October 24, 2014 § 81 Comments
Admittedly, we don’t eat much kale in our house, and really for no other reason than I just don’t notice it when I’m at the market (as if it doesn’t exist). Humph! It’s the season for kale right now and I have been noticing towering stalks growing in gardens while walking around the neighborhood, and needless to say, sparking my eagerness to pick some up next trip to the market.
I found this recipe on Food 52 and only made one minor change by switching out the walnuts for pecans. It’s out of this world delicious. Now I have a reason to plant lacinato kale in my garden next season. Perfect hearty salad for this time of year.
I n g r e d i e n t s
- 1 bunch of lacinato kale, chopped very small, almost minced
- 1 cup fresh mint, minced
- 1 cup pecans, chopped
spicy peanut dressing
- 3 tablespoons smooth natural peanut butter
- 3-6 tablespoons warm water (to achieve desired consistency)
- 3 tablespoons rice wine vinegar
- 1 tablespoon pomegranate molasses
- 1 tablespoon soy sauce
- 1 teaspoon fresh garlic, minced
- 2 teaspoons fresh ginger, peeled and minced
- 1 teaspoon sesame oil
- 1 teaspoon dried red chili flakes
September 18, 2013 § 44 Comments
We eat fairly light in this house. I find myself serving sides as mains more often than not. Most of our meals are “one pot” or maybe a few sides. We are not vegetarians, but come awfully close. With an athletic young man in the house I do have to consider his nutritional needs and most often plan my meals with his palate in mind. Thank goodness he has a grown up palate!
Here is an exceptional side (or main) involving lacinato kale, also known as Tuscan, dinosaur or black kale. I especially enjoy lacinato kale due to it heartiness, deep dark green color and it’s ability to hold onto it’s crunchiness even after simmering for several minutes. This is a lovely combination of textures and flavors.
I found this recipe in a Cooking Light magazine (thanks sis!). This is a slight adaptation and we found the recipe really only serves two. Next time I make this I will double the recipe.
I n g r e d i e n t s
- 3 slices of center cup bacon
- 3/4 cup vertically sliced onion (sweet yellow or red)
- 8 cups lacinato kale, stemmed and chopped
- 2/3 cup chicken stock
- 1 tablespoon red wine vinegar
- 1 teaspoon pure maple syrup
M e t h o d
Cook bacon in a Dutch oven over medium-low heat until crisp. Remove from pan, crumple and set aside. Increase heat to medium. Add onions to bacon drippings in pan and sauté 3-4 minutes. Add kale and cook until kale begins to wilt, stirring occasionally. Add stock, cover and cook 4 minutes until tender, stirring occasionally. Stir in vinegar and syrup. Sprinkle with crumbled bacon.