6 Ways to Love Kale: http://www.care2.com/greenliving/6-ways-to-really-love-kale-recipes.html
Kale Mallung (Sri Lankan Kale and Coconut)
from: http://blog.fatfreevegan.com/2011/08/kale-mallung-sri-lankan-kale-with-coconut.html
Mallung is a dry dish, so resist the temptation to add much water.
1 medium red onion, chopped
1 to 2 hot chile peppers, seeded and chopped
12 ounces kale, stems removed and leaves thinly sliced
1/4 teaspoon ground cumin
generous grating of black pepper
1/2 cup shredded coconut, fresh or frozen
1 to 2 tablespoons lime juice
salt to taste
Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften and turn pink. Add water by the tablespoon if needed to prevent sticking.
Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook, stirring every minute or so, until kale is wilted but still bright green, about 4 to 5 minutes. Add the coconut and 1 tablespoon lime juice and leave on the heat just long enough to heat through. Check the seasoning and add more lime juice if needed and salt to taste. Serve hot or cold. Preparation time: 10 minute(s) | Cooking time: 10 minute(s)
Easy Chicken, Kale and Bell Pepper Frittata
from: http://www.snackinginthekitchen.com/2012/07/easy-chicken-kale-and-bell-pepper.html
2 teaspoons olive oil
1 cup chopped rotisserie chicken
1/2 yellow bell pepper, diced
1 shallot, diced 2 cloves of garlic, minced
1-2 cups kale leaves, torn
salt and pepper to taste
4 large eggs, beaten
Optional: sour cream, salsa, fresh basil
1. Heat olive oil in a large nonstick pan over medium heat.
2. Add chicken, bell pepper, shallot and garlic. Saute for 5-7 minutes until pepper and shallot become tender. Add kale and saute for another 2 minutes, or until it wilts slightly. Season with salt and pepper to taste
3. Pour in beaten eggs, and lower the heat. Cook the eggs gently, until they set on the bottom. Use a heatproof spatula to gently push uncooked eggs to the bottom of the pan.
4. Place a plate over the skillet, and flip the frittata onto a plate. Gently transfer frittata back to the skillet and cook on the other side for a few minutes.
5. Flip frittata again, slice into wedges and serve with sour cream, salsa, and basil.
Using Salad Burnet: Salad Burnet makes a nice addition to a salad, and is excellent in a sauce for grilled or poached fish. The fresh cucumber taste is divine with baked salmon. Young, tender leaves will add a fresh, cucumber flavour to herbed vinegars, and drinks. The rounded leaves also make an attractive garnish. Read more: Salad Burnet: A Merry Heart | Garden Guides http://www.gardenguides.com/524-salad-burnet-merry-heart.html#ixzz222nbnNK5
Mandarin Salad
from: http://www.cooks.com/rec/view/0,1628,159160-229207,00.html
Torn mixed greens - Romaine, iceberg, spinach
1 c. chopped celery
2 tbsp. salad burnet
1 (11 oz.) can mandarin oranges, drained
1/2 c. slivered almonds
DRESSING:
1/4 c. vegetable oil
2 tbsp. sugar 1 tbsp. parsley
1/4 tsp. salt
Dash pepper
Pinch tarragon and thyme
Wash and mix salad greens and place in large bowl. Add almonds. Place all dressing ingredients in jar with lid, shake vigorously until sugar is dissolved. Pour over salad and toss.
Tian of Creamed Greens from: http://www.food.com/recipe/tian-of-creamed-greens-130429
"A tian (TEE-yan) is a Provençal earthenware dish used for gratins, also called tians."
5 tablespoons unsalted butter
2 large onions, coarsely chopped
1 lb spinach, stemmed and coarsely chopped
watercress,lg stems discarded & the rest coarsely chopped
1 cup salad burnet
1 tablespoon minced garlic
salt & freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup hot milk
1 pinch freshly grated nutmeg
1/2 cup coarse fresh breadcrumbs
2 teaspoons extra virgin olive oil
In a very large skillet, melt 2 1/2 tablespoons of the butter- Add the onions, cook and cover over moderate heat until softened, about 10 minutes. Add the spinach, watercress, burnet and garlic. Season with salt and pepper and cook over low heat, stirring occasionally, until the greens are very tender, about 10 minutes- Pour off any liquid from the greens and reserve.
Meanwhile, in a small saucepan, melt the remaining 2 1/2 tablespoons of butter- Stir in the flour and cook over moderate heat for 1 minute.
Gradually whisk in the milk, nutmeg and any reserved liquid from the greens- Bring to a boil, whisking until the sauce is creamy.
Reduce the heat and simmer, whisking, until thickened, about 3 minutes.
Stir the sauce into the greens and season with salt and pepper.Transfer the mixture into a 10-inch round earthenware baking dish. Sprinkle with the bread crumbs and drizzle with olive oil. Bake at 375 degrees in the upper third of the oven until bubbling and the crumbs are golden brown, about 25 minutes- Let the tian cool for 15 minutes before serving.
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