Kale Salad with Quick-Pickled Watermelon Radish
1/2 cup white wine vinegar
1/4 cup sugar
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted
Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.
kale & walnut pesto
- small bunch of kale (4-6 leaves, remove the thick part of the stems*)
- ¼ cup walnuts, toasted
- ½ to 1 clove of garlic
- ¼ cup olive oil (or more for a smoother pesto)
- juice & zest of one lemon
- salt & pepper to taste
- optional: grated parmesan or pecorino cheese
- (note: you can use all of the kale stems in your pesto, you will just have to boil them longer (separately) than the leaves. About 20 minutes, or until tender)
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
- Blanch kale for about 30 seconds, remove and place in the ice bath to stop the cooking process.
- Dry the kale a bit, squeeze out some of excess water and set on a towel for a few minutes more.
- Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.
arugula scramble with kale pesto
- 4 eggs, whisked with a splash of water or milk and a pinch of salt
- 1 teaspoon olive oil, for the pan
- a few handfuls of arugula
- a few spoonfuls of kale pesto
- chopped chives
- salt & pepper, to taste
- Heat oil in a nonstick skillet. Pour in the whisked eggs and let them begin to set (10 seconds or so). Stir to scramble. After the first stir, toss in handfuls of arugula so that it wilts down slightly with as the eggs cook. Continue to scramble until your eggs are slightly underdone. Serve with spoonfuls of pesto, chives, salt & pepper to taste.
Curry Coconut Creamed Kale
Serves: 2 servings
- 4 cups kale, finely chopped and stalks removed
- ½ onion, finely chopped (optional)
- 1 can coconut milk, use the solid cream on the top of the can after it's been refrigerated for a few hours
- 1 tablespoon curry powder
- salt to taste
- coconut oil to cook in
- Melt 1 teaspoon coconut oil in a saucepan and add in the onions. Saute until they turn translucent.
- Add the coconut cream on the top of a refrigerated can of coconut milk to the saucepan.
- Then add in the kale, the curry powder, and the salt.
- Let everything simmer for 5-10 minutes until the kale is soft.
- Use an immersion blender to make the dish smoother. (Optional)
Collard Greens and Kale Pesto
Servings: Makes 2 cups
- 1 small bunch collard greens, stems removed
- 1 small bunch Tuscan kale, stems removed
- Kosher salt
- 3 garlic cloves, chopped
- 1½ ounces grated Parmesan (about ½ cup)
- 1 cup olive oil
- ½ cup unsalted, roasted peanuts
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).
Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.
Do Ahead: Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.
- Recipe by Joe Sparatta & Lee Gregory, Southbound, Richmond, VA
Minestra is a light, brothy Italian soup with vegetables. "In this version, I sauté Tuscan kale and butternut squash with onion, garlic and rosemary, then simmer them in chicken stock with pasta and white beans," Grace Parisi says.
- Total Time: 45 MIN
- Servings: Makes 2 quarts
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1 pound Tuscan kale, stemmed and leaves coarsely chopped
4 cups chicken stock
Salt and freshly ground pepper
1/2 cup ditalini or tubettini pasta
1 cup drained canned navy beans
Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving
- In a large pot, heat 2 tablespoons of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and rosemary and cook until fragrant, 1 minute. Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, cover and simmer until the kale and squash are just tender, 8 minutes. Season with salt and pepper.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta.
- Add the pasta and navy beans to the soup and simmer until the soup is slightly thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Serve with garlic toasts.
Raw Kale, Cabbage, Carrot and Tatsoi Salad
For the Dressing:
For the Salad:
- 1 Tablespoon olive oil
- 1 Tablespoon sesame oil
- 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
- 1 Tablespoons real maple syrup (preferably grade B)
- 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
- 1 clove of garlic, finely minced
- 1 small bunch lacinato kale (also known as Tuscan kale)
- 1 small head (or half of a larger head) of Napa cabbage, shredded
- 1 baby tatsoi, thinly sliced
- 4 carrots, shaved into long strips with a peeler
- 2 Tablespoons hemp seeds (or toasted sesame seeds)
- Freshly ground pepper to taste
Make the Dressing:
Make the Salad:
- In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
- Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.
- In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Place in large serving bowl and add the shredded cabbage, tatsoi, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.
- Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.
Gluten Free, Grain Free, Vegetarian
Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg
Yield:Serves 4 Active time:30 minutes Total time:30 minutes
- 3 tablespoons olive oil
- 2 medium garlic cloves, finely minced (about 2 teaspoons)
- 2 (15-ounce) cans white beans, drained and rinsed
- 1/2 cup heavy cream
- 3 ounces grated sharp white cheddar cheese
- 2 ounces grated Parmesan (plus more for serving)
- Kosher salt and freshly ground black pepper
- 3 cups finely shredded kale
- 2 teaspoons juice from 1 lemon
- 4 eggs
- 1/4 cup finely sliced scallion whites and light greens
Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add garlic and cook until aromatic, about 1 minute. Add beans, cream, and 1/2 cup water. Bring to a simmer, then mash beans lightly with a potato masher. Add water until a loose, porridge-like consistency is reached. Stir in cheddar and Parmesan cheese and season to taste with salt and pepper. Keep warm.
Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Add kale, season with salt and pepper, and cook, tossing and stirring frequently, until wilted and starting to crisp, about 4 minutes. Stir in lemon juice and transfer to a bowl.
Heat remaining tablespoon oil in skillet over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 3 minutes.
To serve, stir half of scallions in white beans and adjust consistency with water as necessary. Transfer to warm bowls, top with sautéed kale then with a fried eggs. Sprinkle with remaining scallions and grate some Parmesan over the top. Serve immediately.
Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'
- 1 pound orecchiette
- 1/4 cup canola oil
- 2 medium turnips, peeled and cut into 1/4-inch dice
- 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Freshly cracked black pepper
- 8 tablespoons (4 ounces) unsalted butter
- 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
Bring 6 quarts salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, reserving 3/4 cup of the pasta water. Set aside.
Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the turnips and reduce the heat to medium. Cook, stirring often, until the turnips are tender and golden, about 6 minutes.
Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes. Add the garlic and red pepper flakes, and cook, stirring often, 1 minute. Add the reserved pasta water as needed and season with cracked pepper to taste. Add the butter and stir gently until melted.
Add the pasta to the kale mixture and toss with tongs until the pasta is well coated. Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste.
Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve.
Celery Root-Kale Gratin With Walnut Bread Crumbs
- 2 pounds celery root (celeriac), peeled and cut into 1/2-to-3/4-inch cubes
- 2 cups homemade or no-salt-added vegetable broth
- 1 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
- 1 large onion, sliced thinly from top to bottom
- 1 clove garlic, minced
- 1 1/2 teaspoons fresh thyme leaves
- 2 tablespoons white wine or dry cider
- Leaves from 1 pound (1 bunch) lacinato or curly kale, rinsed (but not dried) and torn into bite-size pieces
- 1/8 teaspoon freshly ground black pepper
- 3 ounces country-style white or whole-wheat bread, crusts removed
- 1/3 cup walnut halves or pieces
Place the celery root pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celery root is fork-tender. Turn off the heat.
Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; cook for 5 minutes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color.
Stir in the wine or cider; cook for a minute or two.
Use a slotted spoon to transfer the celery root to the onion mixture, stirring gently to incorporate. Season with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celery root, or reserve for another use.
Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medium heat; once the oil shimmers, add the kale and half of the reserved broth. Season with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occasionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth.
Transfer to the mixing bowl and season with the pepper and remaining salt.
Preheat the oven to 375 degrees. Have a shallow 2-quart baking dish at hand.
Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Drizzle the mix with the remaining 1 tablespoon of oil and toss gently to coat.
Spread the celery root-kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mixture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling.
Wait for 10 minutes before serving.
Sweet and Savory Kale
"This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish."
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 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 almonds
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 sliced almonds before serving.