Kale Recipes
Kale Recipes This is one of those ingredients you either love or hate, but for those health conscience people this is a good choice. I have read about it’s healthy benefits for lowering cholesterol and also rich in antioxidants, Kale is an excellent choice. The Greeks are just Mad for greens and add them to soups and stews and tuck them into phyllo pies, and combine them with beans.Instead of a simple tossed salad recipe of fresh wild greens, Greeks cook the greens and dress them with a classic olive oil and lemon dressing for traditional Greek salad recipe. The traditional mixture of cooked greens is called Horta, which means "weed", is also used in Crete dishes. I used this as a side dish for my Chicken Supper, simple yet satisfying. Ingredients: Directions: Rinse your kale and cut out the ribs and veins. In a large pot bring the water and salt to a boil, add the Kale and cover. Boil until slightly wilted, about five minutes. Drain the water, squeeze out any excess water. Place kale into a bowl and add the Soy Sauce and top with Sunflower Seeds. You can choose to add the oil if you like. Serve immediately. Serving size will depend on how much Kale your using, this recipe will serve two people a nice size side dish. Serve some cooked wild greens with a traditional ladolemono (olive oil and lemon juice dressing) More than 300 indigenous herbs and greens are sometimes used for this dish. North African versions of kale recipes or horta are commonly served as a bed for fish kabobs. Other wild greens to consider are arugula, purslane, chard, mustard and dandelion greens, all make a nice choice for green salad recipes. Wash the greens well and chop them coarsely. Boil them in a large pot until tender, about ten minutes. Drain them well. Warm the oil in a medium pan, add garlic paste, cooked greens, some herbs like parsley and cilantro and cook for a few minutes over medium heat to blend the flavors. Remove from heat and dress the greens with your ladolemono. Spoon onto a serving platter and garnish with strips of lemon peel, or olives. This should be served warm. I recently bought some baby kale and it was tender enough to serve raw in a tossed salad recipe, I mix a fresh dressing for it using a tablespoon of raspberry vinegar and a tablespoon of roasted walnut oil for the dressing. Sprinkled a few raw walnuts and a few pomegranate seeds and served with a piece of fish for a quick lunch.
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