Best Kale Grains Salad Recipes

Beef Filets with Ancient Grains and Kale Salad image

Provided by Food Network

Categories main-dish

Time 40m

Yield 2 Servings

Number Of Ingredients 10

2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
1/4 plus 1/8 teaspoon cracked black pepper, divided
Salt
3 cloves garlic, minced, divided
1 cup reduced-sodium beef broth
1/2 cup pearlized farro
1 cup thinly sliced kale
1/4 cup dried sweetened cranberries or cherries
2 tablespoons sliced almonds
2 teaspoons fresh lemon juice

Steps:

1) Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. 2) Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired. 3) Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 4) Season steaks with salt. Serve with farro mixture.

KALE & GRAINS SALAD image

Yield 2

Number Of Ingredients 9

1 cups 7 grain pilaf (such as Kashi)
2 cups Chicken Broth (see add on recipe card)
5.33 slices bacon (reserve drippings when you cook, see below)
1.33 teaspoons garlic, minced
0.83 cups onion, diced
5.33 cups kale, chopped
0.67 Tablespoons lemon juice
1.33 Tablespoons olive oil
salt and pepper to taste

Steps:

Directions: Cook pilaf in chicken broth according to package directions. Meanwhile, cook bacon over medium low heat in a large skillet until crisp. Remove to a paper towel and reserve drippings in a small bowl (not plastic). Place about 1 tablespoon of bacon drippings back into the pan. Cook garlic over medium heat 1-2 minutes until fragrant. Remove to a large bowl. Add another tablespoon bacon drippings. Cook onions over medium heat 8-10 minutes until they just start to brown. Remove to bowl. Add another tablespoon of bacon drippings and cook kale over medium heat in batches (about 2 cups in size). Cook kale 1-2 minutes until it just begins to brown. Remove to bowl. Repeat adding bacon drippings as necessary. Add cooked pilaf and cooked chopped bacon to the bowl. Whisk together olive oil and lemon juice in a small bowl with salt and pepper to taste, then drizzle over the salad and toss together. Freezing Directions: Allow salad to cool. Divide among freezer bags, label, and lay flat. TO SERVE: Thaw and serve at room temperature.