KALE, CABBAGE, AND BRUSSELS SPROUT SALAD
Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!
Provided by Crystal S
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
- Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
- Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
- Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g
KALE AND CABBAGE SAUTE
Created this simple side dish. Very few ingredients. I used 1/2c of sodium free chicken broth, made with 1 packet, mixed with a cup of water. Hope you enjoy.
Provided by chef lisae
Categories Greens
Time 50m
Yield 1/2 cup per serving, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large non-stick skillet with cooking spray and heat over medium high heat.
- Saute the shallot or onion and the red pepper for 3 minutes.
- Add the Kale, Cabbage,prepared broth and Mrs. Dash.
- Cover and cook for 20 minutes or until tender.
Nutrition Facts : Calories 63.9, Fat 0.8, SaturatedFat 0.1, Sodium 109.6, Carbohydrate 12.6, Fiber 3.2, Sugar 2, Protein 4.1
PROVENçAL KALE AND CABBAGE GRATIN
A really nice assortment of flavors (love that fresh sage!), hearty enough to serve as a main dish, either hot or at room temperature.
Provided by lecole54
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Oil a two-quart gratin or casserole.
- Heat two tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic, sage and thyme, and cook for another minute until fragrant. Stir in the kale and about 1/2 teaspoon salt. Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and salt to taste. Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt.
- Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and Gruyère or Swiss. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 40 to 45 minutes, until firm and browned on the top.
- Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
Nutrition Facts : Calories 294.9, Fat 14.1, SaturatedFat 4.3, Cholesterol 86.1, Sodium 170.2, Carbohydrate 32.3, Fiber 4.1, Sugar 4.1, Protein 12.2
EASY CABBAGE, ONION, AND KALE STIR-FRY
Quick, easy, and great for weeknights, this kale stir-fry gains flavor from cabbage, sweet onions, and chicken broth.
Provided by bdmccarthy
Categories Side Dish Vegetables Onion
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a deep frying pan or wok over medium-high heat. Add garlic and cook, stirring occasionally, until browned, about 1 minute. Remove to a plate; chop and set aside.
- Place cabbage into the pan and stir-fry for 1 to 2 minutes; add kale and onions. Stir-fry until kale is bright green and tender, about 5 minutes. Add chicken broth, salt, and red pepper flakes. Cover and let steam, 2 to 3 minutes. Remove from heat, add chopped garlic, and serve.
Nutrition Facts : Calories 190.1 calories, Carbohydrate 21.3 g, Cholesterol 0.4 mg, Fat 11.1 g, Fiber 5.1 g, Protein 5.4 g, SaturatedFat 1.6 g, Sodium 175.7 mg, Sugar 4.8 g
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