Kates Kale Couscous Recipes

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CREAMY KALE AND EGGS



Creamy Kale and Eggs image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 tablespoons chopped leeks, white and pale green parts only (about 1/2 small)
1 bunch kale, stems removed and cut crosswise into thin ribbons
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup 2-percent Greek yogurt
4 large eggs
2 tablespoons grated Parmesan
4 slices crusty bread, toasted

Steps:

  • Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.
  • Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season the mixture with the nutmeg and some salt and pepper. Stir in the yogurt until combined.
  • Make four indentations in the kale and carefully crack an egg into each. Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).
  • Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.

Nutrition Facts : Calories 220 calorie, Fat 10.5 grams, SaturatedFat 3 grams, Cholesterol 189 milligrams, Sodium 323 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 13 grams, Sugar 1.5 grams

COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS



Couscous With Tomatoes, Kale and Chickpeas image

The topping for this couscous isn't too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 45m

Yield Serves 4

Number Of Ingredients 10

1 1/3 cups couscous, preferably whole wheat
1 to 2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch of red pepper flakes
1 can (28-ounce) tomatoes, with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
Salt to taste
1 can chickpeas, drained and rinsed
1 bunch (about 3/4 pound) black kale, stemmed and washed thoroughly
1/4 to 1/2 cup chopped cilantro (optional)

Steps:

  • Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
  • Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
  • By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
  • Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 10 grams, Fiber 21 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1052 milligrams, Sugar 12 grams

GRILLED CHICKEN AND KALE GREEK SALAD



Grilled Chicken and Kale Greek Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1/2 cup bottled Greek feta-herb salad dressing, such as Food Network Kitchen Inspirations, plus more for dressing the salad
Salt and pepper
2 Persian cucumbers, diced
1/2 small red onion, thinly sliced
One 9-ounce package baby kale
1/2 cup cooked whole-wheat pearl couscous, cooled completely
1/2 cup crumbled feta
1/2 cup cherry tomatoes, halved
1/4 cup whole Kalamata olives, pitted
2 tablespoons fresh dill fronds
1 cup store-bought or homemade crispy chickpeas

Steps:

  • Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
  • Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
  • Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
  • Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.

KATE'S KALE COUSCOUS



Kate's Kale Couscous image

This heart-healthy, quick, and easy dish is something very easy to throw together for dinner. It's perfect for dinner and lunch the next day and is just as tasty hot or cold. Kate originally came up with this recipe after coming back from the gym with no fresh ingredients on hand. Just by using what was in the pantry and freezer this amazing dish came together. Although it is vegetarian friendly, many meat eaters will be satisfied with this high-protein meal.

Provided by ScoGold

Categories     Couscous

Time 25m

Yield 4

Number Of Ingredients 10

1 cup water
2 tablespoons butter
1 cup whole wheat couscous
2 tablespoons extra-virgin olive oil
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup chopped kale
4 cloves garlic, chopped
¼ cup whole salted almonds, halved
¼ cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring water and butter to a boil in a saucepan; remove from heat. Add couscous and stir well. Cover saucepan and let couscous sit until water is absorbed, about 5 minutes. Fluff couscous with a fork.
  • Heat olive oil in a skillet over medium heat; cook and stir cannellini beans, kale, and garlic in the hot oil until kale is wilted, 5 to 10 minutes. Mix kale mixture into couscous; fold in almonds.
  • Spoon couscous mixture into 4 serving bowls; top with Parmesan cheese. Season with salt and black pepper.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 19.2 g, Fiber 7.4 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 351.9 mg, Sugar 0.6 g

KATE'S KALE COUSCOUS



Kate's Kale Couscous image

This heart-healthy, quick, and easy dish is something very easy to throw together for dinner. It's perfect for dinner and lunch the next day and is just as tasty hot or cold. Kate originally came up with this recipe after coming back from the gym with no fresh ingredients on hand. Just by using what was in the pantry and freezer this amazing dish came together. Although it is vegetarian friendly, many meat eaters will be satisfied with this high-protein meal.

Provided by ScoGold

Categories     Couscous

Time 25m

Yield 4

Number Of Ingredients 10

1 cup water
2 tablespoons butter
1 cup whole wheat couscous
2 tablespoons extra-virgin olive oil
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup chopped kale
4 cloves garlic, chopped
¼ cup whole salted almonds, halved
¼ cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Steps:

  • Bring water and butter to a boil in a saucepan; remove from heat. Add couscous and stir well. Cover saucepan and let couscous sit until water is absorbed, about 5 minutes. Fluff couscous with a fork.
  • Heat olive oil in a skillet over medium heat; cook and stir cannellini beans, kale, and garlic in the hot oil until kale is wilted, 5 to 10 minutes. Mix kale mixture into couscous; fold in almonds.
  • Spoon couscous mixture into 4 serving bowls; top with Parmesan cheese. Season with salt and black pepper.

Nutrition Facts : Calories 432.1 calories, Carbohydrate 51.1 g, Cholesterol 19.7 mg, Fat 19.2 g, Fiber 7.4 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 351.9 mg, Sugar 0.6 g

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Top Asked Questions

How to cook Lebanese couscous with kale and lemon dressing?
Lebanese Couscous with Sautéed Kale and Lemon Dressing. 1. Heat two tablespoons of the olive oil over medium-high heat in a medium saucepan and add the onion. Sauté until the onion is tender and lightly browned, about 4 minutes. Add the couscous and stir until the couscous begins to turn golden and smell toasty, about 4 to 5 minutes.
How to cook Kale on the stove top?
Heat a large pot over medium high heat. Add 1 more tablespoon of olive oil, then add the shallots and sauté for 4 minutes. Add the garlic, and stir for another minute. Add the kale, season with salt and pepper and sauté for about 5 minutes, until the kale is wilted (if you like it softer, cook it a bit longer).
How do you cook couscous with onions?
Big fat pearls of couscous are blended up with that now infamous green. An excellent all-in-one side. Heat two tablespoons of the olive oil over medium-high heat in a medium saucepan and add the onion. Sauté until the onion is tender and lightly browned, about 4 minutes.
How long do you boil couscous for?
Add the couscous and stir until the couscous begins to turn golden and smell toasty, about 4 to 5 minutes. Add the 4 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer for about 15 minutes, or until the couscous is tender, and the liquid is absorbed.

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