Kale is the plant that keeps giving. We plant kale in our garden every year and I love the fact that it keeps growing and growing. Seems the more you pick, the more it grows. So, I am always looking for new ways to use kale and this recipe is just that. Walnuts replace the pine nuts in traditional basil pesto and toasting them first gives the pesto another layer of flavor.
Mix this pesto into warm cooked pasta or spread it on a cracker. It is great.
Ingredients
1 large bunch kale
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 cloves garlic, smashed
1/2 cup toasted walnuts
1 Tablespoon lemon juice
Salt and pepper to taste
Instructions
Remove leafy portion of kale from the stems and discard the stems. Tear the leafy portion into large pieces.
Blanch kale in boiling water for about 3 minutes. Drain well and cool. Once cool, squeeze with your hands to remove any excess water.
In a food processor, add kale and garlic. Process and then add toasted walnuts. Process until chopped fine. Add olive oil and lemon juice. Process again. Add Parmesan cheese and salt and pepper to taste. Process again.
Showing posts with label Kale. Show all posts
Showing posts with label Kale. Show all posts
Saturday, July 25, 2015
Tuesday, June 16, 2015
Whole Grain Pasta with Kale and Tomatoes
Ingredients
6 ounces whole grain pasta
2 Tablespoons olive oil
1 medium onion, sliced thin
1/2 red pepper, seeded and sliced thin
1/2 green pepper, seeded and sliced thin
2 cloves garlic, minced
Salt and Pepper
1 bunch kale, thick stems removed and leaves torn into bite size pieces
2 pints grape tomatoes, cut in half
1/3 cup chopped roasted almonds
1/4 cup pecorino cheese plus more for serving
Instructions
Cook pasta according to package instructions. Reserve 1/4 cup of the cooking liquid. Drain the pasta and return to the pot.
While the pasta is cooking, heat oil in large skillet over medium high heat. Add onion, red and green peppers, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until beginning to brown.
Add the kale and cook, tossing frequently, until kale is softened, about 3 - 5 minutes. Add tomatoes and cook, tossing frequently, until the tomatoes begin to soften, about 2 minutes more.
Add the kale mixture, almonds,grated pecorino and reserved cooking liquid to the pasta. Toss to combine.
Serve with additional grated pecorino cheese.
This recipe was adapted from www.realsimple.com
6 ounces whole grain pasta
2 Tablespoons olive oil
1 medium onion, sliced thin
1/2 red pepper, seeded and sliced thin
1/2 green pepper, seeded and sliced thin
2 cloves garlic, minced
Salt and Pepper
1 bunch kale, thick stems removed and leaves torn into bite size pieces
2 pints grape tomatoes, cut in half
1/3 cup chopped roasted almonds
1/4 cup pecorino cheese plus more for serving
Instructions
Cook pasta according to package instructions. Reserve 1/4 cup of the cooking liquid. Drain the pasta and return to the pot.
While the pasta is cooking, heat oil in large skillet over medium high heat. Add onion, red and green peppers, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until beginning to brown.
Add the kale and cook, tossing frequently, until kale is softened, about 3 - 5 minutes. Add tomatoes and cook, tossing frequently, until the tomatoes begin to soften, about 2 minutes more.
Add the kale mixture, almonds,grated pecorino and reserved cooking liquid to the pasta. Toss to combine.
Serve with additional grated pecorino cheese.
This recipe was adapted from www.realsimple.com
Thursday, February 5, 2015
Curried Lentil Soup with Kale
It is a cold day here. Snow is falling and that calls for soup. This soup is hearty with a strong curry note which I love. I served it with Parmesan cheese on top and crusty bread on the side.
Ingredients
1 1/2 cups green lentils
1 medium onion, diced
2 large carrots, peeled and sliced
2 ribs celery, diced
2 cloves garlic, minced
1 large potato, peeled and diced
8 cups vegetable broth
4 Tablespoons olive oil
2 teaspoons curry powder
1 teaspoon salt
1 Tablespoon lemon juice
2 cups chopped kale
Instructions
In a large soup pot, combine oil, onions, carrots, celery and garlic. Saute on medium high heat to soften the vegetables.
Add vegetable broth, lentils and potato. Bring to boil and then reduce to simmer. Cover the pot, simmering for 25 minutes. Then add kale, curry powder, lemon juice and salt and simmer for another ten minutes or until lentils and potatoes are soft.
This recipe was adapted from one that was printed in The Denver Post, Jan, 28, 2015.
Ingredients
1 1/2 cups green lentils
1 medium onion, diced
2 large carrots, peeled and sliced
2 ribs celery, diced
2 cloves garlic, minced
1 large potato, peeled and diced
8 cups vegetable broth
4 Tablespoons olive oil
2 teaspoons curry powder
1 teaspoon salt
1 Tablespoon lemon juice
2 cups chopped kale
Instructions
In a large soup pot, combine oil, onions, carrots, celery and garlic. Saute on medium high heat to soften the vegetables.
Add vegetable broth, lentils and potato. Bring to boil and then reduce to simmer. Cover the pot, simmering for 25 minutes. Then add kale, curry powder, lemon juice and salt and simmer for another ten minutes or until lentils and potatoes are soft.
This recipe was adapted from one that was printed in The Denver Post, Jan, 28, 2015.
Wednesday, November 5, 2014
Kale Chips
No guilt in eating these chips.
Ingredients
1 bunch of kale, washed and thoroughly dried
1 Tablespoon olive oil
Sea salt
Instructions
Preheat oven to 300F.
Remove kale from rib and tear into chip-size pieces.
Place kale in large bowl and toss with olive oil and sea salt.
Arrange pieces in a single layer on a baking sheet.
Bake for about 15 minutes or until crisp.
Eat immediately.
Ingredients
1 bunch of kale, washed and thoroughly dried
1 Tablespoon olive oil
Sea salt
Instructions
Preheat oven to 300F.
Remove kale from rib and tear into chip-size pieces.
Place kale in large bowl and toss with olive oil and sea salt.
Arrange pieces in a single layer on a baking sheet.
Bake for about 15 minutes or until crisp.
Eat immediately.
Wednesday, October 29, 2014
Butternut Squash and Kale Lasagna
October 28, 2014
When our garden produced an overabundance of kale and the season began to change to fall, I began craving fall flavors. Butternut squash is one of those fall flavors I just have to have. This recipe came from the Dash insert to The Denver Post.
Ingredients
4 Tablespoons unsalted butter
1/4 cup flour
4 cups milk (whole milk will make a richer tasting lasagna, but also more calories)
1 bunch kale, stemmed and chopped (6 packed cups)
1/2 teaspoon nutmeg
Salt
Pepper
2 cups shredded mozzarella
1 1/2 cup grated pecorino (get the good stuff - it makes a big difference)
8 ounce lasagna noodles (NOT the no-boil type)
1 lb butternut squash, peeled and sliced thin ( I use a mandolin to get very thin even slices)
Instructions
Melt butter in a large pot over medium heat. Add flour and cook, stirring occasionally for about 1 minute. Pour in milk, whisking, and bring to a simmer. Whisk until slightly thickened. Stir in kale, cover and simmer for about 5 minutes, until kale is wilted. Add nutmeg and season to taste with salt and pepper.
Combine cheeses in bowl.
Spray inside of slow cooker with cooking spray. Arrange 1/3 of uncooked lasagna cooked on bottom of slow cooker, breaking to fit if needed. Top with 1/3 of kale mixture; 1/3 cheese; 1/2 of butternut squash. Repeat layers; repeat again with lasagna, kale mixture and ending with cheese.
Cover and cook on low for about 3 hours, until squash is tender and lasagna is starting to brown around edges. Turn slow cooker off and allow to stand for 15 minute before serving.
Serves: 8
When our garden produced an overabundance of kale and the season began to change to fall, I began craving fall flavors. Butternut squash is one of those fall flavors I just have to have. This recipe came from the Dash insert to The Denver Post.
Ingredients
4 Tablespoons unsalted butter
1/4 cup flour
4 cups milk (whole milk will make a richer tasting lasagna, but also more calories)
1 bunch kale, stemmed and chopped (6 packed cups)
1/2 teaspoon nutmeg
Salt
Pepper
2 cups shredded mozzarella
1 1/2 cup grated pecorino (get the good stuff - it makes a big difference)
8 ounce lasagna noodles (NOT the no-boil type)
1 lb butternut squash, peeled and sliced thin ( I use a mandolin to get very thin even slices)
Instructions
Melt butter in a large pot over medium heat. Add flour and cook, stirring occasionally for about 1 minute. Pour in milk, whisking, and bring to a simmer. Whisk until slightly thickened. Stir in kale, cover and simmer for about 5 minutes, until kale is wilted. Add nutmeg and season to taste with salt and pepper.
Combine cheeses in bowl.
Spray inside of slow cooker with cooking spray. Arrange 1/3 of uncooked lasagna cooked on bottom of slow cooker, breaking to fit if needed. Top with 1/3 of kale mixture; 1/3 cheese; 1/2 of butternut squash. Repeat layers; repeat again with lasagna, kale mixture and ending with cheese.
Cover and cook on low for about 3 hours, until squash is tender and lasagna is starting to brown around edges. Turn slow cooker off and allow to stand for 15 minute before serving.
Serves: 8
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