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Sautéed Kale with Smoked Paprika

Sautéed Kale with Smoked Paprika

Ingredients

  • 8 cups (packed) kale, center ribs and stems removed, leaves coarsely chopped (from about 1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 1/4 to 1/2 teaspoon sweet or hot smoked paprika*
  • generous pinch of dried crushed red pepper

Recipe Preparation

  • Cook kale in large pot of boiling salted water until wilted, about 5 minutes. Transfer to colander; drain.

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in 1/4 teaspoon smoked paprika and crushed red pepper; sprinkle with salt. Add kale and sauté until heated through, about 4 minutes. Season to taste with salt and pepper and more smoked paprika, if desired. Transfer to serving bowl; drizzle with remaining 1 tablespoon oil and serve.

  • *Sweet smoked paprika is sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce, and hot smoked paprika is sometimes labeled Pimentón Picante or Pimentón de La Vera Picante; available at some supermarkets, at specialty foods stores, and from tienda.com

Recipe by Deborah Madison,Reviews Section

Orecchiette Pasta & Roasted Chickpeas with Kale & Smoked Paprika

This recipe is a delicious variation on an Italian classic: pasta and chickpeas. We’re using orecchiette, whose shape is just right for holding onto other ingredients. And for delightful texture, we’re roasting our chickpeas, turning them crispy on the outside and creamy on the inside, before tossing them with smoked paprika. (Be sure to dry your chickpeas as thoroughly as possible before roasting them to ensure the perfect crispiness!) Sautéed kale, briny capers and a lemon-butter sauce complete the pasta with plenty of brightness.

  • 6 Ounces Orecchiette Pasta
  • 1½ Cups Chickpeas
  • 3 Cloves Garlic
  • 1 Bunch Kale
  • 1 Lemon
  • 1 Yellow Onion
  • 2 Tablespoons Butter
  • 1 Tablespoon Capers
  • 1 Teaspoon Smoked Paprika
  • ¼ Cup Grated Parmesan Cheese

  • 1 Roast the chickpeas: Preheat the oven to 450°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas spread onto the paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry discard the paper towels and any loose chickpea skins. Drizzle the dried chickpeas with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer roast, stirring halfway through, 24 to 26 minutes, or until golden brown and crispy. Remove from the oven and season with the smoked paprika carefully toss to coat.
  • 2 Prepare the ingredients: While the chickpeas roast, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the kale stems roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon.
  • 3 Cook the pasta: While the chickpeas continue to roast, add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
  • 4 Cook the kale: While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the kale and ¼ cup of water season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off.
  • 5 Add the pasta & make the sauce: To the pan of kale, add the cooked pasta, capers, butter, the juice of 2 lemon wedges and half the reserved pasta cooking water season with salt and pepper. Cook, stirring vigorously, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
  • 6 Finish & plate your dish: Off the heat, add the seasoned chickpeas to the pan of pasta and sauce. Stir to thoroughly combine season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese. Serve with the remaining lemon wedges on the side, if you&rsquod like. Enjoy!
  • 1 Roast the chickpeas: Preheat the oven to 450°F. Line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas spread onto the paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry discard the paper towels and any loose chickpea skins. Drizzle the dried chickpeas with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer roast, stirring halfway through, 24 to 26 minutes, or until golden brown and crispy. Remove from the oven and season with the smoked paprika carefully toss to coat.
  • 2 Prepare the ingredients: While the chickpeas roast, wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the kale stems roughly chop the leaves. Roughly chop the capers. Quarter and deseed the lemon.
  • 3 Cook the pasta: While the chickpeas continue to roast, add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
  • 4 Cook the kale: While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and garlic season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add the kale and ¼ cup of water season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the kale has wilted and the water has cooked off.
  • 5 Add the pasta & make the sauce: To the pan of kale, add the cooked pasta, capers, butter, the juice of 2 lemon wedges and half the reserved pasta cooking water season with salt and pepper. Cook, stirring vigorously, 2 to 4 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
  • 6 Finish & plate your dish: Off the heat, add the seasoned chickpeas to the pan of pasta and sauce. Stir to thoroughly combine season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese. Serve with the remaining lemon wedges on the side, if you&rsquod like. Enjoy!


Sautéed Kale with Lemon, Tahini & Hemp Seeds

In our quest to uncover the best ways to make kale taste good, we discovered our favorite, simple way to enjoy cooked kale.

Let us show you how quick and easy this 1-pan sautéed kale is, and which seasonings make its flavor pop.

It all starts with fresh kale (organic when possible). As for type, we prefer curly kale as it’s a bit sturdier and holds up to cooking better than dinosaur/Tuscan kale.

Simply remove the stalky parts of the stem, chop, and set aside.

Heat a pan over medium heat and add oil, kale, and seasonings of choice.

Our go-to seasonings are a pinch of salt and DIY curry powder. Store-bought curry powder or other spices of choice would work well, too (especially turmeric, cumin, and smoked paprika).

Sauté then cover briefly to steam and wilt the kale. You’ll know it’s done when it’s slightly wilted, bright green in color, and golden brown in spots.

All that’s left to do is top with a squeeze of lemon, hemp seeds, and a drizzle of tahini! Swoon.

This kale is delicious on its own, paired with other cooked vegetables (like roasted squash, sweet potatoes, and carrots), or in breakfast bowls with a fried egg (our favorite!).

For more delicious ways to eat kale, check out our “How to Make Kale Taste Good Guide!”

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!


Vegan Potato Salad Dressing

If you haven't fallen in love with Just Mayo by Hampton Creek. well. that's probably because you haven't tried it yet! It's SO GOOD, better than egg-based mayo in my opinion. Their sweet mustard is equally delicious. I've been dipping everything in that stuff lately. Lucky for you, both of those amazing ingredients are included in this potato salad dressing!

The addition of dill pickle juice is a nod to my husband's grandmother, who makes the best potato salad ever. When I asked her what her secret ingredient was, she proudly told me "pickle juice!" Nom nom nom.

Smoked paprika makes this dressing a lovely orange hue, but also kicks up the flavor! Love the stuff. I add it into everything I can.


This Spanish inspired dish can be served tapas style as an appetizer, or along with crusty whole grain bread as a meal. Packed with nutrients and flavor, this simple chickpea and kale dish will become a staple in your meal prep rotation. The flavor and aroma from the smoked paprika adds a perfect punch!

Despite what my fussier recipes might imply, I really do feel the simplest dishes are often the tastiest dishes. So, I'm making a conscious effort to share more quick and easy meals on the blog, starting with this Spanish chickpeas and kale recipe.

No one does simplicity better than the Spanish. If you've been to Spain and tasted their amazing cuisine, then you know what I'm talking about! Some of my favorite food memories were from my trip to Spain in high school. Going from tapas bar to tapas bar tasting their house specialties, I was in heaven! Calamares con allioli. patatas bravas. pimentos de Padron. everything tasted so exotic and complex. But really, I was just eating calamari with fresh mayonnaise, potatoes in a spicy tomato sauce and unbreaded, fried peppers. Nothing with more than a few ingredients. The Spanish method - use high quality, fresh, local ingredients with a couple flavor boosters, like citrus, vinegar and spices. Add copious amounts of olive oil and you've got something spectacular!

How to Make Spanish Chickpeas and Kale

This recipe for Spanish chickpeas and kale is really easy to make! Just saute kale with plenty of olive oil until wilted. Then create a paste of toasted panko, red wine vinegar and garlic to thicken a tomato sauce that gets combined with sautéed kale and chickpeas. It’s not too saucy, but the breadcrumb thickened tomato sauce coats the kale and chickpeas lightly.

Canned vs. Dried Chickpeas

This recipe contains chickpeas and many of you may wonder, will dried or canned be the best to use? Either will work and turn out great! However, cooking chickpeas from dry gives them a better texture. If you have the time then I would suggest using cooking the dried chickpeas instead of using canned chickpeas so you’ll have a more firm and less mushy result. I like to use a pressure cooker to make them quickly. Otherwise, canned chickpeas are totally fine!

Recipe adaptations

What makes this recipe great is that, not only is it super simple to make but, it’s versatile in the fact that you can easily switch up the ingredients with whatever you may have on hand. You don’t have to use kale if you don’t like kale or have another green in your refrigerator. Spinach, collard greens, chard, and mustard greens are all great alternatives to use. Just pay attention to how fast the other greens wilt when cooking because with a softer green like spinach, it won’t take as long.

The secret ingredient in this Spanish chickpeas and kale recipe

Regular paprika is bland red powder, but smoked paprika is another story! Regular paprika is simply dried chiles whereas smoked paprika is made from dried and smoked pimiento peppers over an oak fire, and then ground into a fine powder. It has an incredibly rich and smoky flavor, and is the secret ingredient in this recipe that takes it to the next level. You can find it at most well stocked grocery stores or order smoked paprika online. You could certainly swap regular paprika, but honestly, it doesn’t have much flavor. I almost exclusively use sweet paprika or smoked paprika in lieu of that bland red powder.

More tapas recipes to serve these Spanish chickpeas and kale with:

If you decide to serve this Spanish chickpeas and kale recipe as a tapas style dish, here’s some other tapas recipes you could serve it with:


The Vegetables

Traditional tabouli is more parsley than anything else. I’m not a huge fan of the flavor of parsley but it is a great herb for digestion and detox. Use the amount that suits you. Sweet peppers and cucumbers are among the “dirty dozen” fruits and vegetables that you should absolutely buy and eat organic. This is because they have some of the highest pesticide loads even after peeling and washing. Just to be clear, I don’t peel red peppers, but I will peel and remove the seeds from cucumbers in salads. They aren’t as bitter that way however, you lose some of their nutritional value.

Chop the vegetables and combine them with the quinoa and buckwheat. Stir in 2 TBS of extra virgin olive oil, a TBS of raw unfiltered apple cider vinegar and a TBS of fresh lemon juice. Taste and adjust the oil and acids to your taste. Finish it off with a pinch or two of sea salt and some freshly ground black pepper.

This is going to sit while you cook the chicken and kale. The flavors will have time to settle in and get all happy together. Taste again before serving and adjust the seasonings to your taste.


Cajun Shrimp and Grits with Garlic Kale

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Cajun-style shrimp and grits! We’re seasoning up some large shrimp and serving them on a bed of creamy, homestyle grits with lots of sautéed garlicky kale on the side. How perfect would this be for your Sunday brunch?!

Brunching like a Champ on these Shrimp and Grits And it’s Friday!! .

I’m sad to report on the best day of the week that winter is back, once again. Seriously! I can’t take anymore of this crazy weather we’re having in Houston. Someone get me out of here. Send me to the tropics. Send me anywhere! I mean, one day we’re in flip flops and the next, i’m pulling out my big coat and boots.

The only saving grace — being able to munch on COMFORT FOOD and allowing yourself to be a little LAZY because, you know, it’s COLD. So i’m channeling all the warm vibes I have left in me to make bright, punch-in-your-mouth food like these cajun-style shrimp and grits. Okay, so this definitely isn’t a traditional take on them (where’s the cream sauce?!). And I decided not to go with the sauce route, because um… calories. <– Those pesky little things that add up and all of a sudden you’re knee deep in a meal thats crossing 700 calories.

Yeah, thanks but no thanks. Instead we’re lightening up the meal with sautéed garlic kale which is my newest OBSESSION. I could eat garlic kale with just about anything and everything. And we’ll actually finish the meal feeling warm and comforted without the guilt of drowning your shrimp and grits in a cream sauce. And besides, this meal DOESN’T need it. Ask the hubby, he ate just as much kale as I did, if not more.

You guys homemade cajun shrimp is just good old food Magic with a capital M because that’s what this truly is.

I’m sautéing up the shrimp covered in my homemade cajun seasoning which is just a couple of staple ingredients, like paprika, garlic, and onion powder, things that we all have in our pantry because EVERYONE needs to be able to make blackened cajun shrimp STAT. Seriously where have these been all my life? I add in a tablespoon of butter right at the end and that’s where the Magic happens. Melted butter just nicely coats the shrimp and gives it that beautiful glow. And most importantly, it makes it taste ? for your mouth.

And if you’re wondering how in the heck do you eat this whole thing together? Well, if you’re like me, you break a small piece of the shrimp off, take a little bit of the kale and scoop up some of the grits and there you go! And if you’re like the hubby, you meticulously remove the shells from the shrimp, break the shrimp into small pieces then proceed to swirl your grits with the garlic kale until it is a homogenous mixture. And then proceed to eat it. Regardless of which route you take, shrimp and grits are a winner.

I mean, if we’re honest with our selves, kale isn’t the most delicious thing in the world to eat when it’s raw. And i’ll tell you right now i’m actually not a big fan of kale. Yeah. Meh. ?. I mean sure, i’ll have it in smoothies and this is still one of my all time favorite meals (I have LOTS of them) but on it’s own, it leaves me kinda bored and with a slightly bitter taste in my mouth that just won’t go away. Leafy greens shouldn’t have an after taste.

Which is why I took big culinary (and big girl) leap and decided to sauté kale instead of spinach for this recipe. Not because spinach wouldn’t be good, it would definitely be great, but because I wanted to give this whole kale thing another try. And, not kidding, the hubby and I polished it all off. I’ll hooked on garlic kale for lyfe. Seriously. It’s suppose to serve 6! <– Veggies that taste so good that your not-veggie-loving hubby will eat & your not-so-friendly-towards kale wife too! Score!

And let me break it down for you. The garlic kale MAKES this shrimp and grits dish. It just does. And it’s just a few simple things. I went the baby kale route, you know the kind that comes cleaned and packed in a box for lazy girls like me? Just a splash of olive oil in a pan and a big scoop of minced garlic. The key is to let the garlic infuse into the oil, low and slow is the way to go here. And then pop in that kale and watch it wilt into that garlic oil and then you just hit it with some salt and a big pinch of red pepper flakes because we do things spicy around here.

And just a quick blurb on the grits portion of the shrimp and grits. These are totally customizable! We’re using 6 cups of cooking liquid, but hello to the freedom of using whatever you like! I personally prefer 4 cups of chicken broth, 1 cup water, and 1 cup milk. To make the recipe creamier, I swapped ¼ cup of the milk with heavy cream. I’ll never make grits any other way. I’m not usually a fan of plain one note food so I never use all milk or all broth for my grits. But this ratio is absolutely perfect. And the ¼ cup of cream boils right along with the rest of the ingredients and for good measure, i’m adding in a cup of shredded cheese at the end. Again, use what you like pepper jack, Monterey jack, sharp cheddar, or parmesan. It’s all up to you. Make these grits totally yours.

Seriously y’all. I’m craving these so bad right now. It’s 8 am!


Sautée It

For an unique treat, try a little bit of black truffle oil. More helpful hints how to cook kale greens. Or, if you like the citrusy tastes, attempt lemon juice, red pepper flakes and also Himalayan unrefined sea salt. Very first point initially, you could be aware that kale is a very vegetable with vitamins A, C, K. It’s additionally a rich resource of iron and also minerals. Yet that’s not all this eco-friendly vegetable has going for it.

My favored method to consume kale is in fact in salads. I massage therapy the kale with salt till it alters uniformity, then top it with tomatoes, onions, walnuts, mushrooms, or whatever I take place to have on hand. Kale as well as spinach are my 2 preferred eco-friendlies. I constantly prepare them with garlic or onions.

Popular On Food52.

Partially cover and also cook, stirring every once in a while, for about 5 mins, up until the eco-friendlies hurt. Finish with 3/4 teaspoon of salt and the juice from 1/2 lemon. It’s surprisingly simple to make your own crisp kale chips. All you need is a little bit of oil as well as a hot stove. You can add salt if you such as as well as cover them with Parmesan cheese. Despite exactly how you clothe them up, it’s a scrumptious as well as very healthy snack. When including kale to soups, the greens are cooked down up until they’re supremely tender while all the nutrients remain right there in your dish.

CleanBefore food preparation kale ensure the fallen leaves are devoid of dust as well as are dry as well as not mushy. NYT Food preparation is a subscription solution of The New York Times.


Recipes Ideas

10 Best Kale Recipes – A Couple Cooks – Recipes Cooking Kale | Recipes Cooking Kale

These chips are absolutely the alone way I can get my kids to appear anywhere abreast kale. I add a poached egg on top of the kale and broiled chickpeas to accomplish what I alarm a “bird’s nest.”

Simple Sautéed Kale – Recipes Cooking Kale | Recipes Cooking Kale

Technique tip: Analysis the chickpeas as they buzz to abstain overcooking them. Damp in canned chickpeas varies widely.

Sautéed Kale with Smoked Paprika – Recipes Cooking Kale | Recipes Cooking Kale

2. Break the kale leaves into 2- to 4-inch pieces and thoroughly dry on cardboard towels.

3. Accomplish the chips in batches. Arrange the leaves (make abiding they’re not overlapping) on a ample baking area and aerosol them agilely with olive oil spray. Season with salt. Bake until brittle but not browned, about 8 minutes. You can cast the leaves if the cheers haven’t crisped enough. Remove and let air-conditioned on a ample plate.

Sauteed Kale in Garlic and Butter Sauce – Recipes Cooking Kale | Recipes Cooking Kale

4. Lower the oven temperature to 350 F.

5. Dry the chickpeas with cardboard towels. Spread the chickpeas out on the baking area and aerosol them abundantly with olive oil aerosol to coat. Season with garlic salt, pepper and paprika.

6. Bake until they are brittle and golden, about 20-30 minutes. The damp in canned chickpeas can alter widely, so analysis them frequently to anticipate them from acceptable ever broiled out. If you like them to abide a little bendable on the inside, baker them for beneath time.

How to Cook Kale – Recipes Cooking Kale | Recipes Cooking Kale

7. Serve the brittle leaves and chickpeas calm on a plate, again top with a poached egg for a bushing breakfast that’s arranged with protein and abounding with fiber.

Recipes Cooking Kale – Recipes Cooking Kale
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Breakfast Sandwich

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Makes 4

Ingredients US Metric

  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced or grated
  • 1 teaspoon smoked paprika, Aleppo pepper or Urfa biber
  • 2 cups stemmed and roughly chopped curly kale, Swiss chard or collard greens
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • 1 cup smooth ricotta cheese, room temperature
  • 4 store-bought or homemade English muffins, toasted
  • 4 large eggs, fried sunnyside up or to your liking
  • Sea salt and freshly ground black pepper

Directions

In a large skillet over medium-low heat, warm the oil. Add the garlic and paprika and cook until fragrant, about 30 seconds.

Add the kale and cook, tossing occasionally, until wilted, about 4 minutes. Season with the lemon juice and kosher salt.

Spread 1/4 cup of the ricotta on the bottom half of each English muffin.

Top with the sautéed kale and a fried egg and season to taste with salt and black pepper. Serve immediately, preferably with a knife and fork and time to savor it.

Recipe Testers' Reviews

The possibilities for breakfast sandwiches are endless. And hearty greens and rich whole milk ricotta make another delicious combination to add to the ever-flexible mix. These good-anytime sandwiches would help you power through the morning or afternoon and quickly satisfy you at the end of a busy work day. (“Breakfast served all day!” Don’t we all love seeing that note on a restaurant menu?!)

Pre-washed and chopped kale in a bag would speed things up (did for me—dinner was ready in less than 20 minutes). Got sautéed greens leftover from last night’s dinner? You just championed your next meal.

I used smoked paprika and kale.

These breakfast sandwiches received an enthusiastic thumbs up from my family and I was happy to use our plentiful homegrown chard for the greens. The ingredients were readily available, adding to the plus column of pros and cons.

This recipe is delicious as written, but many add-ons come to mind for the next time. I'm thinking of roasted tomatoes or peppers. The garlic needed a few minutes to become fragrant, while the greens needed closer to 4 minutes to wilt, and I ended up turning the pan up to medium to speed them along. I used Aleppo pepper and one very large grated garlic clove. If making them for a group, I would recommend toasting the English muffins all at once in the oven so that they are all ready at the same time. Allowing the ricotta to come to room temperature would ensure that the dish stays a bit hotter at serving time.

Although these are technically a sandwich, eat them with your hands at your own risk. I highly recommend a plate and plenty of napkins. Perhaps they might even be served open faced with a knife and fork in the manner of eggs Benedict.

I look forward to making these again soon.

At first glance, I thought adding kale and ricotta to an egg sandwich would be weird, but it’s now my favorite breakfast meal! Sauteing the kale with garlic and smoked paprika really gave the sandwich a delicious twist and combined with the creamy ricotta was so delicious it has now been added to my regular breakfast repertoire.

Oh my, what a delight! Such a quick and delicious sandwich to put together. Healthy and filling, to boot! Yum! This was such a nice vegetarian breakfast sandwich, and the ricotta was a really refreshing addition. I loved this sandwich so much, I made it for breakfast on a Saturday, and then made it again on Monday night when I was too tired to cook a proper dinner.

Cooking the garlic and paprika really brings out the flavor of the spice, and the garlic gets so nice and toasty. I used pre-washed, pre-cut kale, so the only thing that I had to do for hands-on time was microplane the garlic.

I used smoked paprika. I sprinkled a little water over the kale and covered it after 1 minute to make it wilt a little faster.

I found that 1 sandwich per person for breakfast was perfect but if serving it for lunch or dinner, I could easily eat 2 sandwiches in a sitting.

Indeed, this is the best kind of drippy, sloppy breakfast sandwich! We were blessed to have quality ingredients on hand like fresh ricotta, rainbow chard, and artisan English muffins. But it was the addition of Aleppo pepper that elevated this egg sandwich to another level.

I recommend having your mis en place prepared because you definitely want to eat these sandwiches hot. My 16 year old was my assistant line cook so we could assemble and deliver the 4 sandwiches fast.

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