#kalerecipes

[chefcarolb]

Tuscan Kale Salad with Lemon Tahini Dressing combines a variety of tastes and textures for a salad that’s got it all! Tender Tuscan kale and tahini bring an earthy element perfectly complemented by tangy goat cheese and salty pistachios for a standout side dish or light lunch!

https://www.fromachefskitchen.com/tuscan-kale-salad/

[chefcarolb]

https://www.fromachefskitchen.com/chorizo-sweet-potato-stew-kale/

Craving some hearty yet nutritious low-carb comfort goodness that’s also easy to make? Chorizo Sweet Potato Stew with Kale is your flavor-packed answer and you can have it ready in about an hour!

[floral-my-swag]

This dish makes a filling and nutritious supper by combining hearty mushrooms and kale, which is high in nutrients, with a creamy tahini sauce and fluffy millet.

Ingredients: 1 cup millet. 2 cups water. 2 tablespoons olive oil. 1 onion, diced. 3 cloves garlic, minced. 8 ounces mushrooms, sliced. 4 cups kale, chopped. Salt and pepper to taste. 1/4 cup tahini. 1/4 cup vegetable broth. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast optional. 1/4 teaspoon red pepper flakes optional.

Instructions: Rinse the millet under cold water, then add it to a pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is fluffy and the water is absorbed. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saut until softened, about 5 minutes. Add the mushrooms to the skillet and cook until they release their juices and start to brown, about 7-8 minutes. Stir in the chopped kale and cook until wilted, about 3-4 minutes. Season the mixture with salt and pepper to taste. In a small bowl, whisk together the tahini, vegetable broth, lemon juice, nutritional yeast if using, and red pepper flakes if using until smooth. Pour the tahini mixture over the mushrooms and kale, stirring until everything is evenly coated and heated through, about 2-3 minutes. Serve the creamy tahini mushrooms and kale over the fluffy millet. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

wich day sandwiches

[maou-shoujo]

This hearty One-Pot African Peanut Stew is a comforting and flavorful vegan dish. Packed with nutritious ingredients like sweet potatoes, kale, and chickpeas, and infused with the rich flavor of peanut butter and spices, it's a satisfying meal perfect for chilly days.

Ingredients: 1 tbsp olive oil. 1 medium onion, diced. 3 cloves garlic, minced. 1 inch fresh ginger, grated. 1 red bell pepper, diced. 1 sweet potato, peeled and diced. 1 15-ounce can chickpeas, drained and rinsed. 4 cups vegetable broth. 1/2 cup creamy peanut butter. 1 14-ounce can diced tomatoes. 1/4 cup tomato paste. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper optional. Salt and pepper, to taste. 2 cups chopped kale. Cooked rice, for serving. Chopped cilantro, for garnish. Crushed peanuts, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant, about 3 minutes. Stir in bell pepper, sweet potato, and chickpeas. Cook for 5 minutes, stirring occasionally. Add vegetable broth, peanut butter, diced tomatoes, tomato paste, cumin, coriander, smoked paprika, cayenne pepper if using, salt, and pepper. Stir well to combine. Bring the stew to a simmer, then reduce heat to low. Cover and let it cook for 20-25 minutes, or until sweet potatoes are tender. Stir in chopped kale and cook for an additional 5 minutes, until kale is wilted. Taste and adjust seasoning, if needed. Serve the stew hot over cooked rice, garnished with chopped cilantro and crushed peanuts.

Prep Time: 15 minutes

Cook Time: 30 minutes

Carl Hayden Digital Photography

[laguerradidomani]

The Autoimmune Protocol AIP diet is ideal for people who follow this make-ahead breakfast casserole. Full of flavor from butternut squash, kale, and ground pork, it's a filling and healthy breakfast option that can be made ahead of time for hectic mornings.

Ingredients: 2 lbs ground pork. 2 cups diced butternut squash. 2 cups chopped kale. 1 cup diced onion. 1 cup diced bell pepper. 6 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried oregano. 1 tsp sea salt. 1/2 tsp black pepper omit for AIP. 8 large eggs. 1/2 cup coconut milk. 2 tbsp coconut oil, melted. 1 tbsp apple cider vinegar.

Instructions: Preheat oven to 375F 190C. Grease a 9x13 inch baking dish with coconut oil. In a skillet over medium heat, cook ground pork until browned. Remove from skillet and set aside. In the same skillet, add diced butternut squash and cook until slightly softened, about 5 minutes. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are tender, about 5 minutes. Stir in chopped kale, dried thyme, dried oregano, sea salt, and black pepper if using. Cook until kale is wilted. In a large bowl, whisk together eggs, coconut milk, melted coconut oil, and apple cider vinegar. Spread the cooked pork evenly in the prepared baking dish. Top with the cooked vegetable mixture. Pour the egg mixture over the top. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are golden brown. Allow the casserole to cool slightly before slicing and serving. Enjoy warm or refrigerate for later consumption.

Prep Time: 20 minutes

Cook Time: 30 minutes

Mined Land Rehab

[aquaspidersart]

Roasted Garlic Kale Hummus is a nutritious and delicious twist on classic hummus. The roasted garlic adds a rich and mellow flavor, while the roasted kale provides a crispy texture and extra nutrition. It's perfect as a dip or a spread for sandwiches and wraps.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 cups fresh kale leaves, stems removed. 4 cloves roasted garlic. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons water adjust for desired consistency.

Instructions: Preheat your oven to 375F 190C. Toss the kale leaves with a drizzle of olive oil and roast them in the oven for about 5-7 minutes until they become crispy but not burnt. Set aside to cool. In a food processor, combine the chickpeas, roasted garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Process the mixture until it's smooth and creamy, scraping down the sides as needed. Add the roasted kale leaves to the food processor and pulse until they are well incorporated into the hummus. If the hummus is too thick, add water a little at a time until you reach your desired consistency. Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. Transfer the roasted garlic kale hummus to a serving dish, drizzle with olive oil, and garnish with additional roasted kale leaves if desired. Serve with pita bread, crackers, or fresh vegetable sticks for dipping. Enjoy your healthy and flavorful roasted garlic kale hummus!

Prep Time: 15 minutes

Cook Time: 10 minutes

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[izzy-fo-sheezy]

A hearty and comforting Zuppa Toscana with Italian influences that is easy to make in the Instant Pot. The spicy sausage, soft potatoes, and healthy kale make this dish perfect for a cozy meal.

Ingredients: 1 lb Italian sausage, casings removed. 1 large onion, diced. 4 cloves garlic, minced. 4 cups chicken broth. 3 large potatoes, diced. 1 bunch kale, stems removed and chopped. 1 cup heavy cream. Salt and pepper to taste. 1 teaspoon red pepper flakes optional.

Instructions: Set the Instant Pot to saut mode and break up the Italian sausage into crumbles as you brown it. Put in the minced garlic and diced onion. Saut until the onions become clear. Add chicken broth and scrape the pot's bottom to get rid of the stuck-on food. Cut up some potatoes and kale and add them to the pot. Setting the lid to seal, put the Instant Pot lid on top and cook on high pressure for 4 minutes. Quickly let go of the pressure and open the lid. Add the heavy cream and season with pepper and salt to taste. You can add red pepper flakes for a little spice if you want to. Grate some Parmesan cheese on top and serve hot. Soup Toscana made in an Instant Pot Enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

classy closet in montrose

[actual-rapunzel]

Roasted Garlic Kale Hummus is a nutritious and delicious twist on classic hummus. The roasted garlic adds a rich and mellow flavor, while the roasted kale provides a crispy texture and extra nutrition. It's perfect as a dip or a spread for sandwiches and wraps.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 cups fresh kale leaves, stems removed. 4 cloves roasted garlic. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons water adjust for desired consistency.

Instructions: Preheat your oven to 375F 190C. Toss the kale leaves with a drizzle of olive oil and roast them in the oven for about 5-7 minutes until they become crispy but not burnt. Set aside to cool. In a food processor, combine the chickpeas, roasted garlic, tahini, lemon juice, olive oil, cumin, salt, and pepper. Process the mixture until it's smooth and creamy, scraping down the sides as needed. Add the roasted kale leaves to the food processor and pulse until they are well incorporated into the hummus. If the hummus is too thick, add water a little at a time until you reach your desired consistency. Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. Transfer the roasted garlic kale hummus to a serving dish, drizzle with olive oil, and garnish with additional roasted kale leaves if desired. Serve with pita bread, crackers, or fresh vegetable sticks for dipping. Enjoy your healthy and flavorful roasted garlic kale hummus!

Prep Time: 15 minutes

Cook Time: 10 minutes

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