4 Super Fast Ways to Use Kale

4 Ways to Use Kale Photo © Christina Holmes
By Kay Chun Posted December 05, 2014

From nutty kale chips to garlicky kale sandwiches, here are four terrific quick dishes to make with kale.

From nutty kale chips to garlicky kale sandwiches, here are four terrific quick dishes to make with kale.

Nutty Baby Kale Chips
These dead-simple kale chips are irresistibly crispy.

Active: 15 minutes; Total: 30 minutes; Makes: 4 cups
Ingredients:
1/2 cup raw almond butter
1/4 cup canola oil
Kosher salt 4 cups baby kale leaves

Preheat the oven to 325°. Set 2 racks on 2 large baking sheets. In a large bowl, whisk the almond butter with the oil and season with salt. Add the kale leaves and massage to coat. Arrange on the racks in single layers. Bake for about 20 minutes, rotating the baking sheets, until the kale is golden and almost crisp. Let cool completely before serving (the leaves will crisp up as they cool).

Kale Rice Bowl
The combination of pork and kale in this simple rice bowl is hearty and satisfying, while the abundance of herbs makes it delightfully fresh-tasting as well.

Total: 30 minutes; Serves: 4
Ingredients:
2 tablespoons canola oil
5 garlic cloves, thinly sliced
2 tablespoons chopped peeled fresh ginger
3/4 pound ground pork
1 pound red kale (2 bunches), stemmed and leaves torn into large pieces (16 cups)
1 tablespoon Asian fish sauce
1 cup mixed chopped basil and cilantro
Kosher salt and pepper
Steamed rice and Sriracha, for serving

In a large nonstick skillet, heat the canola oil. Add the garlic, ginger and pork and cook over moderate heat, stirring, until the pork is just cooked through, 3 minutes. In batches, add the kale and stir-fry until tender, about 5 minutes. Stir in the fish sauce and herbs and season with salt and pepper. Serve with rice and Sriracha.

Garlicky Kale-and-Provolone Grinders
This smart, flavor-packed sandwich stars garlicky sautéed kale layered with olives and radishes and topped with melted cheese.

Active: 20 minutes; Total: 40 minutes; Serves: 4
Ingredients:
2 tablespoons extra-virgin olive oil
7 oil-packed anchovy fillets
5 garlic cloves, minced
1 pound green kale (2 bunches), stemmed and leaves torn into large pieces (about 18 cups)
1/2 pound thinly sliced provolone cheese
Sliced radishes, chopped green olives and mayonnaise, for serving
One 12-inch ciabatta loaf, halved horizontally

In a large nonstick skillet, heat the olive oil. Add the anchovies and garlic, then add the kale in batches and cook over moderate heat, stirring, until the kale is wilted, 3 minutes. Add 1 cup of water, cover and cook until tender, 15 minutes. Top the kale with the cheese in an even layer. Cover and cook until the cheese melts, 2 minutes. Using a large slotted spoon, transfer the kale and cheese to the bottom half of the ciabatta. Top with radishes, olives and the top half of the ciabatta spread with mayonnaise. Close the sandwich and cut into 4 pieces.

Cacio e Pepe-Style Braised Kale
This fast twist on pasta cacio e pepe (with cheese and pepper) replaces the noodles with Tuscan kale.

Active 10 minutes; Total: 25 minutes; Serves: 4
Ingredients:
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 pound Tuscan kale (2 bunches), stemmed and leaves torn into large pieces (16 cups)
2 cups low-sodium chicken broth
Kosher salt
Pinch of crushed red pepper
Cracked black pepper
1/3 cup freshly grated Parmigiano-Reggiano cheese

In a large pot, melt the butter in the olive oil. Add the kale in batches and cook over moderate heat, stirring, until wilted, 3 minutes. Add the broth and bring to a simmer. Cover and cook until the kale is tender and almost all of the broth is absorbed, about 10 minutes. Season with salt. Transfer the kale to a platter and top with the crushed red pepper, lots of black pepper and the cheese.

Related:
21 Incredible Kale Recipes
Best Kale Dishes in the U.S.
4 Stellar Potato Sides

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