Sweet And Savory Kale Recipes

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SWEET-AND-SAVORY KALE SALAD



Sweet-and-Savory Kale Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
2 large sweet potatoes, peeled, halved and cut into 1/3-inch half-moons
One 14-ounce bag frozen pearl onions, thawed and well drained
3 tablespoon olive oil
Kosher salt
1 Honeycrisp or Fuji apple, cut into 1/4-inch half-moons
Half 5-ounce container baby kale
1/4 cup pomegranate seeds

Steps:

  • Preheat the oven to 425 degrees F.
  • For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
  • For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
  • Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
  • Sprinkle the salad with the pomegranate seeds before serving.

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

SWEET AND SAVORY KALE



Sweet and Savory Kale image

I bought a large bag of kale and this recipe was on the back. I tried it and really enjoyed the sauce. I opted to leave out the almonds and cranberries, but it would be nice to dress it up. Enjoy! This will work with collards and other greens too. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Developed in Europe, it is used in England, Italy, Ireland, Germany, the Netherlands, Scotland, East Africa, Denmark, Sweden, Montenegro, Russia and even Japan. During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing. Kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.

Provided by Sharon123

Categories     Greens

Time 25m

Yield 4-6

Number Of Ingredients 12

2 tablespoons olive oil
1/2 medium onion, diced
3 garlic cloves, minced
2 tablespoons Dijon mustard
1 tablespoon sugar (or honey or agave syrup)
1 tablespoon cider vinegar
1 1/4 cups vegetable stock (or chicken stock)
1 lb chopped kale
1/3 cup cranberries, sliced (optional)
1/4 cup sliced almonds (optional)
salt
pepper

Steps:

  • In a large stock pot, heat the olive oil on medium high heat.
  • Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
  • Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
  • Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
  • The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
  • Season with salt and pepper. Sprinkle with almonds if desired.
  • Enjoy!

SWEET AND SAVORY KALE SALAD



Sweet and Savory Kale Salad image

Provided by Giada De Laurentiis

Time 50m

Yield 6

Number Of Ingredients 12

2 tablespoons pomegranate molasses
2 teaspoons champagne vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt
2 large sweet potatoes (peeled, halved and cut into 1/3-inch half-moons)
One 14-ounce bag frozen pearl onions (thawed and well drained)
3 tablespoon olive oil
Kosher salt
1 Honeycrisp or Fuji apple (cut into 1/4-inch half-moons)
Half 5-ounce container baby kale
1/4 cup pomegranate seeds

Steps:

  • This recipe originally appeared on Giada's Holiday Handbook. Episode: Giada's Turkey Day Feast.
  • Preheat the oven to 425 degrees F.
  • For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
  • For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
  • Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
  • Sprinkle the salad with the pomegranate seeds before serving.

Nutrition Facts : ServingSize 6

HAZY WATERS SWEET AND SAVORY KALE RECIPE - (4.6/5)



Hazy Waters Sweet and Savory Kale Recipe - (4.6/5) image

Provided by HazyWaters

Number Of Ingredients 12

1/4 cup sliced almonds, toasted
1-2 slices of bacon, diced
1 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Honey (or 4 teaspoons white sugar)
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups kale, stems removed,leaves torn
1/4 cup dried cranberries
salt and pepper to taste

Steps:

  • 1. In a large pot over medium, add 1/4 cup sliced almonds with a dash of salt. Stir constantly until slightly toasted. Remove almonds and set aside. 2. Return the pan to the cooktop and add bacon, olive oil, and onion and cook over medium heat; cook and stir until the onion softens a bit and the bacon crisps up a bit, about 3-4 minutes. Add garlic cook for about 1-2 minutes until the onion turns translucent. 3. 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. 4. 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. 5. Sprinkle with sliced almonds before serving.

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     Greens Side Dishes

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

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Top Asked Questions

How do you cook Kale with onions and garlic?
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish. 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.
What is the best way to cook Kale and mustard?
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.
How do you prepare Kale for a vegan side dish?
I love to hear what you think, or any changes you make. Sauteed Kale with savory nutritional yeast, garlic powder, salt and pepper is a healthy vegan side dish and so easy to make! Wash and dry the kale leaves. The kale may need to be trimmed based on personal preferences. You may choose to keep the thick central ribs intact or remove them.
How do you cook dried cranberries and Kale together?
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.

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