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kale recipes


kale recipes

Kale and Potato Soup
Serves 6

4 med. potatoes, peeled and chopped
8 cups water
1/2 tsp. pepper
1/2 lb. smoked garlic sausage, cooked and sliced
2 Tbsp. vegetable oil
1 tsp. salt
2 lb. fresh kale, washed and shredded

Mix potatoes and garlic sausage with vegetable oil and water. Cook for 20 - 30 minutes until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Add kale and cook for 25 minutes. Add sausage. Simmer for 5 minutes.


kale recipes

Sesame Kale

1 lb. kale
1-1/4 tsp. sesame oil
2 garlic cloves, minced
2 Tbs. plus 2 tsp. chicken stock, low fat, low-sodium
2 tsp. light soy sauce
1-1/4 tsp. sesame seeds, toasted
Freshly ground black pepper to taste

Wash the kale. Cut off and discard the tough stems. Slice the leaves once down the middle then cut them crosswise into 1-inch wide strips. In a wok, heat the oil. Add the garlic. Sauté for 10 seconds. Add the kale and the stock. Cover and steam for 3 minutes until the kale wilts. Add the soy sauce. Top the kale with sesame seeds and fresh ground pepper. Serve


kale recipes

Kale and Roasted Vegetable Soup Recipe

3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch thick wedges
6 garlic cloves
1 Tbsp. olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

Preheat oven to 400 degrees F (reduce heat if using oven fan). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2-cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf


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