BRAISED KALE WITH RED BELL PEPPER AND BACON
Steps:
- Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper.
CASHEW-RED BELL PEPPER KALE SALAD DRESSING RECIPE
Nutty and flavorful, this kale salad dressing is made with pureed cashews, garlic, sriracha sauce, lemon, and bell pepper for a tangy and spicy mix.
Provided by Ryan Rhodes
Categories Salad
Time 6h16m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.
- Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir for about 1 minute until fragrant but not browned.
- Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend for 1 to 2 minutes until smooth and creamy dressing forms.
- Toss kale together with dressing in a large bowl until evenly coated.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 19.43g, Fat 22.88g, Fiber 4.88g, Protein 11.20g, SaturatedFat 3.72g, ServingSize 4.00, Sodium 347.79mg, Sugar 0.00, UnsaturatedFat 13.29g
SPICY GARLIC KALE WITH SAUTEED RED PEPPERS
This dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. It is a simple way to add zest to fresh vegetables and quickly prepare a gourmet side dish for fish, meat, or rice & beans. Steaming the kale instead of sautéing it helps it cook more quickly and maintain its bright green color.
Provided by Whats Cooking
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
- Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
- Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
- Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.
CASHEW AND RED BELL PEPPER DRESSING FOR KALE
Creamy, spicy, tangy, amazing kale dressing for salad or chips! This dressing can easily make any kale hater a new kale lover! nVegan and clean-eating friendly. Toss on kale for salad or toss and bake for cheesy chips.
Provided by JuliaChildWannabe
Categories Salad Dressings
Time 6h16m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse cashews and soak in a jar with enough water to cover for at least 6 hours.n
- Heat olive oil in a small skillet over medium-low heat. Add garlic; cook and stir until fragrant but not browned, about 1 minute.n
- Place soaked cashews, red bell pepper, lemon juice, sriracha hot sauce, 1 tablespoon water, nutritional yeast, and salt in a blender. Scrape cooked garlic and olive oil mixture into blender. Blend until smooth and creamy dressing forms, 1 to 2 minutes.n
- Toss kale together with dressing in a large bowl until evenly coated.n
Nutrition Facts : Calories 307 calories, Carbohydrate 20.8 g, Fat 23.2 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 1355.9 mg, Sugar 3.1 g
KALE WITH CASHEW CREAM AND CHICKPEAS
This recipe was adapted from a recipe on drfuhrman.com. Its base is cashew cream, which is a delicious non-dairy alternative for cream and makes wonderful sauces. This dish freezes and reheats well but you might need to add a little water or non-dairy milk to get the creaminess back.
Provided by Anne Sainz
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Place cashews, non-dairy milk and garlic in a high-powered blender and blend until smooth. Set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, carrots and mushrooms and sauté for 5 minutes, or until softened, adding small amount of water if needed to prevent sticking.
- Stir in the chickpeas. Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding 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.
Nutrition Facts : Calories 383.1, Fat 12.4, SaturatedFat 2.1, Sodium 95.3, Carbohydrate 56.5, Fiber 13.2, Sugar 9.4, Protein 18.1
RAW CASHEW CHEESY KALE CHIPS
This is the most addicting healthy snack in the world! Crunchy, cheesy goodness that is not only vegan but also raw. The cheese is made up of simple natural ingredients like cashews and red bell pepper. This recipe fits perfectly into my busy lifestyle. I just throw them in a bag and take them with me or eat them as an appetizer while I'm preparing dinner. I also sprinkle the leftover cheesy kale flakes on my salad. I love sharing this recipe with friends and family because they instantly fall in love. Now they are making their own and sharing with me! Nom, Nom, crunch, crunch...
Provided by Amanda Nicole Smith
Categories Appetizers and Snacks Snacks Snack Chip Recipes Kale Chip Recipes
Time 9h30m
Yield 16
Number Of Ingredients 14
Steps:
- Place cashews in a bowl. Cover with water; let soak for at least 1 hour. Drain and rinse.
- Transfer cashews to a blender; blend until finely chopped, scraping the sides of the bowl periodically. Add red bell pepper, onion, lemon juice, jalapeno pepper, and garlic; blend until well chopped. Scrape the sides of the bowl; add 3/4 cup water, nutritional yeast, paprika, turmeric, mustard, salt, and pepper. Blend until smooth, adding more water if necessary.
- Combine cashew mixture and kale in a large bowl; scrunch kale with your hands until evenly coated with cashew mixture. Spread in a single layer on an unlined dehydrator tray.
- Dehydrate kale at 105 degrees F (41 degrees C) until crisp, about 8 hours.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 3 g, Protein 7.2 g, SaturatedFat 1.4 g, Sodium 83.3 mg, Sugar 1.5 g
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