SautÉed Kale With Pecans And Cranberry Food

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SAUTÉED KALE WITH PECANS AND CRANBERRY



SAUTÉED KALE WITH PECANS AND CRANBERRY image

Categories     Salad     Leafy Green     Mushroom     Vegetable     Sauté     Thanksgiving     Quick & Easy     Healthy

Yield 4-6 4 people

Number Of Ingredients 10

2 table spoon Olive oil
4 cloves garlic ,minced
1 red onion diced in squares
I bunch Tuscan Kale coarsely shredded
5-6 Brussels sprouts, each cut in fours
1 bunch finely chopped Baby Bokchoy
1/2 pound brown mushrooms cut in fours
Garlic salt to taste
1/4 cup roasted pecans coarsely chopped
2 table spoons dried Cranberries

Steps:

  • In a pan add a little bit of olive oil and sauté the mushrooms on high heat ,adding garlic salt over them for 1 min till they sizzle. Remove from pan and keep-aside In the same pan add a little more olive oil and sauté the Brussels sprouts for 1 min on high heat and then add the bok choy. Sprinkle garlic salt to taste .Stir on high heat for 15 sec and immediately remove from pan. Add the remaining oil and add minced garlic. Let it sizzle till fragrant. Add the onion and sauté the onion squares on high heat till they sizzle. They should remain a little crisp.about 1 min. Immediately add the shredded kale and stir on high heat till Kale becomes slightly limp but remains crisp. About 1 min. Add garlic salt to taste. In a large salad bowl combine all the sautéed ingredients and toss gently to mix. Sprinkle on top roasted Pecans and dried cranberries. Serve immediately.

KALE, MUSHROOM AND CRANBERRY TART



Kale, Mushroom and Cranberry Tart image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 20

1 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 stick (1/4 cup) butter, cut into 1/2-inch pieces, at room temperature
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, at room temperature
1 tablespoon olive oil
4 cups sliced shiitake, cremini or button mushrooms (about 8 ounces)
1 medium leek, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
One 8-ounce bunch kale, stemmed and coarsely chopped
1/4 cup low-sodium chicken or vegetable broth
1/3 cup dried cranberries
2/3 cup crumbled gorgonzola (about 3 ounces)
1/2 cup cream cheese (4 ounces), at room temperature
1/2 cup sour cream
2 tablespoons honey
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • For the crust: Combine the flour, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 1/3 cup water and mix until a dough forms, adding more water if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out the dough into a 1/4-inch-thick circle, about 9-inches in diameter. Brush with olive oil. Grill for 4 minutes per side. Let cool slightly.
  • For the filling: In a large skillet, heat the butter and olive oil over medium-high heat. Add the mushrooms, leeks, shallot, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Add the kale and cook until wilted, about 6 minutes. Add the broth and cranberries. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Season with salt and pepper.
  • For the cheese layer: In a food processor, combine the gorgonzola, cream cheese, sour cream, honey, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend until smooth.
  • Using a spatula, spread the cheese layer evenly over the crust. Spoon the filling on top. Cut the tart into slices and serve.

KALE WITH GARLIC AND CRANBERRIES



Kale with Garlic and Cranberries image

Provided by Ruth Cousineau

Categories     Side     Sauté     Thanksgiving     Vegetarian     Quick & Easy     Cranberry     Kale     Winter     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 4

2 pounds kale (preferably Russian Red), stems and center ribs discarded and leaves coarsely torn
1 tablespoon minced garlic
5 tablespoons olive oil
1/2 cup dried cranberries (2 ounces)

Steps:

  • Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
  • Cook garlic in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, dried cranberries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes.

SAUTEED KALE WITH APPLES



Sauteed Kale with Apples image

The stems can be tough on kale, so remove as much of the stem as possible.

Provided by suzanne

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 white onion, sliced
2 Red Delicious apples, cored and cut into bite-size pieces
2 teaspoons apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
4 cups chopped kale leaves

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 87 mg, Sugar 9.6 g

THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND CRANBERRIES



The Best Shredded Kale Salad With Pecan Parmesan and Cranberries image

A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.

Provided by Sharon123

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

8 cups kale, finely chopped (de-stemmed Lacinato or dinosaur kale, about 2 medium bunches)
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3 -4 tablespoons extra virgin olive oil, to taste
1/4 teaspoon fine grain sea salt
1/4 teaspoon fresh ground black pepper (just eyeball it)
1 -2 handfuls dried sweetened cranberries, for garnish
1 cup pecan halves, toasted
1 1/2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
2 pinches fine grain sea salt

Steps:

  • Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
  • Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
  • Wash the kale and spin dry. Place dried kale into a large bowl.
  • For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
  • For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
  • Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
  • Note:.
  • 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
  • 2) For a nut-free version, try using breadcrumbs instead of pecans.

Nutrition Facts : Calories 378.4, Fat 32.6, SaturatedFat 3.6, Sodium 496.7, Carbohydrate 20.4, Fiber 6.4, Sugar 1.4, Protein 8.7

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

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