KALE SALAD NYTIMES RECIPES

SAUTéED KALE RECIPE - NYT COOKING

Sautéed Kale Recipe - NYT Cooking image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 12 grams, CarbohydrateContent 6 grams, FatContent 14 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 266 milligrams, SugarContent 1 gram

KALE-SAUCE PASTA RECIPE - NYT COOKING

Kale-Sauce Pasta Recipe - NYT Cooking image

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.

Provided by Tejal Rao

Total Time 20 minutes

Yield 2 servings as a main course or 4 as a side

Number Of Ingredients 7

Ingredients

Kosher salt, to taste
1/4 cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound lacinato kale, thick ribs removed
Freshly ground black pepper, to taste
1/2 pound pasta, like pappardelle or rigatoni
3/4 cup coarsely grated Parmigiano- Reggiano

Steps:

Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
When water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don’t drain the pot; you’ll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
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.

Nutrition Facts : @context http//schema.org, Calories 944, UnsaturatedFatContent 28 grams, CarbohydrateContent 108 grams, FatContent 42 grams, FiberContent 12 grams, ProteinContent 40 grams, SaturatedFatContent 11 grams, SodiumContent 962 milligrams, SugarContent 9 grams

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SAUTéED KALE RECIPE - NYT COOKING

This is a technique that elevates basic sauteed greens into something even more savory and tender.
From cooking.nytimes.com
Reviews 5
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Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

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

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See details