Tuscan Kale Salad Recipes

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TUSCAN KALE SALAD WITH ANCHOVY DRESSING



Tuscan Kale Salad with Anchovy Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips
1/2 cup golden raisins
1/4 cup white wine vinegar
1 cup toasted hazelnuts
Shaved pecorino, for garnish
1/4 cup white wine vinegar
3 tablespoons grated pecorino
2 tablespoons diced shallots
1 teaspoon honey
4 anchovy fillets
1/4 cup plus 1 tablespoon extra-virgin olive oil

Steps:

  • For the Tuscan kale salad: Bring a medium pot of water to a boil over medium-high heat. Turn off the heat. Carefully submerge the kale in the hot water for 1 minute. Drain in a colander and immediately rinse with cold water to halt the cooking process. (The kale should be just slightly wilted and tenderized.) Remove the kale to a towel-lined baking sheet to drain excess water.
  • In a small bowl, combine the raisins, white wine vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes, then drain when ready to serve.
  • For the anchovy dressing: Into a blender add the white wine vinegar, pecorino, shallots honey and anchovies. Blend on high until smooth. With the motor running, slowly pour in the olive oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
  • When ready to serve, add the toasted hazelnuts and plumped golden raisins and garnish with the shaved pecorino.

Nutrition Facts : Calories 457, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 8 milligrams, Sodium 321 milligrams, Carbohydrate 40 grams, Fiber 11 grams, Protein 16 grams, Sugar 18 grams

RAW TUSCAN KALE SALAD WITH PECORINO



Raw Tuscan Kale Salad With Pecorino image

From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.

Provided by Japanese Delight

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 bunch tuscan kale (also known as black or lacinato kale)
1 slice bread, or
1/4 cup homemade breadcrumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese or 1/4 cup parmesan cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
1 teaspoon lemon zest
1 freshly squeezed lemon, juice of
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
fresh ground black pepper, to taste

Steps:

  • Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
  • If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
  • Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
  • Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Nutrition Facts : Calories 161.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.7, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 3.1

RED QUINOA AND TUSCAN KALE



Red Quinoa and Tuscan Kale image

We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!

Provided by Selayma

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 13

2 ½ cups water
1 cup red quinoa
3 red bell pepper, diced
1 bunch kale, cut into 1-inch pieces
3 tablespoons coconut oil
½ sweet onion, diced
2 tablespoons minced garlic
½ cup crumbled feta cheese
¼ cup toasted slivered almonds
1 lemon, juiced and zested
1 tablespoon olive oil
sea salt to taste
fresh cracked black pepper to taste

Steps:

  • Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
  • Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 34.6 g, Cholesterol 11.1 mg, Fat 16.9 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 8.7 g, Sodium 235.3 mg, Sugar 3.8 g

TUSCAN KALE LASAGNA



Tuscan Kale Lasagna image

This hearty lasagna is sure to warm you up on those cold winter nights. Whole milk ricotta and tangy chevre goat cheese, layered with kale and mushrooms. Delicious! If you like more sauce with your lasagna, top with leftover tomato sauce. Serve with a crisp green salad and fresh sourdough bread--yum!

Provided by Erin Marie

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 9

Number Of Ingredients 14

6 lasagna noodles
1 bunch lacinato kale, stemmed
1 ¾ cups whole milk ricotta cheese
½ cup soft goat cheese
1 egg
¾ cup grated Parmesan cheese, divided
¼ cup finely chopped fresh basil, or more to taste
salt and ground black pepper to taste
1 tablespoon olive oil
15 cremini mushrooms, sliced
4 cloves garlic, minced
2 cups tomato-basil sauce (such as Rao's Homemade®)
⅔ cup shredded mozzarella cheese
aluminum foil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bring 2 large pots of water (one heavily salted, and one lightly salted) to a boil. Add lasagna noodles to the heavily salted water and parboil for 6 minutes. Remove noodles to an ice water bath to stop the cooking process; drain and set aside.
  • Add kale to the lightly salted water and cook for 2 minutes. Drain and rinse under cold water. Dry thoroughly and rip into large, bite-sized pieces; set aside.
  • Mix ricotta cheese, goat cheese, and egg together in a bowl. Mix in 1/4 cup Parmesan cheese, basil, salt, and pepper.
  • Heat oil in a skillet over medium heat; stir in mushrooms and season with salt. Saute until softened, about 3 minutes. Add garlic and red pepper flakes and cook until mushrooms are tender, 3 minutes more. Remove from the heat.
  • Coat the bottom of a 9-inch square baking dish with 1/2 cup tomato sauce. Layer ingredients evenly as follows, pressing down firmly after adding each layer of noodles: 2 lasagna noodles, 1/2 the ricotta cheese mixture, all the kale, 1/2 cup tomato sauce, 1/8 cup Parmesan, 2 lasagna noodles placed in opposite direction as first layer, the remaining ricotta mixture, all the mushrooms, 1/2 cup tomato sauce, 1/8 cup Parmesan, the remaining lasagna noodles (alternating direction once more) and tomato sauce, mozzarella cheese, and remaining Parmesan. Cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and bake until cheese is golden brown and bubble, about 15 more minutes.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 27.7 g, Cholesterol 55.6 mg, Fat 14 g, Fiber 3.7 g, Protein 17.1 g, SaturatedFat 7.1 g, Sodium 485.7 mg, Sugar 5.8 g

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Top Asked Questions

How to make raw Tuscan kale salad?
Raw Tuscan Kale Salad. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves)..
How do you make Kale salad dressing with garlic?
Transfer garlic to a small bowl. Add ¼ cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
What is the best way to cook Kale?
Instructions Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes.
What is Tuscan kale good for?
The hardy texture of Tuscan kale makes it perfect to be used in salads. Cavolo Nero (Tuscan Kale) This ingredient is high in fiber, vitamins A, K, and C. Tuscan kale also contains vitamin B6, calcium, potassium, copper, and manganese. So good for you! Lemon Juice Use freshly squeezed lemon juice.

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