Kale

Dijon Chicken & Quinoa Skillet 
with Baby Kale & Cranberries

INGREDIENTS:

  • 5 tsp olive oil, divided

  • 1 lb boneless, skinless chicken breasts, cut into 2-inch pieces

  • 1/4 plus 1/8 tsp sea salt, divided

  • 1/2 tsp ground black pepper

  • 1 cup quinoa, rinsed

  • 5 oz baby kale (about 5 packed cups)

  • 3 tbsp Dijon mustard

  • 2 tbsp pure maple syrup

  • 1 tbsp fresh lemon juice

  • 1/3 cup dried unsweetened cranberries

PREPARATION:

  1. In a large skillet or sauté pan on medium-high, heat 2 tsp oil. Add chicken, season with 1/4 tsp salt and pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in quinoa, 1 3/4 cups water and remaining 1/8 tsp salt. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, stirring occasionally, for about 15 minutes.

  2. Add about half of kale and cover skillet to let it wilt slightly, about 1 minute. Add remaining half of kale and stir to combine. Cover and simmer until kale is tender and liquid is absorbed, 4 to 6 minutes. (Note: If all the liquid absorbs before kale finishes cooking, add more water as needed.) Remove from heat.

  3. In a small bowl, whisk together mustard, maple syrup, lemon juice and remaining 3 tsp oil. To skillet, add about half of mustard sauce and the cranberries and stir to combine. Divide among plates and drizzle evenly with remaining mustard sauce.

Sautéed Kale with Tahini Sauce Recipe

INGREDIENTS:

  • 1 pound kale, well rinsed

  • 2 tablespoons extra virgin olive oil

  • 1 cup chopped onion

  • 1 clove garlic, minced

  • Salt

  • 4 tablespoons tahini (use tahini made with toasted sesame seeds, not raw)

  • 2 tablespoons lemon juice

  • 3-4 tablespoons water

  • 1 teaspoon dark sesame oil

  • 1 tablespoon toasted sesame seeds for garnish

PREPARATION:

  1. Remove kale ribs, slice kale: Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

  2. Cook onion and garlic: Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

  3. Add kale to the onions: Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

  4. Make tahini sauce: While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

  5. Toss cooked kale with sauce: Once the kale is done, toss in the sauce, reserving a little to drizzle on top.Serve, topped with a little sauce and toasted sesame seeds.

Shredded Kale and Brussels Sprout Salad with Lemon Dressing

INGREDIENTS:

FOR THE DRESSING:

  • 1 Tablespoon minced shallots

  • 2 Tablespoons Dijon mustard

  • 1/4 cup freshly squeezed lemon juice

  • 1 1/2 teaspoons lemon zest

  • 2 teaspoons honey or agave nectar

  • 1/4 cup olive oil

FOR THE SALAD:

  • 4 cups finely shredded kale (loosely packed)

  • 4 cups finely shredded Brussels sprouts (loosely packed)

  • 1/2 cup sliced almonds, toasted

  • 1/2 cup grated Parmesan or Pecorino cheese

PREPARATION:

MAKE THE DRESSING:

  1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey.

  2. Stream in the olive oil while whisking continuously until well combined.

  3. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

ASSEMBLE THE SALAD:

  1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds.

  2. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

NOTES:

  1. To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.

  2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

Kale Salad With Warm Cranberry Vinaigrette

INGREDIENTS:

  • 3 Tbsp. olive oil, divided

  • 1 shallot, peeled and thinly sliced

  • 3 cloves garlic, coarsely chopped

  • 1 cup dried cranberries

  • 2 Tbsp. red wine vinegar

  • 2 teaspoons honey

  • juice and zest of half a lemon

  • 1/8 tsp. salt

  • 1/8 tsp. black pepper

  • 1 bunch kale, very thinly sliced

  • 1/4 cup sliced almonds

  • (optional) 1/4 cup crumbled blue cheese or goat cheese

PREPARATION:

  1. Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

  2. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.

Sautéed Kale with Kohlrabi

INGREDIENTS:

  • 1 1/4 pound kohlrabi, bulbs peeled

  • 1/2 teaspoon grated lime zest

  • 2 tablespoons fresh lime juice

  • 1/4 cup extra-virgin olive oil, divided

  • 2 pounds kale (2 bunches), stems and center ribs discarded

  • 5 garlic cloves, finely chopped

  • 1/3 cup salted roasted pistachios, chopped

Equipment: an adjustable-blade slicer

PREPARATION:

  1. Very thinly slice kohlrabi with slicer.

  2. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

  3. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.