COOKING LIGHT KALE RECIPES RECIPES
KALE AND POMEGRANATE SALAD RECIPE | COOKING LIGHT
“I like having salads and vegetables at the beginning of the day,” says Molly. “That way, I can go through the day knowing I’ve had all my vegetables and can have more cake later on.” We like her thinking! While the crinkly, hunter-green kale and sparkling, ruby-hued pomegranate seeds are both beautiful and tasty, the real star here is the almonds. They’re pan-toasted in bacon drippings, which makes them supremely crunchy and absurdly delicious. To get a head start, cook the bacon, toast the almonds, make the vinaigrette, and prep the kale 1 or 2 days ahead; pull everything together the morning of your brunch. If you can’t find lacinato kale, you can use standard curly kale, red kale, or arugula instead.
Provided by Molly Yeh
Total Time 35 minutes
Yield Serves 8 (serving size: about 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high. Add canola oil and shallots; cook 6 minutes or until slightly crispy, stirring. Remove from pan. Cook bacon in skillet over medium until crisp. Remove from pan, reserving drippings. Coarsely chop bacon. Heat drippings in pan over medium-high. Add almonds; cook until lightly browned, stirring frequently, about 2 minutes. Transfer almonds to a paper towel. Discard drippings. Coarsely chop almonds. Place kale, pomegranate arils, shallots, bacon, and almonds in a bowl. Combine pomegranate juice, olive oil, vinegar, salt, and pepper. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 176, CarbohydrateContent 11 g, CholesterolContent 6 mg, FatContent 13.5 g, FiberContent 3 g, ProteinContent 6 g, SaturatedFatContent 2 g, SodiumContent 180 mg, SugarContent 5 g
KALE, JICAMA, AND ORANGE SALAD RECIPE | COOKING LIGHT
Bring a pop of fresh color, and a burst of nutrients when you serve this bright and fresh salad at your next event. Just because bland veggie trays tend to lose out over sugary treats at parties, doesn’t mean you have to stop serving them entirely. Serve this flavorful dish, and watch it disappear before your eyes. This salad is brimming with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work.
Provided by Hannah Klinger
Total Time 14 minutes
Yield Serves 8 (serving size: about 3/4 cup)
Number Of Ingredients 12
Steps:
- Peel oranges, and cut crosswise into rounds. Set orange rounds aside. Combine oil, orange juice, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk. Add avocado to juice mixture; toss to coat. Place kale in a large bowl. Massage kale with hands for 2 minutes or until slightly wilted. Add orange rounds, avocado mixture, and jicama; toss. Sprinkle with toasted pumpkin seeds.
Nutrition Facts : Calories 141, CarbohydrateContent 11 g, CholesterolContent 0.0 mg, FatContent 10.9 g, FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 1.6 g, SodiumContent 188 mg, SugarContent 5 g
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Spicy sausage--in this case, chorizo--pairs beautifully with hearty greens. If you like, substitute collard or mustard greens for the kale. If you can't get chorizo, hot Italian sausage will also work in this soup.
From eatingwell.com
Reviews 4
Total Time 30 minutes
Category Healthy Kale Recipes
Calories 201 calories per serving
From eatingwell.com
Reviews 4
Total Time 30 minutes
Category Healthy Kale Recipes
Calories 201 calories per serving
- Heat oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes. Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo and season with pepper.
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