I love jewel toned salads during the holiday season —
red curly kale, Ambrosia apples, purple carrots and red onions — tossed together, they just seem more festive than your average salad.
Not exact matches
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small
red onion, finely chopped 1/2 bunch
curly kale (
red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
Sitting alongside the boerenkool (
curly kale) and witlof (chickory) are brilliant
red Spanish peppers.
I used
curly kale and a spoon of tomato paste though, oh and minus the
red pepper and fennel seeds.
* note, the collard greens and lacinato
kale requires a lower cooking time and a lighter spray of oil than the more common
curly and
red russian
kale
Ingredients: 2 bunches green
curly kale 1/2
red onion 2
red bell peppers 1 cup cashew nuts 1/4 teaspoon ground coriander seeds 1 lemon, juiced 1/2 teaspoon sea salt 1 inch slice jalapeno pepper 1 cup water
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon
red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch
kale, preferable
curly kale (stemmed, leaves chopped)
Feel free to substitute other types of
kale, such as
curly or
Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.
2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or
curly green
kale, tough stems removed, coarsely chopped 1
red jalapeño pepper, sliced Chopped fresh cilantro
The traditional Brazilian recipe features fresh
curly kale mixed with mild
red onion, lightly laced with delicious citrus dressing, all topped with colorful orange sections.
1 bunch
curly kale 1 cup cashews (soaked for a couple hours) 1
red bell pepper, deseeded Juice of half a lemon (2 tablespoons) 1/2 cup nutritional yeast 1 teaspoon sea salt (or to taste)
Russian
kale looks a lot like
curly kale, but it has a bit of a
red blush to it.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch
curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed
red pepper flakes (for serving)
With its flatter leaf structure and more tender texture, it's less toothsome and fibrous than
curly or
red kale, making it an excellent candidate for raw dishes.
Curly kale is also available in
red and white versions, both of which are a bit stronger and more peppery in flavor than green
kale, which may be why they are not quite as popular.
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup
red lentils (For a heartier soup, add 1/4 cup of additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or
curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
Any sort of
kale will do,
Red Russian, Lacinato, any of the
curly varieties.