Does anyone have good kale recipes I can add to my collection on the
web?

All the Best,
Taylor

> wrote in message
oups.com...
> Does anyone have good kale recipes I can add to my
> collection on the
> web?
>
> All the Best,
> Taylor
>
Don't have many but here are what I have

MoM

-= Exported from BigOven =-

Braised Kale & Red Potatoes

Recipe By:
Serving Size: 5
Cuisine:
Main Ingredient:
Categories: Cooking Light 1995, Vegetables

-= Ingredients =-
6 cups kale ; coarsely chopped 1
1 pound red potatoes ; cubed
1 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
3 cloves garlic ; thinly sliced

-= Instructions =-
Combine first 4 ingredients in a skillet; bring to a boil.
Cover, reduce heat to medium, and cook 10 minutes. Uncover;
cook over high heat until water evaporates. Spoon kale
mixture into a bowl; set aside, and keep warm. Heat oil in
skillet over medium-low heat. Add pepper and garlic; sauté 3
minutes. Spoon over vegetables; toss.Source: "Cooking
Light, Nov/Dec 1995, page 189"Copyright: "© Cooking
Light"Per Serving (excluding unknown items): 123 Calories;
2g Fat (10.5% calories from fat); 5g Protein; 25g
Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 255mg
Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 1/2
Fat.NOTES : * Substitute collard greens for kale, if
desired.Nutr. Assoc. : 0 0 0 0 0 0 0










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-= Exported from BigOven =-

Creamed Kale

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Veggies

-= Ingredients =-
2 lb Kale
3/4 c Evaporated skim milk
1/8 ts Ground nutmeg
1/4 c Nonfat sour cream
Freshly ground pepper

-= Instructions =-
Clean and remove center stalks from kale. Blanch kale (about
2 min.) in boiling water until tender. Rinse in ice water
and cut into 1/2-inch ribbons. In a large saucepan over
medium heat, combine the kale, milk and nutmeg. Simmer 2
min. Reduce heat to low and cook for 5 min., or until the
milk has reduced and thickened. Stir in sour cream and
season to taste with pepper. serves 8.



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-= Exported from BigOven =-

Deep Fried Kale

Recipe By: Chinese Recipes at
http://www.cooking.
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Oriental, Vegetables,
Side Dish, Chinese

-= Ingredients =-
1 bunch kale or Chinese broccoli (gai larn)
(available at Chinese stores)
1 teaspoon salt
1 teaspoon sugar
Groundnut/peanut oil ; for deep-frying

-= Instructions =-
Choose a bunch of broccoli with large
good-quality leaves. Cut off the leaves (discarding any
brown, wilted ones) and, with a sharp knife, cut out the
center stem from each leaf. After washing the leaves, dry
very thoroughly.

Stack 4 or 5 leaves on top of each other, roll
up firmly and shred very finely with a sharp knife. Repeat
this procedure until all the leaves are shredded. It is
essential to shred perfectly evenly, or you will not achieve
the correct degree of crispness.

Fill a wok one-third full of groundnut oil, and
heat the oil to moderately hot. There should be a faint
haze coming from the oil and the oil should shimmer. Add a
handful of the shredded kale leaves and stir gently as they
deep-fry; cooking time will be only 20 to 30 seconds.
Remove with a strainer as soon as the leaves are bright
green. Repeat until all the leaves are cooked.

Drain off the groundnut oil, leaving a film of
oil behind. Reheat the wok for a few seconds. Return the
kale leaves and toss quickly in the hot dry wok. Sprinkle
in the salt and sugar, and continue to toss the crisp leaves
until thoroughly mixed. Remove to a plate and serve. (The
leaves should crumble in the palm of the hand.)

Optional: Soak a few dried scallops (available
at Chinese stores) in warm water for several hours, then
steam for 30 minutes. Break the scallops into shreds,
squeeze dry in a tea towel, then deep-fry over low heat.
Sprinkle through the kale leaves just before serving.

This recipe yields 4 servings.

Comments: The Chinese have an amazing knowledge
about their plant resources, even though no specific word
corresponds to "vegetables," reference in Chinese is made by
the word tsai, which simply translates as "greens."

The green vegetable used in this recipe is known
as Chinese kale, gai larn, or Chinese broccoli. Every part
of the kale is edible, even the tiny white flowers, though
only the leaves are used to make this stunning accompaniment
to a special meat dish.

Formatted for MC5 04-20-2000 by Joe Comiskey -



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**
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http://www.bigoven.com **


-= Exported from BigOven =-

Greens, Collards And Kale, Sauteed

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Veggies

-= Ingredients =-
1 lg Bunch collards ; 1 1/4 lbs
1 lg Bunch kale ; 1 1/4 lbs
3 tb Olive oil
6 Cloves garlic ; finely
Chopped
1/2 ts Salt
1/2 ts Freshly ground pepper
4 ts Fresh lemon juice

-= Instructions =-
Rinse collards and kale well in a large bowl of cold water.
Drain and cut off the tough stems. There will be about 3/4
pound of each green. Cut leaves into 1/4-inch strips. There
will be 6 to 8 tightly packed cups. In a well-seasoned wok,
heat the olive oil over moderately high heat. Add the
garlic and cook, stirring, 30 seconds. Add half of the
greens and cook, stirring, 30 seconds. Add half of the
greens and cook stirring, for about 1 minutes, until they
begin to wilt. Add the remaining greens and cook, stirring
constantly, for 8 to 10 minutes, until the greens darken
slightly and are fairly tender. Season with the salt,
pepper, and lemon juice. From: "Luckytrim"
>


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-= Exported from BigOven =-

Grilled Vegetables With Balsamic Vinaigrette

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Side Dishes, Vegetables

-= Ingredients =-
1/4 cup balsamic vinegar
2 tablespoon honey
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
4 garlic cloves ; minced
4 plum tomatoes ; halved
2 zucchini ; cut lengthwise into
1 (1-pound) eggplant ; cut crosswise into 1
1 red bell pepper ; cut into 8 wedges
1 onion ; cut into 2-inch-thic
1 Bunch kale ; about 8 ounces
Cooking spray

-= Instructions =-
Combine first 6 ingredients in a bowl.Combine tomatoes and
next 5 ingredients (tomatoes through kale) in a bowl. Divide
balsamic vinaigrette and vegetable mixture evenly between 2
large zip-top plastic bags. Seal; marinate in refrigerator 1
hour, turning bags occasionally. Remove vegetables from
bags; reserve marinade. Prepare grill. Place vegetables on
grill rack coated with cooking spray; grill 7 minutes on
each side or until onion is tender, basting with reserved
marinade. Serving Size:1 cupDescription: "This recipe shows
how easy it is to make a zippy marinade from simple pantry
items."Source: "Cooking Light, June 1998, p.144"Copyright:
"© Cooking Light"Per Serving (excluding unknown items): 74
Calories; 2g Fat (22.2% calories from fat); 2g Protein; 14g
Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.Nutr. Assoc. : 0 0 0
1091 20072 620 4527 0 3234 0 0 773 0










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