Kale Salad

Kale Salad

Ingredients

  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. honey
  • 1 Tbsp. extra virgin olive oil
  • 1 bunch kale, torn into pieces (stems removed)
  • 2 Tbsp. pine (pignoli) nuts, toasted
  • 1/4 cup shaved Parmesan cheese

Instructions

  1. Combine balsamic vinegar, Hellmann's® or Best Foods® Real Mayonnaise, rice wine vinegar, honey and olive oil in measuring cup or small bowl; set aside.
  2. Place kale in salad bowl. Drizzle with dressing, then toss. Sprinkle with pine nuts and cheese

Notes

http://www.bestfoods.com/recipes/detail/49898/1/kale-salad

http://plant-it-forward.org/kale-salad/

Collard Green Gratin

Collard Green Gratin

Yield: 8 Servings as a side dish

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Ingredients

  • 4 oz. very thinly sliced country ham or prosciutto
  • 1 cup coarse fresh breadcrumbs
  • 4 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1 cup finely grated Parmesan, divided
  • Kosher salt and freshly ground black pepper
  • 2 bunches collard greens (about 1 lb.), center ribs and stems removed
  • 1 large onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.
  2. Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.
  3. Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
  4. Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
  5. Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.
  6. Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.
  7. DO AHEAD: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

Notes

http://www.bonappetit.com/recipe/collard-green-gratin#top

http://plant-it-forward.org/collard-green-gratin/

potato scallion and kale cakes

Potato, Scallion and Kale Cakes

Yield: About 14 to 15 pancakes

[potato scallion and kale cakes|Smitten Kitchen|http://smittenkitchen.com/blog/2015/04/potato-scallion-and-kale-cakes/]

Ingredients

  • 12 scallions (mine were very thin; I’d use fewer if yours are on the thick side)
  • 1 handful kale leaves, rolled in a stack and sliced into very thin ribbons
  • 2 eggs, lightly beaten
  • 1/4 teaspoon freshly ground nutmeg (I totally skipped this)
  • 1/2 teaspoon coarse or kosher salt (use less if your mashed potatoes are already seasoned) Freshly ground pepper
  • 1/3 cup fresh bread crumbs or panko (plain and lightweight)
  • 1 1/2 cups cold leftover mashed potatoes
  • 1 tablespoon olive oil 2 tablespoons vegetable oil

Instructions

  1. Clean and trim the scallions, leaving about 2 inches of green stems; I reserved the darker green tops for garnish and salad additions. Cook in boiling water until tender, about 5 minutes. Drain, wring out well, and chop finely. Place the scallions in a medium-sized bowl, add the kale, eggs, nutmeg (if using), salt, pepper, bread crumbs and potatoes and stir to combine. The batter will be loose and wet; this is just fine.
  2. Heat the oils in a large skillet over medium-high heat until very hot but not smoking. Use about 2 tablespoons batter (I used a cookie scoop that holds slightly less) per pancake, flattening them as they hit the pan. Cook until golden brown underneath, just a couple minutes, before flipping them and cooking them on the reverse side until golden and crisp as well. Drain on paper towels, but be gentle as they are still fragile. You can keep them warm in a 200 degree oven while cooking off the rest of the batter, adding more oil as needed and letting pan cool between batches if it gets too hot. Serve scattered with reserved scallion stems, if desired, topped with a crispy egg or alongside a dollop of sour cream or plain yogurt. They also make a wonderful meal with a big salad. Leftovers keep well in the fridge for a few days.
http://plant-it-forward.org/5074-2/

Roasted Salmon with Kale and Cabbage

Roasted Salmon with Kale and Cabbage

Roasted Salmon with Kale and Cabbage

Ingredients

  • 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced (about 5 cups)
  • 1/2 head Savoy cabbage, cored and thinly sliced (4 cups)
  • 6 tablespoons olive oil, divided
  • Coarse salt and pepper
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 1 teaspoon lemon zest plus 2 tablespoons juice
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale and cabbage with 2 tablespoons oil and spread in an even layer; season with salt and pepper and bake 6 minutes. Stir. Season salmon and add to baking sheet. Bake until salmon is cooked through, about 10 minutes.
  2. Meanwhile, whisk together lemon zest and juice, dill, mustard, and remaining 1/4 cup oil. Season. Drizzle salmon and vegetables with dressing before serving.
  3. http://www.marthastewart.com/1033633/roasted-salmon-kale-and-cabbage
http://plant-it-forward.org/roasted-salmon-with-kale-and-cabbage-2/

Mustardy Kale and Butternut Squash

Mustardy Kale and Butternut Squash

Ingredients

  • 2 Tbsp. olive oil
  • 1 small butternut squash, cut into 3/4-inch pieces
  • 1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces
  • 1 cup vegetable broth or chicken broth
  • 1 Tbsp. whole-grain mustard
  • ¾ tsp. salt
  • ¼ tsp. freshly ground black pepper

Instructions

  1. Heat the oil in a medium-large pot over medium heat. Add the squash and cook, tossing occasionally, until beginning to soften, 10 to 12 minutes. Add the kale, broth, mustard, ¾ tsp. salt, and ¼ tsp. pepper to the pan and cook, tossing occasionally, until the vegetables are tender, 8 to 10 minutes.
  2. http://www.realsimple.com/food-recipes/browse-all-recipes/mustard-kale-butternut-squash
http://plant-it-forward.org/mustardy-kale-and-butternut-squash/

Spicy Vegetarian Red Beans and Rice

Spicy Vegetarian Red Beans and Rice

Ingredients

  • 1 pound dried red beans, sorted through for stones
  • 2 tablespoons canola oil
  • 3 tablespoons minced garlic
  • 2 medium carrots, peeled, 1/2-inch dice
  • 2 celery stalks, 1/2-inch dice
  • 1 large sweet onion, 1/2-inch dice
  • 1 medium red bell pepper, 1/2-inch dice
  • Freshly ground black pepper
  • 6 cups lightly packed torn kale leaves, ribs removed
  • 2 canned chipotle chilies in adobo, minced
  • 1 tablespoon adobo sauce (from canned chipotles)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper, or as needed
  • 2 bay leaves
  • Kosher salt
  • Hot sauce, such as Tabasco
  • 4 cups steamed long-grain white rice
  • 1/4 cup sliced green onion, for garnish
  • 1 lemon, cut into wedges

Instructions

  1. Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
  2. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and sauté the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce, Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary.
  3. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
  4. Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. Serve with rice and cornbread
  5. http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html
http://plant-it-forward.org/spicy-vegetarian-red-beans-and-rice/

Kale, Swiss Chard, Chicken, and Feta Salad

Kale, Swiss Chard, Chicken, and Feta Salad

Ingredients

  • 1/2 cup cider vinegar
  • 2 tsp.s honey
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried oregano
  • 1/2 cup olive oil
  • 1 bunch kale, torn into bite-sized pieces
  • 1 bunch Swiss chard, torn into bite-sized pieces
  • 1 lb. grilled skinless, boneless chicken breast, sliced
  • 6 oz. crumbled feta cheese, or more to taste
  • 1/3 cup chopped, toasted walnuts

Instructions

  1. Whisk the vinegar, honey, salt, pepper, and oregano in a bowl until the honey has dissolved. Whisk in the olive oil until evenly blended. Place the kale, Swiss chard, chicken, feta cheese, and walnuts into a bowl. Toss with the dressing to serve.
  2. http://allrecipes.com/recipe/kale-swiss-chard-chicken-and-feta-salad/
http://plant-it-forward.org/kale-swiss-chard-chicken-and-feta-salad/

Kale Speltotto with Parmesan Cheese

Kale Speltotto with Parmesan Cheese

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 1 quart vegetable or chicken stock
  • 4 tablespoon of butter
  • 2 tablespoon of olive oil
  • 1 onion finely chopped
  • 1 garlic clove finely chopped
  • A few sprigs of thyme leaves chopped
  • 3 medium leeks trimmed and chopped
  • 5 oz of Kale
  • 5 oz of Sorrel or other greens
  • 10 oz of barley
  • ½ cup of white wine
  • 2 oz of parmesan cheese
  • Sea salt and pepper to taste

Instructions

  1. Bring stock to a simmer keep warm
  2. Heat half of the butter and sauté onion, garlic, and thyme. Sweat for 10 minutes
  3. Stir the barley into the onion mixture wait two minutes add wine
  4. Start adding stock ¼ cup at a time stirring and letting it absorb until you add more. It should take about 35 to 45 minutes for the barley to cook.
  5. Sweat the leeks in the remaining butter in a frying pan and the greens and wilt with a little water for 3 to 4 minutes.
  6. Remove barley from heat and stir in leeks mixture, cheese, and salt and pepper.
  7. Serve with extra cheese on top, pepper, and a drizzle of oil.
http://plant-it-forward.org/kale-speltotto-with-parmesan-cheese/

Chicken Pho Recipe

Chicken Pho Recipe

Ingredients

  • Chef Gina Lopez, Bridgeway Corporate Chef
  • Chicken Broth
  • 1 chicken
  • 5 quarts of water
  • 2 onions, halved
  • 1 3-4 inch chunk of ginger
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cloves
  • 4 whole star anise
  • 2 Tbsp. sugar
  • 2 Tbsp. fish sauce
  • 1 stick of cinnamon
  • Vegetables
  • Bok Choy quartered
  • Carrots sliced thin
  • Kale chopped
  • Radishes sliced thin
  • Beans whole
  • Noodles prepared according to package
  • Garnish
  • Sliced green onion
  • roughly chopped cilantro
  • jalapenos
  • mung beans
  • Thai basil
  • sliced limes
  • siracha

Instructions

  1. Place chicken in water and bring to a boil. Make sure to skim off stuff at the top of boiling water for a clear broth. Roast ginger and onions in oven until toasted. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours. Remove chicken to debone and shred meat. Place water on low heat add vegetables put carrots in first and let cook till tender then add other vegetables about 3 min before serving. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.
http://plant-it-forward.org/chicken-pho-recipe/

Kale Chopped Salad with Maple-Almond Vinaigrette

Kale Chopped Salad with Maple-Almond Vinaigrette

Ingredients

  • For the Maple-Almond Vinaigrette:
  • 2 Tablespoons creamy almond butter (or tahini)
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon real maple syrup
  • 1 Tablespoon extra virgin olive oil
  • Whisk together almond butter (or tahini,) balsamic vinegar, maple syrup, and olive oil in a small bowl. Microwave for 15-20 seconds to help get almond butter smooth, if necessary. Set aside in the refrigerator.
  • For the salad:
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, thinly sliced
  • salt
  • 2 cups Brussels sprouts
  • 4 cups kale, ribs removed and finely chopped (about 1 bunch)
  • 1/4 cup sliced almonds
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup dried cranberries or 1/2 chopped fresh apple
  • 4 strips bacon, cooked and crumbled

Instructions

  1. Heat olive oil in a medium-sized skillet over medium-high heat (6 out of 10.) Add half the shallots then fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then set aside.
  2. Trim ends off Brussels sprouts then remove outer leaves. Shave sprouts very thinly on a mandolin or slice very thinly with a knife, starting at the green end and stopping just before reaching the white, hard end. The thinnerthe better. Toss to separate shreds then remove any big pieces of tough white core.
  3. Combine shaved sprouts in a large bowl with kale, almonds, parmesan cheese, dried cranberries (or apples,) crumbled bacon, and fried shallots then toss with Maple-Almond Vinaigrette and serve.
http://plant-it-forward.org/kale-chopped-salad-with-maple-almond-vinaigrette/