Cooking with ... kale

Panfried Kale

Ingredients:

Whole large bunch of kale or two regular bunches

2 tablespoons olive oil

5 cloves garlic, finely minced

Salt and pepper, to taste

1/2 lemon, optional

Directions:

Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.

Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.

Remove the kale to a plate and serve!

Optional: Squeeze the juice of half a lemon over the top.

Kale and White Bean Soup

Ingredients:

2 tablespoons olive oil

4 cloves garlic, chopped

2 stalks celery, sliced

1 large onion, chopped

Kosher salt and black pepper

2 15.5-ounce cans cannellini beans, rinsed

1 cup small soup pasta, such as tubettini, ditalini or orzo (4 ounces)

1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)

2 tablespoons chopped fresh rosemary

1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)

1 tablespoon fresh lemon juice

1 loaf country bread, warmed

Directions:

Heat the oil in a large pot over medium-high heat.

Add the garlic, celery, onion, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Source: realsimple.com

Kale, Apple and Pancetta Salad

Ingredients:

1/3 cup extra virgin olive oil

4 ounces sliced pancetta, diced

1/4 cup Champagne vinegar

1/4 cup pure maple syrup

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 small head radicchio, shredded

1 8-ounce bunch kale, stems discarded, leaves shredded

2 tart yet sweet apples, sliced into thick matchsticks

3/4 cup pecans, toasted if desired

Directions:

Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper and whisk well.

Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.

Source: seriouseats.com

What the kale ...

Kale is one of the trendiest veggies around right now, and for good reason: It's delicious, versatile, and incredibly nutritious. Kale contains beta-carotene and the antioxidants lutein and zeaxanthin as well as potassium, vitamin A, vitamin C, fiber, iron and calcium. And it gets sweeter in colder months, so now through February is the perfect time to enjoy it! In addition to the recipes listed here, you can use kale in place of spinach in your favorite pastas, soups and salads!