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Incredible Kale recipe

Incredible Kale recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A simple, yet delicious way to serve kale. The perfect side dish to any meal.

215 people made this

IngredientsServes: 4

  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 clove garlic, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • salt and ground black pepper to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, remove the lid and stir in the garlic, olive oil and vinegar. Cook while stirring for 2 more minutes. Add salt and pepper to taste.

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Reviews & ratingsAverage global rating:(214)

Reviews in English (154)

by MuscleMan

Whoa!!! This is excellent!!! And, can you say HEALTHY??? Superb recipe. Only change I made was to use 4 cloves of garlic (what can I say - I'm a garlic freak.) I've also used a similar method with swiss chard and spinach, but never tried it with balsamic vinegar. That adds a real tasty touch! Note that the recipe says to cook the kale until half of the volume is reduced. Don't over cook it - it's healthier that way!! You don't want it to end up like a wet rag. There should still be a hint of crispness to the leaves. Also, toss the kale a few times and it won't burn. The water on the leaves from washing should be enough. Simple, tasty and good for you!!!-04 Dec 2007


This was a super recipe! If you are a novice at cooking kale, like I was a while ago, you need to strip the leaves off the stems and also chop the leaves a bit before cooking. You should add a small amount of water when cooking the kale and watch carefully so it doesn't boil away and burn. This recipe is very easy and has a really nice flavor. Thank you so much!-28 Jan 2008

by Citron

Very nice kale preparation. Tastes very Southern, even though its Italian. Be advised it takes at least 20 minutes to wash and de-spine and chop the kale. Also, it helps to have half of the olive oil in the pan when you're cooking the kale, to help it from sticking. Also, add 1/2 cup of water and cover the pan- this will ensure that the kale doesn't burn. The water will evaporate off at the end, leaving nicely sauteed kale.-16 Nov 2008

33 Delicious Kale Recipes

These delicious kale recipes include comforting pastas, cozy soups, bountiful salads, and more! This vibrant leafy green has never tasted better.

On the internet, kale recipes were all the rage a few years ago. But in my kitchen, they’re just as cool as ever. What can I say? Kale is versatile, it’s delicious, and it just so happens to be one of the healthiest veggies out there. You betcha I’m blending it into smoothies, tossing it into pastas, and simmering it in soups whenever I have the chance!

At this time of year, many people start to think about adding more veggies to their diets. If that includes you, I encourage you to try kale! To get you started, I’m sharing 33 of my best kale recipes below. They include bountiful salads, comforting soups, yummy pastas, and so much more. Whether you’re a longtime kale enthusiast or you’re experimenting with it for the first time, you’re sure to find something you love.

45 Different Ways to Eat Kale When You Can't Get Enough Leafy Greens

Whether you like your kale cooked or raw, fresh or frozen, try these recipes that taste good and are good for you.

If you haven't gotten onboard with the kale craze, it's about time you did &mdash this cruciferous leafy green is one of the most versatile staples in a kitchen, and it may be one of the healthiest. You can massage it into a bountiful seasonal salad that everyone will enjoy, or ladle out a luxe bowl of soup or stew with plenty of satin-like kale ribbons it even turns up our favorite baked pasta dishes up a notch. Kale can be swapped for some of our starchiest carbohydrates, and it can be blended into delicious dressings and sauces. What's not to love?!

Of course, the real allure of kale for some is the fact that it's majorly packed with nutrients but totally free of all those extra calories. Since kale is imbued with naturally occurring phytonutrients when it's harvested, it acts as a bit of a superfood when regularly eaten. Antioxidants and other nutrients in kale can help reduce your risk of chronic disease like diabetes it's loaded with carotenoids to help keep your eyes sharp and its potassium and magnesium counts counteracts extra sodium in your diet. Plus, it's a great source of calcium, making it a must have for those who are avoiding dairy altogether.

If you're looking for more than just salads, we have you covered, as we're presenting some of our favorite ways to load up on kale in our kitchens. Pick up a few bunches at your local grocer (or fresh from the yard!) and try incorporating them into sides, soups, pizzas, pastas, and even desserts! These recipes celebrate the queens of greens in all her forms.

Kale recipes

This super-green leaf is packed with goodness. Serve it on the side or worked into a savoury main course.

Soft polenta with roast squash, kale & hazelnuts

This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too

Lemon & fennel pork meatballs

Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day

Chinese-style kale

Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces

Creamy pesto & kale pasta

Enjoy our creamy pesto and kale pasta as a tasty and nutritious supper. Make it with just a handful of ingredients and storecupboard staples

Kale & quinoa patties

These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner

Salmon burgers with kale salsa

Fancy a different way of getting your omega-3 oils? How about in burger form with buttery avocado and fresh kale

Spiced kale crisps

Swap out greasy potato crisps for this baked kale snack - drizzle with oil and sprinkle with ras el hanout before popping in the oven

Kale smoothie

Give yourself a dose of vitamin C in the morning with this vegan green smoothie. Along with kale and avocado, there's a hit of zesty lime and pineapple

Kale pesto

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Beetroot & squash Wellingtons with kale pesto

Put some welly in your Christmas dinner. Make these vegan Wellingtons ahead of time for a less stressed Christmas dinner. Even the meat eaters will love them!

Creamy kale & chicken traybake

A one-pan supper with bacon-wrapped, succulent chicken breasts and a garlicky, mascarpone stuffing. This everyday recipe is 3 of your 5-a-day and rich in fibre, folate and vitamin C

Spicy clam & kale linguine

This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce?

Kale & bulgur tabbouleh with yogurt dressing

A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!

How to Prepare Sauteed Kale

Also, most people just wash their kale well, chop it up and cook with it. I don’t love the stalks – so if you are new kale eater but looking for a way to make it work, be a wimp like me and remove the thickest pieces of the stalk before you chop and saute! Also, shallots make everything better. Seriously. My kitchen is never without shallots.

I always add just a bit of stock (or water if you are in a pinch) and cover the pan to make sure the stems are tender. My kids actually love this kale recipe, but one stem that doesn’t chew like it is supposed to and all bets are off.

One more tip: we actually like to hit the farmers market when kale is in the season. Often there is SO MUCH OF IT that towards the end of the market, sellers will sell it by the box rather than by the bunch. We take it home, wash it and trim it, then blanch it in boiling water, then pile it into freezer bags. A huge box of kale turns into maybe two-gallon bags once it is blanched. Then when I want fresh greens for dinner, we just pull as much as we need out of the bag and it tastes fresh as the day we bought it.

Begin by making the blackening seasoning. In a small bowl, combine the paprika, cayenne pepper, garlic powder, dry mustard, oregano, and 3/4 teaspoon salt.

Stir until evenly mixed and no lumps remain.

Use 1 tablespoon of the oil to grease a rimmed sheet pan. Place the salmon filets, skin-side down, on the pan, leaving space between them drizzle the salmon with 2 tablespoons of the oil.

Sprinkle the spice mix evenly over the salmon.

Prepare the Kale: In a medium bowl, combine the kale with the remaining 2 tablespoons of oil, the minced garlic, and a pinch of salt.

Arrange the kale all around (but not covering) the salmon it’s okay to pile it up a bit, as it will shrink significantly as it roasts.

Place the pan on the lower-middle rack and roast for 12 to 14 minutes for medium-cooked salmon. (If you prefer your salmon medium-rare, cook 10 to 12 minutes. For well-done, cook 15 to 17 minutes.) Remove the pan from the oven and drizzle the honey over the fish. Then sprinkle the lime zest and juice over the fish.

Serve immediately and enjoy.

30 Healthy Kale Recipes That Are Anything But Basic

Before there was the rainbow bagel, the unicorn latte, or any other Instagram food trend, there was kale. And, honestly, it was kind of a miracle. Kale—delicious but fairly tough and super fibrous— was a Thing. It was the Beatles meets Mr. Rogers, a legitimate icon of pop culture that also managed to be, well, good for you.

Today, in an era of ubiquitous kale salads and "Don't Kale My Vibe" graphic tees, kale may not be as cool, but it's definitely still a nutritional superstar, packed full of vitamins and hearty enough to hang out in our fridge for days on end. Yes, it's great in salads, but it's also delicious in smoothies, soups, and sturdy grain bowls. Here are some of our favorite ways to use kale.

This super noodle ramen is like a massive hug in a bowl – using both dark and white miso paste, it gets the balance between sweet, hot, salty and sour spot on. Kale is roasted here for lovely crunch to finish off a hearty broth.

Embrace kale this winter and see how many more ways you can take this super-versatile and tasty green. You can learn more about the wonderful world of kale at the Vegepedia!

Panfried Kale

Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.

Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.

Remove the kale to a plate and serve!

Option: Squeeze the juice of half a lemon over the top.

This beautiful, bright green side dish is in my second cookbook and remains one of my absolute favorite things to eat. I&rsquove been on a kale kick for probably two years now, and I never, ever get tired of the stuff. It just makes you feel like Wonder Woman. Or Super Man. Whichever fits. I&rsquove been wanting to post the recipe here on my site for those of you who might not have seen it yet. It&rsquos to die for!

The great thing about kale is, it&rsquos most delicious when prepared very simply: Just throw it into a sizzling skillet with olive oil and garlic, and a world of glory will open up for you! If you haven&rsquot yet become addicted to kale, just try this. Just once.

You&rsquoll be hooked immediately.

You need kale, glorious kale! This is just straight-up curly/salad bar kale, but if you can find Tuscan kale, it&rsquos delicious, too. Give it a good rinse under cold water, then tear it into chunks. If the kale is overly gritty/dirty, soak the kale in cold water for a few minutes.

After you&rsquove torn it up, pat it dry with paper towels.

I chopped a whole bunch of garlic&mdashas in, a gnarly amount of garlic. And I used one of those Pampered Chef chopper things, which, if you have to chop a lot of garlic, is an absolute miracle.

This is not an advertisement for one of those Pampered Chef chopper things. I&rsquom just telling you they&rsquore handy, man.

Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat, then throw in the garlic and stir it around immediately so it won&rsquot burn.

And yes, this is a lot of garlic. But it&rsquoll make you happy and will keep vampires away for weeks.

Throw the kale into the skillet.

Immediately move it around with tongs it won&rsquot take much time at all to cook!

Sprinkle in salt and pepper&hellip

Let it cook for probably a minute, a teeny bit longer if needed&hellip

And mound it on a serving platter when it&rsquos still nice and crisp.

Utterly delicious! Serve it next to whatever your main course is: chicken, fish, beef&hellipor stir it into cooked noodles&hellipor just eat it by itself.

Absolutely delectable, guys.

And guess what? You can do the same thing with spinach. I prefer kale because it stays pretty crisp, while spinach wilts really quickly. But both are verdantly divine.

Courtesy of Cookie and Kate

Between all the greens in this recipe, like the kale, jalapenos, cilantro, and avocado are truly enjoyable and taste even better once mixed with your classic black beans and choice of tortilla. So, if you're looking to make a quick, easy, and healthy meal, this is the recipe for you.

Get the recipe from Cookie and Kate.

Watch the video: BEST KALE seed! SUPERFOOD u0026 Warning (August 2022).