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Kale Reuben

Kale Reuben

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Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.


  • 2 Tbsp. extra-virgin olive oil
  • 2 bunches Tuscan kale, center ribs and stems removed, leaves coarsely torn
  • 1 cup sauerkraut, drained
  • ¼ cup whole-milk Greek yogurt
  • 4 slices rye or whole wheat bread
  • 2 slices Swiss cheese (about 3 oz. total)
  • ¼ cup finely grated Parmesan
  • 2 Tbsp. unsalted butter, room temperature, divided

Recipe Preparation

  • Heat oil in a medium saucepan over medium-low. Add garlic and cook, turning occasionally, until lightly browned, about 2 minutes. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in ½ cup water. Increase heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes. Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, yogurt, and hot sauce; season with salt. Wipe out skillet.

  • Divide kale mixture between 2 slices of bread. Top kale mixture with both cheeses. Close sandwiches with remaining bread, then spread 1 Tbsp. butter on top slices.

  • Heat reserved skillet over medium-low. Add sandwiches buttered side down and press down gently with a pan lid. Butter top sides of sandwiches and cook, turning sandwiches once, until golden brown and crisp and cheese is melted, about 4 minutes per side. Transfer to a cutting board and cut in half before serving.

Reviews SectionThis is so yummy! It kind of feels like a fancy, veg-forward grilled cheese? But sauerkraut is a total comfort food for me and it's SO GOOD with the Greek yogurt, hot sauce, and kale. It isn't that fancy, but it sure is delish.Dropping 1 star because (1) I wouldn't really call it a reuben, and (2) we were MORE THAN FINE with only one bunch of kale.mrs.vinegarChesterton, Indiana06/17/20This sandwich is easy and very tasty. I don't eat reubens so I won't involve myself in that discourse, but this is a flavorful and filling melty treat.Good! I echo the other reviewer: This isn't reminiscent of a reuben, but is a good sandwich on its own merits.AnonymousCalifornia05/25/20A really good sandwich! Although it didn't really scream "rueben" to me while I was eating it, and it's more good despite the kale, rather than because of it. It felt like a delicious fancy grilled cheese with some greens added to downgrade the cheese/hot sauce/more cheese guilt factor. I'd eat it again, but it's not the first recipe I'd reach for.This sandwich is great. I didn't miss the meat at all. My housemate added a fried egg which I will surely do next time around. I don't know how big the bunches in the recipe calls for, however, I found 1 bunch to be sufficient (it was a large bunch). I also used smaller bread however still had an excess of filling (though I will happily use it tomorrow for another sando. Super quick and easy to make with impressive flavors.Love this sandwich concept! Admittedly, I am not a sauerkraut fan and ended up using more of a soy sauce, garlic, sriracha approach (plus some pre-roasted mushrooms). So no, I didn’t make this exact recipe, but it just goes to show that this is a very riff-able sandwich that is so easy to throw together in just a few minutes!AnonymousBoston, MA07/30/19Delicious!! Came together very easily, works well as a weeknight dinner. Thanks Chris!For another reuben variation check www.connoisseurusveg (dot) com/vegan-seitan-and-mushroom-reubensThis sandwich looked so good in the picture, I just couldn't wait. I didn't have any yogurt on hand so I substituted mayo. It was incredible! Super easy to make and to be honest, I didn't miss the pastrami one bit. I will definitely make this again.AnonymousNorman, OK04/10/19I LOVE this sandwich! Made it multiple times and keep coming back to it as I daydream about dinner. In fact, I'm going to go make it right now. So tangy, so yummy. Thanks, Chris!I would agree with the people who actually made this recipe. Super delicious. Wouldn't call it a full out Ruben though but if you like an extremely tasty sandwich you've found it. This recipe is extremely fast and simple to make. Had this two nights in a row.LOVE this recipe!! Super delicious. The greek yogurt and hot sauce combo is perfect and I'll definitely be using it in other recipes, too. Don't skip drying out the sauerkraut, though! It's crucial to a crispy sandwich outcome.AnonymousChicago, IL03/31/19Hi Chris, I like the playful aspect of your veg Reuben and I hope bon appétit will continue to offer more variations on traditional favorites. My take on the Reuben uses Mestemacher bread, PB, or any roasted nut butter, thinly sliced extra-firm tofu seasoned with soy sauce and Tabasco, and homemade sauerkraut. Recent choices included a cabbage, daikon, carrot blend, or red cabbage with beets. Kimchi works great too. Of course the only relationship it has to a Reuben is in name only but it's fun and hits the spot, just as I'm sure your's does, too. :PAbsolutely delicious. This had all the salty, tangy, rich, cheesy, crispy-outside goodness of a Reuben, but I somehow felt almost virtuous after eating it? (When I ignored the amount of cheese and butter I’d ingested.) The kale mixture has a lovely texture that, while certainly not meat-like, adds the heft I want out of a dinner sandwich. Very pleased with a Reuben riff that leaves me less comatose than the original!AnonymousFort Collins CO03/27/19Unlike the majority of these comments, I actually made the sandwich. Delicious, tangy, but not too heavy, it preserves the feeling of a Reuben without an enormous pile of meat. For the record, I’m not a vegetarian and would definitely make again.I really love this sandwich! Made a vegan version too that was very tasty. Will definitely make again.Thank you for a lovely idea for an alternative to the Ruben flavors. I look forward to trying it. All the haters are gonna hate, maybe it's all the meat they eat. <3AnonymousTennessee03/22/19There is no maybe here but anyway I guess you are trying to make this Vegan hence the yogurt? But honestly mayo would work 100% better and I agree where’s the Russian dressing. C’mon ...AnonymousVancouver BC03/22/19That's Rabbit Sandwich with Cheese, NOT a Reuben!If you threw some Corned Beef you would be close, but only close to the salty, briny, sour spiced essence that can only be fulfilled through the long process from a Culinary Craftsmen.dch1664Westlake Village, CA03/22/19You say that Russian dressing is important to a Reuben, then you don’t use it. Make up your mind!JLStephens thank you for the best reality check ever. LOLFor god’s sake just stop it right now. It might be a perfectly fine kale sandwich but it will never be a Ruben . NEVER! Steaks are never made of cauliflower . Stop debasing the language and own up to accurate descriptions of vegetarian and vegan recipes. They may be perfectly fine but you are hallucinating wildly if you think that kale and pastrami are interchangeable. JUST STOP ITJlstephensNew york03/21/19

Easy Kale Quiche

If there's one thing I took away from my month of veganism, it's that kale is one magnificent green. I've got a bit of a kale hoarding problem. When I see it on supermarket shelves or at the farmers' market, I instinctively grab a bunch. Sometimes I call my wife and ask her to pick up some kale on her way home, knowing full well that I'm going to be picking up another bunch myself, all while holding a perfectly usable bunch in my bag.

Having an overflow of kale is not a bad thing, but it does mean that I need to figure out where to put the stuff. This is not a problem. Marinated in salads, grilled, on pizza, braised in sandwiches, simmered in soups and stews, it's just so incredibly versatile and tasty that it's hard to think of a situation in which you wouldn't want to use it.

Quiche is not one of those situations (that is, you wouldn't not want to use it in a quiche—you with me here?). Though a quiche really only has a few ingredients—cream, milk, eggs, pie crust—the concept can seem a bit daunting at first—a delicate custard set in a crisp, tender, and flaky pie crust is a great testing ground for perfectionist technique. And true, a really perfect quiche—one with a moist, barely-set center that jiggles gently under your fork pressure with no hint of curdling and the most delicate scent of nutmeg—is not an easy feat to accomplish.

Then again, not all skates are rollerblades, and there are times when I'm perfectly content to wheel around the block on my good old-fashioned boxy four wheelers.

Quiche at its heart is a rustic dish and for me, part of its charm lies in its imperfections. I like the little brown spots that form on the surface. I like that the edges are a little more well-done than the center, giving you some nice textural contrast from the first bite to the last. Besides, the version here is far more kale than it is quiche. A full pound and a half gets packed down into a single pie. It's a great way to stash an extra bunch when your vegetable drawer is already packed too tightly. (That should be all the time in the spring).

If you have the time and inclination, you could make a true pie crust and par bake it in the shell (here's a great, foolproof recipe), but if quick and easy is your goal, a simple coating of butter and breadcrumbs will keep your pie from sticking to the pan, giving you a nice bit of flavorful browning around the edges.

Finally, cheese is not an absolutely necessary ingredient in a quiche, but it sure makes it taste better and it adds a few extra calories and calcium so you'll be extra energetic for the next round of hide the kale.

Colcannon Recipe Notes

I based this colcannon recipe on my great-grandmother’s old-school mashed potatoes. Her recipe calls for cream cheese and sour cream instead of milk (or cream) and lots of butter. I’m obsessed with its tangy flavor and creamy texture, and I don’t want mashed potatoes any other way.

I assumed these ingredients would produce an untraditional twist on colcannon, but maybe I was wrong. I just found an Irish song about colcannon on Wikipedia that mentions “pickled” cream. Apparently pickled cream is buttermilk, which is similarly tangy. Maybe cream cheese and sour cream aren’t such crazy substitutions after all.

The Colcannon Song

Here are the first few lines of the song “Colcannon”, also called “The Skillet Pot”:

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

Wondering specifically what to serve with colcannon? Unfortunately, I don’t have any Irish entrées, but this roasted carrot, chickpea and farro dish would pair well with it.

Looking for more St. Patrick’s Day recipes? You definitely don’t want to miss my Irish coffee recipe.

Please let me know how this recipe turns out for you in the comments! I’m always so eager to hear from you.

Easy Kale Quiche Recipe

Adjust oven rack to center position and preheat oven to 350°F. Bring a large pot of salted water to a boil over high heat. Add kale and press down with a wire-mesh strainer to submerge. Cook until barely tender but still bright green, about 3 minutes. Transfer kale to a colander and run under cold water until chilled. Squeeze out excess moisture then transfer kale to the center of a clean dish towel. Roll up towel to encase the kale, then twist the ends to wring out excess moisture. Transfer dried kale to a cutting board and chop into 1- to 1/2-inch pieces. Season to taste with salt and pepper.

Combine half and half and eggs in a large bowl and whisk until homogenous. Season with 1 teaspoon salt and a pinch of black pepper. Add kale, cheese, and nutmeg and mix with hands to combine.

Place bread in the bowl of a food processor and pulse until fine crumbs are achieved. Grease a 9-inch deep-dish pie plate or a cast iron skillet with better. Add bread crumbs and rotate plate while shaking to coat bottom and sides. Discard extra crumbs. Pour kale filling into prepared pie plate.

Place pie plate on a rimmed aluminum baking sheet and bake until center is just barely set but still jiggles when touched, about 35 minutes. Remove from oven and allow to cool at least 15 minutes before serving. Quiche can be served warm, at room temperature, or straight out of the fridge.

Colcannon is an Irish mashed potato dish that is typically mixed with greens and sometimes cabbage. This low-carb creamy cauliflower mash version uses cauliflower in place of potatoes and added kale. I’ve also seen this dish with bacon, and most often topped with a knob of butter.

This side dish is also perfect for any potluck or Thanksgiving holiday and it’s ready in just 30 minutes. You seriously don’t even miss the potatoes. On top of that, I also just really love using cauliflower in place of potatoes because it’s a superfood. It is super rich in nutrients with vitamins B and C, high in fiber and also provides antioxidants. These alone wreak so many benefits like gut health and digestion, weight loss, memory.

Kale and Cheddar Cheese Galette

Who says pie has to be sweet? This savory kale galette is the perfect side dish, and the whole thing comes together in under an hour. Now you can look forward to eating your greens.

1 store-bought refrigerated pie crust

⅓ cup shredded white cheddar cheese

1 bunch leeks, thinly sliced

1 large bunch kale, roughly torn

Salt and freshly ground black pepper

⅓ cup grated Parmesan cheese

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll out the pie crust until it is about 10 inches in diameter. (A standard packaged pie crust is 9 inches, so lightly roll it out to flatten it and make it a bit bigger.)

3. In a small bowl, whisk the egg with the water to combine. Brush the pie crust with the egg wash and then sprinkle the cheddar in an even layer on top. Transfer to the prepared baking sheet and refrigerate, uncovered, while you prepare the filling.

4. In a large sauté pan, heat the olive oil over medium heat. Add the leeks and sauté until tender, 1 to 2 minutes. Add the kale in handfuls and sauté until wilted before adding more. Repeat until all the kale is added and the mixture is very soft. Add salt and pepper. Let cool to room temperature.

5. Take the pie crust out of the refrigerator and pile the kale mixture in the center of the crust, leaving about 1 inch uncovered around the edge.

6. Fold the edge of the dough up and over the kale to encase the filling around the perimeter.

7. Lightly brush the egg wash onto the edge of the crust. Sprinkle the Parmesan cheese over the filling and crust in an even layer.

8. Bake until the crust and cheese are golden brown, about 25 to 30 minutes. Let cool 15 minutes before slicing and serving.

Low Carb Meal Planning: 15 Low Carb Soup and Stew Recipes Perfect for Winter

If you’re having a busy day or week, then Easy Low Carb Cheeseburger Soup will revive your soul with just one pot, 30 minutes and maybe a little bacon. It’s low-carb food heaven….who needs a real cheeseburger when you can have Cheeseburger Soup?

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A low carb Instant Pot Chicken Salsa Queso Soup that is easy to make, keto, gluten-free and oh, so delicious! It can be made in the electric pressure cooker or also in the slow cooker.

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This easy low carb tomato soup recipe is bursting with roasted tomatoes & fresh basil.

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If you are looking for a simple and delicious meal idea, try Crock Pot Chicken Fajita Soup. It’s packed with flavor, low carb and sure to impress the entire family.

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Steak and mushrooms is a classic combination and you can’t go past our keto mushroom sauce next time you are grilling up a steak. The combination of brandy, Worcestershire sauce and cream in this sauce is just delicious.

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Goulash is traditionally a Hungarian dish made with stew meat, red sauce, and paprika, usually served with noodles, rice or mashed potatoes on the side. Hungarian goulash often includes onions and garlic, red peppers and caraway seed. The American version was inspired by this traditional European dish with some minor distinctions.

Photo Credit: 730 Sage Street

This easy Paleo Italian Beef Stew with Zucchini, Mushrooms, and Basil will be a hit with beef stew fans, and the recipe is also Whole 30, low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet friendly.

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It’s simple – this creamy cauliflower chowder is everything in my life right now. Because I’m trying so hard to get rid of the holiday bloat that still seems to stick around. And this warm, comforting, creamy cauliflower chowder is my new happy place. When I can just get a bowl and watch Gilmore Girls all day.

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This easy, low carb broccoli cheese soup is gluten-free, healthy, SUPER CHEESY and needs just 5 common ingredients.

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This easy pumpkin soup recipe makes a regular appearance on our dinner table this time of year. It’s warm and comforting, full of delicious pumpkin flavor, and a snap to make.

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This Keto Beef Stew is made in the Instant Pot (or slow cooker if you don’t have one), meaning it comes together in under 40 minutes and you’ll only have to clean one dish. High in protein, Vitamin K, B6, B12 and Zinc, it’s a nutritional powerhouse that’s so delicious, nobody will ever guess it’s healthy, too!

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This Keto White Chicken Chili is an amazing comfort food for changing seasons. It’s filling, tasty and can easily be a crockpot/freezer meal!

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West African Groundnut Spicy Chicken Soup is thick, fragrant and comforting soup/stew. If you like peanuts and chicken, you’ll love the wonderful flavour combination of groundnut soup, an easy West African peanut soup recipe.

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When you take these muffins out of the freezer you won’t believe how tender and moist they are. We think they are a great breakfast item or snack to bring with you as you go about your day.

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Easy Crockpot Chicken Stew Recipe (Low Carb, Keto) – Thick and creamy low carb, keto chicken stew made right in the crockpot! This is truly a dump and allow your crockpot to all of the work for you recipe! The perfect healthy comfort food packed with flavor.

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We hope you have liked these great soups and stews and will manage to add a couple to your Winter food schedule. Make sure to check out some of our other articles for more great Keto meals.

45 Different Ways to Eat Kale When You Can't Get Enough Leafy Greens

Whether you like your kale cooked or raw, fresh or frozen, try these recipes that taste good and are good for you.

If you haven't gotten onboard with the kale craze, it's about time you did &mdash this cruciferous leafy green is one of the most versatile staples in a kitchen, and it may be one of the healthiest. You can massage it into a bountiful seasonal salad that everyone will enjoy, or ladle out a luxe bowl of soup or stew with plenty of satin-like kale ribbons it even turns up our favorite baked pasta dishes up a notch. Kale can be swapped for some of our starchiest carbohydrates, and it can be blended into delicious dressings and sauces. What's not to love?!

Of course, the real allure of kale for some is the fact that it's majorly packed with nutrients but totally free of all those extra calories. Since kale is imbued with naturally occurring phytonutrients when it's harvested, it acts as a bit of a superfood when regularly eaten. Antioxidants and other nutrients in kale can help reduce your risk of chronic disease like diabetes it's loaded with carotenoids to help keep your eyes sharp and its potassium and magnesium counts counteracts extra sodium in your diet. Plus, it's a great source of calcium, making it a must have for those who are avoiding dairy altogether.

If you're looking for more than just salads, we have you covered, as we're presenting some of our favorite ways to load up on kale in our kitchens. Pick up a few bunches at your local grocer (or fresh from the yard!) and try incorporating them into sides, soups, pizzas, pastas, and even desserts! These recipes celebrate the queens of greens in all her forms.

Kale Apple Salad

This Kale Apple Salad is fresh and delicious! Raw kale, chopped apples, walnuts, and a dijon dressing – my favorite salad recipe!

No matter the time of year, I’m always looking for new salad ideas. After indulging at parties, bbqs, or even over the holidays, it’s so nice to throw together some fresh ingredients that are delicious as well!

Luckily, with a few simple ingredients, this kale salad is absolutely one of the easiest dishes to make at home!

I have to be honest with you, I have been a fan of kale for a while now! I had it while I was pregnant with Reuben and it was a bad experience! There was something about the texture that just didn’t sit right with me. During pregnancy my taste buds get completely messed up, so really, it wasn’t the kale’s fault!

Have you ever tried growing kale? It’s SO EASY! Last year I really began gardening and kale was one of the first things I tried and was completely successful with.

I highly recommend picking up a pack of kale seeds and trying them yourself. I liked the Dwarf Blue Curled Vates variety, but Dinosaur Kale is a great variety to try if you have kids – just make sure you have the space as Dinosaur Kale can grow quite big!

Creamed Kale

I’m taking a step back from Halloween posts (*gasp* – a girl can’t live off of Halloween foods…well, she can but she shouldn’t…) to talk about a particular vegetable that is all the craze these days: Kale.

I’m not the biggest fan of kale. I feel like I should be because it’s all people have been talking about but truth be told, things like steamed kale does absolutely nothing for me. I mean, I scratch my head at people who say that kale chips satisfy their salty chip cravings. Nooooooo, salty potato chips satisfy that craving. Am I the only one?

I hate giving up on foods though–maybe that is the neurotic in me but because of it, I have found several ways to eat kale that even the non-kale lover will love that I am excited to share. This creamed kale recipe is by far my favorite way to eat this leafy green. Plus it’s drenched in a cauliflower “cream” sauce so nothing not only is it super tasty, there is nothing about it that is bad for you. It’s the perfect detox food after indulging in potato chips…or Halloween candy…

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