Posts Tagged ‘Kale’
Kale and Roasted Vegetable Soup-Green Recipe
Kale and Roasted Vegetable Soup
Roasted vegetables, puréed and then cooked with broth, kale, and white beans make up this hearty soup. Of all the leafy green vegetables, kale is my least favorite; I usually find it too bitter. But in this soup, matched with the savory roasted vegetables and buttery beans, it’s fabulous.
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Kale with Seaweed, Sesame and Ginger-Green Recipe
Kale with Seaweed, Sesame and Ginger
Living for a while in Japan does strange things to your food preferences. Instead of thinking, “eating seaweed? PHEW!” one gets a warm glow and a faraway look in one’s eyes thinking, “Eating seaweed? Ahhh. Yummm. Which kind do I want? Some sautéed hijiki? Crumpled nori with sesame and shoyu over rice? How about some silky wakame soup?” Many moons ago I saw some kale seaweed salad at the deli counter in Whole Foods in San Francisco and excitedly gave it a try. It was wonderful – the kale, ginger, sesame, seaweed and seasoning worked so well together. A week ago I saw the kale seaweed salad again at Whole Foods, this time in the Sacramento store and bought some. Not telling my father what was in it, other than kale, I got him to try some. “That’s great! Make some!” was his response, not caring one whit after I told him all that was in it. If my 75 year old, midwestern, meat-and-potatoes father can gobble up this dish, anyone can.
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Sautéed Kale with Smoked Paprika-Green Recipe
Sautéed Kale with Smoked Paprika
We have a thing for greens in our family. Beet greens, collard greens, mustard greens, Swiss chard, kale. My mother even picks dandelion greens to add to soups, and mix in with other greens. The thing about most greens is that they tend to be bitter, and some, like collard and kale, a little tough as well. Blanching before sautéing can help take the edge off the bitterness, and soften the greens. Greens are often prepared with garlic, vinegar, sesame oil, bacon, chili pepper, or barbecue sauce, strong flavors that can balance the inherent bitterness of the greens. In this recipe, the kale is first boiled, then sautéed with onions, chili flakes, and smoked paprika. We’ve used smoked paprika in a few other recipes here; it sort of has the flavor of barbecued potato chips. It takes just a little more than a pinch to bring a little smokey kick to these greens.
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Sautéed Kale with Toasted Cashews-Green Recipe
Sautéed Kale with Toasted Cashews
Anyone will tell you, “eat your greens”! And they’re right. Bitter greens especially—kale, collard greens, mustard greens, etc. They’re good for you, packed with vitamins, and they help digestion. That said, frankly I never knew what to do with them until I started learning how to cook from my parents. Now I can’t get enough of them. Usually we offset the bitter with bacon. But you can also use nuts to provide balance. With this simple and easy side of sautéed kale I’ve added toasted cashews. Not much more is needed. A little lemon juice, some onion, a dash of salt, and a sprinkling of chili pepper flakes for zing, and there you have it. The cashews pair beautifully with the kale. Now, go eat your greens!