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Vegan kale recipe that isn't the typical "massaged kale salad" ?

So fritattas are out, too, since I don't even use vegan egg substitutes. any ideas would be greatly appreciated since I've got a couple of big ol' bunches of kale to use. :)

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a Whole Foods Market Customer added over 2 years ago

I don't know what "massaged kale salad" is, but Madhur Jaffrey shares a recipe for kale in her book, World Vegetarian. It's sauteed in olive oil with garlic, hot red chile and raisins then simmered in vegetable stock until tender. I also love kale in tomato based soups with lots of other veg, or you could do a kale and potato soup.

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There'sAlwaysPie added over 2 years ago

I haven't tried it, but this salad sounds delicious - and I'm sure it would be even without the Romano to make it vegan!

http://honestfare.com/kale...

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sexyLAMBCHOPx added over 2 years ago

Food52's site has expanded my recipe horizons with kale. Search kale on the site for amazing, creative recipes, such as these:

http://www.food52.com/recipes...

http://www.food52.com/blog...

http://www.food52.com/recipes...

http://www.food52.com/recipes...

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Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.

added over 2 years ago

Kale steamed with garlic, balsamic, pine nuts, and raisins is one of our favorites.

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beyondcelery added over 2 years ago

Braise it with olive oil, slices of garlic, a dash of sherry or red wine vinegar, and dustings of salt, black pepper, and cayenne. Finish with a generous squirt of fresh lemon juice. This is delicious alongside white beans cooked with rosemary and garlic, fresh whole grain bread, and fresh chopped tomatoes.

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petitbleu added over 2 years ago

Try marinating the kale in a lemon juice olive oil dressing with garlic. Add pumpkin seeds and salt and pepper. Let it sit for at least 30 minutes, and you're done. You can eat this as-is or use it as a base for something else--tofu or tempeh? It's incredibly simple but very good.

Lulusleep
babytiger added over 2 years ago

I like to make kale chips - remove the stem (can be saved for other uses) and toss the washed and well dried leave with some olive oil. Put of a tray in a single layer. Roast in a 375-400 oven for 10-15 minutes. Start checking in about 10 minutes and the leaves are ready when it's crispy. Season with salt.

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