Wilted Kale And Roasted Potato Winter Salad Recipes

PORK TENDERLOIN WITH KALE SALAD

Pork Tenderloin with Kale Salad image

In this easy and nutritious weeknight recipe, a kale salad is prepared and left to marinate in the dressing, which ensures crunchy-not tough-greens (thanks to the tenderizing effects of the olive oil). Meanwhile, a super simple pork tenderloin is seared and baked, along with earthy sweet potatoes and nutty quinoa that both are tossed into the salad before serving.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 50m

Number Of Ingredients 9

Ingredients

1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups)
7 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup dried currants
1 ounce finely grated pecorino (1/4 cup)
Kosher salt and freshly ground pepper
2 sweet potatoes, peeled and cut into 3/4-inch pieces
1/2 cup quinoa, well rinsed
1 pork tenderloin (about 1 pound), tied

Steps:

Preheat oven to 400°F. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper and set aside. On a rimmed baking sheet, drizzle sweet potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat. Roast, flipping once, until potatoes are tender, about 25 minutes.
In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate to cool.
Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high. Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes. Transfer to oven and roast until a thermometer reads 145°F, 8 to 10 minutes.
Transfer pork to a cutting board; let stand 10 minutes before slicing. Stir potatoes and quinoa into kale salad and serve with pork.

WILTED KALE AND ROASTED-POTATO WINTER SALAD

Wilted Kale and Roasted-Potato Winter Salad image

Provided by Gina Marie Miraglia Eriquez

Categories Blender Potato Side Roast Vegetarian Dinner Parmesan Kale Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 (main course) or 6 (side dish) servings

Number Of Ingredients 9

Ingredients

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
4 garlic cloves (3 thinly sliced and 1 minced)
1/3 cup grated Parmigiano-Reggiano
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pounds kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Accompaniment: lemon wedges

Steps:

Preheat oven to 450°F with rack in upper third.
Toss potatoes with oil and 1/2 teaspoon each of salt and pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in sliced garlic and roast 10 minutes more. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 5 minutes.
Meanwhile, purée tahini, water, lemon juice, minced garlic, and 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit of water if sauce is too thick.)
Toss kale with hot potatoes and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

WILTED KALE AND ROASTED-POTATO WINTER SALAD

Wilted Kale and Roasted-Potato Winter Salad image

For those who've not already jumped on board, it's time to embrace kale! It stars in this hearty potato salad, versatile enough for a stand-alone meal or an accompaniment to pork tenderloin. Strip the kale quickly by turning the leaf upside down, grasping the top of the stem with one hand, and wrapping the other hand around the stem just below. Pull the leaf down with your lower hand; it will easily peel away. Then, save time by preparing the tahini dressing as the seasoned potatoes roast in the oven.

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 pounds Yukon Gold potatoes, cut into 1-inch pieces
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 garlic cloves, 3 thinly sliced and 1 minced
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup well-stirred tahini
2 tablespoons water
3 tablespoons fresh lemon juice
3/4 pound kale, stems and center ribs discarded and leaves very thinly sliced crosswise
Lemon wedges, for serving

Steps:

Preheat the oven to 450°F, with the rack in the upper third.
Toss the potatoes with the oil and 1/2 teaspoon of the salt and the pepper in a large 4-sided sheet pan, then spread evenly. Roast, stirring once, 10 minutes. Stir in the sliced garlic and roast 10 minutes more. Sprinkle with the cheese and roast until the cheese is melted and golden in spots, about 5 minutes more.
Purée the tahini, water, lemon juice, minced garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add a bit more water if sauce is too thick.)
Toss the kale with the hot potatoes (to wilt the leaves) and any garlic and oil remaining in pan, then toss with tahini sauce and salt and pepper to taste.

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