Kale. So hot right now. Also so cold right now. We're into this leafy green whether it's been steamed, sauteed, baked, or whether it's touched no heat at all--when it's just sliced and dressed. Yes, kale is king among dark, leafy green vegetables: Several different varieties are grown, and each one is a powerhouse of flavor and nutrition. Another great think about the veggie: It's easy to cook well and almost impossible to overcook. So here are a handful of quick and easy things to do with this forgiving green.
Makes about 1 1/2 cups
Blanch
4 garlic cloves for 2-3 minutes; remove from water with a slotted spoon. In same water, blanch
1 bunch of stemmed kale for 30 seconds; drain. Purée garlic and kale in a food processor; with motor running, gradually add about
3/4 cup extra-virgin olive oil, about
1 cup grated Parmesan, and
1 Tbsp. fresh lemon juice; season with
kosher salt and
freshly ground black pepper. Use pesto to dress cooked pasta of your choice or as a sauce for vegetables or fish.
4-6 servings
Remove stems from
2 heads of kale and roughly chop leaves. Using a vegetable peeler, remove the fibrous, stringy outer layer from stems; discard. Chop stems. Combine stems and leaves in a large Dutch oven along with
2 chopped onions, 1 cup flat-leaf parsley leaves, 1/4 cup extra-virgin olive oil, 1 Tbsp. paprika, and 1/4 cup water. Braise over low heat, stirring occasionally, for 30-40 minutes. Use as a topping for chicken or pork, as a dressing for cooked pasta or rice, or as a side dish.
4-6 servings
Remove stems from
1 head of kale. Thinly slice leaves and place in a large bowl with
1 julienned apple, 1 shredded carrot, raisins (optional), and
toasted slivered almonds. Drizzle mixture with
extra-virgin olive oil, fresh lemon juice, kosher salt, and
freshly ground black pepper; toss to coat. (Alternatively, make a dressing by blending
3 Tbsp. olive or grapeseed oil, 2 Tbsp. apple cider vinegar, 1 Tbsp. Dijon mustard, and
1 tsp. honey.) Let stand for at least 30 minutes before serving.
4-6 servings
Tear
leafy parts from a head of kale into 2"-3" pieces. Whisk
3 Tbsp. extra-virgin olive oil and
1 Tbsp. soy sauce in a large bowl; add kale and toss to coat. Spread out kale in an even layer on a baking sheet. Cover with another baking sheet and bake in a 300° oven until crisp, 12-15 minutes.
Boil
thinly sliced stemmed kale leaves from 1-2 heads of kale for about 10 minutes; drain and place in a large bowl. Whisk
2 Tbsp. rice vinegar, 1 Tbsp. soy sauce, and
1 Tbsp. toasted sesame oil in a small bowl. Spoon some of dressing over kale; chill well. Sprinkle kale with
sesame seeds and season with
fresh lemon juice, if desired. Serve with remaining dressing alongside.
4-6 servings
Make a béchamel by melting
1 Tbsp. unsalted butter in a small saucepan over medium heat. Whisk in
1 Tbsp. all-purpose flour and cook for 1 minute. Gradually whisk in
1 cup whole milk and cook, whisking, until mixture thickens and coats the back of a spoon, about 5 minutes. Blanch leaves from
1 head of kale and purée in a blender or food processor until smooth. Stir kale into béchamel sauce. Boil
2 cups elbow macaroni; drain. Transfer to an 8x8x2" baking dish and pour sauce over. Sprinkle with a mixture of
breadcrumbs and
grated Parmesan. Bake in a 375° oven until warmed through and browned on top, about 25 minutes.
6 servings
Heat
2 Tbsp. unsalted butter in a large sauté pan. Add
1 chopped onion and
3 minced garlic cloves and sauté until soft. Stir in
1 Tbsp. ground cumin and
1 Tbsp. ground coriander, then
1 28-oz. can of crushed tomatoes and
chopped stemmed leaves from 2 heads of kale. Cover and cook until kale is just tender, about 15 minutes. Stir in
1/2 cup peanut butter and
1/2 cup fresh cilantro leaves and simmer for 10 minutes; season with
hot pepper sauce, if desired. Serve over couscous.
1 serving
Slice
3 stemmed kale leaves into ribbons; heat
extra-virgin olive oil in a large skillet and cook kale with
minced garlic until just tender, about 2 minutes. Spoon over crusty bread and top with
a fried or poached egg.
4 servings
Combine
2 chopped stemmed kale leaves,
2 cups chopped fresh pineapple,
1 peeled kiwi, and
1/4 cup (loosely packed) fresh mint leaves in a blender. Add ice and enough water to cover; purée until smooth.
2-4 servings
Toss
thinly sliced stemmed kale leaves with
olive oil and season with
kosher salt and
freshly ground black pepper. Stretch
1 purchased pizza dough (about one 9" round) into a thin crust and brush with
olive oil; sprinkle with
grated Parmesan. Scatter kale over, followed by a layer of
crumbled feta and
shredded mozzarella; bake in a 400° oven until crust is golden, about 10 minutes.
2-4 servings
Sauté
4 thinly sliced stemmed kale leaves and
minced garlic in
rendered bacon fat for about 1 minute; stir into
1/2 lb. mashed potatoes. Sprinkle with
crumbled bacon, thinly sliced scallions, and
shredded cheddar before serving.
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Want some winter salad inspiration? Watch below.