Alright, so I have this love-hate relationship with kale—sometimes it feels like I’m chewing on a leafy green sponge, but when paired with chicken, it transforms into something magical. Imagine the tender chicken soaking up all those earthy, slightly bitter notes of kale, kind of like how my cat soaks up the sun on a lazy Sunday afternoon. Whether you’re a kale skeptic or a chicken enthusiast, these 12 recipes might just change your culinary perspective—or at least make dinner a bit more interesting.
Steps
- Preheat your oven to 400°F and line two baking sheets with parchment paper. Place chopped carrots on one sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 20-25 minutes until soft.
- Transfer roasted carrots to a blender, add water, olive oil, rice vinegar, ginger, and salt, then blend until smooth. Chill the dressing in the fridge until you’re ready to use it.
- On the second baking sheet, prepare roasted chickpeas according to your preferred recipe.
- Place kale leaves in a large bowl, add lemon juice, olive oil, and a few pinches of salt. Massage the leaves with your hands until they soften, wilt, and reduce in volume by about half.
- Add grated carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, more salt, and pepper. Toss everything to combine well.
- Drizzle the salad generously with the chilled carrot ginger dressing, then top with the remaining avocado, extra dressing, roasted chickpeas, and sesame seeds. Season to taste and serve immediately.
Ingredients
- ¾ cup chopped carrots
- ? to ½ cup water
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- ¼ teaspoon sea salt, plus more for sprinkling
- 1 recipe Roasted Chickpeas
- 1 bunch curly kale, stems removed, leaves torn
- 1 teaspoon fresh 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 and freshly ground black pepper
FAQ
- What makes kale a versatile vegetable in recipes?
- Kale is extremely versatile due to its ability to be used in various dishes such as smoothies, pastas, soups, and salads. Its robust texture allows it to hold up well in different cooking methods, making it a staple in both raw and cooked dishes.
- How can I keep kale salads from being tough and dry?
- To prevent kale salads from being tough and dry, it’s important to massage the kale leaves with a little olive oil or lemon juice. This softens the leaves and enhances their flavor, making the salad more enjoyable to eat.
- Can I prepare kale salad in advance?
- Yes, kale salads can be made ahead of time. In fact, they hold up well even with the dressing added, making them an excellent choice for meal prep or packing a lunch.
- What are some creative ways to incorporate kale into breakfast?
- Kale can be a nutritious addition to breakfast by including it in dishes like mini frittata muffins, miso quinoa bowls with eggs, kale smoothies, or baked eggs with kale, sage, and sweet potatoes.
- How can kale pesto be used in meals?
- Kale pesto is a versatile condiment that can be used in various ways, such as tossed with pasta, spread on sandwiches, dolloped onto soups, or as a topping for pizzas. It offers a flavorful twist on traditional basil pesto.
Tips
- Massage the Kale: To ensure the kale leaves are tender and flavorful, massage them with lemon juice, olive oil, and a bit of salt until they soften and reduce in size by about half.
- Make Dressing in Advance: Prepare the carrot ginger dressing before you start assembling the salad. Chilling the dressing in the fridge allows the flavors to meld and enhances the overall taste of the salad.
- Roast Chickpeas for Crunch: For added texture and a crunchy element, roast the chickpeas. This can be done ahead of time and will give your salad a satisfying bite.
- Finely Chop Ingredients: When preparing ingredients like radishes and beets, slice or grate them finely. This ensures they integrate well into the salad and make each bite colorful and flavorful.
Equipment
- Blender – For blending the carrot ginger dressing until smooth.
- Parchment Paper – Used to line the baking sheets for roasting.
- Baking Sheets – To roast the carrots and chickpeas.
