Harvest of the Month- Kale Recipes

Posted by on Apr 2, 2020 | Comments Off on Harvest of the Month- Kale Recipes

Harvest of the Month- Kale Recipes

We don’t have the opportunity to do taste-tests in the cafeteria this month highlighting the Harvest of the Month: KALE! Instead, we thought we would share some simple recipes that could be used at home. Here are three recipes with minimal ingredients that can be made at home!

  1. Greens and Beans modified recipe from foodnetwork.com

             2 tablespoons olive oil

             1 chopped onion

             1/4 teaspoon red pepper flakes

            Salt and freshly ground black pepper

            2 cups kale, washed, stems trimmed and chopped

            1 (15- ounce) can beans, drained (any type of beans will work)

Add onions to a pan with olive oil. Sautee until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Just a few minutes. Add the beans.


2. Lemon-Garlic Kale Salad modified recipe from New York Times

           2 cups sunflower seeds (any seed or nut will work)

           ⅓ cup lemon juice (from 2 to 4 lemons)

           Kosher salt

           1 ½ cups extra-virgin olive oil

           4 cloves garlic, crushed with the flat side of a knife, peeled and left whole

          10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)

In a bowl, combine lemon juice and salt as desired. Slowly whisk in olive oil. Add garlic cloves and set aside to steep. You can also use minced garlic. Working in batches, cut the kale into bite-sized pieces (gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces) Place chopped kale in a very large bowl. Sprinkle surface with sunflower seeds. Remove and discard garlic cloves from dressing if whole cloves were used. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.


3.  White bean, Sweet Potato, Tomato and Kale Soup modified recipe from Last Ingredient

           1 small white onion, roughly chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1-14.5 ounce can diced tomatoes
5 cups vegetable stock
1 medium sweet potato, peeled and diced
1-15.5 ounce can of any beans, drained and rinsed
2 cups roughly chopped Lacinato kale, stems removed

Heat the olive oil in a large saucepan over medium high heat. Sauté the onions until they start to soften, about 3-5 minutes. Add the garlic, red pepper flakes, salt, pepper and cook for another minute until fragrant. Stir in the tomatoes, stock, sweet potatoes and beans. Bring to a boil, reduce heat and simmer for 15 minutes. Stir in the kale and simmer for 5 minutes until it has wilted. Season with additional salt and pepper to taste before serving.