21 Dec 07
try these following recipes... Cauliflower and Kale with Mustard Currant Dressing SUBMITTED BY: Always Cooking Up Something "This is an easy and somewhat unusual sidedish of steamed cauliflower and kale with a piquant dressing. You can use ordinary kale, arugula or any other cooking green if dino kale is not available -- be sure to adjust cooking time accordingly." INGREDIENTS * 1 tablespoon Dijon mustard * 2 teaspoons lemon zest * 1/2 lemon, juiced * 2 tablespoons extra virgin olive oil * 3 tablespoons dried currants * 1 quart water * 1 head cauliflower, chopped into bite size pieces * 1 bunch dino kale, chopped * salt and freshly ground black pepper to taste DIRECTIONS 1. In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside. 2. Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl. 3. Toss cauliflower and kale with the dressing to coat. Season with salt and pepper. ----------------------------------------------- Winter Vegetable Hash SUBMITTED BY: REBECCABJ PHOTO BY: D. M. McGett "I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!" INGREDIENTS * 3 tablespoons olive oil * 2 tablespoons butter * 1 pound Yukon Gold potatoes, diced * 1/2 pound fresh shiitake mushrooms, diced * 1 red bell pepper, diced * 1 small acorn squash, diced * 1 shallot, finely chopped * 2 teaspoons garlic powder * 1 pinch salt * 1 pinch ground black pepper * 1 cup chopped kale * 4 sprigs fresh sage DIRECTIONS 1. Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. 2. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy! ------------------------------------------------ Stir-Fried Kale and Broccoli Florets SUBMITTED BY: BILLINLA PHOTO BY: LynnInHK "A delicious, satisfying, low-calorie side dish for those who are dieting and can do without rice or potatoes." INGREDIENTS * 1/8 cup extra virgin olive oil * 7 cloves garlic, sliced * 1 chile pepper, chopped (optional) * 1 head fresh broccoli, chopped * 1 bunch kale, stems removed and chopped * 1/4 cup sun-dried tomatoes, cut in thin strips * juice of 2 limes * salt DIRECTIONS 1. Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well. -------------------------------------------- Bean Soup With Kale SUBMITTED BY: USA WEEKEND columnist Jean Carper PHOTO BY: Erin Betters "Each serving supplies 7mg of lutein, a healthy dose for the day." INGREDIENTS * 1 tablespoon olive oil or canola oil * 8 large garlic cloves, crushed or minced * 1 medium yellow onion, chopped * 4 cups chopped raw kale * 4 cups low-fat, low-sodium chicken or vegetable broth * 2 (15 ounce) cans white beans, such as cannellini or navy, undrained * 4 plum tomatoes, chopped * 2 teaspoons dried Italian herb seasoning * Salt and pepper to taste * 1 cup chopped parsley DIRECTIONS 1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley. ----------------------------------------------- Kale and Adzuki Beans SUBMITTED BY: skymonkey PHOTO BY: vegchic "This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice." INGREDIENTS * 1 cup uncooked adzuki beans * 1 tablespoon olive oil * 2 cloves garlic, peeled and crushed * 6 cups roughly chopped kale * 2 tablespoons water * 1/4 cup tamari * 1 teaspoon ground cumin * 1 teaspoon ground coriander * salt and pepper to taste DIRECTIONS 1. Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender. 2. Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.
• New Zealand
24 Sep 07
Hi there. If "Kale" is another word for "Cauliflower" the similar look to brocoli, but only its white... I have an idea... We usually boil our cauli in water until firm, we then pour white sauce or cheese sauce over it, and it makes for a great side for a meal, instead of having potatoes...
• United States
21 Sep 07
I hope you get some good ideas here. Every place I go says Kale is a great item to grow in the garden and sell to farmer's markets, so I'd love to know what it is used for. I can't sell something if I don't know how you are supposed to prepare it to eat!
17 Jan 08
WHITE BEAN AND KALE SALAD The following is an excerpt from the book "Eat Right for Your Metabolism" by Felicia Drury Kliment. 1 cup great northern beans, soaked overnight in 1 quart water ½ medium sweet onion, cut into thin half-moon slices ¼ cup pure olive oil 2 tablespoons balsamic vinegar 6 cups coarsely chopped kale 2 tablespoons currants 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt ¼ teaspoon crushed red chili pepper Ground black pepper to taste Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan, add the remaining 1 tablespoon balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool. Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste. Yield: 4 servings Nutrition Information: 345 calories, 15 g fat, 14 g protein, 44 g carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 185 mg sodium