Baby Kale Salad with Raspberries and Maple Pecans

Ingredients

• 142 g (5 oz) Baby kale (or substitute with baby spinach or other salad greens)

Maple Pecans

• 1 cup raw pecans
• ¼ cup maple syrup

Maple-Balsamic Vinaigrette

• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 2 tsp maple syrup
• 2 tsp lemon juice
• 2 tsp Dijon mustard
• 1 clove garlic, minced
• salt & pepper

Instructions

1. Preheat oven to 350F.
2. In a large bowl, toss the pecans and maple syrup and coat well.
3. Spread pecans on a baking sheet covered in foil. (Set bowl aside to make vinaigrette & salad.)
4. Bake in oven for 15 minutes. Stir the pecans every 5 minutes so they roast evenly. Watch them carefully, as they can burn quickly!
5. When done, remove the nuts from the pan and spread them out on a plate to cool. Don’t wait too long or they’ll stick to the foil.
6. In large bowl, whisk all ingredients until blended.
7. Toss baby kale into large bowl with vinaigrette. Add pecans and raspberries and gently toss before serving. 

Recipe found at: http://www.vegangela.com/2013/06/07/baby-kale-salad-with-raspberries-and-maple-pecans/

Quick & Easy Indian Curry Quinoa

Ingredients

• 1 cup quinoa, rinsed & drained
• 1 can (400ml) coconut milk
• 1 can (400ml) diced tomatoes
• 3 tbsp curry powder
• 2 tbsp ketchup or tomato paste
• 2 tbsp coconut oil (or other vegetable oil)
• 1 large onion
• 1 clove garlic, minced
• 1 carrot, diced
• 1 can (400g) chickpeas, drained
• 2 large bunches of spinach or kale
• ½ tsp crushed red chili flakes
• salt and pepper
• cilantro (fresh coriander) (optional)

Instructions

1. Mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste in a medium saucepan and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
2. While quinoa is cooking, heat oil over medium heat and stir-fry the garlic and onion until translucent.
3. Add the carrot and saute for a couple minutes.
4. Add the chickpeas and cook for another couple minutes.
5. Add the spinach/kale and cook until wilted, about a minute.
6. Mix the veggies with the quinoa, season with salt, pepper and crushed red chili flakes, and garnish with cilantro before serving. 

Recipe found at: http://www.vegangela.com/2013/11/19/quick-easy-indian-curry-quinoa/

Earthly Kale Pasta

Ingredients:
1 large bunch of kale, rinsed and dried
2 medium garlic cloves, peeled
1/2 teaspoon of kosher salt, plus more to taste
6 tablespoons of extra-virgin olive oil, plus additional for garnish
The juice of 2 freshly squeezed lemons (plus 1 extra lemon, for garnish)
1/4 teaspoon of paprika
Freshly ground black pepper to taste
1 packet of gluten-free penne, shells or spaghetti
1/2 cup finely grated parmesan cheese (optional)

Instructions:
1. In a large saucepan, bring salted water to a boil. Cook the pasta al dente according to the package directions.
2. When the pasta has finished cooking, drain, and set aside for a minute or so to cool slightly.
3. Chop the kale into 1/2 inch ribbons and put in a large bowl.
4. On a cutting board, mince the garlic cloves.  Sprinkle with 1/4 teaspoon kosher salt and smash into a paste using a fork or the side of a chefs knife.  Transfer the garlic paste to a small bowl.
5. Add the olive oil, lemon juice, paprika, the remaining 1/4 teaspoon kosher salt, and black pepper to taste.  Whisk together until combined.
6. In a large frypan, add a few splashes of water. Toss in the kale and blanche until the kale has wilted. Remove from the heat and let the pan cool.
7. Pour the dressing into the frypan with the kale and toss well until the kale is thoroughly coated.
8.  Add the pasta to the kale, tossing well to combine.
9. Garnish individual servings of pasta with an extra squeeze of lemon juice, a light sprinkling of kosher salt, and an extra splash of olive oil. Sprinkle with parmesan cheese if you so wish.
10.  Serve warm or at room temperature. 

Recipe found at: http://vegematarian.com.au/2012/11/08/earthy-kale-pasta/

Butternut Squash & Kale Quesadillas

Ingredients

• 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Kosher Salt
•  Black Pepper To Taste
• 1/4 teaspoon Chili Powder (more To Taste)
• 1 bunch Kale, Leaves Torn, Stalks Discarded
• 8 whole Small (fajita Sized) Flour Tortillas
•  Extra Butter For Frying
• 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
•  Sour Cream, For Serving
•  Cilantro, For Serving
•  Pico De Gallo, Salsa, Avocado Slices (optional) For Serving

Preparation Instructions

Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.

In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.

In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla. You'll have four quesadillas when you're done.

Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.

When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like!

(Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!) 

Recipe found at: http://thepioneerwoman.com/cooking/2013/01/butternut-squash-kale-quesadillas/

LENTIL SOUP WITH CHIPOTLE YOGURT

Ingredients:

2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon 

CHIPOTLE YOGURT
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)


Directions: 

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes. 
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired. 
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste. 
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt. 

Recipe found at: http://www.sproutedkitchen.com/home/2009/12/10/lentil-soup-with-chipotle-yogurt.html

Sesame Noodles with Kale and Cabbage

Ingredients

• *for about ⅔ cup of dressing*
• ⅓ cup rice vinegar
• 1 Tablespoon soy sauce
• 2 Tablespoons sambal (or any chili sauce you prefer)
• 2 Cloves garlic, crushed
• ½ teaspoon ground ginger (or 1 tablespoon fresh, grated)
• 3 Tablespoons sesame oil
• 2 Tablespoons olive oil (I use a light olive oil for almost everything but you can use any neutral oil you prefer)
• Pinch of salt (optional)
• *Salad Ingredients*
• Leftover roast chicken ( or one cup of tofu)
• ½ pound cooked spaghetti
• ⅓- 1/2 head of green cabbage, sliced thinly
• 6-8 kale leaves, sliced thinly ( Red Russian kale or any type of kale)
• Thinly sliced red onion (about ⅓ of a regular-size onion)
• 2 Persian cucumbers diced (or ⅓ of a regular cucumber)
• Chopped scallions (2 – 3 stems)
• Chopped cilantro
• Roasted peanuts

Instructions

1. To prepare the vinaigrette, combine the ingredients from the vinegar to the oil in a bowl and whisk until emulsified. Taste and add a pinch of salt if you feel it needs it. Set aside while you prepare the salad.
2. In a large bowl, combine all the salad ingredients together and add the vinaigrette (in increments until it’s the way you like it). Toss together, plate and serve. Enjoy!

 

Recipe found at:http://lemonsandanchovies.com/2012/08/sesame-noodles-with-kale-and-cabbage/

Kale Salad with Pecorino and Walnuts

Kale Salad with Pecorino and Walnuts

1/2 cup (105 grams or 3 3/4 ounces) walnut halves or pieces
1/4 cup (45 grams or 1 1/2 ounces) golden raisins
1 tablespoon white wine vinegar
1 tablespoon water
1/4 cup panko (15 grams or 1/2 ounce) or slightly coarse homemade breadcrumbs (from a thin slice of hearty bread)
1 tiny clove garlic, minced or pressed
Coarse or kosher salt
3 tablespoons olive oil
1 bunch (about 14 ounces or 400 grams) tuscan kale (also known as black or lacinato kale; this is the thinner, flatter leaf variety), washed and patted dry
2 ounces (55 grams) pecorino cheese, grated or ground in a food processor, which makes it delightfully rubbly (1/2 cup total)
Juice of half a lemon
Freshly ground black pepper or red pepper flakes, to taste

Prepare walnuts: Heat oven to 350. Toast walnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.

Prepare raisins: In a small saucepan over low heat, simmer white wine vinegar, water and raisins for 5 minutes, until plump and soft. Set aside in liquid.

Prepare crumbs: Toast bread crumbs, garlic and 2 teaspoons of the olive oil in a skillet together with a pinch of salt until golden. Set aside.

Prepare kale: Trim heavy stems off kale and remove ribs. I always find removing the ribs annoying with a knife, 

because the leaves want to roll in on the knife and make it hard to get a clean cut. Instead, I’ve taken to tearing the ribs off with my fingers, which is much easier for me. Stack sections of leaves and roll them into a tube, then cut them into very thin ribbons crosswise.

Assemble salad: Put kale in a large bowl. Add pecorino, walnuts and raisins (leaving any leftover vinegar mixture in dish), remaining 2 tablespoons olive oil and lemon juice and toss until all the kale ribbons are coated. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Let sit for 10 minutes before serving, if you can, as it helps the ingredients come together. Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil. 

Recipe found at: http://smittenkitchen.com/blog/2013/08/kale-salad-with-pecorino-and-walnuts/

Kale Smoothie With Pineapple and Banana

Ingredients

• 1/2 cup coconut milk
• 2 cups stemmed and chopped kale or spinach
• 1 1/2 cups chopped pineapple (about 1/4 medium pineapple)
• 1 ripe banana, chopped

Directions

1. Combine the coconut milk, ½ cup water, the kale, pineapple, and banana in a blender and puree until smooth, about 1 minute, adding more water to reach the desired consistency. 

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/kale-smoothie-recipe-00100000095097/index.html

Green Smoothie of LIFE

Ingredients

Handful of dino kale (or any other edible dark, leafy green)

Handful of rainbow chard (or any other edible green)

Stick of Celery

Half cucumber

Small handful cilantro or other herbs

Bit of ginger, chopped

Pinch of salt

Juice of 1/2 lemon/lime

1 cup coconut water (electrolytes!) or water

1/8 teaspoon stevia, or a few dates, or a bit of agave - I like things sweet =)

Frozen banana, chopped

2 frozen strawberries, optional

Directions

That's all, folks! Blend them all up 'til it's smooth and creamy and sip away. I drink them in my mason jar with a straw and before I know it, the jar is empty.

Recipe found at: http://www.thisrawsomeveganlife.com/2011/10/elixir-of-life-green-smoothie-recipe.html

Red Russian Kale and Chorizo Soup (Caldo Verde)

Ingredients

8 ounces Spanish chorizo, thinly sliced crosswise (or Tofu)

1 tablespoon olive oil

1 large onion, chopped
2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper

7 cups reduced-sodium chicken broth (or Veggie Broth)

3/4 pound russet potato, peeled and chopped

1/2 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons

Kosher salt (optional)

 
Directions

1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
2. 2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
3. 3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Recipe found at: http://www.myrecipes.com/recipe/russian-kale-chorizo-soup-50400000125933/

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2 large garlic cloves, minced

1/2 teaspoon red chile flakes

1/2 teaspoon pepper

7 cups reduced-sodium chicken broth (or veggie broth)

3/4 pound russet potato, peeled and chopped

12 ounces Red Russian or other kale, stems removed and leaves cut into slender ribbons

Kosher salt (optional)

Preparation

1. 1. Cook chorizo in oil in a pot over medium-high heat, stirring often, until browned, about 5 minutes. Transfer chorizo to a paper towel with a slotted spoon.
2. 2. Add onion to fat in pot and sauté until softened, 3 to 5 minutes. Stir in garlic, chile flakes, and pepper; cook about 1 minute. Add broth and potato; cover and bring to a boil. Reduce heat and simmer until potato is tender, about 5 minutes.
3. 3. Stir in kale and chorizo; cover and bring to a boil. Reduce heat; simmer until kale is tender, 3 to 5 minutes. Season with salt.

Sautéed Kale with Smoked Paprika

Ingredients

• 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
• 2 Tbsp olive oil
• 1 medium onion, chopped (about 1 cup)
• 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
• Pinch of dried crushed red pepper
• Salt

Method

1 Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.
2 Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.

Recipe found at: http://www.simplyrecipes.com/recipes/sauteed_kale_with_smoked_paprika/

Kale Pizza with Blue Cheese and Walnuts

Ingredients

• 2 balls pizza dough (~10 ounces each, preferably whole wheat)
• 2 tablespoons olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1bunch kale, if it's really large, or two smaller bunches (I like Red Russian), washed and dried and roughly chopped
• 1 wedge lemon
• handfuls flour or semolina, for dusting
• 1/3cup roughly chopped walnut halves (do not toast, as they'll brown in the oven)
• 1/4-1/3cup crumbled blue cheese, depending upon your taste
• 1/2 red or yellow onion, sliced into thin half-moons
• salt

 

Directions

 

1.  Preheat your oven, with a pizza stone if you have, to 500 degrees for an hour. If your pizza dough has been refrigerated, let it sit, covered, at room temperature for about the same amount of time.
2. While the oven is preheating and the dough is warming, prepare the kale. Heat the olive oil in a large pot over a medium heat. Add the garlic and saute until starting to brown. Add the kale along with a pinch of salt, and saute until softened, covering the pot between stirring to help the kale wilt. When it's almost done, squeeze the wedge of lemon over the top and stir to combine. Turn off the heat and set aside.
3. Place one ball of the pizza dough on a lightly-floured counter top, and press outward into a thick disk (leaving a 1" unpressed area along the edge as the crust). Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 12-14" circle. If the dough resists, let it relax for a few minutes, then try again. Place the stretched dough on a peel (or overturned cookie sheet or cutting board) that's lightly dusted with semolina or other type of flour.
4. Take half the sauteed kale, and sprinkle evenly over the dough. Scatter half the walnuts, half the blue cheese, and half the onions on top. Drizzle lightly with olive oil, and sprinkle with a pinch of salt. Slide the pizza onto the preheated stone in your oven, reduce the heat to 450, and bake ~7-10 minutes, until the crust browns. Remove the pizza from the oven, let cool for a moment, and slice into wedges (or, for appetizer servings, cut into squares) and serve.

Recipes found at: http://food52.com/recipes/9909-kale-pizza-with-blue-cheese-and-walnuts

Mashed Potato and Kale Cakes

Ingredients

• 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
• 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
• 1/2 pound bacon, diced medium or veggies
• 2 tablespoons unsalted butter

Directions

1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
2. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
3. Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

 

 

Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Ingredients 

• 2 bunches (about 16 oz) raw curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup olive oil
• 1/4 cup apricot preserves
• 1 1/2 tbsp apple cider vinegar
• 1 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp sea salt
• Black pepper to taste
• 1 cup puy or beluga lentils (substitute brown lentils if they're what you have), rinsed and picked over
• 1 cup red cabbage, shredded 

Directions

1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste. 

Recipe found at: http://food52.com/recipes/17866_raw_kale_salad_with_lentils_and_sweet_apricot_vinaigrette

Roasted Kale and Eggplant Tapenade

Ingredients

• 4 cups torn kale
• 1 large eggplant
• 4-5 cloves garlic
• 1 tablespoon balsamic vinegar (plus additional for drizzling)
• 1 tablespoon olive oil (plus additional for drizzling)
• dried Italian herbs (basil, thyme oregano)
• sea salt
• 1/2 cup freshly chopped parsley
• 1/4 cup roasted pistachios

Directions

1. Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.
2. Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.
3. Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
4. After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience). Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).
5. Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
6. In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.
7. Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.

Pasta with Black Kale, Caramelized Onions, and Parsnips

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
• 2 1/2 cups sliced onion (about 1 large)
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, chopped
• 1/2 cup dry white wine
• 8 cups trimmed chopped black kale or any kale will do (about 3 bunches)
• 1/2 cup organic vegetable broth
• 8 ounces uncooked penne pasta
• 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 

Preparation

1.  Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
2.  Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
3.  Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese. 

Recipe found at: http://www.myrecipes.com/recipe/pasta-with-black-kale-caramelized-onions-parsnips-10000002012801/

Barley and Kale Salad with Golden Beets and Feta

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil; more for drizzling
• 2 tablespoonswhite wine vinegar
• 2 tablespoons(packed) light brown sugar
• 1/ 2 teaspoonfinely grated orange zest
• Kosher salt, freshly ground pepper
• 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
• 1/4 cupminced shallots
• 3 medium golden beets (about 1 bunch), trimmed
• 1 1/4 cups pearl barley
• 4 ounces feta, crumbled
• 2 tablespoons(or more) unseasoned rice vinegar

Preparation

• Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours.
• Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).
• Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.
• Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. DO AHEAD Salad can be made 2 days ahead. Cover and chill.

Read More http://www.bonappetit.com/recipes/2012/11/barley-and-kale-salad-with-golden-beets-and-feta#ixzz2DS6NJ6bh

Kale Salad with Butternut Squash and Almonds

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3tablespoons balsamic vinegar
• 1/2 medium shallot, minced
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 1/2cups of 1/2-inch cubed butternut squash
• 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)
• 3/4 cupwhole almonds, toasted, coarsely chopped
• Parmesan (for shaving)

Preparation

• Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.
• Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Read More http://www.bonappetit.com/recipes/2012/02/kale-salad-with-butternut-squash-and-almonds#ixzz2DRzaYOsa

Parsley, Kale, and Berry Smoothie

Ingredients

• 1/2cup (packed) flat-leaf parsley (leaves and stems)
• 4 kale leaves (center ribs removed)
• 1cup frozen organic berries (such as strawberries or raspberries)
• 1 banana (cut into pieces)
• 1 teaspoonground flaxseed

Preparation

• Purée ingredients with 1 cup water in a blender until smooth (add water if too thick).

Read More http://www.bonappetit.com/recipes/2012/04/parsley-kale-and-berry-smoothie#ixzz2DRyOpnRu

Kale, Apple and Pancetta Salad

Ingredients

• 1/3 cup extra virgin olive oil
• 4 ounces sliced pancetta, diced
• 1/4 cup Champagne vinegar
• 1/4 cup pure maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small head radicchio, shredded
• 1 8-ounce bunch kale, stems discarded, leaves shredded
• 2 tart yet sweet apples, sliced into thick matchsticks
• 3/4 cup pecans, toasted if desired

Procedures

1.  
   Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool. Add the Champagne vinegar, maple syrup, salt and pepper and whisk well.
   
2.  
   Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste and adjust seasoning with salt and pepper. Garnish with crispy pancetta.

Recipe found at: http://www.seriouseats.com/recipes/2012/02/serious-salads-kale-apple-and-pancetta-salad.html?obref=obinsite