Recipes

Raw kale Recipes:

“If you slice kale thin and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves as a perfect foil for other vegetation.”

Ingredients

  • 1/4 cup rice vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated orange zest
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup olive oil
  • salt and ground black pepper to taste
  • 1 bunch kale
  • 1 persimmon, sliced
  • 1 apple, cut into matchsticks
  • 2 orange, peeled and cut into segments (see footnote)

  • Ingredients

    • 1 bunch kale
    • 1 tablespoon olive oil
    • 3 garlic cloves, minced
    • 2/3 cup water
    • 1/4 teaspoon salt
    • 1/8 teaspoon crushed red pepper flakes
    • 1 tablespoon balsamic vinegar1/4 cup chopped pistachio nutsSteamed Kale Recipes:
      TOTAL TIME: Prep: 15 min. Cook: 25 min.
      MAKES: 4 servings
       Nutritional Facts: 3/4 cup: 61 calories, 4g fat (1g saturated fat), 0 cholesterol, 171mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

    Directions

    1. Trim kale, discarding the thick ribs and stems. Chop leaves. In a Dutch oven, saute kale leaves in oil until wilted. Add garlic; cook 1 minute longer.
    2. Stir in the water, salt and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until kale is tender. Remove from the heat; stir in vinegar. Yield: 4 servings.