumpkin puree

turmeric (optional)

butternut squash, peeled and diced into 1/2 inch cubes

(2 cups shredded) kale

Swiss cheese

sage leaves

"Haven't made it yet. But OMG when Rachael Narins gives you a recipe, head on into the kitchen!!!!!!"

Preheat the oven and prepare your baking sheets and casserole dish: Preheat your oven to 400°F and line two sheet pans with foil, and lightly grease your 9x13 baking dish.

Prep the bread: Tear or cut the bread into bite-size pieces and arrange in a mostly single layer on the sheet pans. Lightly coat the pieces of bread with olive oil, then season evenly with garlic powder, dried ground sage, and black pepper. The oil will help it stick.

Toast the bread: Place the baking sheets in the oven, and toast until the bread is golden brown, with some dry edges, about 5 minutes. There is no need to rotate the pans or toss the bread cubes.

Whisk your custard: While the bread is toasting, in a large bowl whisk together the eggs, milk, pumpkin puree, turmeric (if using), and salt.

Remove the bread and let it cool: Once the bread is toasted, remove it from the oven, and let it cool for 5 minutes. Once the toasted bread has cooled, add 1/2 of it to the egg mixture, stirring to coat. The bread will collapse slightly, then you can then add the rest, stirring to coat.
Set that aside to soak. It won’t be out too long, so you don’t need to worry about covering it.

Bake the squash: Add the diced butternut squash to the same foil-lined pan you toasted the bread on and place on the center rack of your oven. Let it roast for 22 minutes, or until golden and tender.
Remove the squash from the oven to cool slightly and assemble the strata.

Assemble the dish: Into the 9x13 baking dish, add half the soaked bread and press it down into the dish. Add the roasted butternut squash in a nice even layer, then the kale. Next, add the shredded cheese. Top that with the remaining soaked bread and any liquid in the bowl, pressing that down gently. Sprinkle grated Parmesan cheese evenly over the top. Cover the whole dish with a sheet of foil.
You can refrigerate or freeze the strata at this point and bake it the following day or bake it right away.

Bake the casserole: Place the casserole on a baking sheet, then place in the oven and bake for 25 minutes. Remove the foil and continue to bake for 20 more minutes, until the top is crispy and golden.
Serve: When the strata is finished baking, let it cool on the counter for up to 30 minutes, then cut into squares and serve warm or at room temperature.
Leftovers! After it’s cooled, wrap and refrigerate the casserole for up to three days.

"I made it and it was fabulous.  I intend to do variations of it every time family visits."

This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators. It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian. If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire. (If you like really spicy food, add dried chiles or hot pepper flakes to the recipe at the point you add the gochujang.) And if you want to make it even more luxe than it is already, follow the lead of Chang’s crew and stir 6 ounces of silken tofu into the sauce at the end.

Mapo Ragù

neutral oil, like canola

onions,

pork

10-15 frozen cylindrical rice cakes (optional), or rice noodles,

ginger,

gochujang (Korean chili-bean paste)

brown sugar

Sichuan peppercorns (optional)

scallions, thinly sliced, for garnish

Heat the oil in a wok set over medium-high heat. When it shimmers, add the onions and the pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes. Then turn the heat down to low, and continue to cook, stirring every few minutes, until they have turned golden brown and sweet, an additional 20 minutes or so.

Tip the onions into a bowl, and return the wok to high heat over the stove. Add remaining tablespoon of oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked, but not yet browning, approximately 10 minutes. Add the cooked meat to the reserved onions.

If using the rice cakes, put a large pot of salted water over high heat, and bring to a boil.

Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from pork (add an extra splash of neutral oil if necessary). When the garlic and ginger soften, add gochujang, soy sauce, brown sugar and, if using, the Sichuan peppercorns. Add 1/2 cup to 1 cup of water, enough to loosen the gochujang and make a sauce, then return pork and onions to the wok and stir to combine. Adjust seasonings.

Bring sauce to a simmer, and add the chopped greens, then stir to combine and cook until they have started to soften, approximately 5 minutes.

If using rice cakes, place them in the boiling water for 3 to 5 minutes to soften, then drain and add to the sauce. (If not, serve the ragù with steamed rice, rice noodles or pasta.) Garnish with the sliced scallions.

Butternut Squash, Kale and Farro Salad

pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash

red onion, sliced

(60 milliliters) extra-virgin olive oil, divided, plus more for drizzling

golden raisins

white wine vinegar

mustard

cayenne

rotisserie chicken breast

smoked Gouda, very finely diced

walnut halves,

baby kale

Katie Lee makes Farro & Butternut Squash Salad, as seen on Food Network's The Kitchen

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature.

Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside.

To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits.

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Top 40 kale recipes from across the web

The most viewed kale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan-Seared Salmon with Kale and App...

Cheesy Kale and Mushroom Strata rec...

Mushroom and Kale Breakfast Skillet...

Turmeric Eggs with Kale, Yogurt, an...

Han Oak Galbijjim

The Best Green Salad

Fall Kale and Sausage Pasta Bake

Farro Soup with Kale and Cannellini...

Celeriac steak with salsa verde

One-Pot Spaghetti With Cherry Tomat...

Breakfast Casserole with Butternut ...

Mapo Ragù

Butternut Squash, Kale and Farro Sa...

Portuguese Chourico and Kale Soup

30-Minute Tuscan White Bean Soup Re...

Kale Salad with Brussels Sprouts, A...

Lemon-Garlic Kale Salad

Butternut Squash and Kale Roll-ups

Kale Soup With Potatoes and Sausage

Cavatelli with Pork Ragù

Kale Pesto With Pasta

Caldo Verde (Portuguese Potato and ...

Creamy kale, pumpkin and potato bak...

How to Prep Kale

Coconut Curry Lentil Soup

Vegan African Peanut Stew with Swee...

Sautéed Kale

Maple Butternut Squash Autumn Salad...

Creamed Greens Potpie

Red Lentils and Kale with Miso reci...

Cheesy Baked Pumpkin Pasta With Kal...

Kale and Brussels Sprouts Salad Wit...

Cider-Braised Chicken Thighs With A...

Butcher’s Steak With Leafy Greens S...

Spicy Stir-Fried Tofu With Kale and...

Green Beans and Greens With Fried S...

Marinated Kale and Chickpea Salad W...

Stuffed Ham, Southern Maryland Styl...

Stuffing Dumpling Soup

Kale Salad with Persimmons, Feta, a...

The most viewed kale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine