Kale Llaloo Recipes

CRISPY OVEN-ROASTED KALE

Crispy Oven-Roasted Kale image

Bake this Crispy Oven-Roasted Kale recipe from Food Network. With extra virgin olive oil, lime, Parmesan cheese and salt, it's a no-fuss veggie side.

Provided by Food Network

Categories side-dish

Time 30m

Yield about 4 servings

Number Of Ingredients 5

Ingredients

2 bunches kale, thick stems and ribs removed, leaves coarsely chopped
2 tablespoons extra-virgin olive oil
Salt
1/2 a lime
Parmesan wedge

Steps:

Preheat the oven to 250 degrees F.
In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.

EASY GARLIC KALE

Easy Garlic Kale image

Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.

Provided by WHIRLEDPEAS

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 3

Ingredients

1 bunch kale
1 tablespoon olive oil
1 teaspoon minced garlic

Steps:

Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

Callaloo (Real Trini Style)...caribbean image

This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.

Provided by kimfa.eveningtea

Categories Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

Steps:

Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
Taste and season with salt & pepper if necessary.
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

CALLALOO

Callaloo image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

11/2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 teaspoons canola or other vegetable oil
2 teaspoons grated fresh ginger root
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups water or vegetable stock
2 cups diced sweet potatoes (about 1 large potato)
2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
1 cup fresh or frozen sliced okra
1 cup diced tomatoes (about 1 large tomato)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 cup reducedfat coconut milk (optional

Steps:

In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.

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