1 ½ lbs kale, stems and leaves coarsely chopped
2 tablespoons olive oil
Crushed red pepper flakes to takes (optional)
2 garlic cloves, finely sliced ( I used crushed from a bottle)
½ cup vegetable stock or ½ cup water
Salt and pepper
2 tablespoons balsamic vinegar
Heat olive oil in a large saucepan over medium high heat
Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil
Add the garlic and cook until soft, but not colored
Raise heat to high, add the stock and kale and toss to combine
Cover and cook for 5 minutes
Remove cover and continue to cook, stirring until all (most) of the liquid has evaporated (I like the kale to still remain bright green)
Season with salt and pepper to taste
Serves 4
Showing posts with label Kale. Show all posts
Showing posts with label Kale. Show all posts
Kale Almond Pesto
1 bunch kale, steamed to bright green (about 6 ounces)
1/3 cup toasted almonds
3 cloves roasted garlic
1/2 teaspoon celtic sea salt
2 tablespoons lemon juice
1 tablespoon olive oil
pinch red pepper flakes
Place kale in food processor and pulse until chopped.
Add almonds and garlic, pulse again to incorporate.
Pulse in salt, lemon juice, oil and pepper flakes.
Continue pulsing until pesto reaches desired consistency.
elanaspantry.com
Note: I chose not to steam my kale for the batches I made. I wanted a fairly thick, slightly dry pesto to use for spreading.
1/3 cup toasted almonds
3 cloves roasted garlic
1/2 teaspoon celtic sea salt
2 tablespoons lemon juice
1 tablespoon olive oil
pinch red pepper flakes
Place kale in food processor and pulse until chopped.
Add almonds and garlic, pulse again to incorporate.
Pulse in salt, lemon juice, oil and pepper flakes.
Continue pulsing until pesto reaches desired consistency.
elanaspantry.com
Note: I chose not to steam my kale for the batches I made. I wanted a fairly thick, slightly dry pesto to use for spreading.
Michael Romano's Secret-Ingredient Soup
2 tablespoons olive oil
3/4 cup finely chopped onion
3/4 cup finely chopped peeled carrot
3/4 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo pepper or red pepper flakes
8 ounces Italian fennel sausage (sweet or hot), casings removed
2 tablespoons medium-grind cornmeal (polenta)
5 cups Chicken or Vegetable Stock
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
Grated Parmigiano-Reggiano for serving
Preparation
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Stir in the greens and cook for 15 minutes more, or until tender.
Ladle into bowls and garnish with grated Parmigiano.
Cooks Notes: If you prefer, cook the sausage separately, drain, and then add to your vegetables. This reduces the fat even more.
Makes 4-6 Servings
The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.
Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.
3/4 cup finely chopped onion
3/4 cup finely chopped peeled carrot
3/4 cup well-washed thinly sliced leeks
1 teaspoon finely chopped garlic
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Aleppo pepper or red pepper flakes
8 ounces Italian fennel sausage (sweet or hot), casings removed
2 tablespoons medium-grind cornmeal (polenta)
5 cups Chicken or Vegetable Stock
4 cups packed stemmed and coarsely chopped kale or chard leaves, or a combination
Grated Parmigiano-Reggiano for serving
Preparation
Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 to 10 minutes. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal. Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
Stir in the greens and cook for 15 minutes more, or until tender.
Ladle into bowls and garnish with grated Parmigiano.
Cooks Notes: If you prefer, cook the sausage separately, drain, and then add to your vegetables. This reduces the fat even more.
Makes 4-6 Servings
Epicurious April 2013
The secret ingredient in this satisfying soup is a small amount of cornmeal (polenta), just enough to thicken the broth slightly. It balances the substantial sausage and greens for a soothing cold-weather dish.
Aleppo pepper comes from the town of Aleppo in northern Syria; the flaky crushed sun-dried pepper has a slightly smoky flavor. It's become easier to find in gourmet markets, but if necessary, you can substitute red pepper flakes.
Rich Italian Sausage and Potato Soup
1 pound Italian sausage
3/4 cup chopped onion
1 slice pancetta bacon, diced
1 1/4 teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream
3/4 cup chopped onion
1 slice pancetta bacon, diced
1 1/4 teaspoons garlic, minced
1 cube chicken bouillon
4 cups water
2 potatoes, cubed
2 cups kale, rinsed and julienned
1/3 cup heavy cream
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a sheet pan and bake for 15
to 20 minutes, or until done. Cut each link in half lengthwise, and then
into 1/2 inch slices. Set aside for later.
In a 4 quart saucepan over medium heat, saute the
onions and the pancetta for 10 minutes, or until onions are almost
clear. Add the garlic and saute for one more minute.
Add the chicken
base OR bouillon, water and potatoes and bring to a simmer for 15
minutes. Add the kale, cream and reserved sausage, simmer for 5 more
minutes and serve.
Allrecipes.com
Toscana Soup
12 links spicy pork sausage, sliced
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken soup base
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream
1 tablespoon vegetable oil
3/4 cup diced onion
1 1/4 teaspoons minced garlic
2 tablespoons chicken soup base
4 cups water
2 potatoes, halved and sliced
2 cups sliced kale
1/3 cup heavy cream
Directions
Preheat oven to 300 degrees F (150 degrees C).
Place sausage links on a baking sheet and bake 25
minutes, or until cooked through. Slice into 1/2 inch slices.
Heat oil in a large saucepan over medium heat.
Saute onions until translucent; add garlic and cook 1 minute.
Stir in broth, water and potatoes; simmer 15 minutes.
Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.
Allrecipes.com
Made with fresh garden grown Kale in Aug 2012.
Bean Soup With Kale
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Allrecipes.com
Serves 8
Notes: Made with garden grown Kale, Parsley and Herbs Sept 2012
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley
Directions
In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.Allrecipes.com
Serves 8
Notes: Made with garden grown Kale, Parsley and Herbs Sept 2012
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