Tag: kale

Garden · Vegan · Vegetarian

Braised Kale…surprise from Mother Nature

cathysmahaLeave a comment

Last summer I raised kale in my garden and, unfortunately, the bugs LOVED it. I decided not to plant Kale again this year but Mother Nature took a different turn. Several volunteer kale plants popped up in my garden and it was beautiful and…no bugs!  Mother Nature, are you telling me I need to try Kale again next year?

Recently at our book club potluck, a friend made a delicious collard green dish and this sounded similar.  It is very tasty but next time I would cut back on the crushed pepper. This could easily be vegan by skipping the bacon.

BRAISED KALE

1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1/3 cup thinly sliced garlic
10 cups loosely packed chopped kale (about 2 pounds)
1 cup fat-free lower-sodium chicken broth
1 cup water
3/4 teaspoon crushed red pepper  (too hot for me–I would reduce to 1/4 teaspoon)
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

  • Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently.
  • Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil.
  • Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
Recipe from:  My Recipes
New Favorite

Chicken Quinoa Soup…Yummy!

cathysmahaLeave a comment

Colorado weather is typically wonderful but as the locals say, ‘if you don’t like the weather, wait 10 minutes’.  Last week we were blessed with much-needed rain that left a chill in the air and a craving for soup.  My sister-in-law, Betty, has told me about the Chicken Quinoa Soup recipe she makes regularly, compliments of Iowa Girl Eats.  It sounded like the perfect soup to satisfy my craving, and indeed it did.

I’ve become a huge fan of quinoa, kale, and sweet potatoes and the combination in the soup is divine.  The addition of the parmesan rind adds a wonderful salty/nutty flavor to the soup.

I served with a fresh pretzel roll and loved every bite!  A new favorite for my recipe box.

CHICKEN QUINOA SOUP

1 Tablespoon extra virgin olive oil
1 carrot, chopped (1/2 cup)
1 rib celery, chopped (1/2 cup)
1/2 medium onion, chopped (1/2 cup)
salt & pepper
4 cups torn kale
1 garlic clove
8 cups chicken broth, divided
1 teaspoon parsley flakes
1/2 teaspoon dried thyme
1 bay leaf
2″ parmesan cheese rind (optional)
2 large chicken breasts (about 1lb), cut in half
1 large sweet potato, peeled and chopped into 1/2″ cubes (2 cups)
1 large russet potato, peeled and chopped into 1/2″ cubes (1-1/2 cups)
2/3 cup quinoa, rinsed and drained
1/4 cup grated parmesan cheese

  • Heat oil in large soup pot over medium heat. Add carrot, celery, and onion, season with salt and pepper, then saute until tender, about 10 minutes.
  • Add kale and garlic, season with more salt and pepper, then saute for 2 more minutes. Add 7 cups chicken broth, parsley flakes, dried thyme, bay leaf, and parmesan cheese rind (if using), then bring to a boil.
  • Add chicken breasts to the pot then cook for 10 minutes, or until no longer pink in the center. Remove to a plate then add sweet potato, russet potato, and quinoa to boiling broth. Place a lid on top, lower heat to medium, then cook for 10 minutes or until potatoes are tender and quinoa is cooked. Meanwhile shred chicken.
  • Add shredded chicken back to the soup, remove bay leaf, then add parmesan cheese and stir to combine. Taste and add more salt & pepper if necessary. Serve topped with additional parmesan cheese, if desired. Use remaining 1 cup chicken broth to add when reheating soup, as quinoa will absorb much of the broth as it cools.

Recipe from Iowa Girl Eats

New Favorite · Skinny · Vegan · Vegetarian

Kale Chips…for the chipaholic in me!

cathysmahaLeave a comment
KALE CHIPS

My oldest daughter first told me about making kale chips.  I like kale and I LOVE chips so what’s not to like?  She didn’t have a recipe to give me but explained how she made them.  I tried it and was instantly a fan.  Good for me, crispy/salty and easy….a winner!

KALE CHIPS

1 bunch fresh kale
1 tablespoon olive oil
1 teaspoon sea salt (or flavored salt of your liking)

  • Preheat oven to 350 degrees. Grease the baking sheet.
  • Wash the kale and dry thoroughly.   Remove the stem from the kale leaves.
  • Tear the kale leaves into bite-sized pieces.
  • Place kale on greased baking sheet and sprinkle with olive oil and salt.
Raw kale with oil and salt
  • Bake about 10 minutes or until the edges brown.  Watch carefully because the kale burns easily.
Family Favorites

Portuguese Kale Soup…a travel memory

cathysmaha3 Comments

Many years ago, my husband and I had the opportunity to travel to Cape Cod and we spent the night in Provincetown, Massachusetts where we were introduced to this wonderful soup.  We learned that Portuguese sailors and families settled in Provincetown in the 19th century: http://www.provincetowntourismoffice.org/index.aspx?NID=77

When we returned home, I tried to duplicate it and discovered my recipe was very close to the original.

PORTUGUESE KALE SOUP

1/4 cup olive oil
1 large yellow onion
1 pound chorizo
6 cloves garlic, peeled and crushed
8 cups chicken broth
3 potatoes, peeled and cubed
1 package frozen or 1-2 lbs fresh kale
1 can Cannellini beans
1 bay leaf
1/4 teaspoon garlic powder
1/3 teaspoon paprika
Season with salt and pepper to taste

  • Slice or crumble chorizo and saute in 1/4 cup of olive oil, onion, and chopped garlic. Do not allow garlic to brown, so add last.  Sausage does not need to cook through.
  • Add liquid and simmer for 10 minutes. Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.
  • Add potatoes, kale, beans, seasonings and simmer additional 30 minutes.

Serve with hearty rolls or chowder crackers.