Prussiankale Recipes

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CRISPY TUSCAN KALE

Provided by Anne Burrell

Time 40m

Yield 4 servings

Number Of Ingredients 4



Crispy Tuscan Kale image

Steps:

  • Preheat the oven to 250 degrees F.
  • Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
  • Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
  • Serve as a snack or side dish.

1 large bunch Tuscan kale
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper

PRUSSIAN KALE

This is a really wonderful Kale side dish originally found in the "More With Less" cookbook. Feel free to leave the bacon out if you so desire. Any other finely chopped meat would be good, or experiment with something to add a bit of flavor if you want to take it vegetarian. I used quick cooking oats because it was what I had but the original recipe calls for regular oatmeal.

Provided by ladypit

Categories     Greens

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4



Prussian Kale image

Steps:

  • Wash the kale and then remove the inedible middle parts.
  • Chop the leaves finely.
  • Place them in a large pot and cover with cold water.
  • Bring it to a boil.
  • When it has boiled for 2 minutes, drain and discard the water.
  • Put the kale back into the pot.
  • Add 1 cup water and the rest of the ingredients.
  • Simmer for 10 minutes.

1 quart fresh kale
1/2 teaspoon salt
1/4 cup oatmeal
4 tablespoons crumbled cooked bacon

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