LACINATO KALE RECIPES RECIPES

Name: Creamed Lacinato Kale
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil, plus additional for drizzling; 1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped; Kosher salt; One 10-ounce package frozen chopped spinach, defrosted and squeezed dry; 2 cups heavy cream; 1 cup finely grated Parmesan; 1/2 cup grated Gruyere; 1 tablespoon Worcestershire sauce; 1/4 teaspoon red chile flakes; 1/4 teaspoon ground nutmeg; Zest and juice from 1 small lemon; 1 cup panko breadcrumbs, toasted

CREAMED LACINATO KALE RECIPE | ALEX GUARNASCHELLI | FOOD ...

Creamed Lacinato Kale Recipe | Alex Guarnaschelli | Food ... image

This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.

Provided by Alex Guarnaschelli

Categories side-dish

Total Time 45 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped
Kosher salt
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
2 cups heavy cream
1 cup finely grated Parmesan
1/2 cup grated Gruyere
1 tablespoon Worcestershire sauce
1/4 teaspoon red chile flakes
1/4 teaspoon ground nutmeg
Zest and juice from 1 small lemon
1 cup panko breadcrumbs, toasted

Steps:

Preheat the oven to 350 degrees F.
Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.

KALE AND BRUSSELS SPROUT SALAD RECIPE RECIPE | EPICURIOUS

Kale and Brussels Sprout Salad Recipe Recipe | Epicurious image

A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.

Provided by Susan Spungen

Yield Makes 8 to 10 servings

Number Of Ingredients 11

Ingredients

1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
1/2 cup extra-virgin olive oil, divided
1/3 cup almonds with skins, coarsely chopped
1 cup finely grated Pecorino

Steps:

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

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