Learn how to integrate this healthy new trend into your soups, salads and more.
By GOURMETKOSHERCOOKING.COM
Kale is all the rage and a huge food trend. From kale chips to kale salads, it’s showing up in convenience stores as a snack and on menus at the finest restaurants. It has tremendous health benefits as a green leafy vegetable with lots of vitamins and great taste too... I’ve jumped on board and have been testing and tasting kale recipes for weeks. I like to use the big green leaves in salads (remove the stem and core) and the smaller kale leaves in soups and sauteed like spinach. Here are a few recipes that I am making over and over again.Kale Chips Serves 41 bunch kale, rinsed and dried well (about 10 ounces)Nonstick cooking spray1/2 teaspoon kosher saltAny seasonings you like; crushed red pepper, onion powder, seasoning salt, parmesan cheese, minced garlic, etc.Preheat the oven to 350 degrees F. Remove and discard the thick stems of the kale and tear the leaves into large pieces. Spread the leaves in a single layer on 2 large cookie sheets. Spray the leaves with nonstick cooking spray to coat lightly. Sprinkle with salt and any seasoning of your choice. Bake just until the kale chips are crisp but not browned, 12 to 15 minutes. Cool on cookie sheets on wire racks.Lentil, Kosher Sausage, and Kale Soup
Serves 62 tablespoons olive oil1 pound kosher Italian sausage, or kielbasa, chopped or sliced4 cloves garlic, finely chopped2 fresh bay leaves2 stems fresh rosemary1 carrot, finely chopped2 medium onions, chopped1 potato, peeled and cut into small dice2 tablespoons tomato paste1 bunch kale, stemmed and choppedPinch nutmeg1/2 cup dry wine (red or white)6 cups chicken stock1-1/4 cups brown lentilsHeat the olive oil in a soup pot over medium-high heat. Add the sausage and cook, with a wooden spoon, until browned. Add the garlic, bay leaves, rosemary, carrots, onions and potatoes and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the kale and nutmeg. Add the wine to de-glaze the pot, stirring and scraping up any browned bits from the bottom. Stir in the chicken stock and 2 cups water and bring to boil (for thicker soup, use 2 cups less liquid). Stir in the lentils and cook at a low, bubbly simmer until the lentils are tender, 30 to 35 minutes. Remove the rosemary stems and bay leaves. Ladle the soup into bowls.Kale in Ginger-Sesame VinaigretteServes 43 tablespoons soy sauce2 tablespoons white vinegar1 teaspoon grated peeled fresh ginger1 small garlic clove, minced1 teaspoon sesame seeds2 pounds Tuscan kale, stems discarded and leaves choppedKosher saltFill a large bowl with ice water. In a medium bowl, stir together the soy sauce, vinegar, ginger, garlic and sesame seeds. In a large pot of salted boiling water, blanch the kale until tender, about 3 minutes. Drain and cool the kale in the ice bath. Drain well and squeeze dry. Add the kale to the vinaigrette, toss to coat and season with salt.Quinoa, Kale, and Avocado SaladServes 41 cup uncooked quinoa2 cups waterPinch of kosher or sea salt1/4 cup extra-virgin olive oil2 tablespoons balsamic vinegarZest from 1 medium lemon1 tablespoon fresh lemon juice1 teaspoon Dijon mustard1/4 teaspoon kosher or sea saltFresh cracked black pepper, to taste3 cups chopped kale1 large avocado, seeded, peeled and dicedCombine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan. Gently simmer, covered, for 15 minutes. Remove from heat. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool. In a bowl, whisk together the olive oil, balsamic vinegar, lemon zest, lemon juice, mustard, salt and pepper. Set aside. In a large bowl, toss together the cooked quinoa, kale and avocado. Toss with the dressing, and serve at room temperature or chilled.Kale Caesar SaladServes 85 cups shredded baby kale3 radishes, thinly sliced1 fennel bulb, thinly sliced1/4 cup extra-virgin olive oilJuice and zest of 1 lemonKosher saltDressingKosher salt1 clove garlic, peeled and minced1 teaspoon Worcestershire sauce1 egg yolk (coddle the egg if contamination is a problem with your eggs, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. To coddle the egg: place raw egg in boiling water for 30 seconds)2 tablespoons olive oilTopping 1 teaspoon olive oil1/2 cup toasted breadcrumbs1 teaspoon lemon zest1 teaspoon lemon juice1/4 cup chopped fresh parsleyPinch kosher saltFor the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside.For the dressing: Whisk together a pinch of kosher salt, garlic, Worcestershire, egg yolk, and olive oil. Set aside. Add a pinch of salt to a large wooden salad bowl.Add the kale mixture to the dressing and toss to coat.For the topping: In a sauté pan, heat oil over medium heat. Add the breadcrumbs. Lemon zest, lemon juice, parsley and salt. Sprinkle on top of the salad.These recipes were brought to you by www.gourmetkoshercooking.com