KALE NOODLES INGREDIENTS RECIPES

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LEMON-GARLIC KALE SALAD RECIPE - NYT COOKING



Lemon-Garlic Kale Salad Recipe - NYT Cooking image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Total Time 25 minutes

Yield 8 to 12 servings

Number Of Ingredients 7

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http//schema.org, Calories 412, UnsaturatedFatContent 35 grams, CarbohydrateContent 8 grams, FatContent 42 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 5 grams, SodiumContent 212 milligrams, SugarContent 2 grams, TransFatContent 0 grams

FIVE INGREDIENTS OR LESS RECIPES | BBC GOOD FOOD



Five ingredients or less recipes | BBC Good Food image

These quick fix recipes are ideal for midweek meals or speedy lunches. Use just five ingredients or fewer to make a simple and satisfying family dinner

Provided by Good Food team

Number Of Ingredients 1

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LEMON-GARLIC KALE SALAD RECIPE - NYT COOKING
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 412 per serving
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
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This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.
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LEMON-GARLIC KALE SALAD RECIPE - NYT COOKING
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
From cooking.nytimes.com
Reviews 5
Total Time 25 minutes
Calories 412 per serving
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
See details


FIVE INGREDIENTS OR LESS RECIPES | BBC GOOD FOOD
These quick fix recipes are ideal for midweek meals or speedy lunches. Use just five ingredients or fewer to make a simple and satisfying family dinner
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See details


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A few pantry ingredients jazz up this buttered noodles recipe. They'll ask for it again and again. —Heather Nalley, Easley, South Carolina
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Side Dishes
Calories 165 calories per serving
  • Cook noodles according to package directions; drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.
See details


KALE-SAUCE PASTA RECIPE - NYT COOKING
This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 944 per serving
  • Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.
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