Best Tuscan Kale With Sesame Oil Recipes

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EASY TUSCAN KALE



Easy Tuscan Kale image

This Tuscan kale recipe makes tender, sauteed kale scented with garlic! Also called Lacinato or dinosaur kale, it makes a fast and easy side dish.

Provided by Sonja Overhiser

Categories     Side Dish

Time 8m

Yield 4

Number Of Ingredients 6

1 pound or 2 bunches Tuscan kale
2 garlic cloves
2 tablespoons olive oil
1/4 teaspoon kosher salt
Fresh ground pepper
Optional: Lemon wedges, shredded Parmesan cheese, toasted pine nuts

Steps:

  • Wash and dry the kale leaves, then destem and roughly chop the kale.
  • Smash and peel the garlic cloves.
  • Add the olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green.
  • Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and serve immediately. (If desired, you can add lemon juice or Parmesan: but neither are necessary with the sweet flavor of Tuscan kale! You may want to consider them if using curly kale.)

Nutrition Facts : Calories 118 calories, Sugar 2.6 g, Sodium 188.7 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 10.4 g, Fiber 4.1 g, Protein 4.9 g, Cholesterol 0 mg

CRISPY TUSCAN KALE



Crispy Tuscan Kale image

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 4

1 large bunch Tuscan kale
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper

Steps:

  • Preheat the oven to 250 degrees F.
  • Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
  • Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
  • Serve as a snack or side dish.

TUSCAN KALE SALAD



Tuscan Kale Salad image

Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 9

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste

Steps:

  • Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
  • If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
  • Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
  • Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams

COLD SESAME NOODLES WITH BROCCOLI AND KALE



Cold Sesame Noodles with Broccoli and Kale image

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

Categories     Bon Appétit     Noodle     Sesame     Broccoli     Chile Pepper     Green Onion/Scallion     Ginger     Kale     Vegetarian     Vegan     Mint     Dinner     Quick and Healthy     Quick & Easy

Yield 4 servings

Number Of Ingredients 12

1 large head of broccoli, cut into large florets with some stalk attached
2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
1 1/2 teaspoons sambal oelek
1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided
3/4 cup vegetable oil, divided
1 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more
3 scallions, green parts only, thinly sliced, plus more for serving
1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
4 cups chopped Tuscan kale leaves
2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried
Torn mint leaves and toasted sesame seeds (for serving)

Steps:

  • Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20-25 minutes.
  • Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
  • Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.

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