ALL RECIPES KALE RECIPES

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MEDITERRANEAN KALE | ALLRECIPES



Mediterranean Kale | Allrecipes image

Delicious.

Provided by Julia Phillips

Categories     Side Dish    Vegetables    Greens

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

12 cups chopped kale
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic
1 teaspoon soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
  • Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

Nutrition Facts : Calories 91.1 calories, CarbohydrateContent 14.5 g, FatContent 3.2 g, FiberContent 2.8 g, ProteinContent 4.6 g, SaturatedFatContent 0.4 g, SodiumContent 107.8 mg, SugarContent 0.2 g

KALE CHIPS RECIPE | ALLRECIPES



Kale Chips Recipe | Allrecipes image

Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

Provided by Theresa Peters

Categories     Appetizers and Snacks    Snacks    Kids    Healthy

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 4

1 bunch kale
1 tablespoon extra-virgin olive oil, divided
1 tablespoon sherry vinegar
1 pinch sea salt, to taste

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C).
  • Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
  • Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
  • Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Nutrition Facts : Calories 174.4 calories, CarbohydrateContent 22.5 g, FatContent 8.3 g, FiberContent 4.5 g, ProteinContent 7.4 g, SaturatedFatContent 1.1 g, SodiumContent 256.7 mg

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