Baby Kale with Radishes

Any greens and alliums can be used in this one-skillet dish, apple cider can be swapped for the citrus. Try dandelion greens with toasted garlic, then nix the sugar and simmer in cider instead.

Baby Kale and Radishes

Baby Kale with Radishes

 

1/4 cup (60mL) citrus juice (I used half orange, half grapefruit)
1/2 teaspoon (2mL) granulated sugar
2 tablespoons (30mL) medium extra-virgin olive oil
1 medium red onion, finely chopped
1 bunch radishes, trimmed and cut in half
5oz/142g baby kale
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste

Mix the citrus juice with the sugar, stirring until the sugar has dissolved.

Put the olive oil in a skillet over medium heat. Add the onion and cook, about 5 minutes, until tender. Add the radishes and cook for 5 minutes. Stir in the kale and add the juice, cover, and let steam for about 2 minutes, until the kale has started to wilt and the mixture is easy to stir. Turn the heat to medium-high and cook until the juice has absorbed, about 2 minutes, stirring often. Season with salt and pepper to taste. Serve warm.

Kale and Sweet Potato Patties

Creamy, sweet, and crispy, these patties use chickpea flour to help bind them, giving a falafel-like flavor with a hint of sesame and lemon. They’re super easy to put together (especially if you have leftover sweet potatoes), and easy to adapt–try different greens, use olive oil instead of sesame oil, and add any fresh herbs you love. Leftovers are perfect for packed lunches, too!
Kale and Sweet Potato Patties2

Kale and Sweet Potato Patties

  • Servings: 20 patties
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2 teaspoons mild or medium extra-virgin olive oil
1 cup packed finely chopped kale
2 green onions, finely chopped
2 cups  mashed sweet potatoes
3/4 cup chickpea flour
3 tablespoons ground flaxseeds
3 tablespoons finely chopped cilantro, plus more for garnish
1 tablespoon toasted sesame oil, plus more for serving
2 teaspoons ground ginger
Fine sea or Himalayan salt to taste
Freshly ground black pepper to taste
Lemon wedges, for serving
Lemon zest, for garnish

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Heat the oil over medium high heat in a skillet. Add the kale and green onions and cook until the kale is wilted, about 2 minutes. Put the mixture in a bowl with the sweet potatoes, chickpea flour, ground flaxseeds, cilantro, sesame oil, ginger, and salt and pepper. Mix well, adjusting seasoning to taste.

Use sesame-oiled hands to roll pingpong-sized balls of the mixture between your palms. Repeat with remaining mixture. Bake for 15 minutes. Turn, and bake for 10 minutes more. Remove the balls from the oven. Use your palm to gently flatten into a patty. Bake for 5 minutes more per side, until golden on the edges. Sprinkle with zest. Drizzle with sesame oil and lemon juice. Serve warm or at room temperature.

Kale and Sweet Potato Patties

Greek Spinach and Kale Tart with Hazelnut Crust

Inspired by spanakopita, this simple tart is loaded with greens and fresh herbs encased in a hazelnut tart crust. It’s just as delicious served at room temperature, and both the crust and filling can be made in advance for easy preparation.

Greek Spinach and Kale Tart with Hazelnut Crust

Greek Spinach and Kale Tart with Hazelnut Crust

For the crust:
1 1/2 cups (360mL) hazelnut meal
6 tablespoons (90mL) tapioca flour
1/4 teaspoon (2mL) fine sea or Himalayan salt
1/4 cup (60mL) vegan buttery spread, such as Earth Balance, chilled and cut into chunks
1 to 2 tablespoons (15 to 30mL) cold water

For the filling:
1/4 cup (60mL) extra virgin olive oil
6 cups (1440mL) packed chopped spinach
2 cups (480mL) packed chopped kale
1 1/2 cups (360mL) chopped green onions
1 1/4 cups (300mL) chopped fresh dill
1/2 cup (120mL) chopped fresh mint
4 cloves garlic, minced
1/2 teaspoon (4mL) fine sea or Himalayan salt, plus more to taste
1 tablespoon (15mL) lemon juice

Preheat the oven to 350 degrees F. Lightly grease a 9-inch tart dish.

To make the crust, put the hazelnut meal, tapioca flour, and salt in a food processor. Pulse about 8 times to combine. Put the buttery spread in the food processor. Pulse about 10 times until the buttery spread is in small pieces. Turn the processor on and drizzle in the water just until the mixture sticks together.

Press the mixture into the bottom and up the sides of the prepared dish. Bake on the middle rack for 12 to 15 minutes, until firm. If it starts to puff up, gently press it down. Set aside.

To make the filling, put the olive oil in a large saucepan over medium-high heat. Add the spinach, kale, and green onions, and cook until wilted and softened, about 10 minutes. Add the dill, mint, and garlic, cooking until fragrant and softened. Add the salt and lemon juice. Cook until all liquid has absorbed. Transfer the mixture into the tart shell, pressing evenly.

Bake for 25 to 30 minutes until crust is golden on the edges and the filling is firm to the touch. Cool at least 20 minutes before serving.