Showing results 41 - 57 of 57 for kale.
Creamy coconut milk combined with fresh lemon juice adds just the right flavor to brighten up vitamin-rich, dark leafy greens. Substitute kale for the collard greens, if you like.
Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
A simple, yet elegant dish. For best results, gently shake the skillet from time to time while the catfish cooks to ensure it doesn't stick. Kale or spinach can be substituted for bok choy.
What better way to use leftover turkey from Thanksgiving than to make a satisfying pot of turkey noodle soup? Our hearty version gets a nutritional boost from kale and whole-wheat elbow macaroni.
This versatile casserole is a filling entrée and a delicious way to feature healthful greens and beans. White beans with kale is a classic Italian combination, but other pairings are wonderful as well.
For garlic lovers, a braised dish like this one makes for the perfect, slow-cooked autumn and winter meal. Serve with a side of wilted spinach or kale, with even more garlic mixed in, if you like.
Mizuna is a small, feathery, pointed green leaf in the mustard green family. It has a slightly bitter flavor and is often included in field green salad mixes. You may substitute watercress, baby spinach leaves, mustard greens or kale. The mizuna leaves are added last and barely cooked. If substituting kale, add it a bit earlier in the recipe, with the carrot and onion, so it will be tender. Any way you decide to prepare this dish, serve it with basmati rice or short grain brown rice. From The Whole Foods Market Cookbook
Sweet honey, salty tamari, tangy rice wine vinegar and hot red pepper flakes combine to make a delectable glaze for scallops. Try a robust honey in this recipe, such as buckwheat, eucalyptus or avocado to balance the strongly flavored tamari. Serve with wilted kale and brown rice.
Bhutanese red rice has been cultivated in the Himalayas for centuries. It contains nutrients similar to those found in other types of whole grain rice but is partially milled so it cooks in a fraction of the time. Serve this dish with sautéed spinach or kale for a complete meal.
Rubbing compound butter under the skin of the turkey before roasting helps to keep the meat from drying out and adds great flavor to the pan drippings. Piquant rapini, also called broccoli rabe, is in the turnip family. Use kale, mustard greens or collard greens in its place, if you like.
Broil quick-cooking vegetables like sliced red onions or bell peppers with the salmon, if you like, and serve over steamed kale. Or flake the salmon over spring greens and baby spinach and toss with the caramelized cherries for a gorgeous salad.
Ribollita ("re-boiled" in Italian) generally refers to leftover hearty vegetable soup with stale bread added during reheating. In our version of this classic Italian soup, we combine fennel, carrots, green beans and kale with hearty cannelini beans, chicken and sourdough bread for a robust and satisfying meal.
Kale is a chefs' favorite for simple leafy green sautés. The dark bluish-green, finely curled leaves are a visual treat while the mild, slightly peppery flavor blends with garlic, water chestnuts and mushrooms for a delightful dish. Also try chard, beet greens, mustard greens, spinach or a mixture of several varieties.
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.
Kale, collard greens and swiss chard are all equally delicious in this simple side dish. Make sure to simmer the greens until tender and add a pinch or two of red pepper flakes when you add the broth, if you like.
Carrots, parsnips, kale and sweet potatoes combine with kidney beans, chickpeas and millet to make a hearty meal. Vary the vegetables, selecting your seasonal favorites for this flavorful garden medley. Millet, a tiny, round, golden grain, turns light and fluffy when cooked and is simple to prepare.
There are endless variations on this soup, but the main elements are meatballs and greens. In our recipe, we make meatballs of ground beef and pork, and we add plenty of fresh herbs and kale for the green component. While the name indicates that the soup might be served at an Italian wedding, it is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meat in the soup.