kale recipes

Green Juice
Green Juice - September 17, 2014

Everyone should have a green juice recipe in their repertoire, and this one is a ringer. Its heart and soul is straight green, not at all sweet, with a good amount of lemon-lime tang, and invigorating ginger lift.

Blue Kale Studio Salad
Blue Kale Studio Salad - May 29, 2014

A vibrant spring salad - butter lettuce, saffron almonds, blue kale micro greens - the first at the new studio, plus a few treasures discovered as we fixed up the place.

Salad Booster
Salad Booster - June 11, 2013

I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. Nutrient-dense and delicious, you use it as a healthful seasoning for salad, vegetables, stir-fries...

Kale Rice Bowl
Kale Rice Bowl - February 11, 2013

A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za'atar, toasted sesame seeds - and a poached egg for good measure.

Roasted Vegetable Orzo
Roasted Vegetable Orzo - December 8, 2012

Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing & I try to answer a few questions about living with marble kitchen counter tops.

Millet Croquettes
Millet Croquettes - October 17, 2012

Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.

Kale Market Salad
Kale Market Salad - June 14, 2012

There's a pizza restaurant in my neighborhood that makes amazing salads. This one, for example, had farro, kale, avocado, carrots, fennel and a creamy green garlic dressing.

Baked Quinoa Patties
Baked Quinoa Patties - October 11, 2011

A few London pics, a look at how I packed my lunch for the flight, and the baked quinoa patties I brought along with me - dill, feta, chives, cumin, and garlic.

Shichimi Mushroom Rice Bowl
Shichimi Mushroom Rice Bowl - January 23, 2011

I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.

Winter Pasta
Winter Pasta - November 4, 2010

I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.

Raw Tuscan Kale Salad
Raw Tuscan Kale Salad - October 14, 2010

A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite. The first thing I made after getting back from Rome.

Pan-fried Corona Beans & Kale
Pan-fried Corona Beans & Kale - February 28, 2010

Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.

Simple Farro & Bean Stew
Simple Farro & Bean Stew - February 23, 2010

I made a big pot of farro & bean stew for my mom and dad the other night - simple, hearty, and straightforward. The stew has farro, beans, lots of vegetables, and a generous dusting of cheese to top each bowl.

Roasted Delicata Squash Salad
Roasted Delicata Squash Salad - February 18, 2010

I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.

Ribollita
Ribollita - January 10, 2010

Ribollita, a thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.

Asparagus Stir-Fry
Asparagus Stir-Fry - April 15, 2009

A favorite stir-fry recipe. Asparagus and tofu form the base, but it has quite a lot going on beyond that. You get a bite of tang from the lime, heat from the red chiles and fresh ginger, mint and basil cool things down, and a touch hoisin sauce gives you just enough sweetness to balance it all out.

Almost Cheeseless Pasta Casserole
Almost Cheeseless Pasta Casserole - February 18, 2009

Trying to keep this pasta casserole recipe on the lighter side, I tossed a rustic farro pasta in yogurt that had been beaten with a bit of egg along with garlic, toasted almonds, chard, butternut squash, and olives. Baked until golden.

Giant Chipotle White Beans
Giant Chipotle White Beans - January 7, 2009

A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.

Garlicky Greens
Garlicky Greens - December 21, 2008

If you love sauteed greens, give this recipe a go. I avoid overcooking, and throw plenty of garlic into the pan. You can use kale, chard, or spinach.

Matchstick Pasta
Matchstick Pasta - November 11, 2008

A great pasta dish using just six ingredients. Whole grain linguine matchsticks and barely cooked red kale are tossed with golden pistachio dressing. Pomegranate seeds provide ruby-colored accents and little pops of sweetness.