Savory Kale Tomato Juice Recipes

KALE JUICE

Kale Juice image

Provided by Giada De Laurentiis

Time 5m

Number Of Ingredients 4

Ingredients

1 1/2 pounds kale
2 medium carrots, scrubbed
2 medium apples (such as Fuji or Honeycrisp), halved and cored
1 small lemon, peeled

Steps:

Pass all of the ingredients through a juice maker according to the manufacturer's directions. Pour into glasses and serve.

Nutrition Facts : Calories 295 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 67 grams, Fiber 13 grams, Protein 12 grams, Sugar 22 grams

SAVORY KALE-TOMATO JUICE

Savory Kale-Tomato Juice image

Kale, the king of greens, is packed with vitamin K-which is a close friend to calcium and helps with bone strength. Be sure to drink your juice as soon as possible after it's made for the most nutritious bang. Adding chia seeds helps replace the fiber that is lost in the juicing process.

Provided by Food Network Kitchen

Categories beverage

Time 10m

Yield 1 serving (8 to 10 ounces)

Number Of Ingredients 6

Ingredients

3 medium plum tomatoes
1 cup loosely packed flat-leaf parsley leaves
2 medium stalks celery
3 medium kale leaves with stems
1/2 large juicy lemon, peel and pith removed
1 tablespoon chia seeds, optional

Steps:

Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired.

SMOKY BRAISED KALE WITH TOMATO

Smoky Braised Kale With Tomato image

This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.

Provided by Sam Sifton

Categories vegetables, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra-virgin olive oil
2 Spanish onions, peeled and diced
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 teaspoon hot smoked paprika (pimentón)
Kosher salt and freshly ground black pepper, to taste
3 cups turkey or chicken stock, ideally homemade or low-sodium
1 tablespoon red wine vinegar, plus more to taste
4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total)

Steps:

Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams

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