California Creamed Kale Recipe Recipes Recipe For Zucchini

CALIFORNIA CREAMED KALE AND CHICKPEAS

Steps:

• Place cashews, hemp seeds, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside. Heat 2-3 tablespoons water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes. Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

CREAMED KALE WITH PEARL ONIONS

Steps:

• Bring a medium pot of salted water to a boil over high heat, add the pearl onions and cook 3 minutes. Remove with a slotted spoon, pat dry and set aside.
• Melt the butter in a large Dutch oven over medium heat, stir in the flour, nutmeg and some salt and pepper and cook until the flour is well incorporated and the raw flavor cooks out, 3 to 4 minutes.
• Add the cream and chicken stock, bring to a boil, then lower the heat and simmer until thickened, 6 to 8 minutes. Add the pearl onions, then the kale, little by little, and cook until it wilts, about 5 minutes. Remove the pot from the heat, stir in the Parmesan, taste, and adjust seasonings. Serve hot.

CREAMED KALE

Steps:

• Blanch the kale in lightly salted water until tender, rinse in ice water, drain and cut into 1/2-inch ribbons. In a large saute pan over medium heat, melt the butter and add the kale, cream and nutmeg. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.

CREAMED KALE WITH PANKO TOPPING

Steps:

• Bring a large pot of heavily salted water to a boil. Working in batches, add some kale to the boiling water and cook until tender, about 4 minutes. Transfer to an ice water bath and then drain in a colander. Place in a salad spinner to remove excess water. Continue to cook and drain remaining batches.
• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add pimentos and garlic and cook for 1 minute. Add half-and-half and cream and bring to a simmer.
• Remove from the heat. Stir in Gruyere cheese, 1/2 of the Parmesan cheese, salt, pepper, Italian seasoning, and cayenne. Fold in kale. Transfer to a shallow baking dish and sprinkle with remaining Parmesan and panko.
• Bake in the preheated oven until golden brown, 12 to 15 minutes.

FUHRMAN'S CALIFORNIA CREAMED KALE AND CHICKPEAS

Steps:

• Place cashews, non-diary milk, and garlic in a high powered blender and blend until smooth. Set aside.
• Heat 2-3 tbsps of water in a large skillet or dutch oven and water saute the onion and carrots for 5 minutes, or until softened. Stir in the chickpeas. Gradually add the kale and saute until kale starts to wilt, adding additional water as needed to prevent sticking. Cover and cook until kale is tender, about 10 minutes.
• Stir in cashew sauce and crushed red pepper. Cook, uncovered for 2-3 minutes until heated through.

DELICIOUS CREAMED KALE WITH MUSHROOMS

Steps:

• Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS

Steps:

• Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
• In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
• Add crushed tomatoes, then carrots and kale.
• Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
• Start on the zucchini. Preheat oven to 350 degrees.
• Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
• Add fresh herbs to red sauce, and let it cook for another 15 minutes.
• Finish primavera sauce with cream and add salt to taste.
• Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.