Warm winter salad recipes - Quick fixes

Author: Christopher Upton  

Mixed wild rice is much more nutritious than regular rice and is a good source of both magnesium and phosphorus, which are good for maintaining healthy teeth and skin. In Denmark, kale is eaten as part of a good luck meal on New Year’s Eve.

Salt & cinnamon kale crisps

Salt & cinnamon kale crisps
In Denmark, kale is eaten as part of a good luck meal on New Year’s Eve. Enjoy this sweet and salty baked snack with a celebratory cocktail.
Provided by: Joss Herd
Total time: 15 minutes
Yields: 8 servings
Cuisine: https://schema.org/VegetarianDiet,https://schema.org/VeganDiet,https://schema.org/GlutenFreeDiet,https://schema.org/LowLactoseDiet
Number of ingredients: 4
  • 12 large whole kale leaves , (200g)
  • 3 tablespoons olive oil
  • 1/2 tablespoon sugar
  • 1/2 tablespoon cinnamon
  • Calories: 50 calories
  • Fat: 5 g fat
  • Saturated Fat: 0.5 g saturated fat
  • Protein: 1 g protein
  • Carbohydrate: 1 g carbohydrate
  • Sugar: 1 g sugar
  • Sodium: 0.7 g salt
  • Fiber: 1 g fibre
How to cook:
  1. Preheat the oven to 200ºC/gas 6.
  2. Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale.
  3. Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.
  4. Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.
  5. Transfer the kale to a rack to cool, then serve.
Notes: Easy Garlic Kale Recipe, The kale is cooked in olive oil until bright green and tender. How to Prepare Kale. You'll need to thoroughly clean the kale before you cook it. To prepare kale

SPAGHETTI with Curly Kale

Hello lovely peoples of YouTubes!It is the season of Kale and I love to cook with fresh, seasonal
Duration: 4:14

Jamie Oliver's perfect greens to go with his perfect steak

Jamie cooks some gorgeous, super quick and unusual greens that go perfectly with the
Duration: 3:20

Chef Jamie & Kale

Missing: curly | Must include:

Warm winter salad

Warm winter salad
This simple salad has lots of nuttiness and zing, plus it’s filling enough for lunch or dinner on a chilly day. While it’s great served on its own, it also makes a tasty side to miso-baked salmon.
Provided by: Phillippa Spence
Total time: 40 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet,https://schema.org/GlutenFreeDiet,https://schema.org/VegetarianDiet
Number of ingredients: 9
  • 100 g quinoa
  • 250 g purple sprouting broccoli
  • 2 oranges
  • 1 tablespoon tahini
  • 1 tablespoon red wine vinegar
  • 1 teaspoon runny honey
  • extra virgin olive oil
  • 200 g mixed-colour kale
  • 30 g blanched hazelnuts
  • Calories: 269 calories
  • Fat: 15.7 g fat
  • Saturated Fat: 1.9 g saturated fat
  • Protein: 9.8 g protein
  • Carbohydrate: 23.5 g carbohydrate
  • Sugar: 10.5 g sugar
  • Sodium: 0.12 g salt
  • Fiber: 5.1 g fibre
How to cook:
  1. Cook the quinoa according to the packet instructions, then drain.
  2. Place a large frying pan or griddle pan over a medium heat.
  3. Trim the broccoli and cook for 8 to 10 minutes (in batches if you need to), turning occasionally, until slightly charred.
  4. To make a dressing, squeeze the juice of 1 orange into a small bowl. Mix in the tahini, red wine vinegar, honey and 2 tablespoons of oil, then season to taste and set aside.
  5. Remove and discard any hard stalks from the kale, placing the leaves in a large bowl. With your hands, massage in a pinch of salt for 1 minute.
  6. Once the broccoli has charred, add to the kale and tip over half the dressing. Add the quinoa and toss together.
  7. Put the pan you used to cook the broccoli back over a high heat and toast the hazelnuts until golden, then roughly chop.
  8. Add a little more dressing to the salad, toss again, then arrange on a large serving platter.
  9. Peel the remaining orange, slice into rounds and scatter over the salad. Tip over the chopped toasted hazelnuts and serve straight away, with any remaining dressing on the side.
Notes: Step-by-Step Guide to Make Jamie Oliver Kale Chips, Pre heat oven 350 · Clean and Cut Kale up to one or two inch each · Mix kale oil and salt in a bowl · Spread out on baking sheet try to not overlap

Super-tasty miso broth

Super-tasty miso broth
Mixed wild rice is much more nutritious than regular rice and is a good source of both magnesium and phosphorus, which are good for maintaining healthy teeth and skin.
Provided by: Jamie Oliver
Total time: 40 minutes
Yields: 2 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 13
  • 150 g mixed brown and wild or brown rice
  • 20 g dried porcini mushrooms
  • 1 red onion
  • groundnut oil
  • 1 x 5cm piece of ginger
  • 1 heaped teaspoon miso paste
  • 800 ml really good chicken stock
  • 6 radishes
  • rice or white wine vinegar
  • 1 x 200 g skinless free-range chicken breast
  • 1 handful of colourful curly kale
  • 1 sheet of nori
  • 150 g mixed exotic mushrooms, such as enoki, chestnut, shiitake
  • Calories: 521 calories
  • Fat: 8.1 g fat
  • Saturated Fat: 1.9 g saturated fat
  • Protein: 45.1 g protein
  • Carbohydrate: 70.4 g carbohydrate
  • Sugar: 5.3 g sugar
  • Sodium: 1.1 g salt
  • Fiber: 5.3 g fibre
How to cook:
  1. Cook the rice according to the packet instructions.
  2. Put the porcini in a small bowl and just cover with boiling water to rehydrate them.
  3. Meanwhile, peel the onion and cut into eighths, then place in a medium pan on a medium-high heat with 1 teaspoon of grountnut oil. Cook for a few minutes, or until dark golden, stirring occasionally, while you peel and matchstick the ginger.
  4. Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the porcini and soaking water, leaving the last gritty bit behind. Cover and simmer gently for 20 minutes.
  5. Halve the radishes, put them into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle.
  6. Finely slice the chicken and tear the kale and nori into small pieces, removing any tough stalks from the kale. Break up the mushrooms, leaving the cute ones whole, and stir it all through the broth.
  7. Re-cover and cook for 4 minutes, or until the chicken is cooked through. Drain and divide the rice between your bowls, followed by the radishes.
  8. Season the broth to perfection, ladle it into the bowls, then serve.
Notes: Creamy kale gnocchi | Vegetable recipes, Drain beans and add to the pan with 150ml of water. Season well with sea salt and black pepper. Bring to the boil then crush the beans in the pan with a wooden Missing: curly | Must include:

Easy Garlic Kale

Easy Garlic Kale
I love kale, but my husband hates it. Cooking it quickly with olive oil and minced garlic is the only way he'll eat it.
Provided by: WHIRLEDPEAS
Total time: 15 minutes
Cook time: 8 minutes
Prep time: 7 minutes
Yields: 0 servings
Number of ingredients: 3
  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • Calories: 86.9 calories
  • Carbohydrate: 11.4 g
  • Fat: 4.2 g
  • Fiber: 2.3 g
  • Protein: 3.7 g
  • Saturated Fat: 0.6 g
  • Sodium: 48.3 mg
How to cook:
  1. Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
  2. Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
  3. Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
Notes: Delicious recipes to make with kale, 8 killer kale recipes · Salt & cinnamon kale crisps · Sesame-roasted kale · Michela's kale, ricotta & squash omelette · Kale & Sausage Stew · Fried
Write a comment: