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Paprika Roasted Red Potatoes w/ Kale Pesto

Ahhh Kale…

So pretty, so good for you.  I have to admit, when I first started being a CSA member I didn’t have a clue what to do with kale.  I’m still learning.  HighCross Farm has some of the prettiest Kale I’ve ever seen by the way…

While perusing  some of my favorite food sites, I happened upon a video from someone who calls himself The Hippy Gourmet.  He was making Paprika roasted potatoes and Kale pesto.  I simply had to try it.  Let me tell you, Kale pesto is AMAZING.  I think it’s even better than the basil or arugula pesto I’ve made in the past.

The crispiness from the potatoes with the creaminess of the Kale pesto and an added punch from the grated Romano is heaven in your mouth. You will LOVE this recipe.

Supplies

  • Red potatoes, cut into halves or quarters
  • Olive oil
  • Paprika
  • Garlic powder
  • Salt
  • Pepper
  • 1 bunch of kale
  • 3 large cloves of garlic
  • 1/2 C toasted walnuts
  • Grated Romano cheese (you can use Parm or Asiago as well)
  • Olive oil

Par boil your potatoes so they are soft, but not to the point of mush.  Drain and toss with enough oil to cover, paprika, garlic powder, salt and pepper. Spread out on a baking sheet and bake on 450 until crispy (about 40 mins).

For the Pesto:

Remove the hard stem from the kale and drop into boiling water.  Boil kale until soft. This only takes a few minutes.

Drain off the kale and put into a food processor with the garlic, walnuts and cheese. Pulse until finely ground.

Drizzle in enough olive oil to bind it all together. You want it nice and thick, not oily and runny.

While the potatoes are still warm, dollop the pesto over the top.  Shave some cheese over the pesto and enjoy!

 
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Posted by on June 23, 2010 in Uncategorized

 

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Kale Chips

I had seen recipes for Kale chips all over the internet.  I told myself the first time I get kale, I am trying this.

So I took this beautiful bunch of kale…

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I laid it flat on a parchment lined cookie sheet and drizzed olive oil over it.  Not too heavy on the oil, fyi.  I then took some asiago cheese and sprinkled about a 1/4 cup and a tiny bit of kosher salt.  Now, you might not even need the salt.  The cheese has quite a bit of saltiness to it.  I put a 1/2 teaspoon of kosher salt over my first batch and the kale chips tuned into salt licks.  So yeah, use the salt very sparingly.

Before putting them in a 400 oven…

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Bake for about 15 minutes.  Keep an eye on them.  Bake them until the edges turn brown.  They tend to burn easily.

You will get something that looks like this…

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They are so good and good for you.  Enjoy!

 
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Posted by on July 13, 2009 in kale

 

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