Sweet And Savory Kale Recipes

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
• For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
• Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
• Sprinkle the salad with the pomegranate seeds before serving.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Steps:

• 1. In a large pot over medium, add 1/4 cup sliced almonds with a dash of salt. Stir constantly until slightly toasted. Remove almonds and set aside. 2. Return the pan to the cooktop and add bacon, olive oil, and onion and cook over medium heat; cook and stir until the onion softens a bit and the bacon crisps up a bit, about 3-4 minutes. Add garlic cook for about 1-2 minutes until the onion turns translucent. 3. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 4. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. 5. Sprinkle with sliced almonds before serving.

Steps:

• In a large stock pot, heat the olive oil on medium high heat.
• Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
• Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
• Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
• The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
• Season with salt and pepper. Sprinkle with almonds if desired.
• Enjoy!

Steps:

• Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
• Combine vinegar, broth, sweetener and mustard and set aside.
• Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
• Add onion, garlic and mushrooms to pan and sauté over medium heat, adding small amounts of water if needed to prevent sticking. Cook until the onion is soft, about 5 minutes.
• Add cranberries and vinegar mixture to pan and bring to a boil.
• Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
• Cover pan and cook until kale is done, about 5 minutes.
• Sprinkle with sliced almonds before serving.