Black Kale And Black Olive Salad Recipes

BLACK KALE AND BLACK OLIVE SALAD

Black Kale and Black Olive Salad image

This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.

Provided by Mark Bittman

Categories salads and dressings

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper

Steps:

Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams

CHUNKY TOMATO AND BLACK OLIVE SALAD

Chunky Tomato and Black Olive Salad image

Categories Salad Olive Tomato Quick & Easy Spring Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

Ingredients

4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons

Steps:

Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

BLACK KALE SALAD

Black Kale Salad image

Mmmmmm... love black kale (aka Tuscan, Lacinato or dino kale). This stuff is really easy to grow almost anywhere & though related to cabbage family veggies, has less insect problems... oh, did I say, totally tasty & expediously nutritious? Found this recipe in a great Mother Earth News article comparing the cold hardiness of kales (no surprise the classic curly Vates blue kale won out). This recipe has all my favorite "poverty" foods - beans, greens, cabbage, garlic (all nutritious & relatively easy to get growing in a small plot). The article credited the recipe as being from "Local Flavors" by Deborah Madison - available via Mother Earth News website.

Provided by Busters friend

Categories Lunch/Snacks

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cannellini beans, cooked (navy or big lima beans OK too)
1 teaspoon sea salt, more to taste
black pepper, freshly ground, to taste
1 large onion, finely diced
2 leeks, white parts only, diced
1 bunch kale, leaves stripped from stems and slivered
1 small savoy cabbage, quartered, cored and chopped
2 garlic cloves, minced (or pounded with a pinch of salt)
1/2 cup parsley, chopped
1 tablespoon olive oil (plus extra to finish)

Steps:

Chop all the vegetables (rinse the leeks, kale and cabbage but don't dry them).
Warm 2 tablespoons of the oil in a heavy, wide skillet.
Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley and salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.

Nutrition Facts : Calories 330, Fat 8.2, SaturatedFat 1.2, Sodium 1240.4, Carbohydrate 54.6, Fiber 10.9, Sugar 7.2, Protein 14.7

KALE, AVOCADO, AND BLACK BEAN SALAD

Kale, Avocado, and Black Bean Salad image

Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.

Provided by KW

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon minced jalapeno pepper (seeds and membranes removed)
1 teaspoon honey
½ teaspoon ground cumin
¼ teaspoon ground coriander
sea salt to taste
1 large bunch kale, ribs removed and leaves thinly sliced
1 (14 ounce) can black beans, rinsed and drained
1 avocado, diced
½ cup crumbled feta cheese
⅓ cup pecans
1 teaspoon white sugar
⅛ teaspoon salt
½ cup chopped fresh cilantro leaves

Steps:

Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
Distribute salad among serving bowls and top with toasted pecans and cilantro.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 21.8 g, Fiber 8.4 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 751.7 mg, Sugar 4 g

ORANGE & BLACK OLIVE SALAD

Orange & Black Olive Salad image

Make and share this Orange & Black Olive Salad recipe from Food.com.

Provided by PetsRus

Categories Citrus

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 oranges
2 medium red onions
black pitted olive, as many you like,halved or left whole
1 tablespoon white wine vinegar
1 tablespoon lemon juice
4 -5 tablespoons good olive oil
1 clove crushed garlic
salt and pepper
1 tablespoon finely chopped parsley or 1 tablespoon coriander
1 tablespoon roasted pine nuts (or more)

Steps:

Peel the oranges, cut in slices, saving the juices that run out, if possible.
Peel the onions and cut in slices.
Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
Pour the dressing over the salad just before serving and last but not least the pine nuts.

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