ard, central vein of each kale leaf.
Stacking 3 to
Saute leek in oil in a large saucepan until tender, 3-4 minutes.
Add kale, water and bouillon crystals; heat to boiling.
Reduce heat and simmer, covered, until kale is wilted and tender, about 5 minutes.
Drain and discard any excess liquid.
Stir in sour cream, mustard and bacos. Cook over low for 2-3 minutes. Season to taste with salt and pepper.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
Add onion, pancetta, and garlic; saute 5 minutes or until pancetta browns.
Stir in kale, pepper, and salt.
Add beans and broth; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
Uncover and cook 10 minutes or until liquid almost evaporates.
epper to taste.
Add kale to mushroom mixture and cook
ender, stirring occasionally.
Add kale, and cook 5 minutes or
Heat the olive oil in a large skillet over high heat. Add the chopped pancetta and cook until crispy, 2-3 minutes. Add the onion and garlic and cook until soft, about 3-4 minutes. Add the greens and wilt them down, tossing frequently. Sprinkle in the sugar, toss, then deglaze the pan with vinegar and add in 1/2 cup stock. Reduce heat to low and let the kale mellow a few minutes.
gin by thoroughly rinsing the kale to remove any sand or
alad. Lightly drizzle chopped.
kale with extra-virgin olive oil
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
aute until soft.
Add kale and saute for a few
This soup uses kale, but you can use any
take your washed and stemmed kale and tear it into small
he box or bag. This recipe serves 4 so I like
oiling, add the chopped kale. Stir the kale until it is wilted
he tough stems from the kale and then shred it. Now
Braised Short Ribs:
Preheat the
o 375\u00b0F
Rinse kale and pat dry thoroughly. Remove
Preheat oven to 350\u00b0.
Chop kale into 1/2 inch pieces.
Place kale in a large bowl.
With hands massage oil, lemon juice and salt into kale.
Place kale on parchment lined baking sheet.
Bake at 350\u00b0 for 10-15 minutes until kale is dark green and crispy (Shauna from Gluten-Free Girl has a great Baked Kale Chips recipe on her site. She says the 12 minute mark is the perfect done time).
Cool and serve.
In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into 1/2-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.
Blanch the kale in boiling salted water for