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Recipes

Quick Kale and Bacon Tart

Today's Parent | posted Thursday, Apr 21st, 2016

QUICHE

Prep: 5 minutes
Total time: 35 minutes

Makes: 10 servings

Ingredients

  • 1 250-g butter puff pastry sheet, defrosted
  • 2 large eggs
  • 1 cup half-and-half cream
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp nutmeg
  • 100 g bacon, chopped (about 4 slices)
  • 1 cup sliced red onions
  • 156 g baby kale (8 cups, packed)

Directions

  • Preheat oven to 425°F.
  • Line a 9-in. metal pie plate or tart pan with removable bottom with puff pastry (carefully rolling or stretching dough to the right size). Trim edges. Prick bottom and sides of crust all over with a fork. Place on a baking sheet and bake for 10 min or until lightly golden. Remove from oven. If it has pulled up, use a fork to flatten dough and press back into place. Turn oven down to 400°F.
  • Beat eggs with cream until uniform, and season with salt, pepper and nutmeg.
  • Place bacon in a frying pan over medium heat and sauté for 4 min or until fat has rendered and bacon is beginning to crisp. Pour off all but 1 tbsp fat. Add onions and sauté for 3 min or until onions are lightly browned. Add kale and sauté for 2 min or until fully wilted. Remove from heat.
  • Scrape into prepared pie shell and spread into an even layer. Pour egg mixture over top and use a fork to lightly stir, making sure that liquid is well distributed.
  • Bake for 25 min or until filling is set. Let stand 10 min to firm up before serving.

TIP: Using a sheet of premade butter puff pastry makes this tart quick and easy to assemble.

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Kale Pesto Pasta

Cityline | posted Monday, Feb 23rd, 2015

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Prep time: 10 minutes
Total time: 20 minutes
Serves: 5 

Ingredients:

  • 1/2 bunch kale, ribs removed (about 9 cups)
  • 375-g pkg tagliatelle
  • 1 1/2 cups grated parmesan, divided
  • 1 cup walnut halves, toasted, plus more for garnish
  • 1 cup frozen shelled edamame, thawed
  • 1 garlic clove
  • 1 tsp salt
  • 3/4 cup olive oil

Method:

  1. Boil a large pot of water. Chop kale into smaller pieces then add to boiling water. Cook for 30 seconds. Scoop out with a slotted spoon and transfer to a strainer; rinse well under cold water. Drain well.
  2. Add tagliatelle to boiling water and cook, following package directions but omitting salt, until tender, 10 to 12 minutes.
  3. Whirl kale with 1 cup parmesan, walnuts, edamame, garlic and salt in a food processor until finely chopped. Season with fresh pepper. With motor still running, slowly add oil, stopping and scraping down sides of bowl with a spatula when necessary.
  4. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot. Scrape pesto into pasta and stir until coated. If pasta is dry, add pasta water, 1 tbsp at a time, until creamy. Sprinkle with remaining 1/2 cup parmesan and additional walnuts.

Per serving 881 calories, 29 g protein, 66 g carbs, 57 g fat, 6 g fibre, 937 mg sodium. Excellent source of zinc.

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Lentil, kale and sausage soup

Chatelaine | posted Tuesday, Jan 20th, 2015

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Preparation time: 10 minutes

Total time: 35 minutes

Makes: 6 adult servings

Lentil, kale and sausage soup

Ingredients: 

  • 2 tbsp olive oil
  • 2 Italian sausages
  • 1 large onion, finely chopped
  • 1 leek, white part only, sliced
  • 3  carrots, diced
  • 2  garlic cloves, minced
  • 156-mL can  tomato paste
  • 1 tsp  coriander
  • 1 tsp  salt
  • 1 small bunch kale, stems removed, chopped, about 8 cups
  • 540-mL can lentils, drained and rinsed
  • grated parmesan, optional
Method

  • Heat a large, wide saucepan over medium. Add oil, then sausages
  • Turn sausages occasionally until they lose their pink colour, 4 to 6 min. Remove to a plate.
  • Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Meanwhile, thinly slice sausages.
  • Stir in tomato paste, coriander, salt, sausages and any juices. Continue to cook, stirring frequently, until flavour develops, 5 more min. Pour in 4 cups water. Bring to a boil. Stir in kale and reduce heat to medium.
  • Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water
  • Ladle soup into bowls. Sprinkle with Parmesan. Serve immediately.
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Kale and kidney beans with sundried tomatoes and walnuts

BT Toronto | posted Thursday, Jan 9th, 2014

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A delicious use of kale, a super-veggie, and walnuts, which are rich in healthy oils. Serve this Italian dish with rice.

Kale and kidney beans with sundried tomatoes and walnuts

Makes 4 servings

Time: 30 minutes

Ingredients:

  • 1 Tbsp (15 mL) first cold pressed extra virgin olive oil
  • 1 large white onion, chopped
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 6 large kale leaves, torn up
  • 5 sun-dried tomatoes, roughly chopped
  • 1/4 cup (60 mL) chopped walnuts
  • 4–5 Tbsp (60–75 mL) balsamic vinegar
  • sea salt and pepper (for Heart Disease use sodium substitute)

Method:

  1. In a frying pan over medium heat, heat the oil and sauté the onion until tender, about 25 minutes.
  2. Add the beans, kale, sun-dried tomatoes, walnuts, vinegar, and sea salt and pepper to taste and heat through, stirring, for about 5 minutes.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

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Click to buy on Amazon.ca.

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