Posts tagged Kale
Sautéed Greens with Olives

Serves: 6

Time: 20 minutes


Ingredients:

  • 4 cloves garlic, thinly sliced

  • ¼ tsp crushed red pepper flakes, plus more

  • 10 cups torn mixed greens (such as kale, collards, cabbage, turnip greens, lettuce)

  • Kosher salt and freshly ground black pepper

  • ¼ cup black olives, pitted, halved

  • 2 Tbsp. (or more) fresh lemon juice




Directions:

  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.

  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.

  3. Add greens a handful at a time, tossing until wilted between additions.

  4. Season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.

  5. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

 

Based off a recipe from bonappettit.com

Raw Collard and Kale Salad

Serves: 2

Time ~15 minutes

Ingredients:

1 bunch Mix collards and kale, washed

¼ cup olive oil

¼ tsp sea salt

¼ cup apple cider vinegar

6-8 chopped sun-dried tomatoes

1/3 cup onion, chopped

1-3 cloves raw garlic, mince

1 tsp red pepper flakes

½ tsp black pepper



Directions

  1. De-stem and chop the greens and place in a large bowl

  2. Pour olive oil on greens and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.

  3. Whisk together apple cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground pepper

  4. Pour apple cider vinegar dressing over the greens.

  5. Let marinate in the fridge for at least 3-4 hours (*** this is not necessary***)

 

Based off a recipe from eatingbirdfood.com

Okra with Summer Greens

Serves: 2

Time ~20 minutes

Ingredients:

2 Tbl Butter (or Olive Oil)

Green Onions, diced

Several Garlic Cloves, diced

Okra, sliced cylindrically

1” piece raw Turmeric root, diced

1 bu Roselle Leaves

Any other greens you have (Dwarf Bok Choi, Sweet Potato Greens, Kale, etc)

 


Directions

  1. Melt butter on med heat and add okra. After about 2 minutes add garlic and turmeric

  2. Add chopped greens and cook until slightly wilted.

  3. Serve over rice or pasta.

 

Based off a recipe from www.sownandgrown.com

Frittata with Greens

Serves: 4-6

Time: 30 minutes

Ingredients:

1 pound greens, chopped

Salt

2 Tbl extra virgin olive oil

2 cloves garlic, minced

Freshly ground pepper

8 eggs

2 Tbl milk

****Add ingredients to your liking! Bacon, feta/goat cheese, hot peppers, etc


Directions:

  1. Heat oil in pan over medium heat and add garlic. Cook for 30 sec. stirring and add greens. Cook 1 more minute until coated with oil. Season with salt and pepper to taste and remove

  2. Beat eggs in a bowl, add ½ tsp salt, pepper to taste, milk, and cooked greens.

  3. Heat pan over medium high heat and add remaining olive oil. Wait until hot. Pour egg mixture into bowl. Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set.

  4. If the frittata is not quite set on the top, place under the broiler for 1 minute or until just beginning to color on the top. Do not allow the eggs to brown too much.

  5. Remove from heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter or cut in wedges in the pan and serve.

Based off a recipe from cooking. Nytimes.com/recipes

Homemade (Mustard) Pesto Vinaigrette

Servings: 6

Time: 5 minutes

Ingredients:


2 cups tightly packed fresh greens (mustard greens, arugula, kale, mizuna, collards, basil, cilantro, parsley, etc)

2 cloves garlic, minced

1/2 cup olive oil

2 Tablespoons red wine vinegar

1 Tablespoon dijon mustard

1 teaspoon salt



Directions:

  1. Combine all the ingredients for the vinaigrette in a high powered blender and blend for 60 seconds until very smooth.

  2. Taste and adjust salt and pepper as needed. Use immediately or refrigerate the vinaigrette for up to 5 days

 

Based off a recipe from www.layersofhappiness.com

Bok Choy and Kale Fried Rice

Serves: 4

Time 20 minutes

Ingredients:

3 cups day-old cooked jasmine or short grain rice

2 cloves garlic

2 cups chopped kale (or other green)

2 cups chopped bok choi

1 tsp chopped hot pepper (fresh or dried)

¼ tsp ground pepper

1 tsp soy sauce


Directions

  1. Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.

  2. Heat 1 more tablespoon garlic oil in the wok over high heat until smoking. Add minced garlic and hot pepper and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  3. Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and serve immediately


Based off a recipe from seriouseats.com

Apple Dijon Kale Salad

Serves: 4

Time ~20 minutes


Ingredients:

⅓ cup olive oil

¼ cup apple cider vinegar

1 clove garlic

1½ Tbsp dijon mustard

¼ tsp salt

fresh cracked pepper

1 bunch kale

1 medium granny smith apple

¼ cup raisins/craisins

½ cup Nuts (walnuts/pecans/sunflower seeds/pumpkin seeds)


Directions

  1. Tear the kale leaves from the stems. Cut the leaves into thin slices and then rinse well under cool water (in a colander). Allow the kale to drain as you prepare the rest of the salad.

  2. In a blender combine the olive oil, apple cider vinegar, dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth. (A blender is not necessary. Just a quick whisk of all the ingredients is enough to mix it all well. You’d just need to mince the garlic yourself).

  3. Wash the apple and chop it into chunks. Combine the kale in a large bowl with the apples, nuts, and raisins. Pour the dressing on top, starting with half, and toss to coat. Add more dressing as desired.



There are lots of recipes similar. Experiment with the ingredients and the dressing.

Based off a recipe from budgetbytes.com

FallDaniel Garcia-PratsKale
Vegetable Fried Rice with Fried Garlic

Serves: 4

Time: 30 minutes

Ingredients:

  • For the Fried Garlic:

  • 1 whole head of garlic, peeled, diced

  • Kosher salt

  • 1/4 cup vegetable oil

  • For the Fried Rice:

  • 3 cups day-old cooked jasmine or short grain rice

  • 4-5 cups chopped vegetables (bok choi, sweet potato greens, kale, swiss chard, collards, okra, eggplant)

  • 1 Thai bird's eye chili, finely minced

  • 1/4 teaspoon ground white pepper

  • 1 teaspoon soy sauce

  • Scrambled egg (optional)

Directions:

  1. For the Fried Garlic: Dice or mince entire head of garlic Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl

  2. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately remove. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic for garnish.

  3. For the Fried Rice: Using leftover oil from fried garlic (add 1 tablespoon oil, if it needs more) in wok over high heat add vegetables beginning with those that need the most time to cook and adding in greens later in the cooking process, season with salt, and stir-fry until the vegetables are cooked and greesn are bright green and barely wilted, about 1-3 minutes. Transfer to a bowl and set aside.

  4. Heat 1 more tablespoon oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird's eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  5. Season rice with salt and white pepper, then add soy sauce. Return cooked vegetables to rice and toss to combine. Add scrambled eggs here if so desired. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

Based off a recipe from seriouseats.com