CRISP KALE NESTS WITH SOFT-COOKED EGGS
Eggs aren't just for breakfast: This dish makes a great meatless dinner. Serve over brown rice for a more substantial meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Cut kale lengthwise into strips about 3/4 inch wide. Toss with oil, 1/8 teaspoon salt, the lemon zest, and a pinch of red-pepper flakes, and spread onto a parchment-lined rimmed baking sheet. Bake until crisp, 35 to 40 minutes, stirring halfway through. Let kale cool. Divide between 2 bowls, and form each portion into a nest, leaving a hole in center.
- Bring a medium pot of water to a rolling boil. Gently lower eggs into water, turn off heat, and cover. Let eggs sit 6 to 6 1/2 minutes, depending on how runny you like your yolks. Transfer eggs to a bowl of ice water, and let sit 30 seconds. Working carefully and quickly, peel eggs, and place in center of nests. Sprinkle with pepper and 1/8 teaspoon salt. Serve immediately.
Nutrition Facts : Calories 352 g, Cholesterol 423 g, Fat 22 g, Fiber 6 g, Protein 20 g, SaturatedFat 5 g, Sodium 378 g
MARTHA'S SAUTEED KALE
Martha especially loves Italian heirloom lacinato or Toscano in this delicious, healthy saute that takes only minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Remove kale leaves from stems; thinly slice leaves crosswise.
- Heat a large skillet over medium-high. Add a couple tablespoons oil and shallot.
- Cook, stirring, until shallot is translucent. Stir in kale, season with salt and pepper, and cook until just wilted, about 3 to 5 minutes.
KALE CHIPS
Get kids excited about healthy kale with this crispy recipe from stay-at-home dad Benjamin Frank.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Place kale pieces in a single even layer on baking sheets; drizzle with olive oil and season with salt.
- Transfer to oven and bake until crisp, 10 to 12 minutes. Serve.
SAUTEED KALE
John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Heat olive oil in a large skillet over high heat. Add kale and salt and toss until well combined. Cover, reduce heat, and cook until tender, 5 to 7 minutes.
KALE CAESAR SALAD WITH RYE CROUTONS
Hardy kale stands up well to punchy Caesar dressing, especially when paired with garlicky rye croutons.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Submerge kale in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until kale is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into 2-inch pieces.
- Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
- Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add kale and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.
CREAMY KALE SALAD
Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Combine avocado, vinegar,mustard, and oil in a foodprocessor. Pulse until smooth.(It will be thick.) Season withsalt and pepper.
- Combine kale, beets, apple,and walnuts in a large bowl.Toss with avocado dressing.Season with salt and pepper.Serve immediately.
Nutrition Facts : Calories 325 g
SESAME KALE CRISPS
These sesame-kale crisps are a nutritious, delightfully crunchy snacking option.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees.
- In a large bowl, drizzle kale with oil, lemon juice, and sesame seeds. Season with salt. Toss until evenly coated.
- Transfer to a rimmed baking sheet and bake for 30 minutes. Remove from oven and, using a spatula, flip kale leaves over. Return to oven and continue cooking until kale is dry and crisp, 20 to 25 minutes more. Let cool completely.
KALE-AND-APPLE SALAD
Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
- In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.
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