Whole Foods Creamed Kale Recipes

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COCONUT CREAMED SPINACH AND KALE



Coconut Creamed Spinach and Kale image

Sturdy kale and tender spinach are a delicious combination in this update of a classic side dish. It's terrific with roasted or grilled meats or serves alongside rice and beans. Watch our how-to video.

Time 35m

Yield Serves 6

Number Of Ingredients 9

1 1/2 cup coconut milk
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup regular or golden raisins
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon grated nutmeg
1 (3/4-pound) bunch kale, tough stems and ribs removed, leaves thinly sliced (about 8 loosely packed cups)
1/2 pound spinach (about 8 loosely packed cups)

Steps:

  • Combine coconut milk, onion and garlic in a large saucepan and bring to a simmer over medium heat.
  • Adjust heat and cook at a bare simmer, stirring frequently, until onion is translucent, about 5 minutes.
  • Stir in raisins, salt, pepper and nutmeg.
  • Raise the heat to medium and add kale a few handfuls at a time, stirring and adding more when it wilts.
  • Cover and cook, stirring occasionally, for 12 minutes.
  • Uncover and add spinach a few handfuls at a time.
  • Stir well and cook, uncovered, until kale and spinach are very tender and excess liquid has mostly evaporated, 6 to 8 minutes.

Nutrition Facts : Calories 180 calories, Fat 13 grams, SaturatedFat 11 grams, Cholesterol 0 milligrams, Sodium 250 milligrams, Carbohydrate 17 grams, Protein 4 grams

MASSAGED KALE SALAD



Massaged Kale Salad image

For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.

Provided by Aarti Sequeira

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Steps:

  • In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
  • In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Nutrition Facts : Calories 269, Fat 17 grams, SaturatedFat 2.5 grams, Sodium 170 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams

CHEESY KALE CHIPS



Cheesy Kale Chips image

An addictive alternative made with nutritional yeast. Who would have thought that leafy green chips loaded with nutrients could be so addictive? Nutritional yeast is deactivated yeast; it's not alive and has a slightly cheesy flavor which many vegans like to use as a cheese substitute. It can be found at most health food stores and some big-chain grocery stores.

Provided by Beyker

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 6

Number Of Ingredients 4

2 tablespoons extra virgin olive oil
1 bunch curly kale, torn
½ cup nutritional yeast
⅓ teaspoon salt

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Drizzle olive oil over the kale in a large bowl and sprinkle with the nutritional yeast and salt. Stir with your hands to coat kale.
  • Spread kale onto baking sheets.
  • Bake in preheated oven until kale begins to get slightly crisp; rotate racks and flip the chips, and continue baking until completely crisp, 45 to 60 minutes total. Make sure to keep an eye on them to make sure they don't burn; if you notice certain chips ready much sooner than others, take them out.

Nutrition Facts : Calories 110.9 calories, Carbohydrate 10.8 g, Fat 5.5 g, Fiber 4.1 g, Protein 7.8 g, SaturatedFat 0.7 g, Sodium 164.6 mg

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