Recipe Page: Black Kale

Lemon Garlic Black Kale Salad

Duration: 10 minutes

Nutritious and delicious, the perfect combo.

Utensils

  • Large bowl
  • Knife
  • Cutting board

Ingredients

  • 1 bunch black kale, stems removed and leaves chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)
  • Cherry tomatoes, halved (optional)
  • Toasted pine nuts (optional)

Instructions

  1. In a large bowl, massage the chopped kale with olive oil for a few minutes until it becomes tender.
  2. Add minced garlic, lemon juice, salt, and pepper. Toss to combine.
  3. Optionally, add grated Parmesan cheese, cherry tomatoes, and toasted pine nuts for extra flavor and texture.
  4. Let the salad sit for a few minutes to allow the flavors to meld before serving.

Black Kale and White Bean Soup

Duration: 35 minutes

A wonderful warming soup full of all the best bits.

Utensils

  • Large pot
  • Wooden spoon
  • Knife and cutting board

Ingredients

  • 1 bunch black kale, stems removed and leaves chopped
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • Olive oil for sautéing

Instructions

  1. In a large pot, sauté diced onion and carrots in olive oil until softened.
  2. Add minced garlic and cook for an additional minute.
  3. Pour in vegetable broth and bring to a simmer.
  4. Add chopped black kale, white beans, dried thyme, salt, and pepper.
  5. Simmer for 15-20 minutes until kale is tender. Adjust seasoning if needed and serve hot.

Black Kale and Quinoa Stuffed Bell Peppers

Duration: 50 minutes

Scrumptious peppers stuffed with tasty kale and quinoa.

Utensils

  • Baking dish
  • Large bowl
  • Knife and cutting board

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 avocados, sliced
  • 1 cup shredded lettuce
  • 1/2 cucumber, julienned
  • 1/4 cup hummus
  • Whole-grain wraps
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine cooked quinoa, chopped black kale, chickpeas, feta cheese, olive oil, ground cumin, salt, and pepper.
  3. Stuff each bell pepper half with the quinoa and black kale mixture.
  4. Place stuffed peppers in a baking dish and bake in the preheated oven for 25-30 minutes or until the peppers are tender. Serve hot.