LASAGNA WITH SAUSAGE AND KALE
This hearty pasta bake will satisfy even the hungriest crew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl.
- Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions.
- Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water.
- Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 447 g, Fat 23 g, Fiber 2 g, Protein 25 g
KALE LASAGNA WITH MEAT SAUCE
Even though it is a lot of work, this kale lasagna with meat sauce is one of my favorite things to make for a crowd of people. And it's really not that hard to do.
Provided by pdkcrafts.blogspot.ca
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Combine ricotta cheese, kale, and egg in a bowl.
- Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
- Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.
Nutrition Facts : Calories 518.2 calories, Carbohydrate 41.4 g, Cholesterol 95.8 mg, Fat 24.2 g, Fiber 3.7 g, Protein 35.1 g, SaturatedFat 11.5 g, Sodium 1030.8 mg, Sugar 6 g
SPINACH AND KALE SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.
CREAMED LACINATO KALE
This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
- Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.
KALE LASAGNA RECIPE
Loaded with cheese and vegetables, this kale lasagna is a wonderful dinner option for the vegetarian family.
Provided by Miriam Hahn,Tasting Table Staff
Categories dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- Cook the lasagna noodles according to package, and consider cooking extra in case some noodles break.
- Strip the kale from the stems and cut into slivers.
- Add oil to a frying pan and add the garlic and mushrooms. Cook for 5 minutes until the mushrooms are reduced in size, then add in the kale. Reduce heat to low, cover, and cook for 5 minutes.
- In a medium-sized bowl, combine the ricotta cheese, 1 cup of the mozzarella, the egg white, salt, garlic powder, and pepper.
- Spray a 9x13-inch baking dish with cooking spray and add ¾ cup of the sauce to the bottom. Spread evenly.
- Lay out 3 lasagna noodles, then half of the cheese mixture, then half of the kale mixture. Now repeat the layers with sauce, noodles, cheese mixture, and kale mixture. End with 3 more noodles and the remaining sauce.
- Cover the lasagna with foil and bake for 45 minutes. Then, add the remaining mozzarella cheese and bake 5 more minutes.
- Top with parsley if desired and serve.
Nutrition Facts : Calories 270 calories, Carbohydrate 18 g carbohydrates, Cholesterol 49 mg cholesterol, Fat 15 g fat, Fiber 2 g fiber, Protein 16 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 524 mg, Sugar 5 g, TransFat 0 g
COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING
I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it.
Provided by Kim Vanburen
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
- Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 12.7 g, Fat 19.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 147.3 mg, Sugar 5.3 g
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