Green/Red Kale With Raisins & Toasted Pine Nuts
salt & pepper
- To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes (they burn easily)
- Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes or until the kale is just tender, drain& set aside
- Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds (the raisins should be glossy and slightly puffed)
- Add kale, stir, season and saute until heated through.
Garnish with the pine nuts and serve. Servings: 2 – 3
German Style Green Kale (Gruenkohl)
1 lb bratwurst, optional
- Wash the kale in lukewarm warm very well several times to remove all grit and dirt- do not dry them off- leave them dripping wet.
- Remove the hard stems from the leaves and then place the kale into a pot, put the lid on, and let it cook over medium heat until it wilts- this won’t be terribly long
- Drain in colander and then dry the leaves completely
- Coarsley chop the kale
- Heat the bacon grease in a skillet, add onion and cook until brown, stirring often
- Add the kale to the pan, along with salt and pepper to taste, a pinch of freshly grated nutmeg, and a pinch of sugar
- Add the beef broth to the vegetables and stir to mix
- Cover and let cook 45 minutes- it should get very, very tender and will be very, very soft
- If you prefer, briefly cook some bratwurst in hot water according to the package directions, then add them to the pot in the last 15 minutes of cooking time.
Check seasonings again before serving. Servings: 4
Easy Spicy Kale & Mustard Greens
3 cups kale (1 bunch) 3 cups mustard greens (1 bunch)
- Prepare the kale and mustard greens by cutting middle stem out of each leaf. Rinse the leaves thoroughly
- Cut the greens into strips that are about 1 inch by 3-4 inches
- Add 4 tsp of water to a 2 quart pot. bring to boil on medium heat
- Add the kale first, then the mustard greens pour 1/4 teaspoon into the greens and cover tightly with lid
- Cook for 5-10 minutes, stirring occasionally, until the greens are wilted and tender
- When the greens are done cooking, they should be dark green. Keep the lid on the pot and set aside
- In a small saucepan heat 1 tsp oil or butter until almost smoking at medium high heat
- Add mustard seeds and cumin seeds. They will pop and sizzle. Turn heat to medium.
- Add green chili pepper and crushed garlic and fry until lightly browned. Optional: add 1/8 tsp red chili pepper.
- Pour mixture over greens. Add remaining salt (1/2 tsp) to taste.
Serve with a dash of lime juice (brings out the flavor of the greens). Servings: 4
Beet/Romanesco/Kale or Collard Greens Recipe
Posted by Elise on Mar 29, 2004
This is a delicious way to serve greens, whether collard, kale, romanesco, or beet. While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.
1 pound beet/romanesco/kale or collard greens 1/4 cup chopped onion
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat) 3/4 cup of water
1 large garlic clove, minced 1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes 1/6 cup of cider vinegar
- Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.
- In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat)
- Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.
- Add the greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes (up to 30 minutes for kale or collard greens) until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.) Serves 4.
By yogi on February 02, 2005
“Light and crunchy “chips” that are practically guilt free. Found this recipe on radicalhealth.com.
1 tablespoon apple cider vinegar ½ teaspoon salt
3 tablespoons olive oil 2 bunches kale, rinsed w/stems removed
- Cut kale into 2 to 3 inch pieces
- Mix vinegar, oil, and salt in a large bowl then add kale and mix by hand
- Try to get all the leaves covered
- Place on baking sheets (I like to use parchment paper for easy clean up) and bake at 350 F until crispy
- After about 20 minutes, if it looks like they are not sizzling a bit or getting a little crispy, turn up the heat to 400°F. Time for baking varies depending on the size of your chips and desired crispness. The outer edges cook quicker than the pieces from near the stem.
This recipe is very versatile & can act as a base for kale chip variations like lemon chips (add 2 tbls lemon juice), smoky kale chips (add 1 tsp smoked paprika), etc., you can make your own version!!!