Kale Crunch Salad- Chick-Fil-A Copycat Recipe

 I never had Chick Fil A salad. We do have one in town but Gabe and I don't eat fast food. I have LOTS of kale and wanted to give this a try. It's a make again!

Ingredients:

2 tablespoons olive oil

2 tablespoons cider vinegar

2 tablespoons maple syrup

2 teaspoons dijon mustard

1/4 teaspoons salt

4 cups finely chopped kale

1 cup finely chopped cabbage

1/4  chopped salted almonds

Directions:

In a bowl mix the first five ingredients

Add kale

With clean hands massage the kale with the combined five ingredients for about 2 to 3 minutes until wilted.

Add cabbage - toss to combine

Sprinkle with almonds

* Salted Almonds- preheat oven to 350. Line a baking sheet with parchment paper.

Toss almonds with 1 teaspoon vegetable oil and 1/4 tsp. salt

Spread the almonds on the prepared baking pan. Bake until golden brown and fragrant- or be a cheated like me and just buy a small package and toss them in. As you can see I sort of dumped them in the salad. 

ROASTED BUTTERNUT SQUASH KALE SALAD WITH CHICKPEAS AND RAISINS

 Ingredients:

2 lb butternut squash

1-2 tsp avocado oil or olive oil

salt and pepper to taste

4-5 cups chopped curly kale

15 oz canned chickpeas

2 tsp avocado oil or olive oil

¼ tsp salt

1 cup raisins

honey for drizzling

¼ cup crumbled goat cheese

Crispy Chickpea Seasoning Blend

¼ tsp smoked paprika

¼ tsp garlic powder

¼ tsp ground cayenne pepper

⅛ tsp ground cumin

⅛ tsp black pepper

ZESTY ORANGE DRESSING

2 TBSP avocado oil or olive oil

2 TBSP orange juice (I juiced a mandarin orange)

2 tsp apple cider vinegar

⅛ tsp salt

⅛ tsp pepper

Directions:

Preheat oven to 400 degrees F.

Peel and cube your squash and toss with 1-2 tsp oil. Season with salt and pepper (I add about 1/8 tsp of each) and place in a single layer on a greased or lined baking sheet. Set timer for 15 minutes.

Next wash and dry your chopped kale. Add to a large bowl and drizzle kale with 1 tsp of your favorite healthy oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. 

Whisk together dressing ingredients and set aside.

 Toss chickpeas ( make sure they are completely dry) with 2 tsp oil and season with 1/4 tsp salt. Place on a small baking sheet and spread them out a bit. Drizzle raisins with a teeny bit of oil and place on the opposite side of the chickpeas.

After the squash has been roasting for about 15 minutes add raisins and chickpeas to the oven and set timer for additional 20 minutes. The squash will continue roasting away as the chickpeas crisp up and the cranberries lightly roast and burst.

Once everything is ready, pull above from the oven and drizzle some honey over the raisins.

Next sprinkle the seasoning blend over the hot chickpeas and mix it all up to coat.

Top your kale with fresh from the oven squash, cranberries, and chickpeas and optional feta cheese. Serve with dressing for drizzling.

Scrambled Chickpea and Kale Tacos

 Ingredients:

6 (15-ounce) cans garbanzo beans, drained and rinsed

1/4 cup olive oil

1 medium onion, diced

2 medium red bell peppers, cored, seeded, and diced

2 1/2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon garlic powder 

1 teaspoon kosher salt

6 cups Kale, coarsely chopped

Taco shells

Directions:

Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.

Heat the olive oil in a 12-inch (or larger), high-sided skillet over medium heat until shimmering. Add the onions, stir to coat with the oil, and cook until soft, 4 to 5 minutes. Stir in the bell peppers, cumin, turmeric, garlic powder, and salt, and cook until the peppers are tender, about 4 minutes.

Add the mashed and whole chickpeas, stir to combine, and cook until they begin to soften, about 5 minutes. Stir in the kale cooking just until wilted, about 3 minutes. Remove the pan from the heat.

To serve immediately, divide the chickpea mixture between the tacos, filling taco with 3/4 to 1 cup of the mixture.

SO very good! Love using all the kale in Mei's garden 😀

Creamy French Lentils with Mushrooms & Kale

 Ingredients:

¾ cup French green lentils, rinsed

1 tablespoon olive oil

1 small onion

1 pound mixed mushrooms, stemmed and sliced

sea salt and ground black pepper, to taste

2 cloves of garlic, minced

2 teaspoons fresh thyme leaves, minced ( used dried)

2 tablespoons white wine*

2 teaspoons low sodium soy sauce

1 ½ cups vegetable stock

⅓ cup half and half

3-4 kale stalks, stems removed and leaves sliced (1 ½ packed cups of sliced kale)

Directions:

Bring a medium saucepan of water to a boil. Add the lentils to the water along with a pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.

In a  medium soup pot, heat the olive oil over medium heat. Add the onions to the pot and stir. Cook the onions until slightly softened and translucent, about 3-4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms and season with pepper. Let the mushrooms sit in the pot for about a minute.

Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine to the pot. Stir the mushrooms. Add the drained lentils, half and half to the pot. Stir and bring the mixture to a boil.

Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew and the kale should be slightly wilted..

Serve the creamy French lentils hot with toasts or other accompaniments of your choosing.

* I didn't add

Southwest Sweet Potato, Kale and Black Bean Skillet

 Ingredients:

FOR THE SPICE MIX

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon sea salt (or to taste)

1/2 teaspoon onion powder

1/2 teaspoon oregano

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

ground black pepper (to taste)

FOR THE SKILLET

1 tablespoon olive oil

1 yellow onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

4 cups grated sweet potato (about 1 large- I used a Korean Sweet Potato)

4 cups kale, torn into bite size pieces (I used green curly kale)

1 15oz can black beans, drained and rinsed

Directions:

Make the spice mix: In a small bowl, combine 1 tsp cumin, 1 tsp chili powder, 1 tsp sea salt, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and freshly ground black pepper to taste. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Add the diced bell pepper and cook another 2 minutes, then add the minced garlic and continue to sauté  until fragrant. Add the grated sweet potato and stir to combine spreading it evenly across the skillet. Cover the skillet. After about 4-5 minutes, stir the sweet potato mixture and cover again to cook for another 1-2 minutes.

Add the spice mix and stir until it evenly covers the sweet potato. Add a splash of broth ( any kind you like-) if it looks like the mixture is drying out, then add the kale and black beans on top (. Season with salt and pepper, to taste. Cover for 2-3 minutes to wilt the kale, then uncover and stir to evenly distribute the kale and beans. Enjoy!

My Korean Sister Ae-Yun gave me a bunch a "korean" sweet potatoes. This is really good- a mixture of two of favorites ❤

SWEET POTATO, KALE & BLACK BEANS*

 

Ingredients:

3 medium sweet potatoes, washed and cut into ½ inch cubes

Olive oil

1 bunch green onions, sliced

1 can black beans, drained and rinsed*

2 cups kale, chopped

¾ teaspoon sea salt

Directions:

Preheat oven to 350 degrees. Spread diced sweet potatoes on a baking sheet and drizzle well with olive oil. Sprinkle with salt and pepper. Roast for 20 minutes until cooked through.

When sweet potatoes are done, coat a large skillet with olive oil and saute the sliced green onions for 3-4 minutes, until soft. Add the black beans sweet potatoes and kale, folding  in gently. Cook it all together for a few more minutes until the kale has wilted.

I was so worried my kale would die with the temps being in the 20's for three nights. I covered and when I took the cloth off they sure did not look great.

It's been a week and they are  perking up!

* I didn't want to use plain black beans so I used this!!

Instant Pot Kale, Cabbage & Red Onion

Ingredients:

1-2 cups chopped cabbage

4-5 cups chopped kale

1 medium red onion- chopped finely

bacon bits*- See note below

I 1/2 cup chicken broth

brown sugar- I add about 1 tsp. but add to your taste

1 tablespoon cider vinegar

Directions:

Add cabbage to food processor and chop

If using fresh kale, remove the leaves. Chop.

Add both cabbage and kale to Instant Pot.

Sprinkle bacon bits on top of cabbage and kale and mix in along with the chopped red onion.

Add chicken broth, cider vinegar and brown sugar to a small bowl - combine then pour over the above.

Set IP on high for 26 minutes. QR after the 26 minutes.

Note: I have LOTS of kale in my garden that I need to use before the weather gets in the 90's ( which is gonna happen pretty soon)

The bacon bits are from Walmart. I buy Real Bacon Pieces- 2.5 ounce package. It's cheap about 1 dollar something. I added half the  bag to the instant pot combination.

Roasted Cantaloupe, Tomato and Kale Salad

Ingredients:

Cantaloupe

Kale
Tomatoes
Brown Sugar

The above ingredients use as much as you want.

Directions:

Preheat oven to 425 degrees.    Place parchment paper on top of baking sheet.   

I cut up half a large cantaloupe into cubes and added it to a plastic bag with some brown sugar. I didn't add a lot of sugar but add to your taste.

Place cantaloupe cubes on parchment paper with cut tomatoes.


Bake for 25 minutes or until cantaloupe is soft.  Remove from oven.


Place greens on plate and then add cantaloupe and tomatoes on top.  


Sharon and Don gave us a cantaloupe. It wasn't ripe. One half I made a smoothie for breakfast and I wanted to make something with kale.

The cantaloupe and tomatoes are so good roasted.

SOUTHWEST SWEET POTATO, KALE AND CHICK PEA SKILLET

Ingredients:

1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups grated sweet potato (about 1 large)
4 cups kale, torn into bite size pieces (I used green curly kale)

1 15 oz can Chick Pea, drained and rinsed
Cajun spice mix to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté about 3 minutes. Add the diced bell pepper and cook another 2 minutes, then add the minced garlic and continue to sauté . Add the grated sweet potato and stir to combine spreading it evenly across the skillet. Cover the skillet. After about 3 minutes, stir the sweet potato mixture and cover again to cook for another 2-3 minutes.


Add the cajun seasoning to taste to  the sweet potato, then add the kale and Chick peas on top (don't stir). Season with salt and pepper. Cover for 2-3 minutes to wilt the kale, then uncover and stir to evenly distribute the kale and chick peas. 

CABBAGE AND KALE FRITTERS

Ingredient:

2 cups white cabbage chopped fine
1/2 cup  flour ( add more if needed)
1 big onion chopped
1 cup kale- chopped in food processor
1 tsp chili powder
3 jalapenos chopped
1 egg- well beaten





DIRECTIONS:

Wash the cabbage after cutting, drain well.

Combine cabbage, kale, onion and salt in a mixing bowl, let sit for 10 minutes.

Add flour, chili powder, jalapenos


Heat  6 tablespoons of oil and some butter in a non stick frying  pan, scoop a teaspoon of batter to form one fritter onto hot oil.

Fry until it turns golden brown, flip and cook the other side.


Remove and drain on absorbent paper. 

Kale Sweet Potato Quesadillas

Ingredients:

4 large flour tortillas
2 cups kale , stems removed and cut into thin strips
2 medium sweet potatoes , peeled and large diced

1 cup grated cheddar cheese
1 tablespoon butter
2  tablespoons olive oil , divided
2 tablespoons balsamic vinegar
1/2 tablespoon honey
2 red onions , medium, thinly sliced into semi-circles
2 garlic cloves , minced
salt and freshly ground pepper , to taste

Directions:

Place diced sweet potatoes in a pot with salted water, bring to boil and cook on low for about 15 minutes, or until potatoes are tender. When cooked, drain well. Using a potato masher or the back of a large fork, mash them. Season with salt and pepper to taste and set aside. Note: If you have a Instant Pot you can cook the sweet potatoes in it. Check for time depending on the size of the potatoes.

In a small bowl, combine the vinegar, honey and 1 tablespoon of olive oil. Season with salt and pepper. In a large pan, heat 2 tablespoons of olive oil and butter over medium heat and add the onion. Cook until tender . Add the balsamic sauce to the onions, mix well and cook over low heat for 8-10 minutes. Add in the garlic and kale and continue cooking for another 3-4 minutes, until the kale has wilted. Remove from heat.

Place the tortillas on a work surface. Spread about 1/3 cup of the potato mixture on half of the tortilla. Then layer with 1/4 cup of kale/onion mixture . Top with about 1/4 cup of the cheese (or to taste). Fold the empty half of the tortilla on top of the filled side and press down gently. Repeat with remaining tortillas.


Wipe out the pan, reheat over medium-high heat and spray lightly with nonstick cooking spray. Cook the quesadillas for 2 to 3 minutes on each side, or until golden brown and the cheese is melted. Remove from the heat and cool slightly. Cut quesadillas into wedges.

Healthy Sautéed Kale Salad with Bacon, Walnuts

Ingredients:

6 ounces crispy bacon, chopped
6 cups kale, chopped
1/2 cup walnuts, chopped
1/2 teaspoon salt
1 teaspoon cracked black pepper

DIRECTIONS:

1. To make the sauteed kale salad: Heat a large skillet over medium-high heat. Heat 1 tablespoon oil ( I used bacon fat) and add kale. Sauté until kale is wilted – about 3 minutes. Season with pepper and remove from heat.

2. Top the kale salad with chopped bacon, walnuts. Give a quick stir to combine, and serve the sauteed kale salad with bacon, walnuts.


Note: I still have kale in the garden!

Kale Chickpea Sandwich Spread

Ingredients
2 medium kale leaves, ribbed
1 medium carrot, peeled and cut into chunks
1 (15oz) can chickpeas, drained and rinsed
2 tablespoons nutritional yeast ( didn't use)
1/3 cup tahini
1/4 cup fresh flat-leaf parsley leaves
2 green onions (green parts only), roughly chopped
 2 tablespoons fresh lemon juice
 2 teaspoons prepared yellow mustard
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon curry powder, plus more to taste
1/2 teaspoon ground cumin, plus more to taste
1/8 teaspoon freshly ground pepper, plus more to taste

Directions:

Combine the kale leaves and carrot in a food processor fitted with the s blade, and pulse until finely chopped.

Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is combined but still a bit chunky.


Transfer to a serving container and serve at once, or cover and refrigerate until needed.


The only thing growing in my garden is kale. I've given so much away, made lots of new recipes.

Kathy sent me this recipe- I'll have to make more and give her some!

Spicy Gluten Free Kale Sweet Potato Croquettes

Ingredients:

2 eggs - well beaten

1 medium to large sweet potato cooked

4 cups fresh chopped kale ( added to food processor)


1/4 cup shredded mozzarella

1  teaspoon Cajun seasoning

Directions:

Preheat oven to 350 degree F or 177 C

Prepare a muffin top pan with non stick  spray and set aside

In a large bowl add the eggs and beat well.

Add chopped kale, sweet potatoes, mozzarella and spices and mix until thoroughly combined.


Spread the kale mixture into the muffin top pan . Place in preheated 350 oven and bake for 25- 30 minutes.

Kale is the only thing growing in my garden. It's doing VERY well. 

Rainbow kale power salad with peanut dijon dressing

Ingredients:

Salad:
1 large bunch kale, finely chopped
1 red bell pepper, diced
1 1/2 cups julienne carrots*
1/2 head purple cabbage, sliced*
1/2 head broccoli, washed and cut into florets
3/4 cup almonds ( use any type of nut you prefer) 
1 ( 14.5) ounce can chickpeas, drained and rinsed

Dressing:
2 tablespoons peanut butter
1 tablespoon olive oil
1/2 lemon , juiced
1 tsp. lime juice
3 tablespoons water
1 tablespoon dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

3/4 teaspoon garlic powder

Directions:

Salad:
Toss kale, red bell pepper, carrots, cabbage and chickpeas together in a large bowl. Set aside.

Dressing:
In a small blender, prepare the dressing.

When ready to serve, add 2 tablespoons, per serving, over the salad and toss. Top with chopped peanuts

Kathy found this recipe for me. I have an abundance of kale in the garden.

* used bagged salad with red cabbage and carrots

Tomato, Cucumber and Kale Salad

Ingredients:


1 bunch dino kale, stems removed and coarsely chopped*
2  tomatoes, diced
2  cucumbers, diced

1 red onion, thinly sliced

Dressing:

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 – 2 tbsp  honey (depends on desired sweetness)

salt and pepper to taste

Directions:

Add chopped kale first to large serving bowl, then add chopped tomato, cucumber and onion.
In a separate small bowl, mix all dressing ingredients.
Pour over vegetables and toss together.
Let sit at room temperature 15 minutes prior to serving, allowing the dressing to soften kale leaves.
Can be stored in the refrigerator up to two days.

Serves 8.

* I made kale chips and crushed them over the salad

Kale Smoothie

This is delicious! Great way to use up my kale. 

No source, just tossed the stuff I like into the blender.



 Ingredients:

1 medium to large banana sliced and frozen

1/2 cup frozen kale*

1/4 or 1/2 cup mango cubes - frozen

1/4 cup vanilla Greek yogurt

1/2 or 3/4 cup apple juice**

1 tsp. vanilla

Directions:

Add ingredients to blender
Blend very well - until smooth
Enjoy!

* wash and dry kale and add to plastic bag. Place in freezer until ready to use. If you don't have kale in your garden the freezer section in your local market should carry it.

**add 1/2 to 3/4 of apple juice depending on how thick you want your smoothie to be.

KILLER KALE SALAD

Thank you Carol for sending me this recipe! It's so good😁



Ingredients:


4 thin slices bacon, cut into bits

1 Tbsp. butter
1 medium red onion, halved and sliced
8 oz. white mushrooms, sliced
1/2 c. white wine ( subbed with chicken broth)

Kosher salt and freshly ground black pepper
3/4 c. olive oil
1/4 c. balsamic vinegar
1/2 tsp. dried thyme
1 lb. kale

4 oz. goat cheese, crumbled ( subbed  fresh Parmesan cheese)

Directions:

Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel.

Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10-15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium-high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.

Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.

Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)


Serve it up and enjoy. 6 servings.

Source: Ree Drummond @ Food Network

Featured 3/19/17 on Jay Tried and True Smell Good Sunday

Sweet Potato Kale and Quinoa Fritters

It's March and my kale is still thriving in the garden!


 The recipe from Yes, more please! 

Fritters are delicious.



Ingredients:

1 large or 2 medium sweet potatoes baked. Makes about 3 cups

2 cups cooked Quinoa (1 cup of uncooked quinoa yields 2.25 cups when cooked).

2 cups kale finely chopped. ( I used Dinosaur Kale ).

2 eggs

½ cup panko 

3 teaspoons cornstarch.

1 teaspoon grated ginger ( didn't use)

1 good pinch smoked paprika

1 teaspoon freshly ground black pepper

1 teaspoon kosher salt


4-6 tablespoons peanut oil, to pan fry them.

Directions:

1. Cut stems out from the  kale leaves. Add to food processor or roll leaves into  tight roll and chop chiffonade style.

2. In a medium size bowl, place all ingredients and mix well.

3. In a medium size pan heat up about 4-6 tablespoons of peanut oil

 4 With a small scooper ( 1 1/2 tablespoon) scoop about 6 patties into the pan and slightly flatten the tops. Cook for about 3-4 minutes on each side or until golden brown.

5. Cool them on a rack.

Featured 3/12/17 on What's for Dinner?

SPICY KALE AND QUINOA BLACK BEAN SALAD

I mixed kale with other greens from my garden. My cilantro is thriving. I've grown cilantro for years and never had such a healthy plant. I picked up a small pot in Trader Joe's and as you can see by the bottom photo it's doing great.

The recipe is adapted from The Growing Fridge.

Ingredients:

1 cup quinoa, uncooked
6 cups chopped kale, de-stemmed
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 cup corn

SPICY DRESSING
1/4 cup fresh cilantro, chopped
1 clove garlic, minced
1/4 cup fresh lime juice (about 2 limes)
1/4 cup hot sauce of your choice 
1/4 cup water
1 teaspoon maple syrup
1/2 teaspoon cumin ( didn't use)

sea salt and pepper, to taste

Directions:

Place 1 cup quinoa in a fine mesh strainer, rinse a few times. Combine 2 cups of water or chicken both in a medium sized pot.
Add 1 cup quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until liquid is absorbed and quinoa is
fluffy.



 Add the kale, onion, corn, beans and quinoa to a large salad bowl. Mix well.



Prepare the dressing. Pour the dressing over the salad, mix and enjoy!!!

Featured 2/5/17 on What's for Dinner?