KALE DIP WITH SNAP PEAS
Go beyond the usual salads, stir-fries, and smoothies and try this supercharged leafy green blended into a dip.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool.
- Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice.
- Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes. Transfer to an ice-water bath; drain. Serve with dip.
Nutrition Facts : Calories 114 g, Cholesterol 2 g, Fat 4 g, Fiber 2 g, Protein 9 g, SaturatedFat 1 g, Sodium 300 g
KALE AND ARTICHOKE DIP
This has all the warm creamy goodness of party-favorite spinach artichoke dip, but with far fewer calories and fat. Kale adds heartiness and packs in a variety of nutrients-it's one of the healthiest vegetables you can eat.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Combine the kale, artichoke hearts, 1/2 cup of the Swiss cheese, the milk, all but 1 tablespoon of the Parmesan, the cream cheese, Worcestershire, cayenne, 1/2 teaspoon salt and the garlic in a medium bowl. Transfer to a 1-quart baking dish and sprinkle with the remaining 1/4 cup Swiss cheese and 1 tablespoon Parmesan. Bake until bubbly and lightly golden, 20 to 25 minutes. Let set for 5 minutes and serve with tortilla chips.
Nutrition Facts : Calories 102 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 365 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 9 grams, Sugar 3 grams
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
KALE AND SUGAR SNAP PEA SALAD
Here's a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis. Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint - a riot of flavors, and an excellent meal.
Provided by Mark Bittman
Categories quick, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
- Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
- In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 44 grams, Carbohydrate 48 grams, Fat 53 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 927 milligrams, Sugar 32 grams, TransFat 0 grams
KALE DIP WITH SNAP PEAS
Categories Vegetable Fourth of July Picnic Quick & Easy Backyard BBQ Summer Healthy
Yield 4 1 cup
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium heat. Add garlic and kale and season with salt. Cook, covered, stirring occasionally, until tender, 3 to 4 minutes. Let cool. Transfer to a food processor. Add cottage cheese and puree until smooth. Season with pepper flakes and lemon juice. Bring a pot of well-salted water to a boil and cook peas until bright green and tender, 1 to 2 minutes. Transfer to an ice-water bath; drain. Serve with dip. Dip can be refrigerated for up to 3 days.
KALE AND SUGAR SNAP PEAS WITH APRICOTS AND FETA CHEESE
Serve our Kale and Sugar Snap Peas with Apricots and Feta Cheese recipe as a quick appetizer or stunning side dish at your next dinner party. Or, take this effortless, yet elegant, salad to your next potluck.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing just before serving; mix lightly.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
NEW YEAR'S BLACK-EYED PEA, SAUSAGE & KALE DIP
Although I am not a superstitious person, I call this a New Year's dip because of the "lucky" ingredients. Black-eyed peas symbolize coins and kale symbolizes folded money, which means wealth for the New Year. Also, pork symbolizes progress because pigs root forward and tomatoes symbolize health. Wealth, progress and health in a dip? Yes, please! NOTE: You can easily substitute dried black-eyed peas with canned black-eyed peas to save time.
Provided by Cooking Creation
Categories Beans
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- ***Skip this step if using canned black-eyed peas. Soak the black-eyed peas in a large pot of water overnight, or for at least 8 hours. Rinse thoroughly. Boil the black-eyed peas in a pot of salted water until they are tender, about 30 minutes. Drain and set aside.
- Preheat oven to 325 degrees.
- Melt the butter in a large skillet over medium heat. Add the onions and cook for 3 minutes. Stir in the sausage and garlic and cook for 5 minutes. Add the kale, season with salt and pepper, and cook for 3 minutes. Stir in the cooked black-eyed peas and tomatoes, and cook for 1 minute longer. Add the cayenne pepper. Season with salt and pepper, to taste.
- Pour 1/3 of the black-eyed pea mixture in the bottom of an 8 x 8 baking dish and top with 2 ounces of cheese. Repeat two more times, ending with the cheese.
- Bake in a preheated oven uncovered for 10 minutes. Allow it to sit for 5 minutes before serving.
- Serve warm and enjoy!
Nutrition Facts : Calories 467.1, Fat 29, SaturatedFat 13.6, Cholesterol 80.8, Sodium 586.4, Carbohydrate 27.1, Fiber 5, Sugar 4.1, Protein 25.6
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