Kale
Kale and Mushroom Quiche
From Fake Food Free
Crust:
1 ½ cups whole wheat flour
½ tsp salt
½ cup unsalted butter, softened
1 to 3 tbsp milk
Filling:
½ cup fresh button mushrooms, chopped
1 cup kale, finely chopped
2 tbsp fresh parmesan, grated or shredded
1 cup milk
4 farm fresh eggs
1 tbsp white whole wheat flour
½ tsp salt
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp ground black pepper
¼ tsp crushed red pepper
1 tbsp hot sauce
Preheat the oven to 350 degrees F. In a bowl mix together whole wheat flour and salt, cut in the butter and mix with a fork or pastry blender until butter is incorporated and dough is crumbly. Slowly add milk, one tablespoon at a time until the mixture forms a dry, yet cohesive dough. Press the dough evenly into bottom and sides of a deep, 9 inch pie pan.
On top of the crust sprinkle the mushrooms, kale and cheese. In a separate bowl mix together the eggs, milk, flour, salt, spices and hot sauce. Whisk until light and fluffy, or you can also put the mixture in a blender and pulse. Pour the eggs over the crust and arrange your fillings as needed.
Bake for about 40 to 50 minutes. The egg will rise a bit and the top should be slightly browned and the center set. Allow to cool for five minutes, slice and serve. Makes six to eight servings.
Coconut Crusted Salmon over Cauliflower & Kale in Curry Coconut Milk
From Fake Food Free
1 tbsp olive oil
½ small onion, sliced
½ large head of cauliflower, florets sliced
1 bunch kale, stemmed and chopped, about 3 cups raw
½ tsp salt
¼ tsp black pepper
1 tbsp curry powder
½ can coconut milk
2 salmon filets, thawed
2 tsp olive oil
¼ cup panko bread crumbs
1/8 cup unsweetened, shredded coconut
Pinch of salt and pepper
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 1 to 2 minutes. Next add the cauliflower and kale. Turn to coat the vegetables in the oil and cook until the cauliflower is slightly browned and the kale begins to wilt, about 3 minutes. Stir in the salt, pepper and curry powder, add the coconut milk. Reduce heat to medium or medium-low, cover and let simmer for about 5 minutes or until vegetables are tender.
The salmon can be prepared in a variety of ways. I use a grill pan with a press. This doesn’t result in the tenderest salmon, but it is the quickest method for me with very easy clean-up. Searing it in a standard skillet or baking it would work well too.
In a small dish, combine the bread crumbs, coconut, salt and pepper. Drizzle the olive oil evenly over both salmon filets. Place the filets in the pre-heated grill pan. Top with crumb mixture, pressing it into the fish. Place the press on top of the salmon and cook on medium-high heat for about 3 minutes. Remove the press and gently flip the salmon, place the press on top again and allow to cook 3 to 4 more minutes or until the fish is cooked through. Divide the vegetables on two plates, top each with a salmon filet, and serve.
Sleek
Tradional sleek has bulgur wheat in it. It can also be made with couscous. This version leaves both grains out, but feel free to add them if you'd like.
Olive oil
1 large onion, sliced thinly
2 cloves garlic, minced
1-2 lb kale
1 c. cooked black-eyed peas or 1 can, drained
Red pepper flakes to taste
1/2 lemon
Heat the olive oil over low-medium heat. Cook, stirring occasionally, until it is caramelized (soft, brown, and sweet). When the onions are almost done, add in the minced garlic cloves.
When the onions are almost done cooking, blanch the kale separately in boiling water until it's just soft, about 1-2 minutes. Remove from the water and finish cooking it with the onions. Add the black-eyed peas, red pepper flakes, and lemon juice and mix well, but gently.
Add salt and pepper to taste, and let everything cook together for 5-10 minutes.
Crispy Kale
From Grasshoppers Distribution
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely. Place on the lowest rack of the oven and bake for 10 minutes. Remove from oven and stir so that kale can get crispy all over.
Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn’t done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
Remove from oven, and sprinkle with sea salt and serve immediately.
Braised Kale
From Grasshoppers Distribution
1 T olive oil
2 cups green onions, thinly sliced
1 tsp salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced green garlic, scapes, or garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups basic chicken stock or veggie stock
Splash cider vinegar
Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock. Cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from heat. Serve immediately.
Kale Soup
1 medium onion, diced
3 sliced carrots
2 15-oz. cans chicken broth
1 15-oz. can beef broth
1 can water
3 potatoes, diced
1 large can diced tomatoes
1 can red or kidney beans (rinsed and drained)
1 package polish sausage
1 bunch of Kale leaves (ripped into large pieces)
Add all ingredients into a large pot and simmer till done, about 20 minutes. Serve with cornbread.
Creamed Kale
from The World in My Kitchen
1 bunch kale, stems trimmed and roughly chopped
1/2 cup chicken stock
1/4 tsp Kosher salt
Pepper
1 Tbl unsalted butter
1 tsp fresh thyme, rinsed and minced
1/2 cup heavy cream
1/4 tsp nutmeg
Red pepper flakes
In a large saute pan or medium pot, add the kale, chicken stock, salt, and a few grinds of pepper. Cover and cook on medium-low, stirring occasionally, for about 10 minutes, or until the chicken stock is almost absorbed.
Add the butter, thyme, cream, nutmeg and red pepper flakes and cook on medium-low, uncovered, until the cream is thickened and coats the kale, about 5 minutes. Season with more salt and pepper if necessary. Serve hot.
From Fake Food Free
Crust:
1 ½ cups whole wheat flour
½ tsp salt
½ cup unsalted butter, softened
1 to 3 tbsp milk
Filling:
½ cup fresh button mushrooms, chopped
1 cup kale, finely chopped
2 tbsp fresh parmesan, grated or shredded
1 cup milk
4 farm fresh eggs
1 tbsp white whole wheat flour
½ tsp salt
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp ground black pepper
¼ tsp crushed red pepper
1 tbsp hot sauce
Preheat the oven to 350 degrees F. In a bowl mix together whole wheat flour and salt, cut in the butter and mix with a fork or pastry blender until butter is incorporated and dough is crumbly. Slowly add milk, one tablespoon at a time until the mixture forms a dry, yet cohesive dough. Press the dough evenly into bottom and sides of a deep, 9 inch pie pan.
On top of the crust sprinkle the mushrooms, kale and cheese. In a separate bowl mix together the eggs, milk, flour, salt, spices and hot sauce. Whisk until light and fluffy, or you can also put the mixture in a blender and pulse. Pour the eggs over the crust and arrange your fillings as needed.
Bake for about 40 to 50 minutes. The egg will rise a bit and the top should be slightly browned and the center set. Allow to cool for five minutes, slice and serve. Makes six to eight servings.
Coconut Crusted Salmon over Cauliflower & Kale in Curry Coconut Milk
From Fake Food Free
1 tbsp olive oil
½ small onion, sliced
½ large head of cauliflower, florets sliced
1 bunch kale, stemmed and chopped, about 3 cups raw
½ tsp salt
¼ tsp black pepper
1 tbsp curry powder
½ can coconut milk
2 salmon filets, thawed
2 tsp olive oil
¼ cup panko bread crumbs
1/8 cup unsweetened, shredded coconut
Pinch of salt and pepper
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 1 to 2 minutes. Next add the cauliflower and kale. Turn to coat the vegetables in the oil and cook until the cauliflower is slightly browned and the kale begins to wilt, about 3 minutes. Stir in the salt, pepper and curry powder, add the coconut milk. Reduce heat to medium or medium-low, cover and let simmer for about 5 minutes or until vegetables are tender.
The salmon can be prepared in a variety of ways. I use a grill pan with a press. This doesn’t result in the tenderest salmon, but it is the quickest method for me with very easy clean-up. Searing it in a standard skillet or baking it would work well too.
In a small dish, combine the bread crumbs, coconut, salt and pepper. Drizzle the olive oil evenly over both salmon filets. Place the filets in the pre-heated grill pan. Top with crumb mixture, pressing it into the fish. Place the press on top of the salmon and cook on medium-high heat for about 3 minutes. Remove the press and gently flip the salmon, place the press on top again and allow to cook 3 to 4 more minutes or until the fish is cooked through. Divide the vegetables on two plates, top each with a salmon filet, and serve.
Sleek
Tradional sleek has bulgur wheat in it. It can also be made with couscous. This version leaves both grains out, but feel free to add them if you'd like.
Olive oil
1 large onion, sliced thinly
2 cloves garlic, minced
1-2 lb kale
1 c. cooked black-eyed peas or 1 can, drained
Red pepper flakes to taste
1/2 lemon
Heat the olive oil over low-medium heat. Cook, stirring occasionally, until it is caramelized (soft, brown, and sweet). When the onions are almost done, add in the minced garlic cloves.
When the onions are almost done cooking, blanch the kale separately in boiling water until it's just soft, about 1-2 minutes. Remove from the water and finish cooking it with the onions. Add the black-eyed peas, red pepper flakes, and lemon juice and mix well, but gently.
Add salt and pepper to taste, and let everything cook together for 5-10 minutes.
Crispy Kale
From Grasshoppers Distribution
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.
Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely. Place on the lowest rack of the oven and bake for 10 minutes. Remove from oven and stir so that kale can get crispy all over.
Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn’t done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.
Remove from oven, and sprinkle with sea salt and serve immediately.
Braised Kale
From Grasshoppers Distribution
1 T olive oil
2 cups green onions, thinly sliced
1 tsp salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced green garlic, scapes, or garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups basic chicken stock or veggie stock
Splash cider vinegar
Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock. Cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from heat. Serve immediately.
Kale Soup
1 medium onion, diced
3 sliced carrots
2 15-oz. cans chicken broth
1 15-oz. can beef broth
1 can water
3 potatoes, diced
1 large can diced tomatoes
1 can red or kidney beans (rinsed and drained)
1 package polish sausage
1 bunch of Kale leaves (ripped into large pieces)
Add all ingredients into a large pot and simmer till done, about 20 minutes. Serve with cornbread.
Creamed Kale
from The World in My Kitchen
1 bunch kale, stems trimmed and roughly chopped
1/2 cup chicken stock
1/4 tsp Kosher salt
Pepper
1 Tbl unsalted butter
1 tsp fresh thyme, rinsed and minced
1/2 cup heavy cream
1/4 tsp nutmeg
Red pepper flakes
In a large saute pan or medium pot, add the kale, chicken stock, salt, and a few grinds of pepper. Cover and cook on medium-low, stirring occasionally, for about 10 minutes, or until the chicken stock is almost absorbed.
Add the butter, thyme, cream, nutmeg and red pepper flakes and cook on medium-low, uncovered, until the cream is thickened and coats the kale, about 5 minutes. Season with more salt and pepper if necessary. Serve hot.
