Kale Recipe’s From Tricia And Megan
Kale, It’s the other leafy, green vegi. It’s one of those healthy greens that we happen to overlook in the market, simply because it blends in with a whole lot of them. Sisters Megan and Tricia show us how easy it was to whip up recipe’s for dinner using Kale.
Be sure to listen to Coach Me Radio’s No Chef’s Allowed each Wednesday at 5PM ET on newskyradio.com.
Baked Kale Chips
Preheat oven to 350 degrees
Using a paring knife, or your hands, remove kale leaves from their
thick stems,discarding the stems (or save stems for vegetable stock).
Tear leaves into bite-sized pieces.
Wash leaves and dry thoroughly using a salad spinner or paper towels
to remove all moisture.
Place kale leaves on a cookie sheet or jelly-roll pan lined with
parchment paper. Drizzle with olive oil and sprinkle with salt and
pepper. Bake, watching closely, for 10-15 minutes or until the edges
are brown but not burnt. Serve warm or store in resealable bags in a
cool, dark pantry.
1 -large onion, chopped
2 -garlic cloves, chopped
1- 14 1/2-ounce can diced tomatoes in juice
1 -1/2 teaspoons smoked paprika
1 -141/2-ounce can vegetable broth
8 cups coarsely chopped assorted greens (such as kale, mustard greens, and collard greens; about 8 ounces)
1 -15-ounce can cannellini (white kidney beans), drained
Grated Manchego or Parmesan cheese (optional)Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.
November 2009
by The Bon Appétit Test Kitchen
2009-10-07
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