kale recipes

This chicken thigh recipe is served with delicious, healthy ingredients.

Braised Chicken With Spicy Kale & Cannellini Beans Recipe

olive oil 4 chicken thighs

Kosher salt and black pepper

to taste 1 yellow onion

garlic

San Marzano tomatoes 2 cans cannellini beans

chicken kale

rosemary

The Dr. Oz Show

This is the easiest and tastiest way to cook kale. 

How to Cook Kale

olive oil

garlic,

kale,

Kosher salt

black pepper

red pepper

final[y i learned how to cook kale. i love it.

https://streaming.hearstdigitalstudios.com/da2cf4f8-94d5-4c79-891c-cfa4fc1ebddf/video_rover_16x9_1080p_hd_1541199185_25750.mp4

All The Ways To Cook Kale

A delicious and easy frittata that is perfect for breakfast, lunch, or dinner

Sweet Potato Kale Frittata

eggs

half-and-half

tsp. Freshly ground pepper

c. sweet potatoes

c. firmly packed chopped kale

red onion

goat cheese

Amazingly delicious recipe! But instructions were not specific enough! I had to guess about when and what ingredients were to be added and how🤔

Love everything about it and make it often.  Thank you for sharing!

This kale salad is one of our favorite kale recipes!

Kale Recipes: Kale Salad

½ cup chopped roasted carrots (from 3/4 cup raw carrots)

water

rice vinegar

ginger

sea salt

Roasted Chickpeas

curly kale (stems removed, leaves torn)

lemon juice

carrot (grated)

red beet (grated*)

watermelon radish (very thinly sliced)

avocado (cubed)

cranberries

¼ cup pepitas (toasted)

sesame seeds

Sea salt & Freshly ground black pepper

Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.

Braised Kale

kale (about 4 large leaves (7 to 8 cups chopped))

olive oil (divided)

red onion (¼-inch dice)

red pepper flakes

vegetable stock

soy sauce

Kosher salt (as needed for seasoning)

Remove the stems and chop leaves into 3-inch pieces.

Thoroughly wash the kale and drain, it does not need to be completely dry.

Heat a large dutch oven over medium heat.

Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.

Add garlic and chili flakes, cook until fragrant, 1 minute.

Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.

Add the rest of the kale and cook until wilted, 1 minute.

Add vegetable stock, and soy sauce, stir to combine.

Cover the pot and reduce heat to medium-low.

Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.

Remove the lid and then increase the heat to medium-high.

Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.

Turn off the heat and stir in rice vinegar and black pepper.

Taste and add more salt and pepper as desired.

This Italian-style Polenta Soup With Kale and Parmesan, adapted from Milk Street: Cookish by Christopher Kimball, serves up creamy, hearty comfort in less than 30 minutes.

Christopher Kimball's Italian-Style Polenta Soup Makes Kale and Parmesan Hearty and Creamy

extra-virgin olive oil,

yellow onion, chopped

Tbsp fresh rosemary, minced

tsp kosher salt,

tsp black pepper,

yellow cornmeal

lacinato (Tuscan) kale, stemmed, leaves torn into rough 1-inch pieces

cannellini beans,

oz Parmesan cheese, stemmed, leaves

This rustic Tuscan-inspired White Bean Kale Soup is easy enough for a weeknight and delivers healthy wholesome comfort in a hurry.  The Parmesan Toasts have a kick of black pepper for the perfect crispy, cheesy accompaniment.

White Bean Kale Soup with Parmesan Toast

onion

celery

carrot ((or 2 medium) chopped)

kale

garlic (minced)

chicken broth (or vegetable broth)

bay leaves

red pepper flakes (or

(15-ounce) cannellini beans

lemon juice (to taste)

Salt and black pepper (to taste)

baguette

olive oil (preferably extra virgin)

Parmigiana Reggiano

Heat the olive oil in a Dutch oven or other heavy soup pot over medium-high heat.

Add the onion, celery and carrot.  Reduce heat to medium-low and cook for 5-7 minutes or until the vegetables are beginning to soften.

Working in batches, add the kale and cook until it wilts.

Add the garlic and cook briefly, 10-15 seconds or until fragrant.

Add the chicken broth and bring it to a boil.

Add the bay leaves, crushed red pepper flakes, cannellini beans and a wedge from Parmigiano-Reggiano.

Reduce the heat to medium-low and simmer for 15-20 minutes.

Add lemon juice to taste along with salt and black pepper to taste.

Soup

While the soup is simmering, preheat your oven to 400 degrees.  Line a rimmed baking sheet with parchment paper.

Cut the baguette on the bias into 1/2-inch slices.  Place on the prepared baking sheet.

Combine the garlic and olive oil in a small bowl.  Brush over the bread slices.

Sprinkle with freshly ground black pepper then top with even amounts of Parmesan cheese.

Place in the oven and bake for 5-7 minutes or until the cheese is melted and the bread is crispy.

Parmesan Toast

Top 7 kale recipes recipes from across the web

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

Top Tags

Braised Chicken With Spicy Kale & C...

How to Cook Kale

Sweet Potato Kale Frittata

Kale Recipes: Kale Salad

Braised Kale

Christopher Kimball's Italian-Style...

White Bean Kale Soup with Parmesan ...

Top 7 kale recipes recipes from across the web

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

Top Tags

Braised Chicken With Spicy Kale & C...

How to Cook Kale

Sweet Potato Kale Frittata

Kale Recipes: Kale Salad

Braised Kale

Christopher Kimball's Italian-Style...

White Bean Kale Soup with Parmesan ...

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