158336 tuscan kale olive caramelized frittata Recipes

kale, olive oil, garlic cloves, minced, water, salt, crushed red pepper flakes, balsamic vinegar

lacinato kale (also called tuscan kale) or tender regular kale, stems and center ribs discarded, chopped shallot, fresh lemon juice, salt, black pepper, extra-virgin olive oil, coarsely grated ricotta salata (1 cup)

olive oil, diced ham, chopped white onion, garlic cloves, minced, dried sage, reduced-sodium chicken broth, white beans, rinsed and drained (great northern or cannellini), fresh kale, rinsed well and chopped (about 4 cups chopped ), salt & freshly ground black pepper

whole-wheat baguette, cubed, extra-virgin olive oil, divided, sliced onion (about 1 medium), stemmed, coarsely chopped tuscan kale (about 18 oz), water, crushed red pepper, garlic cloves, chopped, kosher salt, eggs, whole-wheat spaghetti, pecorino romano cheese, divided, coarsely ground black pepper

pearled barley, rinsed, salt, extra-firm tofu , drained on paper towels for 10 minutes, grapeseed oil or coconut oil (increases saturated fat to 7 g), toasted sesame oil, chinese five-spice powder, scallions, white and tender green parts only, thinly sliced, freshly ground pepper, lemongrass stalk , bottom 6 inches only, peeled and minced, tuscan kale, shredded, stemmed, prepared horseradish, tamari or soy sauce, seasoned rice vinegar, sweetened shredded coconut, toasted, sesame seeds, toasted, cilantro, chopped

extra virgin olive oil (preferably strong and spicy ), dried chili pepper flakes or to taste, spring water, sea salt or to taste, freshly ground black pepper to taste, extra virgin olive oil as garnish, sea salt as garnish

olive oil (plus some for drizzling), pancetta (or bacon), fresh rosemary (fine chopped ), garlic cloves, chopped, onion, finely chopped, carrots, diced, zucchini , cut into thin slices, salt and pepper, dry red wine, crushed tomatoes, beef broth, stale bread , torn into pieces, white beans (smaller than canellini beans), chopped kale, grated parmigiano-reggiano cheese

water, chopped kale, olive oil, garlic cloves, minced, salt, freshly ground black pepper, crushed red pepper

kale, olive oil, chopped onion (1 medium), chopped celery (1 large stalk ), garlic cloves, minced, fat-free , less-sodium chicken broth, peeled, seeded, and chopped butternut squash (1 small), chopped carrot (2 large), no-salt-added tomato paste, salt, dried thyme leaves, cannellini beans, rinsed and drained, no-salt-added diced tomatoes , un-drained, freshly ground black pepper

eggs, fontina cheese, shredded, pecorino romano cheese, freshly grated, heavy cream, red potatoes, diced and cooked, clam, chopped, fresh parsley, chopped, spring greens, olive oil, salt, fresh ground pepper , to taste, lemon , juice of, freshly grated pecorino romano cheese (garnish )

eggs, olive oil, separated, lean ground turkey, onion, chopped, potatoes, kale, chopped, goat cheese

chopped kale (preferably tuscan or black kale) or 2 1/2 cups shredded kale (preferably tuscan or black kale), lemon juice, extra-virgin olive oil, salt and black pepper, toasted almond, halved, crumbled good-quality, aged cheddar cheese, cubed seasoned, and roasted kabocha squash or 1/2 cup butternut squash, pecorino romano cheese (optional) or another hard cheese, for shaving (optional)

chicken stock, divided, cooked cannellini beans or 2 cups canned cannellini beans, divided, tuscan bread, cut in 1-inch cubes and divided (about 5 cups), extra-virgin olive oil, divided, italian sausage, casing removed and crumbled, onion, chopped (1 cup), carrots, chopped (1/3 cup), celery ribs, chopped (1/2 cup), garlic cloves, minced, tomato paste, tuscan kale , cut in chiffonade (4 cups packed), diced tomatoes , in their juice, parmesan cheese, grated (about 1 cup)

red bartlett pears, ripe but firm, cored and cut into 3/4 -inch cubes (about 1 1/2 lb), olive oil, divided, thyme, chopped, divided, kosher salt, black pepper, freshly ground (to taste), prosciutto, thinly sliced, sugar, pearl barley, onion, thinly sliced, dry white wine, tuscan kale, stemmed and roughly chopped , about 8 cups, lemon juice, butter, hazelnuts, coarsely chopped, toasted and peeled (optional)

butternut squash, peeled, seeded and cut into finger-size logs, extra-virgin olive oil, aleppo chile flakes (or substitute your favorite chile flakes), flake sea salt , such as maldon, boquerones (spanish anchovies), avocado, peeled and diced, garlic, minced, fresh parsley (chiffonade), chopped scallions, fresh cilantro ( chiffonade), mayo, pickled guindilla chile juice (alternatively, you can use a chardonnay vinegar or a high-quality white wine vinegar), lemon juice, salt, leaves tuscan kale, stem removed, arugula, crumbled feta, pomegranate seeds, toasted pumpkin seeds, flake sea salt , such as maldon

sliced pancetta, finely chopped, fennel pollen or ground fennel seeds, garlic, minced or grated, rolled boneless pork loin roast (2 1/2 to 3 lb), rosemary, broken or cut into 1 1/2-inch pieces (8 to 10 pieces total ), kosher salt and coarsely ground black pepper, evoo, plus more for drizzling, dry white wine, chicken stock, whole milk, tuscan kale, stemmed, juice of 1/2 lemon, freshly grated nutmeg, quick-cooking polenta, butter, grated pecorino

red potatoes (preferably about 1 inch in diameter), shallots , cut lengthwise into eighths (about 1 1/2 cups), olive oil, garlic cloves, unpeeled, kale (about 1 small bunch), rinsed and stems and tough ribs discarded, red-wine vinegar

unsalted butter, chopped spanish onion, all-purpose flour, milk, scalded, freshly grated nutmeg, salt and freshly ground pepper, kale , center stalk removed, and coarsely torn into pieces, caramelized shallots , recipe follows