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Kale storage tips and recipes

Kale should be stored in the coldest part of the refrigerator and is best used within 2-3 days. Wrap kale in damp towel or place in plastic bag to retain moisture. To prepare kale, fold the leaf in half along the stem and cut out the stem (which may be too tough to be eaten). Then chop the leaves into the desired size. For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in ice-cold water and pack into zip-lock bag or airtight container.

Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients.

Kale is often served wilted. Wilting in butter or oil - a few teaspoons are sufficient - with aromatic vegetables such as onions or shallots, and a bit of salt makes it a great side dish. Kale can also be wilted in water or broth for use in soup or for mixing into mashed potatoes; kale and potatoes is called colcannon, which is an Irish classic. Take care to avoid over-cooking, as, like all cabbages, kale releases a sulfuric (rotten-egg) smell when overcooked.

• 1 medium bunch dino or lacinato kale 
(about 10 ounces) (see Note)
• 2 medium cloves garlic
• Kosher salt
• 2 anchovy fillets, minced (about 1 teaspoon)
• 1 large egg yolk
• 2 tablespoons freshly squeezed lemon juice,
more to taste
• 1/2 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 1/3 cup grated Parmigiano-Reggiano cheese, 
more for garnish
• Freshly ground black pepper

Strip off and discard any thick stalks from the kale. If the leaves are very tender, you can tear them into bite-size pieces. Otherwise, cut them by stacking 6 or 8 of the leaves, rolling into a tight cigar, and slicing crosswise into 1/4-inch strips. Repeat with the remaining kale; pile any particularly wide strips on the cutting board and cut across the pile once or twice. Put in a large bowl and set aside.

Coarsely chop the garlic and sprinkle with a generous pinch of salt. Use the flat side of a chef’s knife to smash and press the garlic into a paste (you should have about 3/4 teaspoon).

Transfer to a small bowl and add the anchovy, egg yolk, lemon juice, and Dijon. Whisking constantly, slowly drizzle in the oil until completely incorporated. Dip a leaf of kale into the dressing and taste. Add more lemon juice or salt as needed.

Put the kale into a large bowl and drizzle about 
1 1/2 tablespoons of the dressing over the kale. With your hands, gently toss until the leaves are evenly coated, adding just enough dressing to coat the leaves lightly.

Sprinkle the cheese over and toss again to blend. Taste and add more dressing or salt as needed.

Garnish with an extra sprinkling of cheese and a grind or two of pepper. You can serve the salad right away, but you can also let it sit for a few minutes before serving (in this time, the acid in the dressing will tenderize the leaves a bit).

Note: We’ve used regular kale, red leaf kale, and others to make this salad, and they’re all delicious. Whatever the variety, the younger and smaller the leaves, the more tender they are and the better for eating raw. You can also use tender inner young escarole leaves, radicchio, or a mix of chicories.

Massaged Kale Salad From Aarti Sequeira, foodnetwork.com

1 bunch kale, stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas ( pumpkin seeds)

Directions: In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing. In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Asian Kale Slaw with Ginger Peanut Dressing By Jennifer Segal
Servings: 6 Total Time: 20 Minutes
For the Salad
• 4 cups chopped curly kale, thick stems removed (be sure it's dry)
• 3 cups prepared shredded red cabbage
• 2 cups prepared shredded carrots
• 1 red bell pepper, sliced into bite-sized pieces
• 3/4 cup slivered almonds
• 1/2 cup chopped fresh cilantro
For the Dressing
• 3 tablespoons creamy peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 3 tablespoons honey
• 1 tablespoon sugar
• 1 large clove garlic, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 3/4 teaspoon salt
• 1/2 teaspoon sriracha
• 1/2 teaspoon Asian sesame oil
1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
2. Bake the almonds until lightly golden and fragrant, 5-10 minutes. (Keep a close eye on them; nuts burn quickly.) Let cool.
3. Combine all of the ingredients for the salad in a large mixing bowl.
4. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.
5. Pour the dressing over the salad and toss well. Serve immediately.

The key to a raw kale salad is chopping the leaves finely enough so that they tenderize and absorb the dressing.
1 Bunch kale
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Lemon juice

1 Teaspoon chili powder
½ Teaspoon salt

In a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale, toss to combine, let sit 15 minutes then serve.

Original recipe makes 8 to 10 servings
3/4 cup white sugar
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 bunch kale, stems removed and leaves chopped
1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed
1/4 red onion, sliced thin
1 cup shredded carrot
2/3 cup fresh blueberries
1/2 cup sweetened dried cranberries
1/2 cup cashew pieces
1/2 cup shelled, roasted sunflower seeds

1.Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
2.Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

RAW KALE SALAD; AKA KALE CAESAR adapted from http://www.101cookbooks.com/

1 bunch kale
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
½ to 2 garlic clove(s) depending on your taste
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Pull out the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Kale is an excellent source of plant-based calcium.

1 cup fresh pineapple, chopped
1 medium apple, cored
2 cups kale, chopped
8 ounces of filtered water

1 medium banana, peeled
1 orange, peeled
1/2 teaspoon fresh ginger, grated
2 cups kale, chopped
8 ounces of filtered water

Start by adding the liquid to your blender, followed by the soft fruit. Add the greens to your blender last. Blend on high for 30 seconds or until the smoothie is creamy. If you do not have kale on hand, you can substitute other greens such as spinach or chard using the same amount (ie: 2 cups of spinach instead of 2 cups kale).

Purple Curly Kale and Cucumber Smoothie By Chef Aaron Kindig
1 bunch curly purple kale deveined and chopped up
2 cucumbers peeled and cut into 8ths
2 cups orange juice
1 cup coconut water
2 T honey
Procedure: Put kale in blender add 1 cup juice and blend until a fine paste. Add cucumbers and blend until smooth. Add remaining orange juice, coconut water, and honey blend until incorporated. Add more honey for a sweeter drink. If you cannot find coconut water (usually in the ethnic food section at grocery stores) use more orange juice or another juice of your choice.

Crispy Kale "Chips"

1 bunch kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions: Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Toss with the olive oil and salt and place on a baking sheet. Bake until crisp, turning the leaves halfway through, a total time of about 20 minutes. Serve as finger food.

Submitted By: COOKINGDUDE89 to allrecipes.com
Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes
Servings: 8
2 bunches kale, washed and dried
2 cups shredded Cheddar cheese
1. Preheat oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray.
2. Remove the stems and ribs from the kale, and shred the kale very thinly. Spread the shredded kale onto the baking sheets, and sprinkle evenly with Cheddar cheese.
3. Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.

Mediterranean Kale
Submitted By: Julia Phillips
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 25 Minutes
Servings: 6
"Steamed kale is tossed in a bright and lemony dressing in this easy side dish."
12 cups chopped kale
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic 1 teaspoon soy sauce
salt to taste
ground black pepper to taste
1. 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.
2. 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.

Paleo Sausage + Kale Muffins
Adapted from Chef Shane Kelly
1/3 cup coconut flour
• 1/4 tsp aluminum free baking soda
• 1/4 tsp salt (optional)
• 1/4 tsp mixed dried herbs (I used All Purpose Seasoning by Simply Organic)
• 1/4 cup melted grass-fed ghee (or coconut oil)
• 1/4 cup stock/bone broth/water/coconut milk (I used bone broth)
• 4 room temperature pastured eggs (helps keep the ghee/oil from seizing up)
• 1/2 cup finely minced kale
• 1/2 cup finely diced pre-cooked organic nitrite/nitrate free sausage, casings removed

Preheat oven to 400 degrees. Grease your muffin tin, or line it with paper cups. I'm probably going to use muffin cups next time.

Whisk your dry ingredients. Beat your wet ingredients. Mix em' together. Fold in the sausage and kale. Bake on the middle rack for 20 minutes, or until golden brown on top and toothpick comes out clean.

Kale Gratin
Makes: 6 mini skillets
• 5 cups stemmed kale
• ½ tsp salt
• 1 cup cream
• ¼ cup chicken stock
• 2 cloves garlic, minced
• salt and pepper, to taste
• ¾ cup grated Parmesan cheese, divided
• ½ cup Panko breadcrumbs
• 6 mini skillets
1. Preheat broiler.
2. Boil 1½ cups water in medium sauce pan then add salt and kale. Cook about 5 minutes.
3. Drain and put to side in a separate bowl.
4. Add cream, chicken stock and garlic in same saucepan. Add salt and pepper to taste. Let cream mixture reduce by half.
5. Add 2 Tbsp Parmesan cheese to cream mixture. Add kale to cream mixture and combine. Pour into small skillets.
6. Toss breadcrumbs and ½ cup Parmesan cheese together in a bowl. Spread over top of skillets.
7. Sprinkle remaining Parmesan on top of bread mixture.
8. Broil 10 minutes or until cheese is melted and bread crumbs brown.
9. Serve immediately and enjoy!

Spinach and Kale Turnovers Liz Zack, Cooking Light JANUARY 2007
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 garlic clove, chopped
• 3 cups chopped kale (about 1 small bunch)
• 1 (6-ounce) package fresh baby spinach
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 3/4 cup (3 ounces) crumbled feta cheese
• 1 (11.3-ounce) can refrigerated dinner roll dough (such as Pillsbury)
• Cooking spray
• 2 1/2 tablespoons grated fresh Parmesan cheese

1. Preheat oven to 375°.
2. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté 10 minutes or until tender and lightly browned. Add garlic; sauté 2 minutes. Add kale and spinach; sauté 8 minutes or until kale is tender. Stir in pepper, salt, and nutmeg. Remove from heat; cool slightly. Stir in feta.
3. Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving a 1/2-inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough with fingers to form a rim.
4. Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with cooking spray; sprinkle each turnover with about 1 teaspoon Parmesan. Bake at 375° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving; serve warm or at room temperature.

Super-Delicious Zuppa Toscana
1 pound bulk mild Italian sausage
1 1/4 teaspoons crushed red pepper
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potatoes, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach or kale, tough stems
1. Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
2. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach or kale into the soup just before serving, if using spinach, 10 minutes before if using kale.

SAUTEED KALE by Bobby Flay
Prep Time:5 min Cook Time: 10 min Serves: 4 servings

•1 1/2 pounds young kale, stems and leaves coarsely chopped
•3 tablespoons olive oil
•2 cloves garlic, finely sliced
•1/2 cup vegetable stock or water
•Salt and pepper
•2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Creamed Kale – Paleo (or not)
- 2 tbsp oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 bunch of kale, stems removed, chopped (around 4 cups)
- 1/3 cup white wine
- 1 1/4 cups cashew cream (more if needed) – you could probably substitute sour cream if you don’t need a paleo version
- salt and pepper to taste

1. Heat oil in a large pot over medium heat. Sauté onion and garlic for a few mins, until translucent, being careful not to burn.
2. Add kale and a bit of salt and sauté for a few mins, until vibrant green and slightly wilted.
3. Add wine and cook, uncovered, for about 5-7 mins, until liquid is reduced and kale is tender.
4. Add cashew cream and mix well. Cook for 2-3 mins until cream is thickened. Add more if you want creamier kale. Season to taste with salt and pepper.

Spicy Parmesan Green Beans and Kale
Recipe courtesy of Giada De Laurentiis

Total Time:25 min Prep:10 min Cook:15 min Yield:6 servings Level:Easy

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Curry-Braised Kale and Cabbage
Submitted November 23, 2011 by ThePaleoMom
• 2 cups kale, coarsely chopped
• 2 cups green cabbage, coarsely chopped
• 1 apple (I used rome beauty, but granny smith would be a good choice too)
• 1 small yellow onion
• 1 ½ Tbsp coconut oil
• 1 ½ tsp curry powder
• 2-3 Tbsp water
1. Heat a skillet over medium-high heat. Add oil to hot pan. Stir in onion and let cook 2-3 minutes.
2. Add apple and curry powder to pan. Sauté 3-4 minutes until onion is starting to soften.
3. Add kale, cabbage and 1-2 Tbsp water to pan. Stir.
4. Continue cooking until vegetables are soft, 7-8 minutes, stirring frequently. If vegetables start to stick to the pan, add another 1 Tbsp water (you will almost certainly have to do this at least once).
5. Serve!

Curried Kale with Coconut
Serves 4| Hands-On Time: 20m| Total Time: 25m
• 1/4 cup unsweetened flaked or shredded coconut
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 clove garlic, sliced
• 2 teaspoons curry powder
• 10 cups stemmed and torn kale (about 1 bunch) or mustard greens
• kosher salt and black pepper
• 1 tablespoon fresh lime juice
• 1/4 to 1/2 teaspoon crushed red pepper
1. Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes; let cool.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the garlic and curry powder and cook, stirring, until fragrant, about 1 minute. Add as much kale to the skillet as will fit, ½ cup water, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing frequently and adding more kale when there is room, until tender, 6 to 8 minutes.
3. Add the lime juice to the kale in the skillet and toss to combine. Sprinkle with the coconut and crushed red pepper

Whole-Grain Spaghetti With Kale and Tomatoes By Hans Gissinger Serves 4
Hands-On Time: 15m Total Time: 30m
• 6 ounces whole-grain spaghetti
• 2 tablespoons olive oil
• 1 medium red onion, thinly sliced
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
• 2 pints grape tomatoes, halved
• 1/3 cup chopped roasted almonds
• 1/4 cup grated pecorino (1 ounce), plus more for serving
1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.
3. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
4. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
Supercharge this heart-healthy dinner by adding chopped oil-packed sardines to the pan along with the tomatoes.

Braised Kale with Bacon and Cider
“This recipe calls for what might appear to be a lot of kale, but it wilts to a manageable amount in the pan. The dish is a suitable side for roast chicken or pork. Also, consider using kale as a stand-in for spinach in other dishes. This low-calorie side dish has about 15 percent of the minimum daily recommended amount of fiber.”
Cooking Light JANUARY 2004
• Yield: 6 servings (serving size: 2/3 cup)
• 2 bacon slices
• 1 1/4 cups thinly sliced onion
• 1 (1-pound) bag chopped kale
• 1/3 cup apple cider
• 1 tablespoon apple cider vinegar
• 1 1/2 cups diced Granny Smith apple (about 10 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.

• 1-2 tablespoons olive oil
• 2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.
• 1-2 cloves garlic, chopped
• 1/8 cup water or vegetable broth
• Salt to taste
• Optional flavorings: Sesame oil, ume plum vinegar, tamari
• Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds

1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.
2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
3. Add flavorings and toppings as desired and serve. Serves 4.

Submitted By: SJRJA to allrecipes.com
Prep Time: 25 Minutes Cook Time: 30 Minutes Ready In: 55 Minutes
Servings: 6
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

1. 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.
2. 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.

Greens and Green Garlic
By Molly Watson, About.com Guide
“A few chopped green garlic stalks or garlic scapes add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the green garlic an extra few minutes before adding the spinach and reduce the greens' cooking time to just 3 or 4 minutes.
The prosciutto is completely optional – vegetarians or people without some extra prosciutto kicking around in the fridge should feel free to leave it out.”
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
• 1 to 2 Tbsp. olive oil or other cooking oil
• 3 green garlic stalks or garlic scapes, chopped
• 1/8 tsp. salt plus more to taste
• 2 slices prosciutto, sliced (optional)
• 1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped
• Freshly ground black pepper (optional)
• Fresh lemon juice (optional)
1. Heat a large frying pan over medium high heat. Add oil. Swirl the oil to coat the bottom of the pan and add the green garlic and salt. Cook, stirring, until the green garlic is wilted, about 1 minute.
2. Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.
3. Add greens, stir to combine, add 2 Tbsp. water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes.
4. Add salt, pepper, and lemon juice to taste, as you like.
Makes 4 servings Greens and Green Garlic.


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