Showing posts with label Kale. Show all posts
Showing posts with label Kale. Show all posts

Monday, June 20, 2011

White Bean & Kale Stew

2 tbsp. Olive Oil
2 Carrots,  1/4 " slice
1 large Yellow Onion, chopped
3 cloves Garlic, minced
1 tsp. dried Oregano
1/2 tsp. Cumin
1/4 tsp. Red Pepper Flakes
1 tbsp. Balsamic Vinegar
1/2 15 oz. can Diced or Crushed Tomato
1/4 c. Sundried Tomato (not in oil), sliced
1 bunch Kale, chopped
1 15 oz. can White Beans
6 c. Vegetable Broth

Heat olive oil in a large saucepan.  Sweat carrots and onion for 5 minutes.  Add in garlic and sweat another 2-3 minutes.  If pan becomes too dry, add a little salt.  Add in spices and saute' another 30 seconds, stirring constantly.  Lower heat and add in balsamic to deglaze pan.  Add in remaining ingredients, excluding the beans,  cover and bring to a boil.  Simmer 20 mins until kale is tender.  Add in white beans and heat through


Thursday, May 19, 2011

Yet Another Kale Salad

Farmers' market kale obsession.... I promise I'll come up with something different.  I just cant resist raw kale with some sweet dried fruit and roasted seeds. 


4 c. chopped Black/Dino Kale, chopped
2 Golden Beets, shredded
2 Green Onions, thinly sliced
1/4 c. dried Cranberries
1/2 c. mixed Sprouts (mung, radish, broccoli, alfalfa, etc.)
2 tbsp. roasted Pumpkin/Sesame/Sunflower seeds (or a mix of)
Citrus Vinaigrette


I LOVE this mixed nut and seed snack for topping this salad. The seasoning and combination of nuts/seeds are perfect for this salad!  I usually get them at Whole Foods, but sometimes you can find them at your local grocery store :)

Friday, April 22, 2011

Kale Salad




4 c. Dino or Black Kale, chopped
1/4 c. Red Pepper, diced
1/4 c. Fennel, diced
2 tbsp. Red Onion, minced
1/4 c. Raisins or Cranberries
2 tbsp. Sunflower or Pumpkin Seeds

Juice of 1/2 a Lemon
1/4 tsp. Salt
1 tsp. Red Wine Vinegar
2 tsp. Olive Oil

Place chopped kale in a large bowl.  Add in lemon juice and salt and massage kale until it starts to become soft, about 3 minutes.  Add in red pepper, red onion, fennel and raisins. Toss to combine.  Refrigerate for an hour to let marinate.

Just before serving, toss with red wine vinegar, olive oil and sunflower seeds.