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Post by ReneeW on Jan 4, 2012 19:05:57 GMT -6
Does anyone else like kale? I'm pleasantly surprised that I LOVE kale. Mmmm yummy -- and it's obnoxiously healthy for you. So I'm trying to eat more of it. Here's what I do -- sorry it's not a real recipe:
Saute some onions and garlic in olive oil. Remove kale leaves from the thick stems and finely tear pieces of leaves (or I sometimes cut them with my kitchen scissors). Saute kale leaves until they become wilted. Add some broth or stock if you need liquid in the pan. Sprinkle with cumin, chili powder, a little salt and pepper to taste. Stir. Add nuts of choice (I like walnuts or pecans), toasted if you like. Add some craisins or raisins until heated and serve.
I'd love to hear recipes from you so I can make it more often. Thanks!
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Post by sharon on Jan 4, 2012 19:09:17 GMT -6
I love kale too!
I often just saute it in a little oil and crushed red pepper, then sprinkle sesame seeds on it when I take it out.
I also throw it in all sorts of things - meatloaf, pasta sauce, soup, stir-fries, smoothies, etc. If I'm mixing anything, chances are there will be a couple of shredded kale leaves in there.
Curry-coconut soup with lentils and kale (and sometimes cauliflower) is great. No recipe either, sorry - just broth with curry mixed in, a can of coconut milk and simmer.
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Post by jlschlangen on Jan 5, 2012 9:41:59 GMT -6
Jamie Oliver made a what looked like a yummy kale recipe and of course I don't remember it. I wish I remember it it looked/sounded so good.
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Post by sharon on Jan 5, 2012 16:53:46 GMT -6
Ooo Deborah Madison has a recipe that is kale and gruyere and a grain of some sort - bulgar, maybe? It's soooo good. I can look it up.
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Post by apryllraye87 on Jan 6, 2012 7:39:37 GMT -6
I love these recipes! I, on the other hand, do not like kale but my mom is always telling me how good it is for you so I try to incorporate it into my diet. I'm definitely going to try these.
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Post by sharon on Jan 6, 2012 13:33:09 GMT -6
Green Barley and Kale Gratin Recipe reprinted with permission from Vegetarian Cooking for Everyone by Deborah Madison 2/3 cup pearl barley, rinsed Salt and freshly ground black pepper 1 large bunch kale (about 1-1/4 pounds), stemmed and washed 2 Tbs. butter 3 Tbs. flour 1 1/2 cups milk or vegetable broth 1/4 tsp. allspice 1/8 tsp. grated nutmeg 1/2 cup grated Gruyere or provolone cheese
Directions: In a saucepan, add the barley and 1/2 tsp. salt to 1-quart boiling water. Simmer, uncovered, until tender, about 30 minutes. Drain. While the barley is cooking, cook the kale in a skillet of boiling salted water until tender, 6-10 minutes. Drain kale reserving 1/4 cup cooking water. Puree kale with reserved liquid until smooth. Preheat oven to 375°. Melt the butter in a small saucepan, whisk in the flour, and then add the milk. Cook, stirring constantly over medium heat, until thick. Season with the allspice, nutmeg, salt and pepper. Combine with barley, pureed kale and cheese; check the seasonings and then transfer mixture to a lightly buttered baking dish or individual ramekins. Bake until lightly browned on top, about 30 minutes. If using ramekins, run a knife around the edge of each and then unmold onto serving plate and serve browned side up.
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