Maple kale crisps

Peach and Kale salad with Maple Miso Vinaigrette by Susan Powers, Rawmazing

Lentil Soup with kale

Green smoothie by Kara’s Cuisine

Kale slaw with peanut dressing by Kate in the Kitchen

Braised Kale and Chickpeas in Coconut Milk by Kate in the Kitchen

Crispy Kale chips by Guy Fieri, Food Network

Baked kale chips

Raw Avocado Kale Pesto with Zucchini Noodles

Kale and Cabbage Salad

White Bean Kale Soup, French Onion Style

Kale Frittata by David Lebovitz

A whole bunch of kale recipes  

Cheesy Kale Chips

Super Easy Kale With Pecans Recipe

Serves 1-3 people. 10 minutes.

  • 1 bunch kale or chard
  • 1/4 cup chopped pecans or pistachios
  • Extra virgin olive oil
  • 1 garlic clove, minced
  • Sea salt to taste

Start by mincing your garlic. Rinse your greens and cut into 1″ strips.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well.  Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately.

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