This delicious southern-style side dish of braised kale is packed with delicious flavors like sweet red bell peppers, flavorful onions, and spicy jalapeños peppers. Perfect served with fried chicken!
Braised kale is a simple way to tenderize and deepen the flavor. The greens first saute to maximize the aromatics in the dish then get covered and simmer.
Make a big pot of this on Sunday and eat your greens all week long.
Garlic Sautéed Cabbage Kale Skillet – Delicious and packed with nutrients, this healthful blend of sautéed cabbage and kale makes a wonderful side dish for any main course or a vegetarian mai…
You'll never want to buy store-bought again once you try out any one of these 15+ Healthy Salad Dressing Recipes that you can make at home!
Gorgeous California roasted sweet potato kale salad with dried cranberries, avocado, sweet & spicy pistachios and a creamy tahini dressing. This vegan sweet potato kale salad is bursting with flavor and easy to customize with additional protein! The perfect veggie-packed lunch or dinner during the week. #salad #lunch #vegan #glutenfree #vegetarian #sweetpotato #kale
Bobby flay sauteed kale recipe is another way to add refreshing greens into your diet. It’s full of fiber and vitamins. It’s great for all vegetarians out there!
Italian Baked Beans & Greens w/ cannellini beans, lacinato kale & marinara sauce, baked until golden and bubbling. Vegetarinan, Vegan-adaptable.
Summer is the perfect time to enjoy Kale salad. A special technique is used to tenderise it. For the best-tasting kale salad, it is important to prepare kale for salad. Here is how to prepare
For the first time on our new homestead, I've got too much kale and collard greens to eat fresh. This is amazing considering the deer love greens as much as my family! The abundance is a happy thing, though, because greens are easy to preserve for winter eating. You may certainly can greens, but I find them mushy and disagreeable when preserved this way. You may also dehydrate greens to use in smoothies or to powder and add to various dishes. You may also freeze dry greens for similar purposes. (Learn more about dehydrating vs. freeze drying here.) But my preferred method for preserving greens is freezing - because frozen greens are most like fresh, cooked greens. Typically, I defrost frozen greens, pop them into a skillet with a dab of bacon drippings or olive oil, season with salt, pepper, and maybe some onion or garlic powder, and saute until bright green. DEElish! You may also use frozen greens in any cooked dish, like casseroles or enchiladas. But first, you gotta prepare the greens, which may include: * collards * kale * spinach * mustard greens * turnip leaves * kohlrabi leaves * radish leaves * Brussels sprout leaves * broccoli leaves * cauliflower leaves * Swiss chard * and orach. But no, it's not quite as simple as popping the greens into a freezer bag and tossing them in the freezer. That, my friends, would result in goopy mush. (But it works well for green beans!) Preparing Greens for Freezing 1. Wash the leaves, and remove all thick stems. I usually tear the leaves off the stems, but you may cut them if you prefer. The stems are edible, by the way, but they require more cooking than the leaves, and I usually just compost them. 2. Roll the leaves into a cigar shape and slice into thin strips. The thicker the leaves, the thinner the slice you'll need. For example, collards are pretty thick and tough, so I cut the slices just under 1/4 inch wide or so. Spinach is pretty thin-leaved, so I make the slices about 1/2 inch wide. Chopping kale in preparation for freezing. Blanching Greens for Freezing 3. Fill a large pot with hot tap water and place it over high heat. 4. While waiting for the pot to come to a boil, thoroughly wash and sanitize the sink. Pour ice cubes into the cleaned sink and add cold tap water. 5. When the water in the pot comes to a full boil, carefully add the prepared greens. Blanch for an appropriate amount of time: Collards = 3 min. Other greens = 1 - 2 mins. The thicker (tougher) the leaves are, the more blanching time they require. 6. When the greens are done blanching, place a colander over the opposite side of the sink (the one without ice in it) and strain the greens. 7. Quickly transfer the strained greens to the ice water.* 8. When the greens are completely cool to the touch, use a slotted spoon or your hands to transfer them back to the colander. Allow to them to drain for a few minutes. Freezing Greens 9. Transfer the greens to freezer-safe containers. Use within 1 year. Greens blanched, bagged, and ready for the freezer. *NOTE: A more traditional method is to pour the blanched greens directly into the ice water, without putting them into a colander first. However, I find my method cools the greens faster, thereby stopping the cooking faster, which in turn leads to a more nutritious and fresher-tasting end product.
This refreshing berry peachy kale salad is packed with summer superfoods and topped with creamy goat cheese and crunchy candied pecans.
This kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you'd prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.
Nasturtiums are one of our very favorite of the edible flowers. The blossoms as well as the leaves are edible. Both flowers and leaves have a mild peppery or radish-like flavor so we like to incorporate them in salads and savory dishes.
“Food doesn’t have to be fancy to be good," says Julius Roberts, author of the 'Farm Table' cookbook
