Thursday, June 13, 2013

Eat More Kale!

Below are some great Kale recipes provided by one of our members.  

White bean and kale soup

Serves 6

    1 Tbs. olive oil
    1 small onion, halved and thinly sliced (1 cup)
    3 cups chopped kale
    1 small garnet yam, peeled and diced (1 cup)
    1 Tbs. smoked sweet paprika, plus more for garnish
    1 Tbs. curry powder
    1 bay leaf
    4 cups low-sodium vegetable broth
    2 15.5-oz. cans great Northern beans, drained and rinsed, divided
    2 Tbs. red wine vinegar


1. Heat oil in saucepan over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.

2. Add kale, and cook 4 to 5 minutes, or until wilted. Stir in yam, paprika, curry powder, and bay leaf; cook 1 minute more, or until fragrant.

3. Add broth, and bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until kale and yam are tender. Purée 1 cup beans with 3/4 cup water in blender or food processor. Add purée and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.

Tuscan Kale Salad


4-6 cups kale, loosely packed, sliced leaves of Italian black
(Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can
find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread


Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again,
and top with remaining cheese.

Flash cooked greens

Serves 6

    2 Tbs. olive oil
    2 cloves garlic, minced (about 2 tsp.)
    1/4 tsp. red pepper flakes
    8 cups baby spinach (about 5 oz.)
    4 cups arugula leaves (about 2 bunches)
    2 tsp. lime juice
    1 tsp. red wine vinegar


Heat oil, garlic and pepper flakes in large skillet over medium heat. Cook 2 minutes, or until garlic is browned. Add spinach and arugula, and cook 1 minute, or until barely wilted and heated through, tossing with tongs. Remove from heat, and stir in lime juice and vinegar. Season with salt and pepper, and serve.