This is everyone’s favorite dark leafy. Here’s how to use it beyond tossing it into a smoothie or salad.
Crispy Truffled Kale Chips
1 bunch lacinato kale (aka dinosaur or Tuscan kale), stalks trimmed
1/2 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon white truffle oil
Preheat the oven to 300 degrees. Meanwhile, cut or tear the kale into bite-sized pieces and arrange them on a baking sheet lined with parchment paper or aluminum (for easy clean-up), making sure not to overlap the pieces so that they can bake evenly. Coat the kale with olive oil, salt, and half of the crushed red pepper flakes. Bake them for 20 minutes, checking occasionally to make sure the chips don’t burn. Remove the pan from the oven and let the chips cool slightly, then toss gently with the remaining crushed red pepper flakes and truffle oil. Serve immediately or store in an air-tight container. Recipe Details Servings: 3 Total time: 30 minutes
Harvest Kale Salad with Honey-Miso Dressing
For the salad :
1 bunch dinosaur kale, cut into a fine chiffonade (aka Lacinato or Tuscan kale)1 1/2 cups roasted butternut squash
3/4 cup dried cranberries
1/2 cup toasted pine nuts
1/4 cup pumpkin seeds
1 avocado, cut into small chunks
For the dressing :
1/4 cup white miso, at room temperature
1/4 cup honey
1/4 cup rice wine vinegar
1/3 cup grapeseed oil
2 tablespoons minced fresh ginger
For the salad:
In a large bowl, combine all the ingredients except the avocado. Toss well and set aside.
For the dressing:
In a glass jar, combine the miso, honey, and vinegar and mix well. Add the oil and ginger and shake well. (You can also let it sit 24 hours, at least overnight, for the ginger to mellow and infuse.)
Spoon over the kale salad and toss to coat. Let sit for about 30-60 minutes or overnight to allow the leaves to slightly wilt. Add the avocado and serve immediately.
6 cups chicken broth, preferably bouillon-based
1 small onion, sliced lengthwise
3 cloves of garlic, minced
3 tablespoons olive oil
2 cups arborio rice
1/2 cup dry white wine
2 cups kale, chopped and blanched
4 cups fresh spinach, chopped and blanched
2 cups wild arugula, chopped
1 cup fresh peas, boiled
1 cup Parmesan cheese, grated and divided
Salt and pepper, for taste
Bring the chicken broth to a boil in a saucepan, lower the flame and keep to the side. In a large wok, sauté the onion and garlic in the olive oil until golden, then add the rice and make sure it is completely coated in the oil. Cook for 3 minutes and then add the white wine, again making sure it’s coated.
After, add ½ cup of broth at a time into the rice until it is completely absorbed and cooked al dente, reserving 1 cup of broth. Add in the kale and the spinach and cover with lid. After 3 minutes, add the arugula and the peas. Pour the remaining cup of broth, sprinkle a layer of Parmesan on top, no more then ½ cup, and cover with lid. After 4-5 minutes, remove lid and serve, adding Parmesan, salt, and pepper to taste.