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The Daily Meal’s Family Dinner: Kale

The Daily Meal’s Family Dinner: Kale


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Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be inspired by.

Now, along with our Recipe of the Day Newsletter, we’ll be offering you menu ideas in the form of a three-course meal, with tips and suggestions for each so it’s even easier for all of us to #eattogether. Check back to see what we’re serving at our family meal each week, and share what you’ve made with us through Instagram and Twitter using the hashtag #eattogether. We’re excited to start sharing a meal with you once a week and we hope you are, too.

We could go on and on about the health benefits of kale, but right now we’re just going to talk about what we want you to do with it. While the leafy green is often featured all on its own braised or steamed, this kale salad has a multi-dimensional quality to it because of its abundance of flavors, and the kale is raw. Pair it with a healthy, poached salmon fillet with rice, and you’re in business. Because you’ve been so good for dinner, we say splurge a little and make these almond butter cookies to enjoy with a glass of milk for dessert. OK, with that heart-healthy nut packed into each one, it’s not much of a splurge, but it still provides the perfect sweet ending to your meal.

Baby Kale Salad with Kumquats and Sesame Vinaigrette

To appreciate this salad is to appreciate its many different components — the texture of the raw kale leaves paired with the bold and spicy cayenne-spiked vinaigrette, the nuttiness of the sesame seeds offset by the zesty kumquats, and the sweet and crunchy carrots that bring it all together. This salad proves that kale, while good for you, does not have to be boring.

Inspired by the renowned Eric Ripert, this poached salmon recipe masks itself as a rich and indulgent meal. Steamed in a light white wine-and-lemon water bath and paired with buttery Parmesan rice, you’ll feel satisfied by this healthy dish.

Almond Butter Cookies

These cookies scream "treat yourself!" But really, you’re not splurging that much by enjoying one or two. This whole-wheat version of the traditional Chinese cookie recipe is made with antioxidant-rich almond butter and is stamped with the heart-healthy nut before being baked, helping you satiate your sweet tooth while still eating healthy.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


These Easy Kale Meal Ideas Are a Healthy Meal-Prepper’s Dream Come True

Every week, Well+Good’s Prep School series gives a plan for a whole week’s worth of healthy dinners&mdashwith very minimal prep. This June, we’re devoting the whole month to seasonal produce, focusing on a different starring veggie each week. Here, a healthy recipe developer shares five easy kale meal ideas.

Kale is one of those foods that’s long been beloved by healthy eaters&mdashright up there with oatmeal and smoothies. There’s a reason why this specific type of green has such a glowing health halo. It’s loaded with fiber, iron, and other nutrients, including a category of phytochemicals called glucosinolates, a group of compounds that help to support liver function and other important bodily processes.

But being the Queen B of greens is a double-edged sword. Kale’s popularity means that many healthy eaters are also a little burnt out on eating it. Healthy recipe developer and Eat With Clarity blogger Claire Cary is here to revive your love for kale.

Here, Cary shares one of her tried and true kale recipes, along with five easy kale meal ideas to help you repurpose the leafy green for dinner throughout the whole week. Like virtually all meal prep experts, she also recommends getting your protein squared away on Sunday too. Her personal preference is roasted chicken, but feel free to tweak her recipe and meal plan based on your personal preference and eating style. Ditto for her weeknight dinner ideas, which are purposely broad enough to be tweaked using ingredients you already have on hand and to fit your individual eating habits.

Art: W+G Creative


This super noodle ramen is like a massive hug in a bowl – using both dark and white miso paste, it gets the balance between sweet, hot, salty and sour spot on. Kale is roasted here for lovely crunch to finish off a hearty broth.

Embrace kale this winter and see how many more ways you can take this super-versatile and tasty green. You can learn more about the wonderful world of kale at the Vegepedia!


A Sauteed Kale Recipe for the Kale curious…

I have an admission. I am a recovering kale hater. I have always known it was good for me but could never get my taste buds and my brain to agree on a plan for incorporating more leafy greens into my diet. Two important things happened that changed that.

The first – I was born hard-headed and I was determined to find a way to like the green leafy things that are so good for me. (Thanks, Mom and Dad.)

The second, I stumbled on Lacinato Kale. I find it to be much less bitter than other varieties. If you decide to look for it at your market, you will also find it called Tuscan or Italian Kale or Dinasour Kale.


Ingredients

  • 2 tablespoons sesame oil, divided
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • One (1-inch) piece fresh ginger, peeled, minced (about 1 tablespoon)
  • 1 large bunch dinosaur kale (about 1 pound), thick stems discarded and leaves roughly chopped (about 2 1/2 quarts)
  • 1/2 cup rice wine
  • Four (6- to 8-ounce) cod fillets (or other firm white fish)
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame seeds

Kale Quinoa Salad

A trendy ingredient in American culture, quinoa has been a staple of Peruvian cooking for centuries. Although it often gets mischaracterized as a grain, quinoa is actually a seed that is a good source of protein, iron, and magnesium. It also contains twice as much fiber as most grains.

This salad is pulled together with a simple mustard-infused vinaigrette dressing, combining the slight bitterness of kale with the nuttiness of quinoa. It's filling enough to enjoy as a light main course and makes a perfect packed lunch.


18 Easy, Healthy Dinner Ideas Your Whole Family Will Love

Finally, an easy answer to the question, what should I make for dinner tonight? Oh, and all those busy nights to come are covered, too.

Here, we've rounded up 18 of our favorite healthy dinner recipes that your entire family will love. We've included the crowd-pleasing classics (think Wild Rice and Mushroom Pilaf With Cranberries and Spiced cod with Broccoli-Quinoa Pilaf), plus modern twists on delicious dishes like Cauliflower Rice &ldquoRisotto&rdquo With Beets, Eggplant-Mushroom Meatball Subs, and Roasted and Pickled Cauliflower Sandwiches With Romesco.


  • 1/4 cup olive oil
  • 6 cups packed torn lacinato kale leaves
  • 1 thinly sliced unseeded red Fresno chile
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon kosher salt

Nutritional Information

  • Calories 133
  • Fat 14g
  • Satfat 2g
  • Unsatfat 12g
  • Protein 1g
  • Carbohydrate 2g
  • Fiber 1g
  • Sugars 1g
  • Added sugars 0g
  • Sodium 250mg
  • Calcium 4% DV
  • Potassium 3% DV

Easy Family-Friendly Mains

Shake up your dinnertime routine with these crowd-pleasing picks.

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Photo By: Renee Comet ©2015, Television Food Network, G.P. All Rights Reserved

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Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely.

Place on the lowest rack of the oven and bake for 10 minutes.

Remove from oven and stir so that kale can get crispy all over.

Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.

Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.



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