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May 11, 201207:23 AMBay Buzz

Pinterest Trend of the Week: Kale

It’s no surprise this leafy green is sneaking its way into classic recipes. Kale is a sweet vegetable that is low in fat, high in fiber and has no cholesterol. It is loaded with vitamins A, C and K and rich in iron, calcium and other nutrients thought to be beneficial in warding off certain cancers. Plus, it’s extremely versatile; bake it, boil it, steam it…or try one of the delicious recipes below.

Shrimp with Kale and Mushrooms

2 tablespoons butter
1 onion, thinly sliced
1 pound shiitake mushrooms, stemmed and thinly sliced
6 cloves garlic, chopped
2 bunches Lacinato kale, stemmed and chopped into bite-sized pieces
1 1/2 pounds shrimp, peeled and cleaned
2 tablespoons soy sauce
1/2 cup dry white wine
1/4 cup heavy cream (optional)

1. Melt the butter over medium-high heat in a wide frying pan. Add the onion and mushrooms and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.
2. Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp. Add the shrimp and cook, stirring occasionally, until not quite opaque, about 3 minutes.
3. Add the soy sauce, wine, and cream if using, and cook until sauce has thickened slightly, 2 to 3 minutes. Serve immediately.

 

Kale and Goat Cheese Frittata Cups

2 cups chopped kale 

1 garlic clove, thinly sliced

3 tablespoons olive oil

1/4 teaspoons red pepper flakes

8 large eggs

1/4 teaspoon salt

Dash ground black pepper

1/2 teaspoon dried thyme 

1/4 cup goat cheese, crumbled

1. Preheat oven to 350 degrees. Wash and dry kale leaves and cut into 1/2-inch-wide strips.
2. In a 10-inch nonstick skillet, cook the garlic in 1 tablespoon of oil over medium-high heat for 30 seconds. Add the kale and red pepper flakes and cook until wilted, 1 to 2 minutes.
3. In a medium bowl, beat the eggs with the salt and pepper. Add the kale and thyme to the egg mixture.
4. Using a 12-cup muffin tin, use the remaining 2 tablespoons of oil to grease 8 of the cups. Sprinkle the tops with goat cheese. Bake until they are set in the center, about 25 to 30 minutes.

 

Lasagna with Sausage and Kale

12 ounces spicy Italian sausage, removed from casings and crumbled
2 large onions, halved and thinly sliced (4 cups)
1 to 2 bunches kale (1 1/2 pounds), thick stems removed
4 garlic cloves, minced
Coarse salt and ground pepper
8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces
1 pint cherry or grape tomatoes, halved
3 cups part-skim ricotta cheese
1/2 cup finely grated Parmesan cheese

1. Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
2. Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
3. Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
4. Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.

 

Chicken and Kale Casserole

Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)

1. Preheat oven to 350 degrees.
2. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot.
3. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
4. Stir in chicken, ricotta, lemon zest and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

 

Grilled Kale Salad with Yogurt Dressing and Hazelnuts

1 cup Greek yogurt

1 shallot, minced

1 clove garlic, minced

10 mint leaves, chopped

1/4 cup plus
3 tablespoons extra virgin olive oil, divided

3 to 4 tablespoons red wine vinegar, or to taste

Zest of 1/2 a lemon

1-2 tablespoons lemon juice

Salt

Freshly ground pepper
1/2 cup raw hazelnuts (skin on)

2 bunches Russian or curly kale, stems removed

1 handful of halved cherry tomatoes

1. Preheat oven to 500 degrees.
2. Soak both bunches of kale in a sink of water for 10-15 minutes. Take each stalk out one at a time, and holding the bottom of the inner rib, pull your other hand up the stalk to quickly strip the leaves from the rib.
3. For the dressing, add the yogurt, shallot, garlic, mint, 1/4 cup of olive oil and red wine vinegar to a bowl and whisk together. Add a pinch of sea salt and pepper to taste. This will yield more dressing than needed.
4. Toast the whole hazelnuts in the oven or toaster oven until they are golden and the skins are cracking. Dump them onto one half of a damp kitchen towel and fold the other half over the top so the hazelnuts are covered. Roll them between the towel with your hands until the skins come off. Chop loosely.
5. Arrange kale onto a large cookie sheet. Drizzle with remaining olive oil, sprinkle with sea salt and toss as best you can with your hands. Place kale in oven, preferably under the broiler once it’s had a chance to wilt a bit. Turn the leaves as they cook so that all pieces are nicely wilted.
6. Arrange the kale on a platter. Sprinkle hazelnuts and tomatoes over the top. Drizzle dressing generously. Top with lemon zest, lemon juice, sea salt and a few grinds of pepper.