In recent years kale has become an increasingly popular veggie because of its powerful nutrient punch. Kale comes in many varieties with the most common in New England being curly-leaf, red-Russian, and lacinato (dino kale). While kale is delicious throughout the season, it gets noticeably sweeter after a couple of hard frosts. This is a trait that kale shares with its cousin, Brussels sprouts, and many roots vegetables like parsnips and carrots. Regardless of if you are already on the ‘Eat More Kale’ train or not, we think these recipes will make you want to come back for seconds.
- Kale and Caramelized Onion Stuffing
- Kale and Feta Galette
- Coconut Kale
- Crisp Kale Chips with Chili and Lime
- Genius Kale Salad
- Twice-Baked Potatoes with Kale
- Stir-Fried Chicken with Greens
Kale and Caramelized Onion Stuffing
from Smitten Kitchen
Yield: 8 serving
- 1 1/4-pound (20 ounce) round of sourdough or dense country-style white bread
- 1/2 cup olive oil, divided
- 3 tablespoons unsalted butter, divided
- 3 medium yellow onions, thinly sliced in half-moons
- Kosher salt
- 1/2 teaspoon sugar or honey
- 2 tablespoons sherry vinegar
- 1 pound (large bundle) curly kale, center ribs and stems removed, chopped or torn into large chunks
- 2 garlic cloves, minced
- 2 cups vegetable, chicken or turkey broth, divided
- Red pepper flakes, to taste
- 2 tablespoons sherry
Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into rough 1-ish-inch pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and toss well. Spread on a large rimmed baking sheet and toast in oven, tossing once or twice for even color, until golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool on sheet, then tip back into that large bowl.
Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large saute pan over low heat. Add the onions, toss to coat them in oil and cover the pan and with the stove on the lowest heat possible, let them cook undisturbed for 15 minutes. (The steaming and wilting will help them caramelize much faster, yay.) Remove lid, raise heat to medium/medium-high, add sugar and 1 teaspoon salt and cook onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep golden brown. Add 1 tablespoon sherry vinegar and use to scrape any stuck bits off bottom of pan, then cook off. Taste onions. If desired, add a second tablespoon of sherry vinegar and cook off in the same method. (I prefer them with 2 tablespoons.) Add onions to bowl with croutons.
Add 2 more tablespoons olive oil to pan and heat garlic for half a minute, before adding kale. Get kale coated with garlicky oil, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender, seasoning well with salt and pepper, about 6 minutes. Add sherry to pan and cook until it almost disappears. Add remaining broth and last two tablespoons of butter and bring mixture to a simmer.
Pour kale-broth mixture over croutons and caramelized onions. Toss well to combine. Pour mixture into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil, and bake for another 15 to 20, until golden and crisp on top.
Do ahead: Each part of this (the croutons, the onions and the kale) can prepared up to 3 days in advance, and assembled and baked when needed. Keep the croutons at room tempearture in a container or bag. Keep the onions in the fridge, as well as the kale and broth mixture.
Kale and Feta Galette
from Naturally Ella
Prep Time: 20 minutes
Cooking Time: 45 minutes
Yield: 6-8 servings
- 1 1/2 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 8 tablespoons butter, chilled
- 2 oz cream cheese, chilled
- 1/4-1/2 cup of ice water
- 3 cups packed Kale, de-stemmed and shredded
- 1 tablespoon olive oil
- 1/2 cup green onions, diced
- 1 egg white
- 1 1/2 cup ricotta cheese
- 1/2 cup feta
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 egg yolk
- 1 teaspoon water
Preheat oven to 400˚.
In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. (On a side note- I really love using a food processor to make this dough- less mess!) Once butter and cream cheese are in pea size pieces, pulse in 1/4 cup of water until dough begins to come together (adding a 1 tablespoon of water extra as needed.) Remove from food processor and shape into a disc (without handling the dough too much.) Wrap in plastic and place in refrigerator.
While dough chills, heat olive oil over medium low heat. Add green onions and cook for 2-3 minutes. Reduce heat and add kale, continuing to cook until kale is partially wilted. Remove from heat.
In a medium bowl, whip together ricotta cheese, feta, egg white, honey, and salt. Fold in kale mixture.
On a lightly floured surface, roll the pie dough out to a 12-14″ circle and transfer to a baking sheet covered in parchment paper. Spread kale mixture evenly over pie crust, leaving approximately 2″ boarder. Fold over the edges of the crust, pleating as needed to make and even circle.
Combine the egg yolk/water and brush the outer edge of the crust.
Bake galette until crust is golden brown and the cheese has puffed- somewhere between 35-45 minutes. Remove from oven and sprinkle with some of the greens from the green onions. Let cool slightly, cut into wedges and serve. This works well both warm and cold.
from The New York Times
- 3 bunches kale
- 3-13 1/2-ounce cans coconut milk
- 1 tablespoon kosher salt
- 1 teaspoon ground cayenne
- 1 teaspoon mild paprika
- ¼ cup freshly squeezed lemon juice
Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.
Crisp Kale Chips with Chili and Lime
from The New York Times
Prep Time: 10 minutes
Yield: 4 servings
- 20 cups kale from 1-2 bunches (torn into bite-size pieces, washed and thoroughly dried
- ¼ cup extra virgin olive oil
- ¾ teaspoon kosher salt
- Finely grated zest of 2 limes
- Flaky sea salt, or to taste
- Mild chili powder
Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chili powder to taste.
Genius Kale Salad
from 101 Cookbooks
Yield: 2 servings
- 1/2 cup / 70g peeled, cubed kabocha butternut, or other winter squash (or chopped asparagus)
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 bunch kale (lacinato or dinosaur kale), ribs removed, leaves finely sliced, about 2 1/2 cups
- 1/4 cup / 35 g almonds, cut roughly in half
- 1/4 cup / 35 g crumbled or finely chopped good, aged cheddar
- Fresh lemon juice
- Pecorino or any other hard cheese, for shaving
Preheat the oven to 425F / 220C. Line a baking sheet with parchment paper.
Toss the squash cubes (or, in this case, asparagus) in just enough oil to coat and season with salt and pepper. Spread on the baking sheet, leaving space between each piece. Roast in the oven until tender and caramelized, 30-40 minutes, tossing with a spatula every 10 to 15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
In a large mixing bowl, toss the kale with the almonds, cheddar and squash (or asparagus), Season to taste with lemon juice and olive oil (using about 1 tablespoon lemon juice and 2 tablespoons oil). Season to taste with salt and pepper.
Divide the salad between two places or shallow bowls. Garnish with shaved Pecorino cheese and serve.
Twice-Baked Potatoes with Kale
from Smitten Kitchen
Yield: 6 servings as side, 3 servings as main
- 3 russet potatoes (mine were 9 to 10 ounces each)
- 1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
- Coarse salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large leek
- 1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
- 3/4 cup sour cream
- Freshly ground black pepper or red pepper flakes to taste
Heat oven to 400°F (205°C).
Cook potatoes the first time: Gently scrub potatoes but do not peel. Pierce all over with a fork so that steam escapes [raise your hand if you’ve forgotten to do this and had the pleasure of jumping three inches off the sofa due to an oven ka-pow!] Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a skewer. Leave oven on.
Alternatively, you could microwave fork-pierced potatoes for 10, turning them over halfway through to ensure even cooking. You could also boil the whole potato for 15 minutes.
While potatoes cook, prepare your filling: Tear kale, chard or spinach leaves from stems (you can save the stems for another use, such as a vegetable stock or juicing) and plunge leaves in cold water to remove any residual dirt or grit. No need to dry them when you’re done. Tear leaves into large chunks. Heat a skillet over medium-high and add greens and a pinch of salt. Cook them in the pan with just the water clinging to the leaves until they wilt and collapse. Transfer to a colander and when cool enough to handle, wring out any extra moisture in small fistfuls. On a cutting board, finely chop greens. You should have about a cup of wrung-out, well-chopped greens; don’t worry if you have a little more or less.
Trim leek down to just yellow and pale green part. Halve lengthwise — if it’s gritty inside, plunge it in cold water to remove grit, then pat dry. Cut leek halves lengthwise again, so that they’re in quarter-stalks, and thinly slice.
Heat a large skillet over medium heat; add butter and oil. Once both are warm, add leek and reduce heat to medium-low. Cook until mostly tender and sweet, about 10 to 15 minutes, stirring occasionally. Try to avoid letting it brown. Add chopped greens back to skillet and warm with leeks, 1 minute. Transfer mixture to a bowl.
Prepare potatoes: When potatoes are cool enough to handle, halve lengthwise and scoop out all but the last 1/4-inch thickness of skin and potato (essentially, you want to leave a shell inside for stability) and add potato filling to bowl with leeks and greens. Arrange the potato shells on a baking sheet. Mash potatoes, leeks and greens together until smooth. Stir in the sour cream, 3/4 of cheese and more salt and pepper than you think you’ll need. Heap filling in prepared potato skins. Sprinkle with remaining 1/4 of cheese.
Bake potatoes a second time: For 20 to 30 minutes, until bronzed and crisp on top.
Stir-Fried Chicken with Greens
from The New York Times
Cooking Time: 1 hour
Yield: 4-6 servings
- 8 ounces boneless, skinless chicken breast, cut across the grain into 1/4-inch-thick by 1/2-inch-wide pieces
- 1 tablespoon egg white, lightly beaten
- 2 teaspoons cornstarch
- 1 ½ teaspoons plus 1 tablespoon rice wine or dry sherry
- Salt to taste
- ¼ cup chicken stock or vegetable stock
- 1 tablespoon low-sodium soy sauce
- 1 bunch kale, stemmed and washed well in 2 rinses of water
- 2 tablespoons peanut oil, rice bran oil or canola oil
- 1 tablespoon minced ginger
- 2 fat garlic cloves, minced
- ½ teaspoon red pepper flakes
- 4 to 6 scallions (1/2 bunch), cut on the diagonal in 1/2-inch lengths, dark green part separated
- 6 to 8 brussels sprouts, quartered (about 1/2 pound)
- 1 small or 1/2 large red bell pepper, cut in thin 2-inch strips
- ½ pound baby bok choy, cut in 1-inch slices
- Freshly ground pepper
- Rice, whole grains or noodles for serving
In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely.
Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok.
Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander.
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles