My cookbook

Очень хороший рецепт. Я капусту предварительно не отваривала, а сразу потушила. Мы вдвоем съели все.

1 pound cavolo nero (Tuscan kale, about 4 small bunches), cleaned, center ribs removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 small sprig rosemary
2 dried chiles de árbol, broken into large pieces
1 cup sliced onion
2 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper

Bring a large pot of heavily salted water to a boil over high heat. Working in batches, blanch the cavolo nero in the rapidly boiling water for 2 minutes. Drain, let cool, and squeeze out excess water with your hands. Coarsely chop and set aside.
Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup oil, and add the rosemary sprig and the chile. Let them sizzle in the oil for about a minute. Turn the heat down to medium-low, and add the sliced onion. Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper. Cook for 2 minutes, stirring often, and stir in the sliced garlic. Continue cooking for another 5 to 7 minutes, stirring often with a wooden spoon, until onion is soft and starting to color.
Add the cavolo nero and the remaining 2 tablespoons oil, stirring to coat the greens with the oil and onion. Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges. Remove rosemary and chile before serving.

Источник: https://food52.com/recipes/47164-suzanne-goin-s-slow-cooked-cavolo-nero-a-k-a-tuscan-kale

Вкусно!

Ingredients

3 teaspoons extra-virgin olive oil, divided
1 12-ounce package cooked chicken sausage
1 large onion, thinly sliced
2 tablespoons chopped garlic
Pinch of crushed red pepper, or to taste
2 1/2 cups water
1 1/2 cups red wine
1 cup lentils, preferably French green
12 cups chopped kale leaves, tough stems removed
1 teaspoon chopped fresh sage (не брала)
1/4 teaspoon salt
Freshly ground pepper to taste

Preparation

Heat 1 teaspoon oil in a large skillet over medium heat. Add sausages and cook until browned on all sides, 4 to 5 minutes total. Transfer to a clean cutting board. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Add water and wine, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, for 40 minutes. Add kale, sage and salt and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Slice the sausage and stir into the pan along with pepper. Cover and cook until heated through, about 2 minutes. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Nutrition Information 4 servings, about 1 1/2 cups each - Facts Per Serving: Calories: 500 Fat. Total: 11g Carbohydrates, Total: 58g Cholesterol: 60mg Sodium: 665mg Protein: 32g Fiber: 16g % Cal. from Fat: 20% Fat, Saturated: 1g

Источник: https://www.epicurious.com/recipes/member/views/kale-sausage-lentil-skillet-dinner-51850091

Сделала позавчера на ужин. Под конец достала свинину и оставила отдыхать под фольгой и добавила листовую капусту (2 анчоуса, красный уксус, мед, авокадовое масло).

Yield
4 servings
Active Time
15 minutes
Total Time
35 minutes

Ingredients

4 tsp. mild curry powder (турмерик)
1 tsp. freshly ground black pepper
1 tsp. light brown sugar
2 1/2 tsp. kosher salt, divided
1 Tbsp. extra-virgin olive oil
4 (1"-thick) small bone-in pork chops (about 2 lb. total)(у меня без костей)
8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise (1 большая)
1 cup plain whole-milk Greek yogurt
3 Tbsp. fresh lemon juice
4 small radishes, thinly sliced
1 cup pomegranate arils

Preparation

Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
Cooks' Note
Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can’t find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

Источник: https://www.epicurious.com/recipes/food/views/sheet-pan-curry-pork-chops-and-sweet-potatoes?mbid=nl_cookthisnow&mbid=nl_10042018_Daily_CTN_FromAnna%20(1)&CNDID=27160599&spMailingID=14373787&spUserID=MTI5MTQwMjgxMjQ4S0&spJobID=1500328566&spReportId=MTUwMDMyODU2NgS2

2 SERVINGS
½ orange, peeled
2 Medjool dates, pitted
¼ cup almonds
1 banana, peeled, cut into 1-inch pieces
2 cups torn kale leaves
¼ cup unsweetened almond milk or coconut water
Preparation
Blend orange, dates, almonds, and 3 Tbsp. water in a blender on low speed until almonds are finely ground. Increase speed to high and blend until mixture is no longer grainy, about 1 minute. Add banana, kale, almond milk, and ½ cup ice; blend until drink is smooth and thick.

Nutritional Content
Calories (kcal) 240 Fat (g) 8 Saturated Fat (g) .5

Источник: http://www.bonappetit.com/recipe/almond-kale-and-banana-smoothie

Сделала вчера на ужин, муж на удивление остался доволен. Тофу сделала по вот этому: http://the-cooking-mom.dreamwidth.org/140876.html рецепту. Из зелени брала бок-чой и кейл. Морковку не добавляла, только в бульон. Получилось три слоя: паста, зелень, тофу, залила бульоном и сервировала с лаймом и свежей зеленью. Вкусно, но надо бы сделать настоящий ФО, не веганский.

Serves 2

Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

Noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)

Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)

For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

Источник: http://www.thekitchn.com/recipe-vegetarian-pho-107312

Вчера делала на ужин, получилось вкусно. В целом понравилось все, только я бы уменьшила количество соли для листовой капусты вдвое, а так же посыпала уже готовую капусту кунжутными семечками, а кинзу заменила петрушкой. Отличный способ приготовления рыбы и соус очень вкусный. Еще бы пюре или рис, было бы ах.


INGREDIENTS
fish

1 teaspoon vegetable oil
1 tablespoon finely chopped peeled ginger, plus four ½”-thick slices
1 tablespoon reduced-sodium soy sauce
2 teaspoons fresh lemon juice
½ teaspoon toasted sesame oil
pinch of sugar
2 scallions, white and green parts separated, thinly sliced
6 sprigs cilantro, leaves and stems separated
2 5-oz. skin-on firm white fish fillets (such as branzino)
Kosher salt

sesame kale and assembly

1 tablespoon vegetable oil
1 garlic clove, thinly sliced
1 bunch Tuscan kale, center ribs and stems removed, cut into 1” strips
½ teaspoon kosher salt plus more
½ cup kimchi, chopped (optional)
1 teaspoon toasted sesame oil
Freshly ground black pepper

Fish

Heat vegetable oil in a small skillet over medium-high heat. Add 1 Tbsp. chopped ginger and cook, stirring, until fragrant, about 1 minute. Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar. Set sauce aside.
Line a large steamer basket with scallion whites, cilantro stems, and sliced ginger. Set scallion greens and cilantro leaves aside.
Using a small knife, score skin side of fish at 1” intervals; season with salt and place in steamer, skin side up. Set steamer in a large pot filled with 1” of simmering water and cover; steam fish until cooked through, 6–8 minutes.

Sesame kale and assembly

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute. Add kale, ½ tsp. salt, and ¼ cup water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes. Mix in kimchi, if desired, and sesame oil; season with salt and pepper.
Spoon sauce over fish, top with reserved scallion greens and cilantro leaves, and serve with sesame kale.


Nutritional Information

Calories (kcal) 320
Fat (g) 17
Saturated Fat (g) 2.5
Cholesterol (mg) 60
Carbohydrates (g) 14
Dietary Fiber (g) 3
Total Sugars (g) 1
Protein (g) 31
Sodium (mg) 820
Источник: http://www.bonappetit.com/recipe/scallion-fish-with-sesame-kale