Best Pickled Kale Recipes

Kale and Pumpkin Falafels With Pickled Carrot Slaw image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 16

¾ cup (120g or 4½ oz) toasted pepitas (pumpkin seeds)
3 cups (90g or 3 oz) shredded kale, stems removed (about 3 large leaves)
1 clove garlic, crushed
1 (16 oz or 400g ) can chickpeas (garbanzo beans), rinsed, drained
1½ teaspoons ground turmeric
½ cup (6g or ¼ oz) coriander (cilantro) leaves
Sea salt and cracked black pepper
3 cups (450g or 1 lb) firmly packed grated pumpkin
Extra virgin olive oil, for brushing
Plain Greek-style yogurt and hulled tahini, to serve
For the pickled carrot slaw:
6 carrots, shredded using a julienne peeler
2 tablespoons apple cider vinegar
2 tablespoons honey
2 large red chiles, sliced
½ cup (6g or ¼ oz) coriander (cilantro) leaves

Steps:

Preheat oven to 220°C (425°F).
Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.

Pickled Kale Recipe - (4.5/5) image

Provided by á-1045

Number Of Ingredients 4

1 tbsp oil
1 package kale, ribs removed, coarsely chopped
2 tbsp fish sauce
1/4 cup rice vinegar

Steps:

Saute kale in oil for a few minutes until wilted, add liquids and simmer a few more minutes.

Kale with Pickled Shallots image

Provided by Ian Knauer

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 6

1/4 cup red-wine vinegar
3 tablespoons extra-virgin olive oil
Pinch of sugar
1/4 lb thinly sliced shallots (1 cup)
3/4 cup water
2 pounds kale (2 bunches), stems and center ribs discarded

Steps:

Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.
Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5 to 8 minutes. Toss with shallot mixture, then season with salt and pepper.