Kale

Gourmet Vegan Dinner Party We Wish We’d Been Invited To! Saffron Falafel, Spiced Spinach And Mushroom In Almond Tartlets, Cinnamon Roasted Vegetables, Mustard Quinoa Cranberry & Kale Salad, Pomegranate And Cashew Cake.

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Roasted Kale with Crumbled Feta

Roasted Kale with Crumbled Feta
Recipe type: Sides
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 bunch kale, stems trimmed from the leaves and leaves chopped into bite-sized pieces
  • 1 large onion, cut in half then sliced into1/2-inch wedges
  • 1 tablespoon vegetable oil
  • 4 ounces crumbled feta
  • salt and pepper to taste

Instructions
  1. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil.
  2. Place the kale and onion on the prepared baking sheet and drizzle with the oil.
  3. Season with salt and pepper, then toss to combine.
  4. Roast the kale and onion in the oven until it begins to wilt, about 5 minutes.
  5. Stir the kale, then sprinkle with the feta and continue cooking until the feta is browned, about 10 minutes more.
  6. Serve immediately.Roasted Kale with Crumbled Feta

 

Tuscan Kale Salad with Citrus Vinaigrette

Tuscan Kale Salad with Citrus Vinaigrette
Recipe type: Salads
Serves: 4

Prep time: 
Total time: 

Ingredients
  • 1 bunch of Tuscan kale
  • ½ cup shaved Parmesan
  • ¼ cup sliced almonds
  • ½ cup olive oil
  • 2 tbs. lemon juice
  • ¼ cup white wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper

Instructions
  1. First, make the vinaigrette: combine olive oil, lemon juice, vinegar, garlic, a pinch of salt and pepper in a mason jar. Close the lid tight, and shake vigorously to blend.
  2. Wash and dry kale, then finely chop.
  3. In a large mixing bowl toss vinaigrette with chopped kale.
  4. Place heaping piles of dressed kale onto plates. Top with shaved Parmesan and sliced almonds and serve.Tuscan Kale Salad with Citrus Vinaigrette