**Savory and Sweet Kale Recipes: A Culinary Journey from Breakfast to Dinner**
Kale, a leafy green known for its nutritional prowess, has captured the attention of health-conscious individuals worldwide. Its versatility extends beyond salads, and it can be incorporated into a myriad of culinary creations, encompassing both sweet and savory flavors. In this article, we present a diverse selection of recipes that showcase kale's adaptability and highlight its unique characteristics. From a hearty breakfast frittata to a savory dinner soup, and even a sweet and crunchy snack, these recipes will transform kale into a culinary star, catering to various dietary preferences and taste buds. Get ready to embark on a delectable journey with kale as our guide, as we explore new dimensions of flavor and nutrition.
SWEET-AND-SAVORY KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
- For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
- Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
- Sprinkle the salad with the pomegranate seeds before serving.
SWEET AND SAVORY KALE
I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
Provided by Sharon123
Categories Greens
Time 25m
Yield 4-6
Number Of Ingredients 12
Steps:
- In a large stock pot, heat the olive oil on medium high heat.
- Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
- Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
- Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
- The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
- Season with salt and pepper. Sprinkle with almonds if desired.
- Enjoy!
HAZY WATERS SWEET AND SAVORY KALE RECIPE - (4.6/5)
Provided by HazyWaters
Number Of Ingredients 12
Steps:
- 1. In a large pot over medium, add 1/4 cup sliced almonds with a dash of salt. Stir constantly until slightly toasted. Remove almonds and set aside. 2. Return the pan to the cooktop and add bacon, olive oil, and onion and cook over medium heat; cook and stir until the onion softens a bit and the bacon crisps up a bit, about 3-4 minutes. Add garlic cook for about 1-2 minutes until the onion turns translucent. 3. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 4. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. 5. Sprinkle with sliced almonds before serving.
SWEET AND SAVORY KALE
Steps:
- 1.Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 2.Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Tips:
- Choose the right kale: Look for kale with dark, leafy greens and avoid any with yellow or brown spots.
- Wash kale thoroughly: Kale can be gritty, so be sure to wash it thoroughly before using it.
- Remove the tough stems: The stems of kale can be tough and fibrous, so it's best to remove them before cooking.
- Massage kale: Massaging kale with a little oil helps to break down the tough fibers and make it more tender.
- Don't overcook kale: Kale is a tender green, so it's important not to overcook it. Otherwise, it will become tough and bitter.
- Be creative with kale: Kale is a versatile green that can be used in a variety of dishes, from salads to soups to stir-fries.
Conclusion:
With its sweet and slightly bitter flavor, kale is a delicious and nutritious addition to any meal. Whether you're looking for a healthy side dish or a hearty main course, these recipes have you covered. So next time you're at the grocery store, be sure to pick up a bunch of kale and give one of these recipes a try!
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