Kale: recipes to try with the kale that drives the United States crazy
We've been hearing about kale for a while, so the United States has literally gone mad.
Kale chips, in particular, have depopulated overseas as a healthy alternative to the classic potato chips, for a less caloric and much more suitable snack even if you are following a diet.
What they eat are not kale chips! Don't take an example ...
But what is Kale? It is simply black cabbage, which has always been used in Italy, especially in Tuscany, which sees it as the protagonist in one of the best known traditional soups: ribollita.
We propose below some recipes that you can make to use this ingredient rich in antioxidants and vitamins.
Black cabbage: precious and tasty
Black cabbage dumplings
Ingrediants:
black cabbage
extra virgin olive oil
2 sheets of shortcrust pastry
1 sausage
pecorino flakes
poppy seeds
Method:
In a pan, sauté the black cabbage with a drizzle of oil. In a second pan, cook the sausage, already cut into chunks.
On a previously oiled ravioli mold, roll out the shortcrust pastry. For each bundle, first put a flake of pecorino, a piece of sausage and some black cabbage. Take the flap of the shortcrust pastry and cut the bundles.
Brush them lightly with oil and sprinkle them with poppy seeds.
Bake at 180 C ° for about 30 minutes.
Photo and recipe © BricioleInCucina
Black cabbage crackers
Ingrediants:
500 grams of flour 00
180 ml of water
9 gr of salt
12 gr of brewer's yeast
250 gr of black cabbage
sesame seeds to taste
coarse salt to taste
Method:
Bake the black cabbage at 200 ° C for about 20 minutes. Take out the pan and let the cabbage cool. Once cooled, crumble the cabbage with your hands.
In a large bowl pour the flour and 3/4 of the total water.
The remaining water is put on the fire for about a minute, until it becomes lukewarm. Now dissolve the yeast in the water and pour it into the bowl with the flour. Now add the oil, cabbage and salt.
Knead until you get a homogeneous mixture. Let it rise for about an hour and a half.
Now roll out the dough trying to give it a rectangular shape and a thickness of about 1 mm.
With a wheel cut rectangles and place them on a baking sheet covered with parchment paper. Brush the crackers with oil and add the sesame seeds and coarse salt.
Bake at 200 C ° for about 15 minutes.
Photo and recipe © BricioleInCucina
Sardinian gnocchetti alla ribollita
Ingrediants:
300 gr of Sardinian dumplings
250 gr of black cabbage
100 gr of cannellini beans
10 cherry tomatoes
bacon
3 slices of bread
onion
Vegetable broth to taste
Method:
In a pot with high sides, put the onion, previously cut into a veil, to dry with a drizzle of oil. Now add the beans and the tomatoes. After two or three minutes add the black cabbage. Now pour the dumplings into the pan and cover flush with the vegetable broth. Continue adding the broth until cooked. In a separate pan, stir the bacon until it is crispy. The three slices of bread must be toasted and cut into cubes. serve on each plate put a slice of bacon and some cubes of bread.
Photo and recipe © BricioleInCucina
Kale Chips
Ingrediants
1 whole cabbage cut into pieces
5 tablespoons of extra virgin olive oil
1 clove of garlic
2 teaspoons of Curry powder
2 teaspoons of Paprika powder
Sesame
salt
Method
Wash the cabbage leaves and dry them very well. In a bowl, season the cabbage with the crushed garlic, spices, sesame, salt and oil. Mix with the help of your hands, so that the sauce is distributed on all the leaves. Prepare a pan covered with parchment paper and lay the cabbage. Do not overdo the quantity, rather cook it twice, because otherwise you risk that not very crunchy. Bake in the oven at 190ºC for about 25 minutes. Serve hot. Cabbage chips are an excellent and healthy snack, but also an alternative side dish to offer to your guests.
Photo and recipe © BricioleInCucina
Black Cabbage Pesto
Ingredients for 2 jars
135 g of chopped cabbage leaves
50 g of pine nuts
90 g of grated pecorino
1 clove of garlic
8 basil leaves
salt
5-6 tablespoons of extra virgin olive oil
Method
In a blender, carefully chop the cabbage leaves, pine nuts, garlic, basil and salt. Then add the parmesan and oil a little at a time until you get the consistency of pesto. You will be amazed at how this version is made. is an excellent alternative to traditional pesto. If you don't eat it right away, keep it in glass jars, covered with a little olive oil.
Photo and recipe © BricioleInCucina
Black cabbage and quinoa burger
Ingredients for 4 people
180 g of quinoa
2 eggs
50 g of grated Parmesan cheese
2 spring onions
1 clove of garlic
80 g of chopped black cabbage
80 g of breadcrumbs
4-5 fresh basil leaves
salt
Extra virgin olive oil to taste
For the sauce:
2 small cooked beets
1 jar of whole yogurt
2 teaspoons of mayonnaise
1 spring onion
3 fresh basil leaves
salt
Method
Cook the quinoa in a pan with lightly salted water for about 15 minutes. cook the cabbage already cut, until tender, then drain it, squeeze it from the excess water and cut it further. In a bowl, combine the quinoa, cabbage, finely chopped spring onions, parmesan, eggs, chopped basil, crushed garlic and finally the breadcrumbs. Mix well, until the mixture is easy to work with.
In a hot and oiled pan, help yourself with a pasta bowl to form hamburgers. Cook about 4-5 minutes per side, until golden.
Prepare the accompanying sauce by blending the yogurt, beets, basil, spring onion and mayonnaise. Serve the burgers hot accompanied by this delicious and colorful sauce.
Photo and recipe © BricioleInCucina
