Jim Core’s Kale and Andouille Jambalaya From Shaya by Alon Shaya Serves 10 to 12
2 tbsp. plus ¼ cup extra-virgin olive oil, divided ½ pound bacon, chopped 2 pounds smoked andouille sausage, sliced 2 yellow onions, chopped 3 garlic cloves, minced 1 tbsp. Morton kosher salt 1 dried bay leaf 2 tsp sweet paprika 1 teaspoon celery salt ½ teaspoon freshly ground black pepper ½ teaspoon cayenne pepper 2 bunches kale, stemmed and roughly chopped 7 cups chicken stock 4 cups brown rice 4 tablespoons unsalted butter 1 cup panko breadcrumbs
Combine 2 tablespoons olive oil and the bacon in a large Dutch oven or ovenproof pot over medium heat, stirring occasionally. After 8 to 10 minutes, when the bacon is brown around the edges and most of its fat has rendered, add the sausage and cook until the edges start to brown, another 6 to 8 minutes. With a slotted spoon, remove the meat and reserve it, leaving the fat in the pot. Add the onions, garlic, salt, and bay leaf to the pot. Cook until the onions are soft with browned edges, 5 to 6 minutes. Stir in all the spices, and let them toast and become fragrant for a minute. Fold in the kale. Add it gradually if you need to; it will really shrink down as it cooks. Give it a good stir to coat it with the fat and seasoning, and once it’s started to soften, add the stock, rice, and reserved sausage and bacon. Increase the heat to high to bring everything up to a simmer, then stir in the butter and reduce the heat to low. Cover the pot and let the rice cook until it is tender and has absorbed all the stock, about 1 hour. If there’s still a lot of liquid by the time the rice has cooked through, bump the heat up to medium and cook for a few more minutes without the lid. Remove and discard the bay leaf, cover the pot once again, and set it aside off the heat while you make the topping. Heat the oven to 500 degrees with a rack toward the top, set as close as you can get the pot to the heating element. Melt the remaining ¼ cup olive oil, and stir in the panko. Sprinkle this in a thin, even layer over the top of the jambalaya, and bake for 8 to 10 minutes, until the crust is deeply golden.
Kale Pesto with Dried Mushrooms and Rosemary From Vegetable Literacy by Deborah Madison
“Spread it over a crostini with fresh ricotta cheese or a white bean puree, or stir it into almost any winter vegetable soup-a minestrone, a potato soup, a pumpkin soup."
4 large slices dried porcini 4 cups packed stemmed kale leaves 2 tablespoons olive oil 4 onion slices 1 clove garlic, sliced 2 teaspoons minced rosemary Sea salt Additional olive oil, to finish
Cover the porcini with the boiling water and set aside. Rinse the kale but do not dry it. Heat the oil in a skillet over low heat. Add the onion, garlic, and rosemary and cook until the onion softens, about 5 minutes. Add the kale, ½ teaspoon salt, and the mushrooms with their soaking water. Turn the leaves, cover the pan, and raise the heat to medium. Cook just until the kale is tender, about 6 minutes.
Let cool slightly, then pulse in a food processor until smooth, adding additional olive oil if needed for good consistency.
Wild Rice Gratin with Kale, Caramelized Onions, and Baby Swiss From Smitten Kitchen by Deb Perelman Serves10 to 12
5 cups cooked wild rice blend (from 1 2/3 cups, 10.5 ounces uncooked) 1 tablespoon butter 1 tablespoon olive oil 2 large sweet onions, halved and thinly sliced ½ teaspoon table salt Freshly ground pepper 4 cups stemmed, ribboned kale leaves (from an 8-ounce bundle) 2 cups (8 ounces) coarsely grated Emmentaler or another Swiss cheese 2 tablespoons unsalted butter (1 tablespoon to grease dish; 1 tablespoon, melted, for crumbs) ¾ cup chicken or vegetable broth 1 cup fine, dry breadcrumbs Table salt Freshly ground pepper
Cook the rice according to package directions.
Preheat your oven to 375 degrees.
Meanwhile, caramelize the onions. Heat the butter and olive oil in a large, heavy skillet over medium-low heat. Add onions, sprinkle with salt and a little pepper, and cook until they’re tender and sweet, stirring occasionally, about 30 minutes. Add the kale ribbons, and cook until they wilt a bit, about 5 minutes. Stir together the onion-kale mixture, wild rice, and 1 cup grated cheese in a large bowl. Season to taste with additional salt and pepper, if needed. Assemble gratin. Use 1 tablespoon butter to generously coat a 2-quart baking dish. Spread the wild-rice mixture into prepared gratin and pour broth over it. Sprinkle remaining cheese over gratin. Toss breadcrumbs with 1 tablespoon melted butter and salt and pepper to taste; sprinkle over cheese.
Bake for 30 to 35 minutes, or until a little bubbly and beginning to brown on top.
Kale and Onion Pizza From River Cottage Veg by Hugh Fearnley-Whittingstall
“There is no tomato here because I like to emphasize the more unusual flavor of the kale. In the heat of the oven, the kale becomes crisp and dark, and takes on a flavor not dissimilar to that delicious deep-fried “seaweed” you can get in Chinese restaurants in the U.K. I sometimes add a few sautéed sliced mushrooms to the pizza before it goes into the oven.”
Makes 3 pizzas; each serving 2 or 3 1 recipe Magic Bread Dough (included below)
For the Topping 1 bunch of kale, stems removed 3 tablespoons olive oil, plus a little extra to trickle 2 onions, halved and thinly sliced 2 garlic cloves, finely slivered Sea salt and freshly ground black pepper About 3 ½ ounces mature cheddar, grated
Prepare the dough, leave it to rise, and then punch it down according to the instructions. Preheat the oven to 500 degrees, or at least 425 degrees. Put in a baking sheet to heat up. While the dough is rising, shred the kale leaves into ¼ to 1/3- inch wide ribbons. Heat the oil in a frying pan over medium heat and add the onions. Once sizzling, decrease the heat to low and cook gently, stirring from time to time, until the onions are soft and golden, 10 to 15 minutes, adding the garlic halfway through. Stir the shredded kale into the onions and cook for a further 5 minutes, stirring often, until the leaves have wilted. Season with salt and pepper.
After punching down the risen dough, leave it to rest for a few minutes, then cut it into three pieces. Roll out one piece as thinly as you can.
Scatter a baking peel (if you have one) or another baking sheet with a little flour and place the rolled-out dough on it. Spread one-third of the kale and one-third of the onions on the dough, then top with one-third of the grated cheddar. Trickle with a little oil.
Slide the pizza onto the hot baking sheet in the oven if formed on a peel, or, if formed on a baking sheet, simply lay the baking sheet on the hot one in the oven. Bake for 10 to 12 minutes, until the crust is crisp and golden. Repeat with the remaining dough and topping. Serve hot, cut into wedges.
Magic Bread Dough 2 cups all-purpose flour 2 cups bread flour 1 ½ teaspoons fine sea salt 1 teaspoon instant dry yeast 1 tablespoon canola or olive oil, plus a little extra for oiling 1 1/3 cups warm water
Put the two flours into a large bowl with the salt and yeast. Mix well. Add the oil and warm water and mix to a rough dough. Flour your hands a little. Tip out the dough onto a work surface and knead rhythmically for 5 to 10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be- you get better-textured bread this way- so try not to add too much flour if you can help it. It will become less sticky as you knead.
Trickle a little oil into a clean bowl, add the kneaded dough, and turn it in the oil so it is covered with a light film. Cover with a kitchen towel and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two. You can also proof it in a floured, cloth-lined proofing basket or banneton, like the one in the picture.
When the dough is well risen and puffy, tip it out and “punch it down” by poking it with your outstretched fingers until it collapses to its form size. It’s now ready to be shaped to your will.
Kale with Smoked Salt and Goat Cheese From Vegetable Literacy by Deborah Madison 1 bunch of kale Sea salt 2 tablespoons robust olive oil 1 small onion, finely diced 2 cloves garlic, crushed Smoked salt and freshly ground pepper Goat cheese Fresh bread crumbs made from a large slice of country bread, crisped in olive oil Apple cider vinegar, to finish
Pull or slice the leaves of kale from their ropy stems and discard the stems. Bring a large pot of water to a boil and add sea salt and the kale. Cook until tender, about 8 minutes. Be sure to taste frequently so that you don’t overcook it. Drain, then chop the leaves coarsely.
Heat the oil in a skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, 7 to 10 minutes. Add the garlic during the last minute, then add the kale. Toss well and continue cooking until it’s heated through. Taste and season with smoked salt and plenty of pepper.
Pile the kale onto 2 plates. Crumble the goat cheese over the top, then drizzle with oil and add a pinch more smoked salt. Finally, cover with a shower of bread crumbs and serve the vinegar on the side.
4 scallions 2 tablespoons virgin coconut oil, divided 1 cup cooled cooked brown rice 1 small bunch Tuscan kale, ribs and stems removed, leaves torn Kosher salt 2 garlic cloves, thinly sliced 1 tablespoon finely chopped peeled ginger 1 teaspoon ground turmeric 3 large eggs 1 tablespoon fresh lime juice Lime wedges (for serving)
Remove dark green parts from scallions, thinly slice, and set aside. Thinly slice white and pale green parts and set aside separately. Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add rice, breaking up any lumps, and pat down into an even layer. Cook, undisturbed, until beginning to crisp, about 2 minutes. Toss and continue to cook, adding kale by handfuls and letting wilt slightly before adding more and tossing occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate. Heat remaining 1 Tbsp. oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes. Sprinkle turmeric over, then stir in eggs, using a pair of chopsticks or a heatproof rubber spatula to blend whites and yolks. Season with salt and cook, stirring gently, until eggs are barely set. Return rice and kale to skillet; toss to combine. Cook, tossing occasionally, until hot. Add lime juice and season with salt. Divide fried rice between plates and top with reserved scallion greens. Serve with lime wedges for squeezing over. Farro, Kale, and Strawberry Salad with Bacon and Chili-Dusted Pepitas From food52.com
1 small shallot, minced Zest of 1 lemon plus 1/4 cup freshly squeezed lemon juice Sea salt, to taste ¼ cup extra-virgin olive oil 1 cup dry farro ½ pound bacon ¼ cup raw, hulled pepitas ¼ teaspoon chili powder 1 bunch lacinato kale, sliced into thin ribbons 1 quart strawberries, hulled and halved Black pepper, to taste
In a small bowl, combine the minced shallot, lemon zest and juice, and sea salt. Whisk in olive oil to emulsify. Fill a large saucepan with water and bring to a boil. Add a generous amount of sea salt and the farro. Boil for 20 minutes, or until farro is cooked to al dente. Drain, set in a bowl, and toss with half the dressing. Meanwhile, cook the bacon over medium heat until crisp. Set bacon strips on a paper towel-lined plate. Chop when cool enough to handle. Pour off all but 1 teaspoon bacon grease and toss in pepitas. Cook over medium heat, shaking skillet gently, until the first few pepitas start to pop. Remove from heat, toss with a big pinch sea salt and the chili powder, and set aside. Set kale in a medium bowl and toss with remaining dressing and a pinch of sea salt. To serve, layer dressed farro and kale in a clean bowl. Top with chopped bacon, toasted pepitas, and strawberries. Finish with a pinch of sea salt and freshly ground black pepper to taste. Serve immediately. (Though it's especially delicious warm, this salad will keep well in the fridge for a day or two. Because salt can leech the sweetness, consider adding the strawberries just before serving.)
Kale and Mushroom Lasagna From River Cottage Veg by Hugh Fearnley-Whittingstall
“This is what I call a good weekender: a dish that requires a little bit of preparation, but one you can put together in a relaxed way over an hour or two, and that results in something truly warming and delicious.” Serves 6
10 ounces of kale, tough stalks removed 2 tablespoons butter 1 pound mushrooms, sliced Sea salt and black pepper 2 garlic cloves, finely chopped A few sprigs of thyme, leaves only, chopped 6 ounces lasagna noodles ¾ ounce Parmesan, hard goat cheese, or other well-flavored hard cheese, grated A little canola or olive oil
For the béchamel sauce: 3 cups whole milk 1 bay leaf 1 onion, coarsely chopped 1 celery stalk, coarsely chopped A few black peppercorns 3 ½ tablespoons unsalted butter 6 ½ tablespoons all-purpose flour 2 teaspoons Dijon mustard Sea salt and freshly ground black pepper
Preheat the oven to 350 degrees. For the béchamel, heat the milk in a saucepan with the bay leaf, onion, celery, and peppercorns until just below simmering. Remove from the heat and set aside to infuse.
Roughly shred the kale. Put into a large saucepan and just cover with cold water. Add salt. Bring to a boil, lower the heat, and simmer for 2 to 3 minutes, until just tender. Drain well and set aside.
Heat half of the butter in a large, wide frying pan over medium heat. Add half of the mushrooms and some salt and pepper. Increase the heat and fry, stirring often, for 5 to 10 minutes, until the liquid realeased by the mushrooms has evaporated and they are starting to shrink, concentrate, and caramelize. Stir in half of the garlic and half of the thyme, cook for a minute longer, then remove to a bowl. Repeat to cook the remaining mushrooms and set aside.
Gently reheat the infused milk, then strain. Heat the butter for the béchamel sauce in a large saucepan. Stir in the flour to form a smooth roux and cook gently for a minute or two. Remove from the heat. Add about a quarter of the hot milk and beat vigorously until smooth. Repeat with the remaining milk, adding it in 2 or 3 lots, until you have a smooth sauce. Return to the heat and cook for a few minutes, stirring often, allowing the sauce to bubble gently until thickened. Stir in the mustard, then add some salt and pepper.
Stir about half of the béchamel sauce into the kale; put on one side.
Spread half the remaining béchamel over the bottom of a 9 by 11-inch (or thereabouts) ovenproof dish. Layer a third of the lasagna noodles in the dish. Layer a third of the lasagna noodles in the dish, then spoon the kale over the top. Add another layer of lasagna, then the mushrooms. Finish with a final layer of pasta and the remaining béchamel. Scatter over the cheese and add a trickle of oil. Bake for about 30 minutes, until golden. Serve straight away.
12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed 1 tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
3 -4 cups raw kale, finely chopped 1/2-1 apple, chopped ( I used fuji) 1/4 cup craisins ( or more to taste) 1/4 cup toasted walnuts, coarsely chopped (optional) 1/4-1/2 cup carrot, grated ( I chopped mine in the food processor) 1/2 cup celery, finely chopped ( or sliced thin) 1/2 cup edamame beans ( can also use garbanzo beans-optional) 1/4 cup mixed sprouts ( of choice-optional-I used clover) Tahini Dressing 1/3 cup tahini ( well stirred) 1/3 cup water ( more or less depending on how thin you want your dressing) 1/4 cup fresh lemon juice ( may add a little more to taste) 2 garlic cloves, minced 1/2-3/4 teaspoon sea salt 1 teaspoon honey ( more or less to taste, may use other sweeteners)
Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
Add desired amount of dressing to salad and toss to mix.
Rolled Kale with Feta and Olives From How to Cook Everything Vegetarian by Mark Bittman
About 8 large kale leaves, washed 8 ounces feta cheese 2 tablespoons olive oil, plus oil for drizzling 2 tablespoons minced garlic Salt and freshly ground black pepper ½ cup dry white wine, vegetable stock or water 1 cup chopped ripe tomato (drained canned is fine) ½ cup chopped Kalamata olives 1 small red onion, minced, for garnish
Cut each half of each kale leaf off the stems; reserve the stems. Be careful to keep the leaves intact so you have at least a dozen long, wide kale ribbons. Roughly chop the stems. Cut the feta into sticks about 2 inches long and as thin as you can without crumbling.
Put 2 tablespoons of the oil in a deep skillet or casserole with a tight-fitting lid over medium-high heat. Add the garlic and the chopped kale stems and sprinkle with salt and pepper. Cook, stirring occasionally, until the kale is just beginning to soften, about 5 minutes. Remove from the heat.
Lay out a ribbon of kale, put a piece of cheese on the end, and roll it p loosely. Put it in the pan on top of the garlic and stems. Repeat until all the ribbons and cheese are used, nestling the rolls in next to each other in a single layer. Pour the wine over all and top with the tomatoes and olives. Return the pan to medium-high heat. When the liquid starts to boil, cover and turn the heat down to medium-low. Cook, undisturbed, for 10 minutes, then check and make sure the kale is tender and the cheese is hot. Garnish with the onion and several grinds of black pepper. To serve, carefully scoop the rolls out and top with some of the bits of vegetables and pan juices. Pass more olive oil at the table for drizzling.
13 Other Fillings for Rolled Kale or Stuffed Grape Leaves