Kale Salad with Radicchio and Parmigiano Reggiano
Raw Kale Salad with Radicchio and Parmigiano Reggiano
I had a raw kale salad at Farmstead about a month ago with Parmesan crisps, and I loved this use of kale to create a hearty salad for the fall and winter. Here is my take, adding in some slightly bitter radicchio for more color and contrasting flavor. This salad is great for making ahead, since the hearty kale and radicchio don’t wilt like other salad greens.
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Coconut Curry Kale and Quinoa Salad
Coconut Curry Kale and Quinoa Salad
Adapted from The Healthiest Meals on Earth by Jonny Bowden, Ph.D., C.N.S
I like this refreshing take on quinoa and kale. I find I always end up using plain quinoa as a quick side dish and always serve cooking greens sautéed with garlic. I’m hoping this dish will inspire me to come up with some other creative uses for quinoa and kale.
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Farro Risotto with Kale, Sausage, and Chianti Wine
Farro Risotto with Kale, Sausage, and Chianti Wine
Here’s a bit of a spin on risotto. Here farro is used rather than short-grained rice. Farro is a whole grain, with a nutty taste and a lot of nutrients. Because it’s a whole grain it will take longer to cook than white short grain rice. Also, the dish won’t be quite as creamy, but just as delicious. The warm spicy notes of the Chianti wine pair beautifully with the dark leafy kale and the sweet Italian sausage. The Chianti wine also imparts a beautiful deep rose hue to the dish, which complements the dark green of the kale. This would also be a great fall/winter/holiday dish.
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Kale Chips
Kale Chips
Here’s a healthy, crispy, crunchy, salty snack. It’s quick and easy to make too.
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