KALE WITH PICKLED SHALLOTS
Provided by Ian Knauer
Categories Leafy Green Vegetable Side Vegetarian Quick & Easy Kale Fall Winter Brine Healthy Shallot Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 6
Steps:
- Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
- Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.
KALE AND PUMPKIN FALAFELS WITH PICKLED CARROT SLAW
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Provided by Donna Hay
Categories HarperCollins Fall Winter Kale Pumpkin Chickpea Carrot Vegetarian Soy Free Peanut Free Wheat/Gluten-Free Halloween
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 220°C (425°F).
- Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
- To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
- To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.
PICKLED KALE RECIPE - (4.5/5)
Provided by á-1045
Number Of Ingredients 4
Steps:
- Saute kale in oil for a few minutes until wilted, add liquids and simmer a few more minutes.
PICKLED GREENS
I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.
Provided by sugarpea
Categories Lunch/Snacks
Time P2DT15m
Yield 1 quart pickled greens
Number Of Ingredients 6
Steps:
- Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
- Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.
Nutrition Facts : Calories 727.2, Fat 1, SaturatedFat 0.1, Sodium 3620.4, Carbohydrate 174.1, Fiber 15.7, Sugar 157, Protein 12.6
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