Kale recipies

[CathyS]

Hi, just wondering if anyone has any feedback on the Kale recipies shown on the opening page of this website? I'm trying to eat more healthy stuff, and haven't ventured into the kale arena yet.
thanks,

CathyS

[mightyh]

I haven't tried any of the recipes listed, but here's one way we eat kale often. This sandwich is so filling! I got it from CL, but not sure what issue. It's an eat it with a fork sandwich cause the veggie/bean mixture kind of soaks through the bread....

Cannellini Beans and Greens on Garlic Toast

3 c. water
12 c. torn kale
1 tsp. olive oil
1 1/2 c. finely chopped onion
1/2 tsp. dried oregano
1 c. diced plum tomato (could use canned)
1/8 tsp. salt
1/8 tsp. crushed red pepper
2 garlic cloves, minced
1 can white beans, rinsed and drained
1 garlic clove, halved
4 slices country or peasant bread, toasted
3/4 c. grated parmesan

1. Boil water. Add kale. Cook 6 minutes or until tender. Drain in a colander over a bowl, reserving 1 c. liquid.

2. Heat oil in a large skillet over medium-high heat. Add onion and oregano. Saute 5 minutes. Add tomato, salt, red pepper, and minced garlic. Saute 1 minute. Stir in kale, reserved liquid, and beans. Cook 3 minutes.

3. Rub garlic halves on one side of each toast slice. Place toast slices, garlic side up, on 4 plates. Sprinkle each with 2 Tb. cheese. Top each with 1 c. bean mixture and 1 Tb. cheese.

Serves 4.

[This message has been edited by mightyh (edited 01-15-2001).]

[Wendy w]

Hi,

Phoebe (Ohioan), posted this recipe a while ago and it is delicious, very warming and filling! I also have a hard time finding good recipes containing kale.

I have a pet cockatiel and my vet recommended that I give it to him once in a while. I always have more than he will eat, so I try to eat it also. I usually chop it up and add it to vegetable soup and was really glad when Phoebe posted this. I suggest doubling it if you can because the 2 servings served me just fine at one sitting!

Enjoy!

Kale and Potato Soup
Recipe By :Maria Robbins
Serving Size : 2

4 c kale -- chopped
2 tsp olive oil
1/2 lg onion -- coarsely chopped
4 cloves garlic -- thinly sliced
1/8 tsp crushed red pepper
1 bay leaf
1/2 tsp salt
3 med potatoes -- Yukon Gold or red, chopped in small cubes
4 c water
1/8 tsp black pepper

Heat the oil and add the onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, for about 10 minutes, until the onion just starts to take on some color. Add the salt, kale, potatoes, and water. Bring to a boil, reduce heat to a gentle simmer, and cook, covered, for about 30 minutes, until the potatoes are soft. Mash some of the potatoes, if desired, for a smoother texture. Add black pepper to taste, and serve.

Source:
"The One-Dish Vegetarian"

[Ohioan]

Wendy - I'm so glad to hear you say you ate the whole thing instead of making two servings out of it! I did, too, but I was afraid I'd been a hog or something. Well, maybe it depends on the size of the potatoes. You and I had very teenchy potatoes, right? http://www.cookinglight.com/bbs/biggrin.gif

Cheers,
Phoebe

[CathyS]

Thanks for the suggestions!

CathyS

[Peggy]

CathyS,

I haven't tried the kale recipes on the opening page but I have a great one to suggest. It's called Honey-Mustard Pork Tenderloin with Kale. It appeared in the March 1999 CL issue. It is fantastic! This was the first time I had tried kale, so I was alittle hesitant, but we loved it. Several friends have asked for the recipe and now make it themselves.

If you don't have access to it, I would be happy to post it for you!

Peggy

[CathyS]

Peggy -

Yes, I would love the recipie for Honey Mustard Pork w/ Kale!

Thank you,

CathyS

[Wendy w]

Phoebe:

I also had a fear of being a glutton. Of course the potatoes were very small!

Take care!

Wendy

[Peggy]

CathyS,

So sorry it took awhile for me to post this. This has been a hectic week... The stone-ground mustard really goes well with the kale.

Honey-Mustard Pork Tenderloin with Kale

Pork:
1 (1-lb) pork tenderloin
1/4 cup stone-ground mustard
2 T honey
1 T sherry vinegar or white wine vinegar
Cooking Spray

Sauce:
2 T honey
1 T sherry vinegar or white wine vinegar
3/4 cup fat-free, less sodium chicken broth
1/4 cup sherry
2 T minced shallots
1 T stone-ground mustard

Kale:
6 cups torn kale
1/4 cup fat-free, less sdium chicken broth
1 T stone-ground mustard
1 T minced shallot

1. To prepare pork, trim fat from pork. Combine pork and next 3 ingredients in a large ziplock bag. Seal and marinate in refrigerator 2 hours, turning occasionally. Remove pork from bag, reserving the marinade.

2. Preheat oven to 375 degrees.

3. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork. Bake at 375 degrees for 40 minutes or until thermometer registers 160 degrees (slightly pink). Let stand 10 minutes before slicing.

4. To prepare suace, combine reserved marinade, 2 T honey, and next 5 ingredients in a small saucepan; bring to a boil. Reduce heat to medium; cook 15 minutes. Set aside.

5. To prepare kale, combine kale, 1/4 cup chicken broth, 1 T mustard, and 1 T shallot in a large skillet over medium heat. Cover and cook 8 minutes or until tender. Yield: 4 servings (serving size: 3 oz meat, 3 T sauce, 1/2 cup kale.)

Hope you like it!

Peggy

[Holly in KC]

We tried the Honey-Mustard Pork Tenderloin with Kale for dinner tonight. This was the first time I've ever cooked with Kale (yay - a new veggie for me!). We really enjoyed both the pork and the kale. The stone ground mustard gives the marinade/sauce a great kick.

I know that this is a really old thread, but in the interest of re-reviewing and discovering "new" recipes in old March CL's, I thought it was worth bringing it back.

[Deanna]

I served this dish with Thanksgiving dinner and it was a great hit. Very nutritious and a nice presentation.


* Exported from MasterCook *

Savory Squash Gratin

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables and Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 cloves garlic -- unpeeled
1/2 teaspoon olive oil
2 medium acorn squash -- (3 pounds) halved crosswise and seeded
1/2 pound kale -- stems trimmed, large ribs removed
1 teaspoon unsalted butter
salt and freshly ground black pepper
1/2 teaspoon ground nutmeg
2 1/2 teaspoons chopped fresh thyme -- or 1 1/2 tsp. dried thyme leaves
1 1/2 cups heavy cream
3 tablespoons bread crumbs
2/3 cup freshly grated parmesan cheese

Heat oven to 450°. Place garlic in an ovenproof dish and drizzle with olive oil. Roast until light brown and very soft, about 20 minutes. Let stand until cool enough to handle; peel and cut into slivers; set aside. Reduce oven temp. to 400°.

Peel squash and cut lengthwise into 1/4-inch-thick slices; set aside.

Steam kale until brightly-colored and wilted, about 1 minute, then chop roughly. Squeeze out as much water as possible and set aside.

Butter a 2 1/2-quart baking dish. Distribute half the sliced squash in the dish, reserving the prettiest slices for the top layer, and sprinkle with 1/3 of the nutmeg, salt and pepper. Distribute half the sliced garlic over the squash and sprinkle with 1/2 of the thyme.

Arrange the kale over squash and sprinkle with 1/3 of the salt, pepper and nutmeg. Arrange remaining squash over kale and sprinkle with remaining nutmeg, salt, pepper and thyme. Distribute remaining garlic over squash, tucking it between slices.

Pour cream over assembled gratin and cover wtih foil. Bake until squash is soft when pierced with the tip of a knife, 40 minutes; halfway through baking time, remove foil, press down on squash with a spatula to compress and distribute the liquid, cover and continue baking. Meanwhile, combine bread crumbs and parmesan.

After the 40 minutes, reduce oven temp. to 375° and sprinkle the bread crumbs and parmesan over the squash, return to oven and continue to bake, uncovered until golden brown. Let cool 15 minutes before serving.

To reheat: Do not add final layer of bread-crumb mixture. Remove from the refrigerator, and let come to room temperature, 15 to 20 minutes. Cover with parchment paper, and reheat in a 400° oven for 20 minutes. Top with bread-crumb mixture, and bake until golden brown, 10 to 15 minutes. Garnish with thyme.

Source:
"Martha Stewart Living"

- - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 18g Total Fat; (65% calories from fat); 3g Protein; 18g Carbohydrate; 62mg Cholesterol; 55mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : This can be made early in the day and reheated just before serving.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[gltrgrl1]

Here's a delicious kale recipe I got from my grandmother. Hope you enjoy!

Chicken, Kale, and Barley Soup

2 chicken breasts, on bone
7 c water
2 c baby carrots
1 medium onion, quartered
2 cloves garlic
1 rib celery, sliced
3-4 sprigs parsley
1/2 tsp pepper
1 tsp salt
1/2 c quick-cooking barley
1 bunch kale, rinsed, stems removed, torn


Boil chicken in water. Use slotted spoon to remove and discard anywhite foam that bubbles to the surface. Remove chicken from bone and return to water. Add carrots, celery, onion. garlic, parsley, salt, and pepper. Bring to a boil. Stir in barley. Add kale leaves. Cover and simmer for 1 hour.
Note- if using boneless chicken breasts, use part canned chicken broth and part water.

[vjc]

Deanna,
Your recipe for the Squash Gratin looks delicious. Did you use the heavy cream or substitute something with less fat?

[Deanna]

vjc: I must confess I used the heavy cream! Since there was so little else in the dish that contained much fat (except for the Parmesan which is low-fat anyway, isn't it??) and it was a holiday, I splurged!

I sometimes use evaporated canned milk in place of cream. Or half and half would surely work just as well. It needs the thickness that plain old milk won't give it.

It really is delicious, I hope you give it a try!

d