This easy one-pot polenta and kale soup hails from Italy, but we give it a distinctly Japanese twist: In place of the Parmesan called for in a traditional recipe, we finish ours up with the addition of miso paste, soy sauce, and scallions. It's savory, rich, and 100% vegan.
'kale' on Serious Eats
Creamed kale is an easy side dish that deserves its place on your holiday table. This version is made in the slow cooker and includes a bit of chicken stock, milk, and heavy cream, which is thickened on the stove before being poured on top of ribbons of kale. Romano cheese adds nuttiness and binds the sauce, along with a pinch of nutmeg and a little crushed red pepper. Right before serving, a touch of lemon zest brightens the dish.
Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheese (for a mix of more nutty flavor and creamy stretchiness), plenty of garlic, and a little heat.
This farrotto—farro cooked in the style of risotto—from Sean Brock's new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it's a warming, rustic potful of fall flavors.
This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor. Tender braised kale transform this into a full-on meal, while a shot of apple cider vinegar brightens up all the flavors.
This easy one-pot pasta dish is filled with browned bits of pancetta, shiitake mushrooms and wilted greens, and comes together in just half an hour. Finished with shavings of Parmesan and freshly cracked black pepper, it's a perfect weeknight meal.
I know it's early, but I feel I have to recommend that you go ahead and give a little forethought to your festive winter spread in light of this recipe from chef Renee Erickson's new cookbook, A Boat, a Whale & a Walrus. It is beyond easy and beyond decadent—what more do you need out of a holiday dish? Oh, and it still counts as eating your vegetables.
This taco, featured in Sara Deseran and Joe Hargrave's new cookbook of recipes from their San Francisco restaurants, Tacolicious, only goes to show how versatile and inspiring a waiting tortilla can be. Sure, you could fill it with braised pork or charred chicken, but it can be equally good piled with well-seasoned veggies.
Cold buckwheat noodles and finely chopped kale are tossed together with silky bites of wakame, crunchy bean sprouts, creamy avocado and a sesame-miso dressing for a healthy and light dinner that's ready in less than 30 minutes.
Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curry chicken, it makes for an easy weeknight meal.
Seared scallops top spicy quinoa that's mixed with ribbons of kale and crunchy pistachios for a quick and easy weeknight meal.
This dish, which is made up of equal parts beef and greens in a light but flavor-packed black bean sauce with garlic doesn't quite qualify as a side dish, and seeing as I'm using a mixture of kale and frisée—two decidedly Western greens—it doesn't quite qualify as "Chinese greens" either. But the basic techniques I use in ut—just a quick stir-fry with no blanching—is a method that works with any kind of hearty green leafy vegetable, whether it's Chinese or not.
Kale is one of the trendiest vegetables these days, but it's still possible to serve it in a surprising way: grilled. Smoky and with a touch of crunch, hearty lacinato leaves are a delightful, if unusual, vehicle for a vinaigrette made with crisped bacon, shallots, and apple cider vinegar. It's a killer side dish you'll want to nestle alongside your potato salad and hamburgers at your next BBQ.
In this quick, easy, and delicious one-pot dinner, chicken breasts are seared, then gently cooked in an herb-filled tomato sauce with chickpeas and hearty kale. Topped with crunchy, seasoned breadcrumbs, this rustic meal comes together in 45 minutes.
Cheesy grits may be delicious as a side dish, but top them with kale that's been simmered in chicken stock with smoky ham and they become a flavorful, hearty meal. A dash of vinegary hot sauce, and you may never want to eat them on their own again.
When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner.
Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top.
Fried rice is one of the great one-bowl meals, though this vegetarian version, packed with tender-crisp bok choy and kale and crispy nubs of fried garlic is so good that you'll probably want to keep it in your repertoire as a side dish as well.
A quick and easy stew of butternut squash, kale, and toasted quinoa, made in a single skillet.