Black Kale Salad Recipes
BLACK KALE AND BLACK OLIVE SALAD
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
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
BLACK KALE SALAD
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
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
TUSCAN KALE SALAD
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams
KALE, AVOCADO, AND BLACK BEAN SALAD
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
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
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