Curried Winter Squash Stew with Chickpeas and Kale

Recipe courtesy of Great Performances 


4 cups butternut squash, cut into 1-inch cubes
4 stalks celery, cut into 1- inch pieces
1 bunch green kale, washed and sliced thin
1 medium onion, diced
4 tbsp ginger, grated
1 bunch cilantro leaves and stems, washed and roughly chopped
2 cloves garlic, sliced thin
1 can (12oz) chickpeas, strained and rinsed
2 tbsp tomato paste
1 can (8oz) unsweetened coconut milk
3 tbsp curry powder
4 tbsp fresh lime juice (or juice of one lime)
¼ cup olive oil or coconut oil


1)    In a medium-sized pot heat olive or coconut oil. Add sliced garlic and toast until golden. Add onions and celery and cook for 4 minutes.

2)    Add curry powder and cook for one minute. Add tomato paste and cook for 2 more minutes, stirring well to prevent burning.

3)    Add butternut squash, chickpeas and enough water to cover by one inch. Season with salt to taste and bring to a simmer.

4)    Simmer until the squash is tender. Add coconut milk, kale, ginger, lime juice and cilantro. Bring back to a simmer for a few more minutes. Taste for seasoning and serve when ready.

Asian-Style Kale

1 large bunch kale
1 tbsp sesame seeds
1 tbsp sesame oil
1 small shallot, minced
1-2 garlic cloves, minced
2 scallions, white and light green parts, minced
1 tsp finely grated fresh ginger
1 tbsp soy sauce


  1. Tear the kale leaves from the tough ribs, wash and drain them thoroughly, and chop them coarsely. Discard the ribs.
  2. Place the sesame seeds in a small skillet over medium heat; stir constantly for a minute or two to toast them. Take the skillet off the heat as soon as the seeds begin to color because they burn quickly.
  3. Heat the oil in a large skillet or wok over medium heat; add the shallot, garlic, scallions, and ginger and cook, stirring, for about 1 minute. Add the kale and cook, tossing 3-4 minutes, until just softened-- the leaves should retain some shape.
  4. Remove the pan from the heat and toss the kale with the soy sauce, then sprinkle with sesame seeds and serve. 
Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

Kale with Rice and Tomatoes

1/2 cup long-grain rice
1 large bunch kale
1 tbsp olive oil
1 small garlic clove, minced
6 large plum tomatoes, seeded and chopped
Freshly ground pepper


  1. Bring 1 cup water to a boil in a small saucepan; add a big pinch of salt and rice, cover, cook over low heat for 20 minutes, or until water is absorbed.
  2. While the rice is cooking, remove the kale leaves from the ribs and rinse and drain them well. Chop the leaves finely.
  3. Heat the oil in a large heavy skillet over medium-low heat; add the garlic and stir until it is golden, about 1 minute. Raise the heat to medium, add tomatoes and kale and cook the mixture for 3-5 minutes, stirring, until kale is tender.
  4. Fluff the rice and combine it in a serving dish with the kale mixture; season to taste with salt and pepper.
Recipe from  Sylvia's Table  by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

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Strawberry Salsa & Kale Crostinis with Goat Cheese

Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

© Some rights reserved  Megabeth  (Flickr Creative Commons user)

© Some rights reserved Megabeth (Flickr Creative Commons user)


1 bunch lacinato kale

¼ teaspoon sea salt

1 tablespoon extra virgin olive oil


1 pint fresh strawberries, washed, stem removed and thinly sliced

½ small red onion, cut into 1/8-inch slices

1 tablespoon champagne vinegar

1 teaspoon honey

Few sprigs thyme, leaves picked

Few sprigs rosemary, leaves chopped

Few leaves basil, cut into thin ribbons

Pinch fresh black pepper


6 ounces goat cheese

½ baguette, sliced and toasted



1.      De-stem the kale and cut the leaves into thin ribbons. Transfer to a bowl with the salt and olive oil. Massage kale until leaves become tender and start to release juices.

2.      In a small bowl, toss together strawberries, red onion, champagne vinegar, thyme, rosemary, basil, and black pepper.

3.      Spread ½ teaspoon of goat cheese on each crostini. Top with kale and strawberry salsa; serve.