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Hail to the Kale!

November 14, 2016

Love #Hail2theKale? We do too! Here’s our recipe along with some other tasty kale dishes!

Hail-to-the-Kale Salad

Kale (½” Slice) 3 cups
Carrots (Grated) 1 cup
Red Cabbage (Thinly Sliced) 1 1/2 cups
Pumpkin Seeds (Tamari Toasted) 1/4 cup
Sunflower Seeds (Tamari Toasted) 1/4 cup
Hail-to-the-Kale Salad Dressing 1¼ Cup

Wash kale and cut into ½” slices . In giant cambro or bowl, combine ingredients and add 1¼ cups of Hail-to-the-Kale Salad Dressing and mix all ingredients well.

Dressing:

Flax Oil 3 Cup

Braggs 2 1/4 Cup

Balsamic Vinegar 2 1/4 Cup

Dried Oregano 1 tbls

spinach and kale greek yogurt dip

Spinach and Kale Greek Yogurt Dip 

Makes about 3 cups

1 (17 ounce) container 2% Greek yogurt
3 tablespoons mayonnaise
1 tablespoon honey
1 cup finely chopped kale
1 cup finely chopped spinach
4 scallions, finely chopped
cup water chestnuts, finely minced
cup red bell pepper, finely minced
cup carrot, finely minced
3 cloves garlic, finely minced
½ teaspoon Kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried dill
¼ teaspoon freshly ground black pepper

Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.

Kitchen Note: to save even more time, instead of mincing everything, combine it in the bowl of a food processor and pulse until combined. Don’t puree it, just pulse until it’s the consistency of a dip. Then refrigerate before serving.

 

sauteed black kale

Sautéed Black Kale

Black Kale, also known as Lacinato or Dinosaur Kale. It’s easily steamed and is tender enough to be used as a bed for freshly grilled vegetables. The hot vegetables on the thinly sliced kale, cooks it just enough to get a tender yet crunchy effect. 

Sautéed kale is great as a side with other veggies or next to a nice piece of wild, grilled salmon. The red pepper flakes, in this recipe, are a must trust us!

Serves 4

3 bunches Organic Black Kale, ribs removed
30 milliliters olive oil
½ medium onion, finely diced
2 cloves garlic, peeled and minced
A pinch red pepper flakes
30 milliliters freshly squeezed orange juice, from ½ an orange
Salt and pepper to taste

In a large Dutch oven over medium high heat, add the oil. Once hot add the onions and sauté for 2 – 3 minutes or until softened. Then add the garlic and red pepper flakes and sauté for about 30 seconds. 

Add the orange juice and kale and toss until all the kale is wilted 3 to 4 minutes. Season with salt and pepper and serve immediately

 kale and white bean soup

Kale and White Bean Soup

3 15-ounce cans Great Northern, cannellini, or navy beans, drained and rinsed
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 quarts water
1 (3- by 2-inch) piece Parmigiano Reggiano Rind
Salt and black pepper to taste
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 pound sausage, kielbasa or Italian, sliced crosswise ¼-inch thick
8 carrots, halved lengthwise and cut crosswise into ½-inch pieces
1 pound lacinato kale, stems and center ribs removed and leaves coarsely chopped

In an 8-quart pot over medium heat, cook onions in oil, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring 1 minute. Add broth, 1 quart water, cheese rind, salt pepper, bay leaf, rosemary and simmer, uncovered about 50 minutes. While soup is simmering, brown sausage in batches in a heavy skillet, transfer to paper towels to drain. Stir carrots into soup and simmer 5 minutes. Add beans, kale, sausage, and remaining water and simmer uncovered until kale is tender, 12 – 15 minutes. Serve immediately.