KING KALE RECIPES
SAUTEED KALE WITH GARLIC RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Categories side-dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Steps:
- Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.
CRISPY KING TRUMPET AND KALE SALAD – FAR WEST FUNGI
Provided by Erin Raser
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 23
Steps:
- Combine all the ingredients except the olive oil and salt into a mixing bowl.Whisk slowly while drizzling the olive oil into the mixture until the oil is fully combined.Add salt to taste and store the dressing in the refrigerator.
- Preheat oven to 400° Fahrenheit. Prepare the king trumpets and kabocha squash so that they can roast together.
- Cut the King Trumpet mushrooms on the bias into ¼ inch thick slices. Place them into a bowl and toss in a tablespoon of olive oil so that they are lightly coated. In a small bowl combine 2 teaspoons of salt, ½ teaspoon of black pepper, and the cornmeal. Toss the oil coated mushrooms into the cornmeal mixture so that the cornmeal sticks to the oil. Spread the coated king trumpet mushrooms on a baking sheet in a single layer. When the oven is preheated, bake the mushrooms for 30-40 minutes or until they are golden brown.
- Cut the kabocha squash open and scrap all the seeds out of the center with a spoon. Slice the squash into ½ inch thick crescent moons. Place them into a large mixing bowl with the maple syrup, cinnamon, 2 teaspoons salt, and a Tablespoon of olive oil. Toss so that the squash is seasoned and place onto a baking sheet. Roast for 45 minutes or until you can easily pierce the squash with a fork.
- In a small mixing bowl, combine the pumpkin seeds, chili powder, 1 tablespoon olive oil, and 1 teaspoon salt. Spread the seeds onto a baking sheet and roast for 15 minutes.
- While the mushrooms, squash, and pumpkin seeds are roasting, prep the kale. Remove the large stems and chop the leaves into bite sized pieces. After washing, give the kale a little massage to tenderize. Toss the kale in the Truffle Honey Mustard Dressing.
- When everything has finished roasting, toss the dressed kale with the fennel, raisins, pumpkin seeds, kabocha squash, and crispy King Trumpets. Serve immediately and enjoy!
Nutrition Facts : ServingSize 6
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