Spiced Citrus Baby Kale Recipes

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ROASTED CAULIFLOWER WITH KALE CHIPS AND CITRUS



Roasted Cauliflower with Kale Chips and Citrus image

A meal unto itself! Cauliflower is on the main stage, accented with crispy, spicy kale chips and oranges. Well worth the time it takes to create this tasty, beautiful dish.

Provided by Beaner

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 59m

Yield 4

Number Of Ingredients 12

1 bunch kale, stemmed and torn into pieces
3 tablespoons olive oil, divided, or to taste
3 tablespoons grated Parmesan cheese
1 tablespoon ground red chile pepper
1 teaspoon ground oregano
salt to taste
2 tablespoons butter
¼ cup bread crumbs
1 head cauliflower
1 teaspoon chipotle spice rub, or to taste
1 orange, peeled and cubed
2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
  • Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
  • Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
  • Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
  • Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
  • Bake in the preheated oven until just tender, about 15 minutes.
  • Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
  • Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 25.5 g, Cholesterol 18.6 mg, Fat 18.3 g, Fiber 6.5 g, Protein 9.1 g, SaturatedFat 5.9 g, Sodium 277.9 mg, Sugar 4.6 g

KALE CITRUS SALAD



Kale Citrus Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

  • Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
  • To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
  • Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
  • At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

WILTED BABY KALE



Wilted Baby Kale image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 22

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
1 teaspoon anchovy paste
1/4 teaspoon crushed red pepper flakes
1 large head escarole, cleaned and chopped into 1-inch pieces
Kosher salt
1 teaspoon grated lemon zest
5 ounces baby kale
3 slices toasted bread, chopped, from Spicy Turkey Breast, recipe follows, or 1/4 cup toasted pine nuts
2 teaspoons toasted fennel seed, ground
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup crumbled store-bought cornbread
1/2 cup milk, at room temperature
1 pound sweet Italian sausage, casings removed
1/2 cup grated Pecorino cheese
2 teaspoons Calabrian chili paste
2 (2-pound) boneless, skin-on turkey breast halves, butterflied
Six 1-inch thick slices ciabatta bread
6 tablespoons extra-virgin olive oil

Steps:

  • Heat a large skillet over high heat. Add the olive oil, garlic, anchovy paste and red pepper flakes and cook, stirring often with a wooden spoon, until fragrant and toasted, about 1 minute. Add the escarole and 1/4 teaspoon salt and cook, stirring often, until the escarole is completely wilted and coated in all the flavors of the oil, about 2 minutes.
  • Turn off the heat and add the lemon zest, baby kale and 1/4 teaspoon salt. Toss well to coat and slightly wilt the baby kale. Toss with the toasted bread, if using, or the pine nuts, and serve.
  • Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
  • Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
  • Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
  • Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

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