Creative Kale Recipes - Kale Dishes
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Recipes in this Video
4 recipes
vegangluten-freenut-freelow-carb
Ingredients
- ●1 bunch kale
- ●1 tablespoon olive oil
- ●1/2 teaspoon sea salt
- ●1/4 teaspoon garlic powder (optional)
- ●1/4 teaspoon paprika (optional)
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2Wash the kale thoroughly and dry it completely using a salad spinner or paper towels.
- 3Remove the tough stems from the kale leaves and tear the leaves into bite-sized pieces.
- 4In a large bowl, toss the kale pieces with olive oil, ensuring they are evenly coated.
- 5Sprinkle sea salt, garlic powder, and paprika over the kale and toss again to distribute the seasonings.
- 6Spread the kale pieces in a single layer on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 20-25 minutes, or until the kale is crispy and slightly browned, turning halfway through.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetparchment papersalad spinner or paper towelslarge bowl
vegetariangluten-freenut-free
Kale pesto is a modern twist on the traditional Italian basil pesto, which hails from the Liguria region. This vibrant green sauce celebrates the nutritious qualities of kale, making it a popular choice for health-conscious eaters. While classic pesto is often made with basil, the use of kale adds a unique flavor and texture, making it a versatile ingredient in various dishes. Today, kale pesto is embraced globally, often used in pasta, sandwiches, and as a dip.
Ingredients
- ●kale
- ●basil
- ●pine nuts
- ●garlic
- ●parmesan cheese
- ●olive oil
- ●lemon juice
- ●salt
- ●black pepper
Instructions
- 1Wash kale and remove stems.
- 2Blanch kale in boiling water for 1-2 minutes, then transfer to ice water to cool.
- 3Drain kale and squeeze out excess moisture.
- 4Combine kale, basil, pine nuts, garlic, and parmesan cheese in a food processor.
- 5Pulse until finely chopped, scraping down the sides as needed.
- 6With the processor running, slowly drizzle in olive oil until smooth and creamy.
- 7Add lemon juice, salt, and black pepper to taste, and pulse to combine.
- 8Taste and adjust seasoning as needed.
Ingredient Alternatives
pine nuts
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts are less expensive and add a similar texture.
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino cheese
Nutritional yeast is dairy-free and adds a cheesy flavor.
Techniques
blanchingpulsing
Equipment
food processorpotice bath
🌶️🌶️🌶️Lowmilktree-nuts
Also Known As
Kale Pesto SauceKale Basil Pesto
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 bunch kale
- ●2 tbsp olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp apple cider vinegar
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Wash the kale thoroughly and dry it completely using a salad spinner or paper towels.
- 3Remove the stems from the kale and tear the leaves into bite-sized pieces.
- 4In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and apple cider vinegar.
- 5Add the kale pieces to the bowl and toss them well to ensure they are evenly coated with the seasoning mixture.
- 6Spread the seasoned kale leaves in a single layer on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 10-15 minutes, or until the kale is crispy but not burnt, checking frequently to avoid overcooking.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetparchment paperlarge bowlsalad spinner or paper towels
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups kale stems, chopped
- ●1 cup water
- ●1 cup apple cider vinegar
- ●1/4 cup sugar
- ●1 tablespoon salt
- ●1 teaspoon mustard seeds
- ●1 teaspoon red pepper flakes
- ●2 cloves garlic, sliced
Instructions
- 1In a saucepan, combine water, apple cider vinegar, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- 2Add mustard seeds and red pepper flakes to the mixture. Remove from heat and let it cool slightly.
- 3Place the chopped kale stems and sliced garlic in a clean jar or container.
- 4Pour the pickling liquid over the kale stems, ensuring they are fully submerged.
- 5Seal the jar tightly and let it cool to room temperature.
- 6Refrigerate the jar for at least 24 hours before consuming to allow the flavors to develop.
- 7The pickled kale stems can be stored in the refrigerator for up to 2 weeks.
Equipment
saucepanjar or containermeasuring cupsmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
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