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Pan fried kale with olives recipe

Pan fried kale with olives recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Soaking kale leaves in salted water is a little trick to make them tender.

2 people made this

IngredientsServes: 2

  • 350g fresh green or black kale (Cavolo Nero)
  • olive oil
  • 6 Kalamata olives, pitted
  • lemon juice
  • salt and pepper

MethodPrep:10min ›Cook:7min ›Extra time:15min soaking › Ready in:32min

  1. Remove tough centre ribs from kale leaves. Soak leaves in a bowl of salted water for 15 minutes. Drain and chop.
  2. Heat oil in a large frying pan, Add kale and fry till kale is wilted. Add olives and season with salt, pepper and lemon juice to taste.

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Pan-fried Corona Beans & Kale Recipe

The other day I found myself in the basement of San Francisco's Anthropologie store. I'd fallen for the rose & tuberose solid Frazer Parfum on my way down, and was at the base of the grand staircase, looking at starlight rings and beaded necklaces, when a pretty lady, sitting with her daughter, smiled at me. A few minutes later she asked if my name was Heidi, and she said she knew me from my site - this site.

I'm so glad she said hello. It turns out we have quite a number of things in common, and I'm sure we could have talked about cooking, or photography, or places to visit for hours. Her daughter was a sweet pea and very patient with us. Anyhow, I feel like I left the house looking for a pair of black ballet flats, and ended up making a friend instead. It turns out she has a site too- and as I was looking through it, this lemon kale pesto with nutmeg jumped out at me. I had some beans soaking at home and decided to somehow weave the beans and the lemon kale pesto idea together.

I deconstructed the kale pesto, and didn't end up chopping it finely (or pureeing it). In the end, the whole thing was very similar to one of the recipes I included in Super Natural Cooking - but at the same time, remarkably different. Because of the toasted walnuts (I didn't have pecans on hand) and the hint of nutmeg, an entirely different flavor profile developed. The fresh lemon zest and juice, added for the finale, tied all the flavors together in an unexpected, complex, and offbeat way. If you've been a fan of that SNC recipe (page 152), give this version a try, and take note of how a few little ingredient tweaks can make such a huge difference. Don't leave out the nutmeg. Dare I say I like this one better?

Thanks for the inspiration Jessica. I'm so glad our paths crossed.

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Ingredients of Fried Olives

  • 1/2 cup virgin olive oil
  • 2 egg
  • 140 gm seasoned bread crumbs
  • 280 gm green olives

How to make Fried Olives

Step 1

Take a skillet and pour olive oil in it for deep frying. Heat the oil over medium flame. Meanwhile whisk the eggs in a small bowl. Add olives to the eggs and stir well to coat.

Step 2

Take bread crumbs in a wide dish and add egg-coated olives to this dish to coat the olives further with the breadcrumbs.

Step 3

Deep fry the olives in the heated oil until they turn golden-brown. Take out the olives on paper napkins to drain the excess oil and serve hot with a dip of your choice.


Substitution Ideas

I used my favorite toppings on this Kale Pesto Pizza, however it's super easy to change things up according to your tastes or the ingredients you have on hand. Here are some suggestions:

  • Sauce - This recipe is a great way to use up leftovers, so if you have another kind of pesto on hand, feel free to use that instead. You could also use a traditional tomato pizza sauce if you prefer.
  • Veggies - Change things up by adding your fave veggies, like garlicky fried mushrooms or roasted butternut squash or sweet potatoes.
  • Cheese - Top this pizza with your fave cheese. Goat cheese, blue cheese, or dollops of ricotta would be delicious instead of feta. You could also mix the mozzarella with some Parmesan, provolone, or even cheddar.
  • Keep it 100% Green - If you're truly a kale lover, turn this into a Green Pizza by skipping the other veggies. You could even add more of your favorite leafy green!


Pan Seared Lingcod Recipe

This Pan Seared Lingcod is lightly seasoned and then pan seared and served with a squeeze of lemon. Serve with some sides and there you have a great meal that cooks up in minutes but presents like a restaurant quality masterpiece! Perfect for those rainy days when you can&rsquot get outside to grill!

Pan-Seared Lingcod Recipe

If you&rsquore looking for a quick, easy and delicious meal for dinner tonight, my Pan Seared Ling Cod is the right option for you and your family.

This fleshy white fish is tender and flaky once it is cooked, and has a really mild flavor that everyone loves. Even if they aren&rsquot the biggest fan of fish in general.

Heck &ndash our Panko-breaded Lingcod even won over my fried-fish-hating best friend this week, and I&rsquom calling that a pretty big win.

What is lingcod?

It isn&rsquot cod, that is what it is not!

Lingcod is a lean, saltwater fish that has a mild flavor with a hint of sweetness and a delicate, flaky texture. It is located on the West Coast of the United States from Alaska to California.

Perfect for pan searing, grilling or deep frying, it absorbs flavors so well and you can make this popular fish in a whole host of different ways.

Lingcod isn&rsquot typically available for purchase in stores, but you can use any firm white fish for this recipe if you don&rsquot have any West Coast fishermen in your life.

Make sure when shopping for fish that you look for firm, clean fillets that don&rsquot have spots or any fishy smell. Just take your time when selecting your fish and ask questions if needed. A good fish-monger is worth their weight in gold if you are a seafood lover.

Try our Walleye Recipe too!

What kind of oil should I use for pan searing?

We used some butter and olive oil for this particular dish because we aren&rsquot cooking at super high temperatures. For other items that might need a higher temperature, consider using oils with a higher smoke point, like avocado.

What kind of pan do I use?

Use your favorite cast iron skillet or stainless steel are the best options to get that caramelized sear on your fillets.

Avoid non-stick for pan searing your fish, but if that&rsquos all you have it will work, you just may not get the crispy color your looking for with pan searing.

If you go non non-stick make sure the pan you are using is REALLY well-seasoned. It would be better to use a non-stick pan than to use something and end up with your fish sticking to the pan.

How do I pan sear Lingcod?

First, you will want to rinse your fish with cold water, pat it dry with a paper towel, and then season lightly.

Heat your butter/oil over medium heat. The temperature of the butter should reach around 300-325° degrees, for this recipe. Butter has a smoke point of just 350, meaning it will burn at temperatures beyond that, so don&rsquot get it too hot!

Place your fillets gently into hot, melted butter, and allow to cook for about 4 minutes per side, or until your fish flakes easily with a fork.

What should I serve with this fish?

There are many foods that would work really well with fish. Here are some options for you to choose from, with the recipes right here on my site.

Pictured with the fish in this post is our Creamy Mushroom Risotto.

Appetizers to serve with lingcod:

    (my Traeger Grilled Shrimp version of this South American appetizer) (many varieties here!) served with bread, crackers or chips

Side dishes to serve with pan seared cod:

  1. Instant Pot Wild Rice
  2. Pan-Fried Potato Wedges
  3. Smoked Potatoes
  4. Broccoli Salad
  5. One-Pot Creamy Noodles
  6. Ham and Pea Pasta Salad
  7. Loaded Smoked Baked Potatoes
  8. BLT Pasta Salad

The great advantage of serving fish as the main course is the fact that it pairs well with almost any other flavors you choose to serve with it.

It can be a light, low-calorie meal, or you can go for it and serve up your favorite comfort foods alongside.

Delicious Cocktails to Serve With Lingcod:

  • Mudslide
  • Tropical Rum Punch
  • Raspberry Prosecco Cocktail
  • Strawberry Lemon Drop

Pan Seared Lingcod

Fish is also one of the quickest for cooking and prep time, so great for times when time is limited but you still want to serve a delicious meal at home.

I love to find time-saving recipes that are easy to prepare but are still a WAY better option than any fast food choice out there. You can&rsquot lose here.

You&rsquoll be saving not only time but money also, and doing something nice for yourself and your family by giving them a delicious and healthy meal.


Healthy One Pan Recipes Recipe

Quite a number of you have emailed me over the past couple months asking about my favorite healthy, one-pan recipes. The type of thing that you can pull together any night of the week without too much fuss or fanfare. I love big-flavored, colorful stir-fries, and hearty chunky soups, so I included a lot of those types of recipes on the list. The sort of food that will fills me up, works for me nutritionally, without being too heavy. I'll add more to the list as I think of them.

Green Curry Broth - A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.

Lemony Chickpea Stir-fry - A tasty, quick, and easy stir-fry recipe featuring golden crusted, pan-fried chickpeas, chopped kale, summer squash, tofu, and a bit of lemon zest. You can use whatever vegetables are in season for this recipe.

Ribollita - An impromptu freezer cleaning inspired this huge pot of ribollita. It's a thick Tuscan stew - dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread.

Shredded Brussels Sprouts & Apples - Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.

Broccoli Crunch - A great broccoli recipe, and a favorite of mine. Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.

Caramelized Tofu - One of my favorite tofu recipes, caramelized strips of tofu served over sauteed shredded brussels sprouts. It come together quickly and uses just one pan.

Rustic Cabbage Soup - Hearty, healthy, and satistfying - this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth. Finished each bowl with a generous drizzle of great olive oil and a dusting of shredded cheese.

A Tasty Frittata - Frittatas are the ultimate one-pan meal, and this version is a favorite of mine - great anytime of day. Made with potatoes, onions, and eggs, drizzled with a cilantro chile sauce (or whatever sauce or pesto you have on hand).

Yellow Split Pea Soup - Healthy, beautifully textured, and colorful this split yellow pea soup makes for a terrific lunch. The yellow split pea soup base is topped with a tzatziki-inspired yogurt dollop, a touch of mint, a spoonful of finely chopped black olives, and a drizzle of olive oil. Alternately, here's another Vegetarian Split Pea Soup - delicious, healthy, textured made from an impossibly short list of ingredients.

Lively Up Yourself Lentil Soup - Healthy, quick, and satisfying this lentil soup recipe delivers layer after layer of flavor. The tang of the tomatoes plays off the earthiness of the lentils, and the fragrant bolt of saffron yogurt brightens each bowl. I make this multiple times a week.


Recipe Summary

  • 1 tablespoon coriander seeds
  • 4 chicken legs (about 2 pounds total)
  • Kosher salt
  • 1 orange, washed
  • 1 tablespoon Aleppo pepper
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 can (15 ounces) chickpeas, drained
  • 3 small shallots, halved and peeled
  • 1 cup mixed olives, such as Cerignola, Niçoise, and Castelvetrano, pitted if desired
  • 3 cups packed leafy greens, such as mustard, dandelion, or baby kale, or a combination

In a small skillet over medium heat, toast coriander seeds, stirring occasionally, until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and let cool completely, then grind.

Preheat oven to 350°F. Season chicken generously with salt let stand. Meanwhile, zest orange. In a small bowl, combine 2 teaspoons orange zest with Aleppo pepper, thyme, coriander, and 1 tablespoon oil.

Rub spice mixture all over chicken let stand at least 30 minutes, or refrigerate, covered, up to 2 days. Slice orange in half lengthwise, then cut one half crosswise into very thin slices and scatter in the bottom of a roasting pan, along with chickpeas and shallots. Squeeze juice of remaining orange half over chickpea mixture toss with remaining 7 tablespoons oil. Season with salt.

Place chicken in pan, skin-sides up drizzle with oil. Roast until chicken is golden and very tender, and chickpeas and shallots are beginning to caramelize, 1 1/2 to 2 hours. Remove pan from oven and transfer chicken to a plate. Stir olives and greens into pan, then return chicken. Switch oven to broil and cook until chicken is golden brown and greens are just wilted, about 1 minute more. Serve.


Pan-Fried White Beans with Walnuts & Kale

Friends, this insanely delicious recipe is packed with outstanding health benefits. Between the walnuts, kale and beans, it’s extremely high in fiber, antioxidants, and essential vitamins and minerals. Better still, this one-skillet wonder is made with mostly pantry ingredients, requires about 15 minutes of your precious time, and looks very rustic chic served directly out of your cast iron.

Consider your ‘hostess with the mostess’ status complete.

If you want to bulk up the meal a little bit, you can always add some brown rice or quinoa into the mix but I think it is plenty filling on it’s own. I recommend serving it topped with a healthy sprinkle of crushed red pepper and freshly shaved Parmesan.

Crusty bread and red wine optional, but strongly recommended.

Pan-Fried White Beans with Walnuts & Kale

6 cups lightly packed kale or lacinato kale, stems removed
2 tablespoons extra-virgin olive oil
2 15-ounce cans white beans, rinsed and drained (I use Eden Organics)
1/4 teaspoon fine grain sea salt
1/2 cup walnuts, lightly toasted and chopped
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
1 lemon zested

To Garnish:
1/3 cup freshly grated Parmesan cheese (omit for vegan option)
crushed red pepper

Wash the kale, chop and shake off as much water as you can. Set aside.

Heat the olive oil over medium heat in a big, wide skillet. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crispy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts, garlic, and nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese and crushed red pepper. Enjoy!

***Just a few seats left in this weeks cooking class! ***

Fall Tuscan Dinner Party!

Fitting for an elegant, rustic affair, this menu is filled with seasonal flavors guaranteed to impress. Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.


Health Benefits of Kale

Rest Tofu Tempura on a bed of sautéed sesame kale to reduce caloric intake. Packed with nutrients, Kale is one of the world’s healthiest foods. Important to note, anyone who is taking blood thinning medication or who has a kidney problem should check with a doctor before adding more kale to the diet.(Source: Medical News Today) Research suggests, Kale contains more nutrients than spinach, promotes glucose control in diabetes, and helps reduce blood pressure. In addition to nutrient rich minerals, Kale is high in fiber, potassium, vitamin C, and vitamin B6. Furthermore, reduced risk of heart disease, heathy skin, and increased bone health, are all benefits of adding Kale to a healthy diet.


Sweet Potato, Kale, and Vegan Chorizo Sheet Pan Dinner

We made the one-pot rules so we can stretch them, right? While we’ve called this a one-pot meal, you do need to use a food processor to make the vegan chorizo. You could use a store-bought plant-based chorizo, which would eliminate that step/dirty dish. But our walnut-mushroom chorizo tastes amazing, and it’s more wholesome. Overall, this is a great addition to the weeknight dinner routine because it’s so customizable—it would work with russet potatoes and bell peppers in a pinch.

2 small sweet potatoes, peeled and cut into medium-size chunks

2 poblano peppers, seeds and ribs removed, cut into strips

1 bunch black kale, ribs removed and roughly chopped

8 ounces cremini mushrooms, halved

2 tablespoons smoked paprika

1 tablespoon fresh thyme leaves

2 tablespoons extra virgin olive oil

1½ tablespoons sherry vinegar

½ small red onion, thinly sliced

½ cup roughly chopped cilantro

1. Preheat the oven to 450℉. In a large bowl, toss the sweet potatoes and poblanos with some of the olive oil and a generous pinch of the kosher salt. Spread the vegetables evenly on a sheet pan. (Set the bowl aside to use later.) Bake, rotating the pan once halfway through, until tender and beginning to brown, about 35 to 40 minutes.

2. Meanwhile, make the vegan chorizo. Add the first 8 ingredients for the chorizo to a food processor and pulse several times, breaking the ingredients down into similarly sized pieces. Drizzle in the 2 tablespoons extra virgin olive oil and the vinegar and pulse to combine take care not to make too fine a paste.

3. In the reserved large bowl, toss the kale with little bit of olive oil and a pinch of the kosher salt.

4. When the vegetables are cooked, crumble the vegan chorizo over the top, followed by the prepared kale. Roast for another 15 minutes.

5. To serve, sprinkle the onion and cilantro over top and garnish with dollops of the yogurt.