7 kale and skillet Recipes

olive oil, frozen white pearl onions, thawed, garlic cloves, finely chopped, chopped fresh sage, kale , center ribs and stems removed, leaves chopped, kosher salt , freshly ground pepper, all-purpose flour, low-sodium chicken broth, butternut squash, peeled, cut into 1/2 pieces (about 1 1/2 cups), rotisserie chicken , meat torn into bite-size pieces (about 1 1/2 cups), sheet frozen puff pastry (such as dufour or pepperidge farm), thawed, egg

dried white bean (corona, giant limas, gigantes, or any giant white beans you can finds, rinsed, picked over and soake), extra virgin olive oil, red pepper flakes, salt, garlic clove, chopped, crushed tomatoes, fresh oregano leaves, adobo sauce , from a can chipotle peppers, garlic clove, fresh cilantro, extra virgin olive oil, salt, kale (washed, de-stemmed, and very finely chopped ) or 2/3 cup chard leaves (washed, de-stemmed, and very finely chopped), queso fresco, whole wheat breadcrumbs (toasted in a skillet with a tbsp of olive oil)

eggplant, kale, sweet onion, garlic cloves, olive oil, fennel seed, seasoning salt, dried sage, oregano, vegetable broth, marinara sauce, cannellini beans, salt and pepper, to taste and as needed, balsamic vinegar

olive oil, onion, diced, all-purpose flour, fine yellow cornmeal, salt (to taste), frozen corn, thawed, chopped firmly packed fresh kale (i usually use twice as much), eggs, olive oil, nonfat milk

fresh kale, chopped (enough to cover your skillet), red bell pepper, chopped, yellow onion, chopped, white button mushrooms, chopped, fresh garlic clove, minced, organic butter, quality balsamic vinegar, asiago cheese , to taste