BLACK KALE RECIPES

Name: Black Kale and Black Olive Salad
Total time: 10 min
Yield: 4 servings.
Ingredients: 1 large bunch black kale (about 1 pound), cut into thin ribbons; 1/2 cup black olives, pitted and chopped; 1/4 cup grated Parmesan or other hard cheese; 1/4 cup olive oil; 2 tablespoons sherry vinegar; Salt; Black pepper

BLACK KALE AND BLACK OLIVE SALAD RECIPE - NYT COOKING

Black Kale and Black Olive Salad Recipe - NYT Cooking image

This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.

Provided by Mark Bittman

Total Time 10 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper

Steps:

Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

Nutrition Facts : @context http//schema.org, Calories 223, UnsaturatedFatContent 14 grams, CarbohydrateContent 11 grams, FatContent 19 grams, FiberContent 5 grams, ProteinContent 7 grams, SaturatedFatContent 4 grams, SodiumContent 365 milligrams, SugarContent 3 grams, TransFatContent 0 grams

BRAISED KALE WITH BLACK BEANS AND TOMATOES RECIPE - FOOD.COM

Braised Kale With Black Beans and Tomatoes Recipe - Food.com image

Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch kale (about 8 to 10 leaves)
2 teaspoons extra virgin olive oil
1 large onion, diced
6 medium plum tomatoes, seeded and diced (2 cups)
2 garlic cloves, halved lengthwise
1 (15 1/2 ounce) can black beans, rinsed and drained
1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
salt & freshly ground black pepper, to taste

Steps:

Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
In a large Dutch oven or heavy pot, heat oil over medium-high heat.
Saute onion until translucent, about 4 minutes.
Add kale and mix until wilted, about 3 minutes.
Add tomatoes and garlic.
Cook, stirring, until tomatoes soften slightly, about 3 minutes.
Add beans and broth.
Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
Season to taste with salt and pepper.
Serve as a side dish or over brown rice for a main course.

Nutrition Facts : Calories 183.7, FatContent 3.3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 28.9, CarbohydrateContent 31.5, FiberContent 9.7, SugarContent 4, ProteinContent 10

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