Kale Citrus Salad Recipes

SPICED CITRUS BABY KALE

Spiced Citrus Baby Kale image

This side dish has the perfect balance of citrus and spice. We love using baby kale-it's quicker than regular kale on prep and cooking time but still packed full of vitamins K and C and the nutrient lutein (reportedly good for eye health).

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large shallot, minced
Juice of 1 orange plus 1 teaspoon of zest (about 1/3 cup juice)
Juice of 1/2 medium lemon (about 1 tablespoon)
Two 5-ounce packages fresh baby kale
Kosher salt and freshly ground black pepper
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes

Steps:

Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine. Transfer the kale with tongs to a serving bowl or platter and serve warm.

Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 15 milligrams, Sodium 780 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 3 grams, Sugar 6 grams

KALE CITRUS SALAD

Kale Citrus Salad image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

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