The I Hate Kale Cookbook: 35 Recipes to Change Your Mind

The I Hate Kale Cookbook: 35 Recipes to Change Your Mind

Tucker Shaw

Language: English

Pages: 96

ISBN: 161769147X

Format: PDF / Kindle (mobi) / ePub


There are a lot of reasons to hate kale. It's an upstart. It's painfully hip. It's super healthy. Kale will never be bacon.
But here's the thing: If you can get past the hate, you'll figure out that kale is worth eating. Not just because it's good for you, but also because it tastes delicious, once you know what you're doing with it. And that's where The I Hate Kale Cookbook comes in. From satisfying Warm Kale Salad with Bacon and Eggs to Kale Fried Rice and Linguine with Kale and Walnut Pesto, this book offers thirty-five simple, tasty recipes that will turn any hater into a lover. (Or at least a liker.)

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INGREDIENTS 1 bunch curly kale, stems removed, leaves torn into 2-inch (5-cm) pieces, and rinsed but not dried 1 pound (455 g) ground pork 1 pound (455 g) ground turkey 2 medium onions, one minced and one chopped 1 cup (100 g) bread crumbs (fresh homemade or panko) � cup (50 g) finely grated Parmesan cheese 2 large eggs 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil 2 cloves garlic, smashed and minced 2 bay leaves 2 large cans (28 ounces/800 g each) crushed tomatoes

tablespoons olive oil, plus more as needed 1 large onion, chopped 1 bunch curly kale, washed, dried, stems removed, and leaves chopped into 1-inch (2.5-cm) pieces or smaller 1 pound (455 g) cold cooked potatoes, mashed lumpy Salt and black pepper 1 In a large cast-iron skillet, heat 1 tablespoon each of the butter and oil over medium-high heat until melted. Stir in the onion and cook until soft, about 4 minutes. Add the kale and toss to coat completely, adding another drizzle of oil, if

it before you serve it. Sitting If we’re talking salads, you can get the kale to relax a bit by dressing it 30 minutes or so before serving it. This works best with kale leaves that have been cut into particularly small pieces. Blanching Don’t use this technique for salads, because it softens the kale just a bit too much. But blanched kale works well on sandwiches. Bring a pot of salted water to a boil and drop in the leaves, pressing them down to submerge. After the water returns to a boil,

warm climates; and you pretty much can’t kill it—it just keeps coming back. (So, even as the incessant wars and plagues swirled around your village, you’d just go on picking and eating kale.) A cup of chopped raw kale has an insane amount of vitamins A, C, and K, plus it packs a solid serving of fiber, which is great for the digestive system (and let’s not kid ourselves—if the guts are happy, everyone’s happy). Minerals in kale include calcium, iron, manganese, copper, potassium, magnesium, and

garlic, smashed and minced 1 bunch curly kale, washed, dried, stems removed and chopped, and leaves torn into small pieces 1 pound (455 g) yellow potatoes, peeled and cut into 1-inch (2.5-cm) chunks 1 teaspoon salt 1 teaspoon black pepper 2 quarts (2 L) chicken or vegetable stock 1 cup (240 ml) half-and-half (optional) 1 In a large heavy soup pot, cook the oil, butter, onion, and carrot over medium-high heat until the onion is soft and starts to turn golden, about 15 minutes. 2 Add the

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