MINI KALE SHAKSHUKA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium cast-iron cocotte, heat the oil over medium heat. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the kale in 2 or 3 batches, allowing it to wilt slightly between batches so it all fits in the pot. Add a good pinch of salt and cook, stirring often, until the kale is softened, 7 to 9 minutes.
- Stir in the stock and cook until slightly reduced, about 5 minutes more. Add the cheese, a few turns of black pepper, a pinch of red pepper flakes and the lemon juice. Taste and adjust the seasoning as desired.
- Distribute the kale mixture among 6 mini cast-iron cocottes and create a well in the center of each. Crack an egg into each well. Bake, uncovered, until the whites are cooked but the yolks are still runny; check for doneness at 12 minutes.
- Top each cocotte with a drizzle of yogurt and a sprinkle of za'atar, parsley, salt and pepper. Serve immediately with crusty bread.
THE KALE
Many cocktails at Malibu Farm were inspired by veggies. As the name suggests, kale is the base of this margarita.
Provided by Food Network
Categories beverage
Time 10m
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Dip the top 2 inches of a mason jar in water and roll in black salt to coat.
- Combine the tequila, green juice, lime juice and agave in a shaker with ice; shake well. Strain into the prepared jar; add ice. Garnish with a kale leaf.
KALE MARY
Think of this as the Bloody Mary's green cousin. It would also be good with chia seeds blended in for extra fiber.
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 drink
Number Of Ingredients 8
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 vodka, celery salt and a few grinds of pepper. Serve immediately over ice in a tall glass. Garnish with a celery stalk.
Nutrition Facts : Calories 220 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 262 milligrams, Carbohydrate 19 grams, Fiber 6 grams, Protein 5 grams
MINI KALE AND FONTINA BREAKFAST PIES
Steps:
- Preheat the oven to 400 degrees F. Line baking sheets with parchment paper and set aside.
- For the dough: In a food processor, combine the flour, baking powder, sugar, and salt. Add the cold butter and pulse until the butter resembles pea-size pieces. Don't overmix. Drizzle in the cold water. The dough should form a solid mass. Add 1 or 2 additional tablespoons of water if needed for the dough to stick together. Remove the dough from the processor and refrigerate for at least 20 minutes.
- Place the dough on a lightly floured surface. Flour a rolling pin and roll the dough out to 1/4 inch thick. Cut out circles of the dough using a 3-inch cookie cutter. Place the circles onto the paper-lined baking sheets and set in the refrigerator until ready to use.
- For the filling: In a bowl, whisk together the eggs with 1/4 cup of the milk and set aside.
- In a nonstick saute pan, melt 2 tablespoons of the butter on medium-low heat. Add the shallots and cook for 2 minutes, stirring occasionally, then add the kale and cook until wilted. Season to taste with salt and pepper. Add the egg and milk mixture and stir to create scrambled eggs. Remove and set aside in a bowl to cool slightly.
- Using the same pan, add the remaining 2 tablespoons butter over medium heat. Stir in the flour to make a roux, stirring constantly for 4 minutes. Whisk in the remaining 1/4 cup milk slowly to avoid any lumps. Keep stirring and simmer for 5 minutes, until the mixture thickens slightly. Remove from heat and stir in the fontina. Season with salt and pepper.
- Pour the cheese mixture into the kale and egg mixture, stir, and let cool slightly. It should look like creamy scrambled eggs.
- Top each dough round with 1 to 2 teaspoons of filling, then fold in half to enclose to make the mini pies into half-moons. Seal the edges with a fork. Brush the top of each pie generously with the beaten egg.
- Bake the pies for 15 to 20 minutes, or until the tops are flaky and golden. Cool slightly before serving.
MUSHROOM AND KALE BREAKFAST SKILLET
For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.
Provided by Anna Stockwell
Categories Egg Breakfast Coriander Cumin Onion Mushroom Tomato Vinegar Kale Parsley Cilantro Lemon Thanksgiving Entertaining Wheat/Gluten-Free Brunch
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
- Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.
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