Posts tagged with Kale
Honestly, it's pretty easy to make a Meatless Monday night out of a can of soup and a hunk of bread. Chances are that if you're not a cook but you like to go meatless, you've done this a time or a million. Especially on the frigid days of mid-January. Making soup from scratch is often considered a bit laborious. You've got to simmer this, boil that and puree, puree, puree.
But this Meatless Monday entry is a bit different. It takes a lot of the work out of the equation by using ready-made vegetable broth and coconut milk as a base. Add the veggies and lentils and simmer. It only takes about 35 minutes to get it ready once everything is in the pot, just enough time to make a side salad and cut up a crusty baguette. Plus, it serves six, so there should be plenty left over to enjoy later in the week.
Indian Red Lentil Soup
1/2 teaspoon cumin seeds
3/4 cup chopped onion
1 (14.5 ounces) can diced tomatoes
1 1/2 cup red lentils
2 cups low-sodium vegetable broth
1 cup light coconut milk
Juice of 1 lemon (about 2 tablespoons)
1 1/2 cups shredded kale
1/4 teaspoon fine sea salt
Heat a saucepot over medium heat until hot. Add cumin and toast 1 minute or until aromatic. Add onion and cook, stirring frequently, until beginning to brown and stick to the pot, about 5 minutes. Add tomatoes with their juice and cook 2 minutes longer, stirring frequently. Add lentils, broth, 2 cups water, coconut milk and lemon juice; bring to a boil.
Reduce heat to low, cover and simmer 30 to 35 minutes or until lentils are tender, stirring occasionally. Remove from heat and stir in kale and salt.
(Recipe from www.wholefoodsmarket.com)
So, it's not totally time for spring yet.
The calendar claims it's still February, even though Sunday's temps surpassed 60 degrees and the daffodils are poking up like spring break is right around the corner.
Therefore, it's nearly impossible not to feel all springy inside, what with the birds chirping and the sun shining outside — no matter what the month may be.
So, this Meatless Monday, we're going to pretend it's spring with a very non-wintery version of stir-fry. Rather than being a bit heavy and sauce-laden, this stir-fry uses springtime favorites — kale and bok choy — for a mix that's perfect over brown rice, or alone with a side or two.
The recipe calls for "baby kale" but if that's not available (and it's probably not, since it's not spring yet and all ... boo), just buy regular kale and tear it into small pieces. It'll cook down and you'll be good to go.
Enjoy this recipe now and in late April, when the CSAs and farmers' markets start up, you'll be shopping with a wok-made favorite in mind.
Baby Kale and Bok Choy with Sesame and Ginger
2 tablespoons sesame oil
1/2 tablespoon fresh ginger (grated)
3 large green onions (trimmed and sliced on a slight diagonal into 1/2-inch lengths)
5 ounces mixed baby kales
2 head baby bok choy (separated into leaves and cut crosswise into 1-inch wide strips)
2 tablespoons mirin
1/2 tablespoon toasted sesame seeds
1 dash toasted sesame oil (as garnish, optional)
Place a large skillet or wok over medium heat and add the sesame oil, ginger, garlic and green onions. Cook until fragrant, stirring constantly, about 1 minute. Add the baby kale, bok choy and mirin to the skillet, raise the heat to medium-high, and stir fry until the kale has wilted and the bok choy is crisp-tender, 4 to 5 minutes. Season to taste with salt.
Transfer the mixture to a platter and sprinkle with sesame seeds. Drizzle with toasted sesame oil, if you like, and serve immediately.
— Recipe from www.ebfarm.com.
Honestly, I just thought the name of this recipe was cute and had to use it for a Meatless Monday. Apparently, I'd gone through my whole life and had never heard of this British dish, so named for the sound the veggies make while being cooked.
It's basically a giant potato pancake with veggies in it so that it sort of resembles a frittata without the eggs. It's hearty and healthy and would work really well for a weeknight dinner. Especially on a game night Monday.
Potato and Kale Bubble and Squeak
1 3/4 pounds russet potatoes (about 3 large or 5 small), peeled and quartered
2 tablespoons unsalted butter
2 tablespoons milk
1/2 (1-pound) bag frozen and defrosted chopped kale, or 1 cup cooked, cooled chopped kale
4 green onions, finely chopped
1/2 teaspoon fine sea salt
1/4 teaspoon cracked black pepper
1 tablespoon canola oil
Place potatoes in a large saucepan and cover with cold salted water by 2 inches. Bring to a boil over high heat, then lower the heat and simmer until they are very tender, 15 to 20 minutes. Drain thoroughly. Return potatoes to the pot and add butter and milk. With a potato masher or large fork, mash potatoes until very smooth.
Meanwhile, if using frozen kale, defrost according to package directions. Squeeze kale gently with your hands to remove as much water as possible. Add kale, green onions, salt and pepper to potatoes and stir until combined.
Heat a large skillet over medium heat and add oil. When hot, scrape the potato mixture into the pan and use a spatula to level the top. Cook until golden brown on the bottom, 8 to 10 minutes. Working in sections (the cake will break apart as you flip it) use a spatula to flip the pancake over, then press the top gently with the spatula to make the top smooth again. Continue cooking until the bottom is browned and the potatoes are heated through, about 8 more minutes. Serve warm.
— Recipe from www.wholefoodsmarket.com.
Huge. And though kale salad might sound a little scary to newbies, that doesn’t mean you won’t like it. So, we’re starting off easy. This kale salad is a take-off on an old favorite: waldorf salad. Give it a shot tonight. You might just love it.
Kale Waldorf Salad
4 cups packed finely chopped raw kale, preferably dinosaur kale
1 large red apple, such as Fuji or Honeycrisp
1 cup thinly sliced celery
1/2 cup walnuts, toasted and chopped, divided
1/4 cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, more if needed
1 tablespoon red wine vinegar
1/8 teaspoon sea salt
Place kale in a large bowl. Chop half the apple and add to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins. Chop remaining half of apple and put in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine. Serves 6.
— Recipe and photo from www.wholefoodsmarket.com.