In the realm of culinary creativity, "Hazy Waters Sweet and Savory Kale" stands as a testament to the transformative power of bold flavors and unique ingredients. This tantalizing dish, with its captivating interplay of sweet and savory notes, offers a symphony of textures and a vibrant burst of colors. Whether you're a seasoned home cook yearning to expand your culinary horizons or a novice seeking inspiration, embark on a delightful journey as we present you with a selection of delectable recipes that will elevate your dining experience and unlock the hidden potential of this versatile leafy green. Get ready to immerse yourself in a world of culinary wonders, where kale takes center stage, and your palate is treated to a harmonious blend of flavors that linger long after the last bite.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET AND SAVORY KALE
This quick and tasty recipe combines vitamin-packed kale with both sweet and tangy ingredients for a colorful side dish.
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
- Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 14.1 g, Fat 6.8 g, Fiber 1.8 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 82.6 mg, Sugar 6.6 g
SWEET AND SAVORY KALE
This is adapted from a recipe I saw on AllRecipes.com. I made some changes so it is more in keeping with a Nutritarian eating style. The cranberries and sweetener in this dish balance nicely with the vinegar. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and jarred garlic.
Provided by Anne Sainz
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
- Combine vinegar, broth, sweetener and mustard and set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil.
- Add onion, garlic and mushrooms to pan and sauté over medium heat, adding small amounts of water if needed to prevent sticking. Cook until the onion is soft, about 5 minutes.
- Add cranberries and vinegar mixture to pan and bring to a boil.
- Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding water as needed to prevent sticking.
- Cover pan and cook until kale is done, about 5 minutes.
- Sprinkle with sliced almonds before serving.
Nutrition Facts : Calories 218.2, Fat 10.2, SaturatedFat 0.9, Sodium 152, Carbohydrate 27.4, Fiber 6.9, Sugar 4.3, Protein 10.3
SWEET-AND-SAVORY KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
- For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
- Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
- Sprinkle the salad with the pomegranate seeds before serving.
HAZY WATERS SWEET AND SAVORY KALE RECIPE - (4.6/5)
Provided by HazyWaters
Number Of Ingredients 12
Steps:
- 1. In a large pot over medium, add 1/4 cup sliced almonds with a dash of salt. Stir constantly until slightly toasted. Remove almonds and set aside. 2. Return the pan to the cooktop and add bacon, olive oil, and onion and cook over medium heat; cook and stir until the onion softens a bit and the bacon crisps up a bit, about 3-4 minutes. Add garlic cook for about 1-2 minutes until the onion turns translucent. 3. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted. 4. Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. 5. Sprinkle with sliced almonds before serving.
Tips:
- To save time, use pre-chopped kale. You can find it in the produce section of most grocery stores.
- If you don't have a food processor, you can chop the kale by hand. Just be sure to chop it very finely.
- If you're using fresh garlic, mince it before adding it to the recipe.
- Feel free to adjust the amount of salt and pepper to your taste.
- Serve the kale salad immediately, or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Kale is a versatile leafy green that can be used in a variety of dishes. It's a good source of vitamins, minerals, and antioxidants. This recipe for Hazy Waters Sweet and Savory Kale is a delicious and easy way to enjoy this healthy vegetable. The combination of sweet and savory flavors makes it a perfect side dish for any meal.
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