Kale Recipes - Side Dishes

Looking for some great kale recipes. As you know, kale is a extremely nutritious and tasty green that can be enjoyed in a range of ways. Here is a great range of my beloved side dish recipes using kale.

Kale Recipes - Side Dishes

Kale Recipes - Side Dishes

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Kale Recipes - Side Dishes

Kale Recipes - Side Dishes

Kale with Olives

Serves 2 to 3

1 bunch kale, stems and ribs removed

2 to 4 tablespoons olive oil

1/3 cup pitted Kalamata olives, coarsely chopped

1/4 teaspoon red pepper flakes

Salt

1 lemon, quartered

In a large skillet, bring 1 cup water to a boil. Add 1 teaspoon salt and the kale. Simmer, uncovered, turning the leave until all are tender, about 10 minutes. Drain and press out as much excess moisture as you can. Toss with the oil, olives, pepper flakes, and salt to taste. Serve with the lemon wedges.

Kale with Raisin and Toasted Pine Nuts Serves 2 to 3

1/4 cup pine nuts

3/4 pound kale (about 6 cups, chopped)

2 cups water

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1/3 cup raisins

Salt to taste

Toast the pine nuts. Preheat oven to 325 F. Place pine nuts on a cookie sheet or in a pie tin and bake for 5 minutes, or until golden. (Keep a close Watch on them to forestall burning.) Set aside.

Wash the kale and strip the leaves (for more details). Discard stalks and approximately chop the leaves. In a large skillet that has a tight-fitting lid, bring the water to a boil over high heat. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately, 5 minutes. Remove and drain.

Rinse out and dry the skillet, then use it to heat the olive oil over medium heat, swirling the oil to coat the lowest of the pan. Add garlic and cook for 15 seconds. Add raisins and cook for 30 seconds to 1 minutes, stirring enduringly to forestall burning. (The raisins should be slightly puffy and glossy.)

Add kale and stir to combine. Season with salt to taste and cover for a minute until heated through. Decoration with toasted pine nuts.

Confetti Kale Serves 4

6 cups kale chopped

1 clove garlic, minced

3/4 cup corn

1/2 cup sweet red pepper, chopped

1/4 cup water

Salt and freshly ground pepper to taste

In a large frying pan, saute the garlic and kale in 2 tablespoons of olive oil over medium heat, stirring constantly, for 10 minutes. Mix in the corn, red pepper, water and cook for 10 minutes. Season with salt and pepper to taste. Serve immediately

Green Barley and Kale Gratin Serves 4 to 6

2/3 cup pearl barley, rinsed

Salt and freshly ground pepper

1 large bunch kale (1 1/4 pounds), stems discarded and leaves chopped

2 tablespoons butter

3 tablespoons flour

1 1/2 cups milk or vegetable stock

1/4 teaspoon allspice

1/8 teaspoon grated nutmeg

1/2 cup grated Gruyere or provolone

In a medium saucepan, bring 1 quart water to boil over high heat. Add barley and 1/2 teaspoon salt. Lower heat and simmer uncovered until tender, about 30 minutes. Drain.

Meanwhile, in a large skillet bring 1 quart salted water to boil. Add kale and 1 teaspoon salt and cook until tender, 6 to 10 minutes. Maintain 1/4 cup Cooking water then drain and puree with reserved 1/4 cup of the Cooking water until smooth.

Preheat oven to 375 F. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk until smooth. Cook stirring enduringly until thick. Season with allspice, nutmeg, salt and pepper. Join all the ingredients. Taste and adjust the seasonings. Exchange to a lightly buttered baking dish.

Bake until lightly browned on top, about 30 minutes.

Kale Recipes - Side Dishes