Ingredient Spotlight: Kale

While some may say that kale is officially “out” for 2015, we love it for its amazing health benefits and refuse to remove it from our refrigerator just yet. A relative of the broccoli and cabbage family, this leafy green vegetable comes in several varieties – mild to peppery or flat to curly. Packed full of vitamins, like vitamins K, A and C, it’s a great addition to any salad, soup or on its own as a side.

Here are some of our favorite ways to enjoy this popular super food.

Tuscan Kale Salad

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Ingredients:

Directions:

  1. Place the kale, pine nuts, tomatoes, edamame and radishes in a large salad bowl.
  2. Toss salad with enough dressing to moisten well. Top with Parmesan cheese and serve immediately.

Winter Kale Salad

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Ingredients:

Directions:

  1. Place the kale, sunflower seeds, bacon and apple in a large salad bowl.
  2. Toss salad with enough dressing to moisten well. Sprinkle blue cheese on top and serve immediately.

Asian Kale Salad

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Ingredients:

  • 6 cups coarsely chopped kale, ribs removed
  • 1/2 cup shredded carrots
  • 1 cup edamame, (if frozen, defrost by adding to boiling water 3-4 minutes, drain)
  • 1/2 cup mandarin oranges, drained
  • 2 Tablespoons sesame seeds, toasted
  • 1/4 cup scallions, chopped
  • 3 Tablespoons vegetable oil
  • 4 wonton wrappers
  • Stonewall Kitchen Sesame Ginger Dressing

Directions:

  1. Place the kale, carrots and edamame in a large salad bowl and toss. Sprinkle the sesame seeds and scallions on top.
  2. To make the wonton crisps – Heat 3 Tablespoons vegetable oil in a sauté pan over medium-high heat. Cut wonton wrappers in strips approximately 3×1/4-inches. Place several strips in hot oil and toss until crisp and light golden brown in color. Remove crisps and place on paper towel to drain. Reduce heat if wontons are browning too fast. Repeat until desired amount has been fried. Sprinkle lightly with salt.
  3. Add wonton crisps to salad. Toss salad with enough dressing to moisten well. Serve immediately.

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