Lentil & Kale Dish.

The Make-Ahead Lentil & Kale Dish for Desperate Times
How to Cook with Lentils
Creamed Lentils with Kale Recipe on Food52

Creamed Lentils with Kale.
The Ingredient List:
Olive oil
2 cloves garlic, minced
2 shallots, finely diced
1/2 small onion, finely diced
1 teaspoon tomato paste
1 tablespoon white miso
1 cup French green lentils
4 cups water
1 bunch lacinato kale, de-stemmed and washed
1 cup heavy cream
1 fresh whole nutmeg
1/2 teaspoon dried ground sage

Salt
Freshly ground black pepper
Preparation Method:
Place a medium sized pot over medium heat, and add just enough olive oil to cover the bottom of the pot.
When the oil is hot, add the garlic, shallot, and onion.
Season lightly with salt and freshly ground black pepper.
Stir frequently, until the mixture is soft and translucent.
Add the miso and the tomato paste.
Using a rubber spatula, stir the miso and the tomato paste until they are incorporated.
Cook for 3-5 minutes, stirring frequently.
Add the lentils and the water.
Turn the heat to high and bring the liquid to a boil, then reduce the heat so that the liquid is barely simmering.
Cook for 35-45 minutes, stirring occasionally, until the liquid is almost completely evaporated.
While the lentils are cooking, let’s deal with the kale.
Chiffonade the kale by rolling bundles of leaves into the shape of a cigar, then slicing across the kale cigar to create thin strips.
Chiffonade the kale in batches.
When you’re finished, set a large skillet over medium heat, and add olive oil until the bottom of the skillet is just covered.
When the oil is hot, add the kale stir continuously until it has shrunk significantly in size.
Continue cooking for another 3-5 minutes, stirring regularly, until the kale is soft and fully wilted.
Season with salt and freshly ground black pepper.
Taste it. Is it delicious?
Adjust the seasoning as necessary and set aside.
When the lentils have simmered for 35-45 minutes, add the sauteed kale and the heavy cream.
Continue to cook the lentils gently, so that they are barely simmering.
Stir occasionally.
After 35-45 minutes, the cream should be almost completely reduced.
The lentils should be glistening and any remaining liquid should be thick and creamy.
Using a microplane, grate 3/4 of the whole fresh nutmeg into the lentils.
Add the sage.
Stir and taste.
Adjust with more salt and/or more freshly grated nutmeg as necessary.
Serve it and eat it.

PS
1. Daily Eats: Fruits, Whole Grains, Leafy Greens, Nuts, Carrots, and Green Tea.

2. Foods To Eat 3 Times A Week: Oily Fish, Yogurt, Broccoli, Sweet Potato, and Avocado.

3. Foods To Eat 1 Time A Week: Red Meat, Dessert, Pasta and Alcohol

4. Zero Times A Week: Fast Food, Soda, Processed Meals, Canned Soups and "Diet" Anything

Kale - iron-rich vegetable.

Kale recipes | Our 10 Best... | Life and style | The Guardian

kale and caramelized onion stuffing.

kale and caramelized onion stuffing | smitten kitchen

Spicy Tuscan Kale.

Ruth Reichl's Spicy Tuscan Kale - The Wednesday Chef
Ruth Reichl's Spicy Tuscan Kale
This recipe, which has you first blanch the tough greens and then stew them for another 10 minutes, results in greens that are sweet and tender, savory and delicious, and almost black in color.
And after putting them on the plate, you top them with some toasted, crunchy breadcrumbs and grated Parmesan cheese, which brightens them right up again.

Serves 3-4
Note: To toast breadcrumbs, heat 1-2 tablespoons olive oil in a small pan and add the breadcrumbs and a pinch of salt.
Cook, stirring, over medium-high heat, until the breadcrumbs have turned several shades darker and are fragrant and nutty.
Do not let them burn.
When they are done, immediately scrape them into a serving bowl.

3 bunches lacinato kale, 1.360 kg (about 3 pounds), stems and ribs discarded, leaves torn into large pieces and washed
3 tablespoons extra virgin olive oil, divided
4 flat filet anchovies in olive oil, preferably jarred variety
3/4 teaspoon red chili flakes
2 medium onions, large dice, (about 2 cups)
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
4 garlic cloves, peeled and smashed
¼ cup grated parmesan cheese
½ cup toasted breadcrumbs (see Note)

1. Bring 16 cups - 24 cups = 4 litres (4-6 quarts) of water and 1 teaspoon of salt to boil in a large pot.
Plunge the kale into the water and cook for one minute.
The color will become a vibrant green within this time.
Remove the kale to a colander under cold running water to stop the cooking.
Drain and set aside.

2. Heat two tablespoons of olive oil in a medium-large skillet over medium heat and add the anchovies, pressing and stirring them into the oil until they disintegrate.
Add the onions, red pepper flakes, salt, and pepper, and stir over medium-high heat for 8-10 minutes until they become translucent and soft.
Add the kale to the onions along with the garlic and the last tablespoon of olive oil.
Stir occasionally until everything comes together in a soft mass for about 10 minutes.
Remove from the heat and toss with breadcrumbs and parmesan cheese.

Кейл - кудрявая капуста или Брунколь.

Лидер среди супепродуктов - Кейл/кале – кудрявая капуста или Брунколь, зелёные или фиолетовые кружевные листья которой не образуют кочан.

Можно прочитать: Как вырастить капусту кале.
Капуста кале хорошо растет в холодном климате, может выдержать температуры в диапазоне между - 7 °С и 27 °С.

Кейл содержит огромный спектр разнообразных питательных веществ в очень высокой концентрации.
Всего в одной чашке сырого нарезанного кейла содержится суточная доза витаминов С, А и К.
Кейл называют растительной говядиной, т.к. он очень богат белком, кальцием и железом – в пересчете на 1 калорию последнего в нем даже больше, чем в говядине, а кальция – больше, чем в молоке.

Кейл считается исключительно питательным овощным растением, которое содержит свыше 45 различных флавоноидов (в первую очередь, кампферол и кверцетин), с высокими антиоксидантными и противовоспалительными свойствами.

Кейл содержит много пищевых волокон и кальция, который усваивается полнее и легче, чем кальций, содержащийся в других продуктах.

Является богатым источником витаминов С и К, бета-каротина и лютеина – фитохимического вещества с антиканцерогенным эффектом.

Богатая клетчаткой листовая капуста снижает уровень холестерина, улучшает работу пищеварительного тракта.

Кальция в кейле намного больше, чем в молоке и молочных продуктах, и усваивается он лучше.

Капуста Кейл стимулирует иммунную систему и защищает от рака и болезней сердца, также полезна для кожи, помогает поддерживать здоровый уровень сахара в крови.

Также капуста кале благодаря питательным веществам позволяет дольше ощущать себя сытым.

А еще он поднимает настроение — к такому выводу пришли ученые из Гарвардской школы общественного здоровья (The Harvard School of Public Health).
Они исследовали взаимосвязь уровня оптимизма и сывороточных концентраций антиоксидантов и каротиноидов у 982 мужчин и женщин в США, которая оказалась вполне прямой: выше концентрации — больше оптимизма.

Так что в этой чудо-капусте все как будто создано для здоровья человека.


Листья и черенок - съедобны.
Супы,салаты, соки и коктейли, чипсы - сбрызнуть оливковым маслом и запечь в духовке, на высокой температуре.

Можно приготовить кейл на пару, как шпинат, дополнить сезонными травами, молодым чесноком, свеже-молотым перцем, морской капустой и оливковым маслом, очень хорошо сочетается с картофельным пюре.
Green smoothies: - смешать в блендере сельдерей, огурец, яблоко, кейл и имбирь.

Three reasons not to eat kale: not such a super food after all

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes.

Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes | Inspiralized:
Kalettes are a new type of vegetable, fusing brussels sprouts and kale.
Thus, kalettes.
Spicy Parmesan-Garlic Zucchini Pasta with Sausage and Kalettes
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 2
Ingredients
2 spicy Italian sausage links, decased and sliced into ½” thick chunks (or Classic Ragu Sauce)
2 garlic cloves, minced
⅓ cup diced sweet onion (or red onion)
¼ teaspoon red pepper flakes (or less/omit if you don’t like spicy)
1 tablespoon extra virgin olive oil
2.5 cups halved kalettes
2 medium zucchinis, Blade C
⅓ cup grated parmesan cheese + more for garnish (if desired)
Instructions
Heat a large skillet over medium-high heat.
Add in the sausage, cooking for 10-12 minutes or until it browns and cooks completely.
Remove the sausage with a slotted spoon and set aside on a plate.
Immediately add in the garlic, onions, red pepper flakes, olive oil and kalettes.
Let cook for 2-3 minutes or until kalettes begin to cook. Then, add in the zucchini pasta and toss for 2-3 more minutes or until noodles are al dente.
Add in the parmesan cheese and sausage and toss until combined and cheese is melted.
Divide into bowls and serve, garnished with additional parmesan, if desired.
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Ligurian Kale Pie (Torta di Verdura).

Recipe - Ligurian Kale Pie (Torta di Verdura) - NYTimes.com:
1 cup whole-wheat flour
Salt
1/4 cup plus 5 tablespoons
olive oil
1 bunch scallions, white and light-green parts only
1 cup mixed fresh herbs (like thyme, parsley, marjoram)
Salt
2 eggs
1 cup grated hard cheese (Parmesan or Asiago)
1/2 cup fresh cheese (ricotta, farmer's cheese or queso fresco)
1/2 nutmeg, grated.

1. Place the greens in a large pot.
Add 3 cups of water, cover and set over medium heat.
Bring to a boil and cook for 12 minutes, stirring occasionally, until wilted.
Transfer to a colander.
Once cool, wring out the greens to remove as much water as possible.

2. Using a standing mixer fitted with a dough hook, mix the flours and 2 teaspoons salt until combined.
Add 1 cup cold water and 1/4 cup olive oil and mix on medium speed for 8 minutes. (You can also mix by hand: Using a wooden spoon, combine the dry ingredients in a large bowl, then stir in the wet ingredients until combined. Transfer to a floured board and knead for 10 minutes.)
Divide the dough into 2 equal pieces and let rest for at least 10 minutes. (The dough can be refrigerated for up to 1 day.)

3. Preheat the oven to 200C.
Place half of the greens in a food processor and pulse until the pieces are about the size of a grain of rice.
Transfer to a large mixing bowl.
Repeat with the remaining greens.
Process the scallions and herbs to a rough paste and mix into the greens.
Stir in the egg, cheeses, 3 tablespoons olive oil and nutmeg.
Season to taste with salt.

4. Line a large cookie sheet with parchment paper and set aside.
Flour a flat surface and roll one of dough balls into a circle about 16 inches in diameter, 1/8- to 1/16-inch thick, and lay it on the cookie sheet.
Scoop the filling onto the dough and spread it evenly to 3/4 inch from the edge.
Add more flour to the surface, roll out the second ball of dough and drape it across the filling.
Trim the top layer so it hangs over the filling by 1/2 inch.
Pinch together the layers. (If the dough doesn't stick, moisten the edges with a little water.)
Slash two vents into the top of the pie and brush with the remaining 2 tablespoons olive oil.

5. Bake until the pie is slightly puffy in the center and the filling has set, 40 to 50 minutes.
If the top crust browns too quickly, cover it with foil.
Cool before eating.
It will keep 3 to 4 days at room temperature.
If refrigerated, warm the slices in a skillet before eating.

Serves 12.
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Quick Kale & Celeriac Soup.

Quick Kale & Celeriac Soup - Urban Harvest Organic Delivery: delicious!
Contributed by Angela Cleveland (from Harvest Herald #339)

Ingredients

-1 Large onion, chopped
-2 cloves Garlic, minced

-2 Large Potatoes, cubed

-1 Celeriac, peeled & cubed
-2 cups chopped & rinsed Kale
-1 Tbsp Olive Oil
-6 cups Soup Stock (chicken or veg)

-1 Tbsp chopped fresh Dill, optional
-1 Tbsp butter, optional
-Salt & Pepper to taste

Instructions
Heat oil in soup pot.
Add onion, sauté until translucent.
Add garlic, potatoes, celeriac, and stock.
Bring to a boil, then simmer until veggies are tender.
Add kale, dill, and butter if using.
For a thicker soup, puree half, then return to the pot.
Re-heat and serve.

PS
Small onion = 4 ounces by weight or about ½ cup chopped
Medium onion = 8 ounces, or about 1 cup chopped
Large onion = 12 ounces, or about 1½ cups chopped
Jumbo onion = 16 ounces, or about 2 cups chopped
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Shepherd’s Pie.

Recipe Roundup: Comforting Casseroles | Williams-Sonoma Taste:
Shepherd’s Pie Cottage pie or shepherd's pie is a meat pie with a crust of mashed potato, there is no definitive recipe.

I did with 0.5kg ground round beef/the mince - I got two of these dishs of Pie.

There is original recipe:
1 kg. boneless lamb shoulder, cut into 1-inch (2.5-cm.) chunks (I did with 0.5kg ground round beef)
Salt and freshly ground pepper
2 Tbs. olive oil
8 Tbs. (125 g.) unsalted butter
1 large yellow onion, chopped
3 carrots, chopped
3 celery ribs, chopped
2 small cloves garlic, minced
1/3 cup (60 g.) all-purpose flour
3 1/3 cups (840 ml.) beef broth
2/3 cup (160 ml.) dry white wine
2 tsp. minced fresh rosemary
3 1.5 kg. russet potatoes, peeled and cut into chunks
About 1/3 cup (80 ml.) heavy cream, warmed
1 cup (155 g.) fresh or thawed frozen peas

Preheat the oven to 165 degrees C. Season the lamb with salt and pepper. In a large ovenproof pot, heat the oil over medium-high heat. Working in batches, sear the lamb, turning, until browned on all sides, about 5 minutes. Transfer to a plate.

In the same pot, melt 4 tablespoons of the butter over medium heat. Add the onion, carrots, celery and garlic, cover and cook, stirring, until the carrots are tender-crisp, about 5 minutes. Uncover, sprinkle with the flour and stir well. Gradually stir in the broth and wine. Add the rosemary. Bring to a boil over medium heat, stirring to scrape up any browned bits from the pot bottom. Return the lamb to the pot, cover, place in the oven and cook until the lamb is tender, 1 1/2 hours.

About 30 minutes before the lamb is ready, oil a 3-qt. (3-l.) baking dish. In a saucepan, combine the potatoes with salted water to cover and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are tender, 20-25 minutes. Drain well. Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture. Cut 3 tablespoons of the butter into pieces and add to the potatoes. Using a potato masher, mash the potatoes while adding enough cream to create a smooth texture.

Season the lamb mixture with salt and pepper, stir in the peas, and pour into the prepared dish. Spread the mashed potatoes evenly on top. Cut the remaining 1 tablespoon butter into bits and use to dot the top. With the oven still at 165 degrees C, bake until the top is lightly tinged with brown, about 20 minutes. Remove from the oven and let stand for about 5 minutes before serving. Serves 6.

My version:

- Brown mince beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

- I make mine with a twist by stirring mashed roast garlic through the potato, to be honest I normally make it with two bulbs of garlic because I’m a bit of a garlic fiend, but if you are pushed for time skip the garlic and just make the mash, it will taste just a good.
First things first, get the garlic in the oven! Preheat the oven to 200C/Gas Mark 6.

Slice the top off the garlic bulb just enough so that each of the cloves is exposed and place on a roasting tray. Drizzle with 1 tablespoon of olive oil and season with a some sea salt. Place in the oven to roast for 40 minutes or until soft and tender. When the garlic is cooked, remove the roast cloves from their skins and mash with the back of a fork.

- Top meat with Kale Chips!

- Give the topping an extra sprinkle of ground black pepper with cheese and bake in the oven for several mins until the top is starting to brown and the mince is bubbling up around the edges (when did heat up - when warmed dish the next day).

Another handy tip to remember is that once you have assembled the shepherd’s pie to the point just before you put it in the oven you can actually freeze the pie and cook from frozen if you fancy prepping a few in advance!

Shepherd’s pie dauphinois. By Mary Berry!

This variation on the classic shepherd’s pie has a layered topping of potato and cream instead of mash.
Serve with a green vegetable.
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Creamy Kale Soup.

Blog - Creamy Kale Soup - Cuisinart.com:

I love Kale Chips with Sea Salt & Smoked Paprika in this soup.
For a lighter twist, try substituting sour cream or Greek yogurt for the heavy cream.
Creamy Kale Soup
Ingredients
1 tbsp olive oil
2 tbsp unsalted butter
2 shallots, finely chopped
3 garlic cloves, crushed
1 small leek, sliced
1 bunch kale, chopped
1 bunch Italian parsley, roughly chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups vegetable broth, low sodium
1/2 cup heavy cream, room temperature

1. Put the oil and butter into a 5 L saucepan set over medium heat. Once butter is melted, add the shallots, garlic and leek. Sweat ingredients together so that they gently sauté, but do not pick up any color.

2. Add the kale, parsley, salt and pepper and stir to coat. Add the vegetable broth and bring to a boil. Cover and reduce heat so that the soup is just simmering. Simmer for about 30 minutes.
Add the cream and continue simmering uncovered for an additional 20 to 30 minutes.

3. Put ingredients into the blender jar. Blend on Low for about 10 seconds, then switch to High to thoroughly blend, about 45 seconds.
Or, if you have a hand blender, place the chopper head into the saucepan and blend on a low speed until the desired consistency is achieved. Taste and adjust seasoning as desired.

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Kale Chips.

Kale Chips with Sea Salt & Smoked Paprika | Williams-Sonoma Taste:
Kale Chips with Sea Salt & Smoked Paprika
Kale - a hardy cabbage of a variety that produces erect stems with large leaves and no compact head.
1 bunch (1/2 lb./250 g.) curly or dinosaur kale
2 Tbs. olive oil
1/4 tsp. smoked paprika
1/2 tsp. coarse sea salt

Preheat oven to 300°F (150°C).

Rinse kale well and blot dry thoroughly with a clean kitchen towel. Tear leaves from ribs; discard ribs. Using yourt hands, tear leaves into fairly large, appealing chip-size pieces.

Place kale in a bowl and sprinkle with olive oil, paprika and salt. Using your hands, toss to coat evenly with oil and seasoning.

Arrange leaves in a single layer on 2 baking sheets. Bake, rotating pans top to bottom and back to front midway through baking time, until leaves are dry and crispy, about 25 minutes. Serve right away; kale chips are best eaten within a few hours. Serves 4.
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Kale Chips.

Kale Chips | David Lebovitz:

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Discover Kale

Recipes | Discover Kale:

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Kale and Roasted Vegetable Soup Recipe | Simply Recipes

Kale and Roasted Vegetable Soup Recipe | Simply Recipes:

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