Tag Archives: kale

LolliPop Kale Pesto Pasta

Recently, in food circles, there had been whispers of a vegetable called lollipop kale, supposedly a mythological-sounding cross between Russian red kale leaves and conventional Brussels sprouts. They cooked, and tasted, like both vegetables, and looked like they’d sprung from the mind of Dr. Seuss.

Ingredients 

1 cup kale sprouts (Lollipops)
1/2 cup fresh basil leaves
3 tablespoons minced garlic
1/2 cup olive oil
Water
Salt, to taste

Directions

1. Blanch basil and kale in boiling salted water. Shock in ice bath and squeeze out water.

2. In a blender, add kale, basil and garlic; then slowly stream in oil. Stream in a little bit of water to help emulsify, making sure not to add too much. Season with salt to taste. The pesto can keep in the refrigerator for up to a week.

To Assemble:

1 tablespoon extra virgin olive oil
1 cup baby heirloom tomatoes
2 tablespoons small diced shallots
4 garlic cloves, minced
1 cup lollipop kale (or baby Tuscan kale if lollipop kale can’t be located)
2 cups cooked farfalle, cooked (farfalle is suggested, but any type of pasta can be used)
2 tablespoons toasted pine nuts
½ cup Lollipop Kale Pesto Sauce (recipe above)
4 tablespoons ricotta cheese
1-2 tablespoons ground Grana or Parmeggiano Reggiano

1. Heat olive oil in a sauté pan over medium heat. Add tomatoes and allow to blister.

2. Add shallots, garlic, and kale; sauté together for a minute.

3. Add in pasta and pine nuts. Pour sauce over the vegetables and pasta. Mix in ricotta cheese, flipping contents a few times. Divide pasta into two dishes and top with ground Grana or Parmeggiano Reggiano.

Enjoy this bright colorful dish! For more great recipes check out SaladSavoy 

Nothern Spy’s Kale Salad

Yumm kaleyum

Northern Spy’s Kale Salad

Ingredients

1/2 cup cubed kabocha, butternut, or other winter squash


Extra-virgin olive oil


Salt and freshly ground pepper


1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced (about 2 1/2 cups)


1/4 cup almonds, cut roughly in half


1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan)


Fresh lemon juice


Pecorino or other hard cheese, for shaving (optional)

For the full breakdown on compiling this deliciousness check out this awesome site  : http://food52.com/blog/2839-northern-spy-s-kale-salad