Savory Kale Tomato Juice Recipes

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SWEET AND SAVORY KALE



Sweet and Savory Kale image

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

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 ½ cups chicken broth
4 cups stemmed, torn and rinsed kale
¼ cup dried cranberries
salt and pepper to taste
¼ cup sliced almonds

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

SAVORY TOMATO JUICE RECIPE - (4.5/5)



Savory Tomato Juice Recipe - (4.5/5) image

Provided by SippitySup

Number Of Ingredients 7

1 quart plain tomato juice
1 pound roasted cherry tomatoes
1 or 2 roasted chilies (Serrano,jalapeño or Thai bird) to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup fresh squeezed lemon juice
2 tablespoons fresh squeezed lime juice

Steps:

  • Combine the tomato juice, roasted cherry tomatoes, roasted peppers, garlic powder, onion powder, lemon and lime juices in a heavy duty blender. Process until completely smooth, then working in batches push the mixture with the back of a spoon through a wire-mesh strainer into a large pitcher. Discard the solids as you work. Can be made ahead, kept covered and refrigerated, up to 10 days. Makes about 6 cups.

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