Kale And Cheese: Perfect Pairing For A Healthy Treat

Kale is a versatile ingredient that can be used in a variety of dishes, from salads to soups and even baked goods. When it comes to cheese, there are many options that pair well with kale, enhancing its flavour and texture. For example, a raw kale salad can be paired with grated hard cheese such as Parmigiano-Reggiano, Grana Padano, or Dry Jack. Alternatively, a kale salad with cranberries and apples can be complemented by sharp Cheddar cheese. Baked kale dishes, such as kale gratin, can be topped with a variety of cheeses, including Gouda, Gruyere, or Cheddar, resulting in a creamy and indulgent dish.

Kale salads with cheese

Kale is a versatile ingredient that can be used in a variety of dishes, including salads. Here are some ideas for creating delicious and nutritious kale salads with cheese:

Kale Salad with Apples and Cheddar Cheese:

This salad combines the sweetness of apples with the sharpness of cheddar cheese. To make this salad, start by finely chopping or slicing curly kale or Russian kale into very thin filaments. You can also use Tuscan kale (also known as lacinato kale), which is a bit sweeter and more delicate in flavor. Combine the kale with chopped toasted almonds, diced apples, and sharp cheddar cheese in a large bowl. Whisk together a dressing of lemon juice, garlic, olive oil, and salt, and toss it with the salad. Finally, sprinkle some grated Parmesan cheese on top and serve. This salad is best served after allowing it to sit for about 15 minutes to soften the kale.

Kale Salad with Cranberries, Apples, and Cheddar Cheese:

This salad adds a tangy and sweet twist to the previous recipe. Along with the kale, apples, and cheddar cheese, you'll also need dried cranberries and sunflower seeds. To make the dressing, whisk together cider vinegar, grainy mustard, maple syrup, olive oil, salt, and black pepper. Massage the kale with a small amount of the dressing to tenderize it, then add the remaining ingredients and toss with the dressing. This salad is perfect for potlucks or parties as it holds up well even after being dressed.

Kale Salad with Goat Cheese and Cranberries:

This salad features a combination of dried cranberries, sliced almonds, and fresh goat cheese. To make the dressing, whisk together red wine vinegar, orange juice, Dijon mustard, shallot, garlic, and black pepper. Toast the almonds in the oven at 400°F for about 5 minutes until lightly browned. In a large bowl, combine the kale, toasted almonds, dressing, and cranberries, and let it sit for about 10 minutes. Finally, crumble the goat cheese on top and serve. The citrus-based dressing helps temper the bitterness of the kale, and massaging the kale before adding the other ingredients makes it softer and easier to chew.

Kale Salad with Grated Cheese and Lemon Dressing:

For this salad, use a hard cheese with a salty, nutty flavor such as Parmigiano-Reggiano, Grana Padano, Dry Jack, or any type of Pecorino. Thinly slice or chop Tuscan kale and combine it with other ingredients such as lemon juice, shallots, sea salt, walnut oil, and olive oil. The key to this salad is using a generous amount of dressing and allowing it to sit for an hour or so to tenderize the leaves. Grate additional cheese over the salad before serving.

Baked Kale Gratin:

This dish combines kale with a creamy, cheesy sauce. Simply massage the kale leaves, place them in a casserole dish, and top with heavy cream, shredded gouda cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper. Bake it in the oven until the cheese has melted and the kale has reduced in size. Finally, sprinkle some Parmesan cheese on top while it's still hot and serve. You can also add some variety to this dish by using different types of cheese, such as cheddar, Gruyere, or Pepper Jack.

Baked kale with cheese

Ingredients

• 2 bunches of kale, washed and dried
• 2 cups of shredded cheese (cheddar, Gruyère, Monterey Jack, or Parmesan)
• 1/4 cup of extra-virgin olive oil
• 1 medium shallot, minced
• 1 small onion, thinly sliced
• 1 garlic clove, thinly sliced
• 1 and 1/2 pounds of kale, large stems discarded, leaves chopped
• 1 teaspoon of chopped thyme leaves
• Salt and freshly ground pepper

Optional Ingredients

• 1/4 cup of walnut oil
• 1/4 cup of finely grated hard cheese (Parmigiano-Reggiano, Grana Padano, Dry Jack, or Pecorino)
• 1 cup of apple, slivered
• 1 cup of dried cranberries
• 6 ounces of sharp white cheddar cheese, diced
• 1/8 cup of shallot, thinly slivered
• 1/4 cup of sunflower seeds, toasted
• 2 tablespoons of fresh lemon juice
• 1 very small garlic clove, puréed
• 5 tablespoons of extra virgin olive oil
• 2 tablespoons of freshly grated Parmesan
• 2 tablespoons of coarsely chopped toasted almonds

Instructions

• Preheat the oven to 425 degrees F (220 degrees C). Spray 2 baking sheets with cooking spray.
• Remove the stems and ribs from the kale and shred the kale very thinly.
• Spread the shredded kale onto the baking sheets and sprinkle evenly with shredded cheese.
• Bake the kale for 10 minutes, watching carefully to prevent burning, until the kale is crisp and the cheese is browned.
• For a more complex dish, heat 1/4 cup of olive oil in a large, deep skillet. Add the shallot, onion, and garlic, and cook over moderate heat, stirring occasionally, until softened (about 7 minutes).
• Add the kale, cover, and cook over moderately low heat, stirring occasionally, until tender (about 15 minutes).
• Stir in the thyme and season with salt and pepper.
• Transfer the kale to a glass baking dish. Scatter the cheese over the kale.
• Bake for about 20 minutes, or until the cheese is bubbling. Let stand for 5 minutes, then serve.

Tips

• For a healthy, tasty snack, sprinkle the kale with olive oil, sea salt, and garlic, then bake and top with Parmesan cheese.
• For a raw kale salad, slice the kale thinly and dress with grated hard cheese, lemon juice, shallots, and olive oil.
• For a sweet and savory kale salad, add slivered apple, dried cranberries, and sharp white cheddar cheese.

Kale and cheese soup

Ingredients

• Curly kale
• Broccoli
• Butter
• Flour
• Onion
• Chicken stock
• Milk
• Cheddar cheese
• Croutons (optional)
• Thyme (optional)
• Carrots (optional)

Method

• Melt butter in a large soup pot.
• Add in the onion and cook until tender.
• Add in the garlic and flour, stirring to cook out the flour.
• Pour in the milk and whisk until smooth.
• Add in the chicken stock and stir.
• Reduce heat to medium-low and cook for 20 minutes.
• Add in the broccoli, carrots, and kale.
• Cook for another 20 minutes or until the vegetables are tender.
• Blend the mixture in batches or use an immersion blender.
• Return the mixture to the pot and continue cooking on low heat.
• Add in the cheddar cheese and stir until melted.
• If the soup is too thick, add water to thin it out.
• Serve with croutons on top (optional).

Tips

• This soup is super hearty and perfect for a cold day. It's also a great way to get your nutrients!
• You can add in other vegetables like carrots to boost the nutrition and flavor.
• If you want to thin out the soup, simply add a cup of water or two until you reach your desired consistency.

Kale and cheese flatbread

Ingredients:

• 12 olives
• 1 tablespoon dried yeast
• 1 tablespoon sugar
• 2 tablespoons of milk
• 1 cup flour
• 1 tablespoon olive oil
• 1/4 cup water
• 0.5 ounce butter
• 1 rosemary sprig
• 1/2 cup heavy cream
• 1/4 cup mozzarella, shredded
• 1/4 cup cheddar, shredded
• Salt
• 3 ounces of kale
• Chili flakes
• 2 teaspoons olive oil
• 1 clove garlic, minced
• 2 packed cups chopped kale ribs removed (Tuscan or Dino kale work well)
• 1 teaspoon fresh lemon juice
• Salt and black pepper to taste
• 2 naan flatbreads
• Olive oil for brushing
• 4 ounces goat cheese
• 1-2 lemons, thinly sliced
• Crushed red pepper (optional)

Method:

• Thinly slice the olives.
• Add the sugar and yeast to a small bowl. Add the milk and gently mix to dissolve the yeast.
• Add the flour to a food processor. Add the wet yeast and turn on the mixer.
• Slowly pour in the flour and olive oil while mixing. Mix until the ingredients combine into a smooth, sticky dough.
• Add the sliced olives and mix them into the dough.
• Cover the dough and let it rest for 30 minutes.
• Heat a skillet over medium heat. Add the butter and melt it. Add the rosemary sprig and leave it in the pan for 1 minute, then remove it.
• Pour the heavy cream into the skillet. Reduce the heat and add the mozzarella and Cheddar. Stir until the mixture is smooth and thick, and bring it to a fondue-like consistency. Season with salt and let it cool.
• Preheat the oven to 360 degrees Fahrenheit/180 degrees Celsius.
• Dust your work surface with flour.
• Roll out the dough with a rolling pin, making it as thin as you like (around 0.2 inches/0.5 cm thick is recommended).
• Line a baking tray with parchment paper and place the dough on top.
• Evenly spread the cheese mixture over the dough.
• If using the garlic, olive oil, and lemon juice, heat the olive oil in a skillet and add the garlic, cooking for 2 minutes. Add the chopped kale and lemon juice. Season with salt and black pepper and cook until the kale is tender, about 3-4 minutes.
• Place the flatbreads on a large baking sheet. Brush each flatbread with a little olive oil. Sprinkle chunks of goat cheese evenly over the breads. Top with cooked kale and lemon slices (if using). You will want 3-4 lemon slices for each flatbread. Sprinkle with crushed red pepper, if desired.
• Place the baking sheet in the preheated oven and cook for 12-14 minutes (or 15-18 minutes at 450° F if you are not using the cheese sauce), or until the cheese is melted.
• Remove from the oven and cut into pieces. Serve warm.

Kale and cheese pizza

Ingredients:

• Pizza dough
• Kale
• Cheese (options include Parmesan, Cheddar, Gouda, Gruyere, or Feta)
• Olive oil
• Salt
• Pepper
• Other desired toppings (such as sliced tomatoes, onions, or mushrooms)

Instructions:

Start by preheating your oven to the temperature suggested for your pizza dough.

Next, wash and dry the kale. Remove the tough stems and rip the leaves into small, bite-sized pieces. Using your hands, gently massage the kale leaves for a few minutes until they start to soften and darken slightly. This step helps improve the texture of the kale, making it easier to chew and digest.

Prepare your pizza dough by stretching and shaping it to your desired size and thickness. Place it on a baking sheet, pizza stone, or directly on the oven rack if preferred.

Drizzle olive oil over the pizza dough and use a brush or the back of a spoon to spread it evenly across the surface. This will create a delicious, crispy base for your pizza.

Sprinkle a layer of cheese over the olive oil. You can use a variety of cheeses that pair well with kale, such as Parmesan, Cheddar, Gouda, Gruyere, or Feta! Feel free to mix and match cheeses to find your favorite combination!

Evenly distribute the massaged kale leaves on top of the cheese. You can add as much or as little kale as you like, depending on your preference.

Add any other desired toppings, such as sliced tomatoes, onions, mushrooms, or even more cheese!

Season your pizza with salt and pepper, or any other spices that you enjoy.

Place the pizza in the preheated oven and bake according to the instructions for your pizza dough, or until the crust is golden brown and the cheese is melted.

Once baked to perfection, remove the pizza from the oven and let it cool slightly before slicing and serving. Enjoy the delicious combination of crispy crust, melted cheese, and nutritious kale!

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