MASSAGED KALE SALAD
For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.
Provided by Aarti Sequeira
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Nutrition Facts : Calories 269, Fat 17 grams, SaturatedFat 2.5 grams, Sodium 170 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams
KALE SALAD WITH MANGO VINAIGRETTE
Provided by Guy Fieri
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the mango, garlic, cilantro, vinegar and agave in a bowl. Sprinkle with salt and pepper. Whisk in the olive oil. Taste and adjust the seasoning as needed. Add the kale to the dressing and toss to coat. Set aside for 20 minutes before serving to allow the kale time to soften.
KALE SALAD WITH MANGO AND COCONUT RECIPE - (4/5)
Provided by á-29897
Number Of Ingredients 9
Steps:
- Combine olive oil, lime juice, honey, crushed red pepper, and salt in a large bowl, stirring with a whisk. Add kale, avocado, coconut, and mango; toss.
COCONUT KALE
The kale in this recipe, adapted from Vij's Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast.
Provided by Sam Sifton
Categories easy, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
- In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
- Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 350 milligrams, Sugar 3 grams
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