Best 3 Kale Purée Recipes
# Kale Puree: A Nutritious and Versatile Dish for Every Occasion
Kale puree is a delicious, nutritious, and versatile dish that can be enjoyed in a variety of ways. Made from fresh kale leaves, this puree is packed with essential vitamins, minerals, and antioxidants. It is a great source of vitamins A, C, and K, as well as calcium, iron, and magnesium. Kale puree can be used as a base for soups, stews, and sauces, or it can be enjoyed on its own as a healthy snack. It is also a great way to add extra nutrients to smoothies and baked goods. This article provides three delicious recipes using kale puree: a creamy kale soup, a flavorful kale pesto, and a refreshing kale smoothie. Whether you are looking for a quick and easy weeknight meal or a healthy snack to enjoy on the go, these recipes have something for everyone.
Recipe 1: Creamy Kale Soup
This creamy kale soup is a comforting and nutritious meal that is perfect for a cold winter day. The soup is made with a base of kale puree, vegetable broth, and coconut milk. It is then seasoned with garlic, onion, and a variety of spices. The soup is simmered until the kale is tender and flavorful. Serve with a side of crusty bread or crackers.
Recipe 2: Kale Pesto
This flavorful kale pesto is a great way to add a boost of nutrition to your favorite pasta dishes, sandwiches, and wraps. The pesto is made with a combination of kale puree, basil, pine nuts, Parmesan cheese, olive oil, and garlic. It is blended until smooth and creamy. Use the pesto to top your favorite pasta dishes, spread it on sandwiches, or use it as a dip for vegetables.
Recipe 3: Kale Smoothie
This refreshing kale smoothie is a great way to start your day or refuel after a workout. The smoothie is made with a combination of kale puree, fruit, and yogurt. It is blended until smooth and creamy. Add a scoop of protein powder for an extra boost of nutrients. Enjoy the smoothie on its own or top it with your favorite granola or nuts.
KALE AND POTATO PURéE
Provided by Ruth Cousineau
Categories Potato Side Christmas Thanksgiving Vegetarian Dinner Kale Family Reunion Christmas Eve Potluck Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain kale, then immediately transfer to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
- While kale cooks, peel potatoes and cut into 1/2-inch pieces. Simmer in cream with 1/2 teaspoon salt and 1/4 teaspoon pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
- Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
KALE PURéE
A dish straight off the menu of chef Clare de Boer's New York restaurant, King, this kale purée is a deep green smooth spread made with plenty of Tuscan olive oil and a lovely side to balance out heavier holiday dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 25m
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Place garlic in a large pot of water and bring to a boil; generously season with kosher salt. Add kale and cook until very tender, 10 to 12 minutes. Reserve 1 cup cooking water, then drain kale and garlic. When cool enough to handle, squeeze as much water from kale as possible.
- Transfer kale and garlic to a food processor with 1 teaspoon flaky salt; pulse into a paste. With motor running, slowly add oil. Add reserved water, a little at a time, until purée is thinned to desired consistency. Serve warm or room temperature.
KALE AND POTATO PURéE
Steps:
- Cook the kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.
- While kale cooks, peel the potatoes and cut into 1/2-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
- Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
- DO AHEAD
- The PURÉE can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.
Tips:
- Choose the right kale: Look for kale that is deeply colored and has no signs of wilting or yellowing. Lacinato kale (also known as dinosaur kale or Tuscan kale) is recommended over curly kale, as it has a more tender texture.
- Wash the kale thoroughly: Be sure to remove any dirt or grit from the leaves, as this can affect the taste of the puree.
- Remove the kale stems: The stems can be tough and fibrous, so it's best to remove them before pureeing the kale.
- Cook the kale briefly: This will help to soften the leaves and make them easier to puree. You can cook the kale in a variety of ways, such as steaming, boiling, or sautéing.
- Season the kale puree to taste: You can add a variety of seasonings to the kale puree, such as salt, pepper, garlic powder, onion powder, or chili powder.
- Use the kale puree in a variety of dishes: Kale puree can be used in a variety of dishes, such as smoothies, soups, stews, casseroles, and dips.
Conclusion:
Kale puree is a versatile and nutritious ingredient that can be used in a variety of dishes. It is a good source of vitamins, minerals, and antioxidants. By following the tips above, you can make a delicious and healthy kale puree that can be enjoyed by people of all ages.
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