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.
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
SWEET AND SAVORY KALE
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
- Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g
MARTHA STEWART CHICKEN AND KALE CASSEROLE
I used cottage cheese in place of the ricotta cheese, and I added some seasonings to it to mix it up a bit. Recipe courtesy of Martha Stewart.
Provided by AmyZoe
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. In a large pot of boiling salted water, cook pasta according to package directions.
- Drain and return to pot. In a large skillet, melt butter over medium-high heat. Add onion and garlic and cook until onion is beginning to soften, 4 minutes.
- Add kale, cover, and cook 4 minutes or until almost tender about 5 minutes. Transfer to pot with pasta.
- Stir in ricotta, lemon zest, and 1/2 cup parmesan. Season with salt and pepper. Transfer mixture to a 13x9 inch baking dish and top with 1/4 cup parmesan. Bake until top is golden, 30 minutes.
Nutrition Facts : Calories 368, Fat 20.5, SaturatedFat 12.4, Cholesterol 71.9, Sodium 407.3, Carbohydrate 20.7, Fiber 2.3, Sugar 1.6, Protein 27.3
MARTHA STEWART: CHICKPEA, SAUSAGE, AND KALE PASTA
Make and share this Martha Stewart: Chickpea, Sausage, and Kale Pasta recipe from Food.com.
Provided by Maureen in MA
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta, then drain.
- In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon.
- Add garlic and cook 30 seconds.
- Add chickpeas and cook 3 minutes.
- Add kale and wilt.
- Add pasta and Parmesan; season.
- Drizzle with olive oil and lemon juice.
Nutrition Facts : Calories 733.4, Fat 32.2, SaturatedFat 10.5, Cholesterol 72.2, Sodium 1100.8, Carbohydrate 77.9, Fiber 8.4, Sugar 1.8, Protein 33.6
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