EASY SKILLET KALE WITH LEMON & GARLIC
2 large bunches kale, any variety (about 1 1/2 pounds total)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
Pinch red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1 small lemon
Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
Heat the oil in a large, wide, high-sided sauté pan over medium heat until it shimmers. Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not coloured. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
CRISPY KALE CHIPS
150 g curly kale
1 tablespoon olive oil or avocado oil
1 pinch chili flakes optional
1 teaspoon sesame seeds
1 pinch flaky sea salt
Preheat oven to 175degC/350 Fahrenheit. Line a baking tray with baking paper.
Cut kale leaves from the tough stalks. Tear kale leaves into roughly 3-4cm bite-sized pieces and pat dry with paper towels. Toss kale with oil, chilli flakes and sesame seeds in prepared baking tray. Season with just a pinch of flakey salt (they’re quite delicate, so be careful not to over-salt them).
Lay in a single layer on prepared baking tray and bake for 12-15 minutes until crispy. They will go a dark green lour with a little brown around the edges – be careful not to burn them or they will risk tasting bitter, so watch carefully and take them out as soon as they are done! If they are not done after 10-12 minutes, you can keep cooking them for 1 minute extra at a time until they are crispy, but watch them carefully.
Serve in a bowl for a tasty, salty, crispy snack!
BLANCHED KALE WITH WALNUTS & ALMONDS
Crushed Red Pepper Flakes
Salt & Pepper
Sweat the shallots for blanched kale: add a bit of olive oil to the pan and heat over medium heat (any hotter will brown the shallots and you don’t want that, otherwise, they’ll get bitter).
Cook the sliced shallots until they soften and start to take on a translucent look.
Transfer the shallots to a bowl.
For toasting walnuts: turn the heat to a medium high.
Add olive oil to the same pan you used for the shallots.
Add the chopped walnuts and season with a pinch of kosher salt and pepper.
Cook, stirring occasionally for about 5 minutes or until the nuts are fragrant and crunchy.
How to blanch kale: blanching means to scald vegetables in boiling water. It doesn’t take long to do and it brightens the colours and preserves the nutrients in whatever you blanch.
CREAMY VEGAN SHIITAKE & KALE PASTA
8 ounces fusilli pasta (I used brown rice fusilli)
1 tablespoon olive oil
8 ounces de-stemmed and sliced shiitake mushrooms
⅓ cup chopped scallions
juice of ½ a small lemon, more to taste
5 to 6 kale leaves, sliced
pinch of red pepper flakes, optional
shaved macadamia nut and/or parmesan cheese for garnish, optional
Miso cashew lemon cream:
½ cup raw cashews, soaked at least 4 hours or overnight*
¾ cup water
1 tablespoon miso paste
1 small garlic clove
1 tablespoon fresh lemon juice
freshly ground black pepper
Make the miso cashew lemon cream sauce by blending together the cashews, water, miso paste, garlic, lemon juice and pinches of pepper in a high-speed blender until creamy. Set aside.
Bring a large pot of salted water to a boil and cook the pasta according to package directions, or until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta.
While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shiitake mushrooms and sauté, stirring only occasionally, for 2 to 3 minutes. Add the scallions and continue to cook another few minutes until the mushrooms are tender and browned. Add a squeeze of lemon juice, stir, and then add the kale. Cook until the kale is slightly wilted, add another squeeze of lemon juice, and stir.
Add the pasta, toss again and drizzle with ½ the cream sauce. Season to taste with more salt, pepper and remaining cream sauce, as desired. If your sauce is too clumpy, stir in the reserved pasta water, as needed to create a creamy consistency.
Serve hot garnished with shaved macadamia nuts, parmesan cheese and a pinch of red pepper flakes, if desired.