KALE CAKES RECIPE RECIPES

KALE CAKES WITH SWEET HOT PEPPERS RECIPE | ALLRECIPES

Kale Cakes with Sweet Hot Peppers Recipe | Allrecipes image

Kale can be tough to work with as it's generally bitter, but this recipe makes it tasty! Versatile, this dish can be served as a savory breakfast dish or main dish at dinner.This recipe was adapted from Regina Schrambling's Collard Squares.

Provided by melissa-henry

Categories Breakfast and Brunch Eggs

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ red onion, chopped
5 cloves garlic, minced
1 bunch kale, stems removed and chopped
1 teaspoon tamari sauce
1 cup grated Romano cheese
¼ cup whole wheat bread crumbs
6 eggs, beaten well
1 bunch fresh oregano, chopped
1 pinch sea salt and ground black pepper to taste
2 teaspoons olive oil
5 pickled picante peppers (such as Trader Joe's Peri Peri Peppadrops®), chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl.
Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined.
Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top.
Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.

Nutrition Facts : Calories 359.6 calories, CarbohydrateContent 21.5 g, CholesterolContent 276.5 mg, FatContent 21.7 g, FiberContent 3.4 g, ProteinContent 23.1 g, SaturatedFatContent 8.1 g, SodiumContent 703.2 mg, SugarContent 1.4 g

POTATO AND KALE CAKES WITH ROUILLE RECIPE | BON APPÉTIT

Potato and Kale Cakes with Rouille Recipe | Bon Appétit image

Potato and Kale Cakes with Rouille Recipe

Provided by Melissa Clark

Cook Time 1 minutes

Yield Makes 12 Servings

Number Of Ingredients 17

Ingredients

1/2 cup mayonnaise
1 tablespoon extra-virgin olive oil
2 garlic cloves, pressed
2 teaspoons tomato paste
1/8 teaspoon smoked paprika
Pinch of cayenne pepper
1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
1/4 cup whole milk
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1 large garlic cloves, finely chopped
1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
1 tablespoon chopped fresh thyme
1/8 teaspoon ground nutmeg

Steps:

Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
Heat 11/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.
Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD Can be made up to 2 hours ahead. Let stand at room temperature.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

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