Tag Archives: kale

Winter Greens and Beets with Balsamic Vinaigrette

beet salad Lynda BalslevMarinated Beets, Arugula, Spinach, Pistachios, Feta, Mint

Just because it’s winter doesn’t mean you can’t have a salad. In fact, winter is a great time to eat a bowl of healthy greens – chock full of vitamins, nutrients and fiber, a sure-fire way to keep the doctor away. While summer salads are often light and ethereal, winter salads have heft, laden with all sorts of goodies like nuts, cheese, and dried fruit.

winter greens

Winter Greens and Baby Beets with Balsamic Vinaigrette

This recipe is brimming with baby kale, spinach, radicchio, and chard, sprinkled with nuts and seeds, and sweetened with roasted beets. A rich and potent vinaigrette naps the leaves, taming and binding the bitter, nutty, earthy flavors. I make a dressing, with rich, sweet and viscous balsamic, and slightly thicken it with Dijon mustard, so the dressing is sure to cling to the leaves. Mix and match your favorite greens from what’s available in the farmers market. Be sure to include a combination of bitter and mild flavors as well as a variety of color and texture. For this salad I used spinach, chard, baby kale, radicchio, and arugula, and flowering broccolini as a garnish.

1/4 cup aged balsamic vinegar
1 small garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

1/2 pound baby or small beets, roasted, peeled, cooled
8 cups assorted greens
1/4 cup crumbled goat cheese or feta (optional)
2 tablespoons chopped unsalted pistachios, coarsely chopped
2 tablespoon pepitas

Whisk the vinegar, garlic, mustard, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Cut the beets into quarters or halves, depending on the size. Place the greens in a large bowl. Add half of the dressing and toss to thoroughly coat. Scatter the beets, pistachios, and pepitas over the salad. Drizzle with the remaining dressing to taste.

Winter Vegetable Soup with Greens and Grains

winter vegetable soup tf

I make a version of this soup throughout the fall and winter. The recipe is easy and delicious, following a simple template which I switch up with different seasonal vegetables, often a grain, and sometimes beans. The basic stock is chicken, to which I add a can of Italian plum tomatoes for fruity acidity, plus a hunk of Parmesan rind which breaks down while cooking, adding a little oomph (aka umami) to the broth. From there I embellish, adding a grain, such as farro or barley, and chunks of sturdy vegetables, such as fennel, butternut squash, and carrot. If I crave more substance (think one-pot dinner), I’ll dump a can of cannellini beans or chickpeas into the mix. Finally, I stir in chopped hearty greens, such as kale, mustard, or spinach, and simmer until they just wilt but remain bright and fresh. You can do this too – use the following recipe as your template, and mix and match the veggies and grains to your taste.

Winter Vegetable Soup with Greens and Grains
Serves 6

1 tablespoon olive oil
1 medium onion, chopped
1 large carrot, thinly sliced (or 1 1/2 cups cubed butternut squash)
1 small fennel bulb, fonds and end trimmed, halved and thinly sliced
1 cup uncooked barley or farro
1 (15-ounce) can Italian plum tomatoes, with juice
6 cups chicken stock, or more as needed
1 (2 to 3 inch) Parmesan rind
1 bay leaf
1 teaspoon dried thyme
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can cannellini beans, drained (optional)
2 cups coarsely chopped kale (or spinach)
Grated Parmesan for garnish

Heat the oil over medium heat in a soup pot. Add the onion and sauté until it begins to soften, about 3 minutes. Add the carrot or squash and the fennel. Saute until brightened in color, about 2 minutes. Add the barley and stir to coat, then add the tomatoes, chicken stock, cheese rind, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat to medium-low, cover and simmer until the vegetables are tender and the barley is tender, about 30 minutes, stirring occasionally and breaking up the tomatoes with a spoon. If the soup becomes too thick, add more stock as necessary. Add the beans, if using, and bring to a boil, then add the greens and simmer until bright green in color and just wilted. Taste for seasoning. Serve hot with grated cheese.

Like the bowl? Many thanks to Terrestra for lending me this lovely bowl created by Jars Provence.

Healthy Holiday Appetizers: Smoked Salmon Kale Wraps

kale salmon tf

Here is a healthy gluten-free appetizer that’s perfect for holiday entertaining . I can’t get enough of these wraps, and neither can my guests. Not only are they delicious, they are pretty to look at. Crisp kale leaves are stuffed with a delicious salad of warm-smoked salmon, lemon and dill. Thanks to the sturdiness of the kale leaves, they can be assembled in advance. I recommend making an extra batch of the salmon salad, because it’s that good.

Smoked Salmon Kale Wraps
The narrowest parts of the kale leaves work best for these wraps.

Makes 24 to 30

12 ounces warm smoked salmon, flaked
1/4 cup whole milk Greek yogurt
1/4 cup fresh lemon juice
1/4 cup finely chopped red onion
1 tablespoon capers, rinsed and chopped
1/2 teaspoon Tabasco
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
1/4 cup minced chives
8 to 10 lacinato (Tuscan) kale leaves

1 lemon, halved
Fresh dill sprigs for garnish

Combine the salmon, yogurt, lemon juice, red onion, capers, and Tabasco in a bowl. Stir with a fork to blend. Add the salt and black pepper and taste for seasoning. Fold in the chopped dill and the chives.

Cut the kale leaves crosswise into 2 inch pieces. Place 2 to 3 teaspoons salmon salad in the center of the leaves and fold the leaves around the salmon, pressing gently to hold in place. Repeat with remaining kale leaves. Arrange the wraps on a serving platter. Sprinkle with lemon juice and garnish with dill sprigs.

Veggie Fried Farro

Veggie FarroPosted by Lynda Balslev

Farro stands in for rice in this easy stove top dinner. Cooked farro is added to a sauté of seasonal chopped veggies – in this case cauliflower, peppers and purple kale. It’s a great way to use up your veggies  Almonds are an optional addition, adding extra protein and great crunchy texture to this satisfying dish.

Veggie Fried Farro

I used what I had on hand from the farmers market, including bok choy flowers for garnish (not necessary but very pretty).

Serves 4

1 cup farro
1 1/2 cups chicken stock (or water)
2 tablespoons extra-virgin olive oil
1/2 teaspoon red chili flakes
1 small head cauliflower, finely chopped
1 medium carrot, diced
2 gypsy peppers (or 1 sweet red bell pepper), stemmed and seeded, chopped
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon sweet paprika
1 heaping cup coarsely chopped kale leaves
1/4 cup almonds, chopped
1/4 cup chopped fresh cilantro
Freshly ground black pepper

Bring the farro, stock or water, and 1 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and simmer until the liquid is absorbed and the farro is tender, about 45 minutes.

Heat the oil and red chili flakes in a large skillet over medium heat. Add the cauliflower and carrot and sauté until crisp-tender, 4 to 5 minutes. Add the peppers, garlic, cumin, and paprika  and sauté  until fragrant, about 1 minute. Add the kale and sauté until the kale wilts, about 1 minute. Stir in the farro, almonds and cilantro. Season to taste with salt and black pepper. Serve warm.

Black Lentil Salad with Asparagus, Kale and Egg

black lentils bowl tastefood

Black lentils are the star of this salad. These tiny pellets are nicknamed Beluga lentils since they resemble caviar. They remain firm when cooked, which makes them a great addition to salads, and their shiny blackness provides vivid contrast to colorful vegetables. Like their brown or green brethren, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

black lentils salad tastefood

Black Lentil Salad with Asparagus, Kale, Egg

For a larger salad, arrange the lentils on a bed of mixed greens or arugula.
Serves 3 to 4 as a side dish.

1 1/4 cups black lentils
3 cups water
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
2 red or green spring onions, white and pale green parts thinly sliced
2 hard boiled egg yolks, crumbled
1 red jalapeno pepper, minced
1 1/2 cups shredded kale
1/4 cup chopped parsley
1/4 cup cilantro

Rinse and pick over the lentils to make sure there are no small stones. Combine the lentils and water in a large saucepan. Bring to a boil over high heat and cook until the lentils are tender but still firm, about 25 minutes. Drain and cool to room temperature. Transfer to a large bowl.
While the lentils are cooking, blanch the asparagus. Bring a wide pot of salted water to a rolling boil. Add the asparagus and cook until bright green and crisp tender, about 1 minute. Drain and rinse under cold water to stop the cooking process. Cut off the tips and slice the stalks into 1/2-inch pieces. Reserve all of it.
Whisk the garlic, oil, lemon juice, mustard, 1/2 teaspoon salt and the black pepper in a small bowl. Add to the lentils and toss to coat. Add the asparagus tips and stalks, the spring onions, 1 crumbled egg yolk, the jalapeno, kale, parsley and cilantro. Gently stir to combine. Taste for seasoning – you might need more salt. If desired, douse with a little extra oil. Transfer the salad to a platter or divide among serving plates. Garnish with the remaining crumbled egg yolk and serve.

Grilled Pizza with Baby Kale, Broccolini and Chilies

broccoli kale pizza tastefood

Do you have a grill? Do you love pizza? Then look no further for a couple of  techniques that will result in delicious homemade pizza. I grill pizzas all year, no matter the weather. It keeps the heat outside on a warm day, gives me an excuse to fire up the grill on a cold day, and consistently results in crispy, chargrilled homemade pizza which is the next best thing to having my own pizza oven.

There are 2 basic methods I use to grill a pizza. The first, and easiest in my opinion, is to use a pizza stone. I have a Weber pizza stone that’s designed to fit right on my grill, but you can use any pizza stone that fits. Just preheat the stone over direct heat while you fire up the grill, and go about preparing  your pizza. When the grill is nice and hot, slide the pizza onto the stone. Close the grill and cook the pizza until the crust is browned, the cheese is melty and bubbly, and the toppings are cooked to your desired doneness, about 15 minutes.

If you want more char and blistering to your crust, the second technique is to grill the pizza directly on the grates. In this case, you should begin to grill the crust before adding the toppings. Lightly oil the rolled out crust, then place over direct heat, oiled-side down. Grill until the crust  is nicely browned on the bottom and releases easily from the grates, about 2 minutes. Brush the un-cooked side of the crust with oil then flip the crust over and add the toppings to the top. Close the lid and grill until the cheese melts and the toppings wilt, about 5 minutes.

This was the pizza I made over the weekend using the pizza stone method. I often make white pizzas, which means without tomato sauce, and top it with garlic oil, cheese and fresh veggies from the farmers market. It’s a hit with the whole family and great way to get everyone to eat their vegetables.

Grilled Pizza with Baby Kale, Broccolini and Chiles

I prefer to roll my pizza out onto a piece of parchment paper for easy maneuvering. You can skip this step and transfer the dough directly to the pizza stone if desired.  Makes one large pizza.

1 pizza crust dough (recipe below)

1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/2 teaspoon crushed red chili flakes (optional)
6 ounces fresh mozzarella, torn or cut into bite-size pieces
1 cup finely grated Asiago or Pecorino cheese
1 1/2 cups broccolini florets, coarsely chopped
2 cups baby kale leaves (or spinach)
1 red jalapeno pepper, stemmed and seeded, finely chopped
Freshly ground black pepper

Prepare the grill for direct cooking over high heat (about 500°F) and preheat a pizza stone for at least 10 minutes.

Roll out the dough to fit the size of the pizza stone (I have a rectangular pizza stone and formed a 10 by 15-inch crust). Lay the dough on a piece of parchment. Trim the parchment to fit the contours of the pizza.

Whisk the oil, garlic and salt in a small bowl. Brush the crust with the oil. Lightly season with chili flakes, if using. Scatter half of the mozzarella and half of the Asiago over the crust. Scatter the broccolini and jalapeno over the cheese. Top with the kale. Sprinkle the remaining mozzarella and Asiago over the kale. Slide the pizza onto the pizza stone. Close the grill and cook until the crust is golden and the cheese is bubbly, 13 to 15 minutes. Remove from grill and drizzle with remaining oil. Sprinkle with freshly ground black pepper. Cut into serving pieces and serve immediately.

Alice Water’s Pizza Dough Recipe:

Makes enough for 2 (10 t0 12-inch) crusts

1/2 cup lukewarm water
2 teaspoons dry yeast
3 1/2 cups all-purpose flour, divided
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir lukewarm water and yeast together in a bowl. Add 1/4 cup all-purpose flour and the semolina. Mix well. Let stand until bubbly, about 30 minutes. Combine the remaining flour and the salt in another bowl, then add to the yeast. Add the cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes. (Or use a mixer with a dough hook, and knead about 5 minutes). Place dough in a lightly oiled bowl, turning to coat all sides with the oil. Loosely cover the bowl with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping.

Kale Gratin

kale gratins tastefood.jpg

Winter Greens Gratin

Gratins are a great way to eat your vegetables, especially in the winter. Who can resist bubbling pots of roasted vegetables and winter greens, crispy golden on the top and cheesy-creamy in the center? Hearty earthy greens, such as kale, spinach and chard, stand up exceedingly well to rich bechamel and melted cheese (what wouldn’t?) Serve in a large gratin dish for family style dining or spoon into individual ramekins for fancy serving. Either way, you can be sure that everyone will be eating their greens.

Kale Gratin
Feel free to add other greens or vegetables, such as chopped broccoli or cauliflower. Pecorino or Gruyere cheese may be substituted for the Parmigiano. Serves 4 to 6

1 tablespoon olive oil
1 large shallot, finely chopped, about 1/2 cup
1 to 2 bunches kale (Tuscan or curly), tough ribs removed, coarsely chopped (about 10 cups)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
1/2 cup finely grated Parmigiano cheese, divided
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Preheat the oven to 350°F. Heat the oil in a deep skillet or wide saucepan over medium heat. Add the shallot and saute 1 minute. Add the kale and saute until slightly wilted, about 2 minutes. Remove from heat. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, until light golden, about 2 minutes. Whisk in the milk and cream. Simmer, stirring, until thickened. Whisk in 1/4 cup cheese, the salt, pepper and nutmeg until the cheese melts and the sauce is smooth. Pour over the kale and stir to combine. Transfer to a buttered gratin dish or individual ramekins. Top with the remaining cheese. Transfer to oven and bake until the tops of the gratins are golden brown and bubbly, about 25 minutes. Serve warm.

Holiday Sides: Kale, Quinoa, Pomegranate Salad

kale quinoa salad tastefood

~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~

Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.

This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.

Kale, Quinoa and Pomegranate Salad

Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.

1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds

For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.

Skillet Dinners: Spicy Sausage, Mustard Greens and Cauliflower

sausage greens tastefood

~ a farmers’ market bounty in a skillet ~

Last week I came home from the farmers’ market with an armful of mustard. I shop with my eyes and couldn’t resist the bunches of mizuna mustard leaves – frizzy purple, spiky red, scalloped green – not to mention their sunny flowers strung together in tidy bouquets. Since then, they’ve made themselves at home in my fridge, while I’ve reached for pinches and handfuls at each meal, tossing in salads, sprinkling as garnish. Yesterday was our last hurrah. I up-ended the remaining mustard into this quick one-dish skillet dinner, along with my other market acquisitions: spicy Italian sausages, violet-tinged baby cauliflower, orange cherry tomatoes and a few handfuls of curly kale for good measure.

Spicy Sausage, Mustard Greens and Cauliflower in a Skillet
Serves 4

Extra-virgin olive oil, divided
12 ounces Italian sausages, sliced 1/2-inch thick
2 cups cauliflower florets, any color works
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, or to taste
2 generous bunches mustard greens and/or kale, tough stems removed
1 cup cherry tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage in one layer and cook until golden brown on both sides, turning once. With a slotted spoon transfer to a plate lined with a paper towel. If the skillet is dry, add 1 more tablespoon oil. Add the cauliflower and a sprinkle of salt; sauté until crisp tender, about 2 minutes. Add 1 tablespoon oil, garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Add the greens, 1/2 teaspoon salt, cumin, paprika and black pepper. Saute until the greens are tender and bright in color, about 2 minutes. Add the tomatoes and sausage. Cover partially, reduce heat to medium-low and cook until heated through, about 5 minutes. Taste for seasoning. Serve warm with couscous or farro.

If you like this, you might enjoy these recipes with fresh mustard:
Balsamic Glazed Chickpeas and Mustard Greens from Fat Free Vegan Kitchen
Pickled Mustard Greens from Hunter Angler Gardner Cook
Mustard Greens, Tofu and Chicken Soup from Viet World Kitchen
Grilled Shrimp and Mustard Green Salad from White on Rice Couple

Massaged Kale Salad

Kale Carrot Salad 1

~ Kale Salad with Carrots, Cranberries, Sunflower Seeds and a little TLC ~

Have you massaged your kale lately? Seriously. And don’t you worry, this superfood is not high maintenance requiring prima donna treatment. Quite the contrary, in fact. Kale is pretty easy going, simple to prepare, tossed in salads, blanched or baked in the oven – all modest and unassuming stuff for a cruciferous veggie with rock star status when it comes to nutrition. And rock star, indeed: Kale is packed with vitamins, nutrients and minerals. It’s an excellent source of  antioxidants, has anti-inflammatory properties and helps to prevent heart disease and cancer. It also has tough and sturdy leaves that can be difficult to digest when eaten raw in large quantities. So what to do if you love kale and want to join its healthy fan club? Try a little massage with lemon juice, oil and a pinch of salt before tossing in the salad bowl. Rub the leaves for a few minutes to coat the leaves, and you will be rewarded with a slightly softened version of the hearty kale leaf with heightened flavor – and a big bowl of healthy kale salad for all to enjoy. That is, if you feel like sharing.

kale carrot salad v tastefood

Massaged Kale Salad with Carrots, Cranberries and Sunflower Seeds

Serves 4

1 large bunch lacinato or green curly kale – tough ribs removed, leaves torn or chopped
2 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

2 skinny carrots, thinly sliced
2 scallions, green and white parts thinly sliced
1/4 cup dried cranberries
2 tablespoons toasted sunflower seeds

For the kale: Place the kale in a large serving bowl. Drizzle with lemon juice and olive oil. Sprinkle with salt. Massage the leaves for 2 minutes to coat and slightly soften. Set aside.

For the dressing: Whisk all of the ingredients except the oil in a small bowl. Add oil in a steady stream, whisking to emulsify.

Assemble salad: Add carrots, scallions and cranberries to the kale. Drizzle with dressing and toss to coat. Sprinkle with sunflower seeds.