MEDITERRANEAN KALE
Delicious.
Provided by Julia Phillips
Categories Side Dish Vegetables Greens
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
- Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.5 g, Fat 3.2 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 107.8 mg, Sugar 0.2 g
LEMON PEPPER KALE
Kale or borecole is rich in numerous health benefits. It is very versatile and nutritious green leafy vegetable. It is a widely popular vegetable and is known for its low fat, no cholesterol but health benefiting anti-oxidant properties. As part of my eating "Lean and Clean for 2013", Kale has become a major vegetable...
Provided by Carol White
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Bring about 2 cups of water in a medium saucepan over high heat to a rolling boil.
- 2. Add kale, cover and cook for about 3 - 5 minutes or until kale is tender and bright green, then remove from heat; let stand for about 2 - 3 minutes.
- 3. Drain kale and place in a large bowl. Add lemon pepper seasoning, lemon juice, and olive oil. Toss gently, season with salt to taste and garnish with lemon zest.
- 4. It's all about Himalayan Pink Salt - Health, Therapeutic, and Cooking Himalayan pink salt's natural minerals make it the preferred choice of chefs, spas and health professionals who promote the holistic lifestyle. Adding Himalayan salt to your regular diet can provide essential minerals and support proper absorption of nutrients. It can also normalize blood pressure; eliminate toxins and help balance the body's electrolytes and pH levels. Himalayan pink salt can be used to create a brine bath, which can help strengthen the immune system, detoxify your body and heal skin diseases. Soaking in brine baths after surgery can also assist in quicker healing and recovery. Facial steams help minimize asthma and bronchitis symptoms, as well as ear infections and some respiratory tract infections. Soak a cloth in a brine solution of the Himalayan pink salt and use for open wounds or for joint conditions such as arthritis, osteoporosis or gout. Due to its higher mineral content, Himalayan pink salt can be used to replace regular table or sea salt to support a healthy lifestyle. Use it in the kitchen anywhere regular table salt is called for. Multiple grind choices are available, including fine, medium and rock. Finely ground can be used in regular salt shakers, while the larger pieces can be ground in a mill. It provides a richer flavor than table or sea salt and does not contain additional chemicals or additives. Himalayan salt is easier for the body to digest, and its high mineral content provides more nutrients, encouraging better health.
LEMON PEPPER KALE CHICKEN
I wanted to make something easy with the ingredients I had on hand: kale, shredded Brussels sprouts, red onion and chicken breasts. And BAM! Deliciousness ensued. This meal is a breeze to make in a single pan and it is so juicy, sweet and tangy! I couldn't wait to share this creation! This recipe meets Whole 30 standards (no grains, no dairy, no sugar, no legumes) and is incredibly nutritious.
Provided by Alyssa Gagarin
Categories main-dish
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and cook until sizzling, about 1 minute, then reduce the heat to low and cook until the onions caramelize, stirring occasionally, about 10 minutes.
- Thinly slice each chicken breast into two cutlets. Season the chicken cutlets with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, Italian seasoning and paprika in a large bowl. Add the remaining 1 teaspoon olive oil and toss to combine.
- Add the chicken cutlets to the saucepan and cook on medium heat until golden brown on both sides, about 3 minutes per side. Remove the chicken to a plate.
- Add the Brussels sprouts and kale to the saucepan. Add the lemon juice and season with salt and pepper. Cook until the Brussels sprouts are tender and the kale is wilted, about 5 minutes. Top with lemon zest.
- Sprinkle capers all over to taste. Serve with lemon slices.
CRISPY KALE CHIPS WITH LEMON
Provided by Guy Fieri
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.
Nutrition Facts : Calories 147 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 218 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 8 grams, Sugar 0 grams
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED KALE WITH LEMON
Make and share this Sauteed Kale With Lemon recipe from Food.com.
Provided by ugogirl
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
- Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
- Toss and serve.
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EASY KALE SALAD WITH FRESH LEMON DRESSING - SPEND WITH …
From spendwithpennies.com
5/5 (228)Total Time 20 minsCategory SaladCalories 334 per serving
- First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
- Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
- In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.
LEMON PEPPER SPAGHETTI WITH KALE | LAST INGREDIENT
From lastingredient.com
5/5 (1)Total Time 15 minsCategory PastaCalories 316 per serving
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the kale until the leaves just start to soften, about 5 minutes. Add the garlic, red pepper flakes, salt and paper and continue cooking until fragrant, about 1 minute. Then add the lemon juice.
- Use tongs to transfer the spaghetti from the pot to the skillet. Toss to coat in the olive oil mixture. Stir in the lemon zest and pecorino cheese.
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