Garlic Parmesan Kale Pasta

 

Ingredients:

• 1 bunch 1/2 lb kale
• 1/2 lb angel hair pasta
• 2 Tbsp olive oil 
• 2 Tbsp butter 
• 2 cloves garlic, minced 
• 1/4 cup grated Parmesan 
• Pinch salt and pepper 
• Pinch red pepper flakes (optional)

Preparation:

1. Pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain.

2. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.

3. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green color (about 5-7 minutes). Turn the heat off.

4. Add the drained pasta to the pot with the sautéed kale. Toss the pasta and kale together. Allow them to cool to the point that steam is no longer rising from the pot. You want the pasta warm, but not hot enough to melt the Parmesan.

5. Season the pasta and kale with salt and freshly cracked pepper to your liking. Add the grated Parmesan cheese and toss to coat. Add a pinch of red pepper flakes over top if desired.

budgetbytes.com

Turnip and Kale Gratin

 

Ingredients:

• 5 garlic cloves, thinly sliced

• 2 cups heavy cream

• ½ teaspoon dried thyme

• 2 tablespoons unsalted butter, divided

• 3 medium onions, thinly sliced

• Kosher salt

• 3 bunches of Tuscan kale, ribs and stems removed, leaves torn

• 4 medium turnips (about 1¾ pounds total), trimmed, peeled, and cut into ½-inch pieces

• 3 large eggs, beaten to blend

• 4 ounces Fontina cheese, grated (about 1 cup)

• 1 ounce Parmesan, finely grated (about 1 cup)

• 8 ounces of day-old white country-style bread, cut into ½-inch pieces

• Freshly ground black pepper

Preparation:

1. Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer for 30 minutes. Let cool.
2. Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to the pan, until caramelized and amber-colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out the skillet.
3. Heat remaining 1 Tbsp. butter in the same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
4. While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.
5. Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on the mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest for 10 minutes before serving.
6. Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

bonappetite.com

Chickpeas and Kale in Spicy Pomodoro Sauce

 

Ingredients:

• 1/2 cup extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• One 28-ounce can of whole peeled Italian tomatoes, crushed by hand

• 1 1/2 teaspoons fennel seeds

• 1 teaspoon crushed red pepper

• Kosher salt

• One 8-ounce bunch of Tuscan kale stemmed and chopped

• Two 15-ounce cans of chickpeas, rinsed and drained

• Torn basil and marjoram leaves, for garnish

• Finely grated Pecorino Romano, for serving

Preparation:

• In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper, and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened about 25 minutes.

• Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.

foodandwine.com

Garlicky Skillet Greens with Ham

 

Ingredients:

• ¹⁄₄ cup apple cider vinegar
• ¹⁄₄ cup sorghum syrup
• 2 tbsp. Sriracha hot sauce
• 1 smoked ham hock
• 1 small yellow onion, finely chopped, divided
• 1 cup bacon fat
• 1 ¹⁄₂ lb. collard greens, stems discarded, and leaves thinly sliced
• turnip greens stems discarded, and leaves thinly sliced
• cloves Kosher salt
• 12 cloves garlic confit, coarsely chopped, plus 2 tbsp. garlic oil

Preparation:

1. In a microwave-safe bowl, whisk together the vinegar, sorghum syrup, and Sriracha. Cover and microwave on high for 2 minutes and set aside.
2. In a medium Dutch oven, place the ham hock and half of the onion, cover with water, and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook until the ham hock is very tender, 1½–2 hours. Set the pot aside until the ham hock is cool enough to handle, then remove it from the liquid and use your hands to shred the meat into a small bowl. Discard the liquid, cooked onion, and bone. Clean the Dutch oven and return it to the stove.
3. In the empty Dutch oven set over medium-high heat, melt the bacon fat, then add the shredded meat and cook until browned and slightly crisp, 3–4 minutes. Stir in the remaining onion and cook until soft, about 8 minutes. Turn the heat to high, add the collard and turnip greens (in batches if necessary), and season with salt to taste. Cook, stirring continuously until the greens are wilted, 1–2 minutes. Stir in the reserved vinegar-sorghum liquid, garlic confit, and garlic oil, and serve immediately.

saveur.com

Garlic and Greens Spaghetti

 

Ingredients:

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole, or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese 

Preparation:

1. Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
2. When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
3. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

https://www.foodnetwork.com/recipes/food-network-kitchen/garlic-and-greens-spaghetti-recipe-1972759

Coconut Curried Greens

 

Ingredients:

• 2 Tbsp coconut oil
• 2 medium shallot (sliced)
• 3 cloves garlic* (minced)
• 1 tsp minced ginger
• 1 large bundle collard greens, swiss chard, etc (large stems removed, chopped)
• 1 large bundle kale (large stems removed, chopped)
• 2 tsp curry powder 
• 2 tsp coconut sugar 
• Sea salt to taste
• 1/2 cup light coconut milk (or sub vegetable broth or water)

Preparation:

1. Heat a large metal or cast-iron skillet over medium heat. Once hot, add coconut oil, shallot, garlic, and ginger. Sauté for 2-4 minutes, or until shallot is tender and fragrant.

2. Add the swiss chard/collard greens, half of the curry powder, coconut sugar, and a healthy pinch of sea salt. Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy.

3. Add kale, another pinch of sea salt, remaining curry powder, and coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale appears tender.

4. Taste and adjust flavor as needed, adding more salt to taste, coconut sugar for sweetness, or curry powder for intense curry flavor.

https://minimalistbaker.com/coconut-curried-greens-30-minutes/

Green Detox Smoothie

 

Ingredients:

• 2 cups baby spinach
• 2 cups baby kale
• 2 ribs celery, chopped
• 1 medium green apple, chopped
• 1 cup frozen sliced banana
• 1 cup almond milk
• 1 tablespoon grated fresh ginger
• 1 tablespoon chia seeds
• 1 tablespoon honey

Preparation:

1. Combine spinach, kale, celery, apple, banana, almond milk, ginger, chia seeds and honey in a blender until smooth.
2. Serve immediately.

https://damndelicious.net/2018/01/01/green-detox-smoothie/

Pasta with Fennel, Kale, and Lemon

 

Ingredients:

•  2-3 tablespoons extra virgin olive oil
•  1/2 large red onion, thinly sliced
•  2 fennel bulbs, (tough outer layer removed and fronds reserved) thinly sliced
•  3 large garlic cloves, finely slivered
•  2-3 large pinches red pepper flakes
•  1 large bunch of lacinato kale, tough stems removed and roughly chopped
•  juice of one lemon
•  10 ounces spinach fettuccine
•  kosher salt
•  freshly ground black pepper

Garnishes:

• Parmigiano-Reggiano cheese, grated
•  Fennel fronds
•  Chili pepper oil (optional)

Preparation:

1. Put a large pot of well-salted water on to boil.
2. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.
3. Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6-8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.
4. When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2-3 minutes before the pasta is done cooking.
5. Drain the pasta (reserving 1/2 cup of cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan–adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.
6. Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese.

https://www.abeautifulplate.com/pasta-fennel-kale-and-lemon/

Kale Salad with Carrot Ginger Dressing

 

Ingredients:

Carrot Ginger Dressing:

• ½ cup chopped roasted carrots, from 3/4 cup raw carrots
• 1/3 to ½ cup water
• ¼ cup extra-virgin olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced ginger
• ¼ teaspoon sea salt

Salad:

• 1 batch Roasted Chickpeas
• 1 bunch curly kale, stems removed, leaves torn
• 1 teaspoon lemon juice
• ½ teaspoon extra-virgin olive oil
• 1 small carrot, grated
• 1 small red beet, grated*
• ½ watermelon radish, very thinly sliced
• 1 avocado, cubed
• 2 tablespoons dried cranberries
• ¼ cup pepitas, toasted
• 1 teaspoon sesame seeds
• Sea salt & Freshly ground black pepper

Preparation:

1. Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

2. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt, and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

https://www.loveandlemons.com/kale-salad/

Black Bean and Kale Tacos

 

Ingredients:

• 8 small flour tortillas
• 50g (1.5oz) feta, crumbled
• 5-10 cherry tomatoes
• A handful of sliced fresh cilantro/coriander
• 1 can of black beans (don't drain them)
• 2 cloves of garlic, crushed
• 2 tsp oregano
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 75g (2oz) of roughly chopped kale
• Juice of 1 small lime

Preparation:

1. First, you will get the beans cooking. In a small saucepan, saute the garlic cloves in olive oil until softened. Add all of the spices and mix into the oil and garlic for just a minute or so until toasted and fragrant, before pouring the beans in their liquid into the pan. Season to taste, and allow to simmer for about 20 minutes while you get everything else ready. Stir regularly to make sure it doesn't stick to the bottom, and to help it break up.

2. Set the table and get all of your other toppings prepared and your tortilla warmed before you make the kale topping. You want the kale to get to the table as quickly as possible once it's cooked so that it doesn't sit out for too long and wilt.
3. Once you're ready to start the kale, take the beans off the heat and let them sit, covered.
4. Cook the kale. In a large frying pan, heat some olive oil and saute the kale and garlic until the kale is bright green and softened but not soggy. Pour the lime juice into the pan and let it bubble for a few moments. You want the kale to absorb the lime juice a little bit, but you don't need it fully evaporated.
5. To assemble your tacos, add a spoonful of beans to a tortilla and top with a mound of kale, sprinkling of feta and cilantro, and a few cherry tomatoes.

https://www.happyveggiekitchen.com/black-bean-kale-tacos/ 

 

Black Bean and Kale Tacos

 

Ingredients:

• 8 small flour tortillas
• 50g (1.5oz) feta, crumbled
• 5-10 cherry tomatoes
• A handful of sliced fresh cilantro/coriander
• 1 can of black beans (don't drain them)
• 2 cloves of garlic, crushed
• 2 tsp oregano
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp chili powder
• 1 tsp smoked paprika
• 75g (2oz) of roughly chopped kale
• Juice of 1 small lime

Preparation:

1. First, you will get the beans cooking. In a small saucepan, saute the garlic cloves in olive oil until softened. Add all of the spices and mix into the oil and garlic for just a minute or so until toasted and fragrant, before pouring the beans in their liquid into the pan. Season to taste, and allow to simmer for about 20 minutes while you get everything else ready. Stir regularly to make sure it doesn't stick to the bottom, and to help it break up.

2. Set the table and get all of your other toppings prepared and your tortilla warmed before you make the kale topping. You want the kale to get to the table as quickly as possible once it's cooked so that it doesn't sit out for too long and wilt.
3. Once you're ready to start the kale, take the beans off the heat and let them sit, covered.
4. Cook the kale. In a large frying pan, heat some olive oil and saute the kale and garlic until the kale is bright green and softened but not soggy. Pour the lime juice into the pan and let it bubble for a few moments. You want the kale to absorb the lime juice a little bit, but you don't need it fully evaporated.
5. To assemble your tacos, add a spoonful of beans to a tortilla and top with a mound of kale, sprinkling of feta and cilantro, and a few cherry tomatoes.

https://www.happyveggiekitchen.com/black-bean-kale-tacos/ 

Roasted Eggplant with Crispy Kale and Yogurt

 

Ingredients:

• 2 medium Italian eggplants (about 1 1/2 pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
• 1/4 cup vegetable oil
• Kosher salt
• 1 teaspoon dried mango powder (amchoor; optional)
• 1/2 teaspoon ground cumin
• 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
• 1 medium Persian cucumber
• 1 cup plain whole-milk Greek yogurt
• 1 teaspoon fresh lemon juice
• 1 garlic clove, finely grated
• 2 cups cherry tomatoes, halved
• Olive oil (for drizzling)

Preparation:

1. Preheat oven or grill to 450°F. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
2. Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
3. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
4. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.

https://www.epicurious.com/recipes/food/views/roasted-eggplant-and-crispy-kale-with-yogurt

Kale Banana Muffins

Ingredients:

• 1½ cups whole wheat pastry flour or white wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsweetened applesauce
• 1 large egg
• 2 tsp vanilla extract
• 3 cups kale, ribs removed, chopped, and loosely packed
• 1 ripe banana
• ⅓ cup pure maple syrup
• 2 Tbsp coconut oil, melted and cooled

Preparation:

1. Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.
4. Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.

https://preventionrd.com/2016/03/kale-banana-toddler-muffins/

Grilled Beet Flatbread

Ingredients:

• 2 whole wheat flatbreads
• 4 medium beets, any colors - greens cut off, beets peeled, and sliced about 1/4 inch thick
• 1 Tablespoon olive oil + extra for brushing on flatbread
• salt and pepper
• 4 large handfuls Kale
• 1/4 cup raw almonds, chopped
• 1 Tablespoon agave
• 1 cup balsamic vinegar
• 2 Tablespoons feta cheese

Preparation:

1. Preheat grill or a cast-iron grill plate over your stove to medium low heat.
2. In a small bowl, toss the sliced beets with olive oil and a few dashes of salt and pepper. Be sure to toss the yellow beets separately from the red beets, so the red color won't bleed onto the yellow. Once grill is to heat, place beets in a single layer and cook slowly until there are nice char-marks, about 8-10 minutes. Flip and cook the other side until the beets are fork-tender.

FOR BALSAMIC REDUCTION:

1. While the beets are cooking, you can start on the balsamic reduction. In a small saucepan, heat the balsamic vinegar until it comes to a rapid boil. Reduce heat to just a simmer, stirring occasionally until the vinegar has reduced to about half it's original amount and is a syrupy consistency. Remove from heat.

FOR "CANDIED" ALMONDS:

1. Place chopped almonds and agave in a small pan on low heat. Stir often and keep a close eye on the almonds. Make sure they are all coated with agave. The agave will become a deep brown color, and as soon as that happens, take it off the heat. Any longer and it will burn, and you do not want that! Put the almonds on a plate and using a fork, separate the individual almonds so they aren't stuck together in one big clump.

FOR KALE:

1. Place the kale in a large pan over low heat. Sprinkle a few drops of water in the pan and cover to create a steam. Let sit for about 2 minutes just so it can soften a bit. Use tongs to toss the kale around. You want it to wilt just a tiny bit so it still holds its crunch and color but it more pliable.

TO ASSEMBLE:

1. Either microwave the flatbreads or warm over a pan. Brush with a small amount of olive oil. Divide the kale between two flatbreads. Top with beets, candied almonds, and feta. Drizzle with the balsamic reduction. Cut into individual slices.

https://happyfoodhealthylife.com/grilled-beet-flatbread-salad/

Greek Kale Salad with Creamy Tahini Dressing

Ingredients:

• 1 medium bunch of curly green kale (about 8 ounces)
• Fine sea salt
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and drained
• ⅓ cup finely grated Parmesan (optional)
• ⅓ cup sunflower seeds
• ¼ teaspoon extra-virgin olive oil

Creamy tahini dressing

• 1⁄4 cup tahini
• 3 tablespoons lemon juice (from 1 to 1 ½ lemons)
• 1 tablespoon extra-virgin olive oil
• 1 medium clove garlic, pressed or minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon fine sea salt
• 2 tablespoons water
• Freshly ground black pepper, to taste

Preparation:

1. To prepare the salad: Place the chopped kale in a large serving bowl. Sprinkle it lightly with salt and massage it with your hands by scrunching up large handfuls at a time until it’s darker and more fragrant (this makes the kale more tasty and easier to eat). Add the chickpeas, olives and/or pepper rings, sun-dried tomatoes, and Parmesan (if using). Set aside.
2. To toast the sunflower seeds, combine the seeds with the olive oil and a few dashes of salt in a small skillet over medium heat. Cook, stirring often, until the seeds are fragrant and turning lightly golden at the edges, about 5 minutes. Pour the toasted seeds into the salad bowl.
3. To prepare the salad dressing: In a small liquid measuring cup or bowl, combine the tahini, olive oil, lemon juice, garlic, mustard, and salt. Whisk until blended. Add the water and whisk until blended. Season generously with freshly black pepper, to taste.
4. Pour the dressing into the salad (you might not need quite all of it, but I did). Toss until the salad is evenly coated with dressing. Serve immediately. This salad keeps well in the refrigerator, covered, for up to 3 days.

https://cookieandkate.com/greek-kale-salad-recipe/

Blueberry Kale Ice Cream

Ingredients:

• 5 large egg yolks
• 3/4 cup + 2 1/2 Tbsp granulated sugar, divided
• 2 cups heavy cream
• 3/4 cup milk
• Pinch of salt
• 1/2 cup blueberries
• 2 oz. kale, chopped into small pieces
• 1 1/2 tsp lemon juice
• 1/2 tsp lemon zest

Preparation:

1. Whisk egg yolks with 1/4 cup sugar in a medium bowl, until pale in color.
2. In a medium saucepan, combine cream, milk, 3/4 cup sugar, and pinch of salt. Warm mixture over medium heat until sugar dissolves, about 3-4 minutes.
3. Pour about 1/2 cup of the hot milk mixture into the bowl with the egg yolks, whisking constantly until combined. Then pour everything back into the saucepan and heat over medium-low heat, continuing to stir constantly. Continue heating until the mixture thickens enough that it coats the back of a spoon. Don’t let the mixture come to a boil.
4. Pour mixture through a fine mesh sieve into a medium bowl and cool to room temperature. Cover with plastic wrap (making sure wrap touches down on liquid so skin does not form) and refrigerate the mixture for at least 4 hours, but preferably overnight.
5. While mixture is cooling, make blueberry puree: Puree the blueberries and 4 teaspoons of sugar in a food processor or blender.
6. Once cooled, combine 1 cup of the mixture in a blender, along with the kale, remaining 3 1/2 teaspoons sugar, lemon juice, and lemon zest. Puree until smooth. Pour back into the bowl with the remaining custard and stir.
7. Pour the mixture into the base of your ice cream maker and run, according to manufacturer’s instructions.
8. When ice cream is almost done churning, add half the blueberry puree. Moved ice cream to a freezer-safe container and swirl in the remaining blueberry puree. Put container in freezer and let chill for at least 8 hours before enjoying ice cream.

https://wearenotmartha.com/blueberry-kale-ice-cream/

Sweet Potato Quinoa Bowls with Greens

Ingredients:

For the bowls:

• 2 tablespoons plus 1 teaspoon olive oil, divided
• 1 cup quinoa, rinsed
• 1 3/4 cups water or low-sodium vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 sweet potatoes (about 1 pound total), quartered lengthwise, then cut crosswise into 2-inch pieces
• 1 (15.5-ounce) can chickpeas, drained, rinsed, and thoroughly patted dry
• 1/2 cup pitted castelvetrano olives, coarsely chopped
• 2 ounces feta cheese (1/2 cup), crumbled (optional)
• 1 bunch lacinato kale (or, dandelion greens), thick stems removed and leaves thinly sliced

For the pesto:

• 1/4 cup tightly packed fresh basil leaves (or tender herb of your choice)
• 1/4 cup roasted, unsalted almonds (or nut of your choice)
• 1 small clove garlic
• 2 tablespoons olive oil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice, plus wedges for serving
• 1/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation:

1. Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quinoa and cook, stirring, until any water has evaporated and quinoa is toasted, about 2 minutes. Stir in the water or broth and 1/2 teaspoon salt. Bring to a boil. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
2. Meanwhile, place the sweet potatoes and chickpeas side-by-side on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil, season with 1 teaspoon salt and several grinds of pepper, and toss to coat. Roast, flipping the sweet potatoes halfway through, until the sweet potatoes are crispy on the outside and tender on the inside and chickpeas are browned in spots, 18 to 20 minutes total.
3.  When the quinoa is ready, remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork.
4. For the Pesto: Finely chop the basil, almonds, and garlic; transfer to a small bowl. Add the oil, lemon zest, lemon juice, salt, and several grinds pepper, and stir to combine.
5. Assemble the bowls:
6. Stir the pesto into the cooked quinoa. Stir in the olives and feta. Divide mixture between 4 to 6 shallow bowls. Top with the sweet potatoes, chickpeas, and kale. Serve with lemon wedges.

https://www.thekitchn.com/quinoa-sweet-potato-bowl-267048

Sunchoke Pizza

Ingredients:

• 1 sunchoke
• 1 tablespoon roughly chopped fresh rosemary 
• Large pinch or two shredded Parmigiano-Reggiano 
• 2 to 3 whole leaves lacinato kale, stems trimmed 
• Olive oil, for drizzling
• Salt
• One 12- to 13-ounce ball your favorite pizza dough
• All-purpose flour, for dusting
• Small handful shredded whole-milk mozzarella (1/2 to 3/4 cup)
• Small handful shredded fontina Val d'Aosta cheese (1/2 to 3/4 cup)
• Creme fraiche or thinned down sour cream, for drizzling 

Instructions:

1. Heat your oven as high as it will go (500 to 600 degrees F) with a pizza stone set on the bottom floor for 30 minutes before cooking the pizza.
2. Slice the sunchoke as thinly as possible with a mandolin into a bowl. (You should get enough pieces to make a thin layer that covers the whole pie.) Toss together the rosemary, Parmigiano-Reggiano, kale, a generous dash of olive oil and a generous pinch of salt, coating everything evenly and massaging the kale to soften it up. Taste for salt and adjust if necessary.
3. Stretch out the dough into a 12-inch round, first pinching a hearty edge for the crust, then gently stretching to reach 12 inches. Generously flour a pizza peel and lay down the round. Quickly lay down the mozzarella, then an even layer of the sunchokes, followed by the kale. The kale should not cover the pie evenly like the sunchokes, but add an accent of color and crunchiness. Top the pie with the fontina and slide onto the pizza stone.
4. Cook until the pie is evenly browned, 6 to 8 minutes. Pull the pie onto a flat metal pie pan or the underside of a baking sheet so it's easy to slide off onto a cutting board. Cut the pie into 6 even pieces and drizzle with creme fraiche.

https://www.cookingchanneltv.com/recipes/sunchoke-pizza-2060358