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Posts Tagged ‘kale’

My goal for lent was to post a new recipe each day.  Between travel and beloved house guests I haven’t been faithful.  To make up for it, today, I will post two recipes that we enjoyed over the last two days.  I apologize.  I didn’t take pictures.  They were beautiful dishes, and tasty, which is why I don’t have leftovers to show you.

This soup has a nice flavor, the herbs are the primary flavor so don’t skimp on them.

Beans and Greens Soup (about 4 quarts)

1 cup of dried beans (or half a bag) soaked at least 6 hours

1 Tbsp olive oil

2 small onions, chopped (about 1 1/2 cups)

4 garlic cloves, chopped finely

1 celery stalk, sliced thinly

2 carrots, sliced thinly

5 cups water

1 tsp dried thyme

1 tsp dried marjoram

1 bay leaf

4 1/2 ounces leafy greens (kale, chard, spinach, mustard or a mix) depending on the variety this would be a few packed cups

salt and pepper (you’ll need a lot to taste)

Step 1. Lord, bless my work.

Step 2. Drain the beans and put in the pot, add enouch cold water to bring to a boil and boil for 10 minutes.  Drain and rinse.

Step 3. Heat oil in the pot, then add onion and cook, covered, for 3-4 minutes, stirring occasionally, until just softened.  Add the garlic, celery, and carrots, and cook for 2 minutes.

Step 4. add the water, beans, thyme, marjoram, and bay leaf.  When the mixture bubbles, reduce the heat.   Cover and simmer, stirring occasionally, for 1 1/4 horus, or until the beans are tender.  Season to taste.

Step 5. Let the soup cool slightly, then transfer 2 cups to the blender, blend until smooth and combine with the soup.

Step 6. Cut the grens crosswise into thin ribbons, a handful at a time.  Spinach needs less time to cook than kale or mustard, so cook them for a shorter time.  Cook greens uncovered for a maximum of 10 minutes or until all greens are tender.

Step 7. Taste and adjust seasoning as necessary.  The beans will soak up most of the flavor so you may need to add more salt or herbs.  Serve.

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Kale Chips

Five years ago when I started seeing a chiropractor he told me, “Eat more greens.”  Well, I do whatever that curly haired beacon of vitality and health tells me to do.  Alas, I’m not so great at cooking greens.  I usually just steam them and add salt.  Boring.  But, thanks to my very thoughtful favorite sister-in-law I give you a delicious kale recipe. (via steamykitchen.com)

Kale is important nutritionally because it contains large amounts of vitamin A and vitamin K.  A is good for mood and digestion among others.  Kale is also a good plant source of calcium, magnesium, and potassium. Potassium is always important for muscle and brain health.  Calcium and magnesium are in short supply on a fasting diet, so eat up.

I tested this recipe this morning and the word in the kitchen is, “Wow!  This is good!”

According to steamykitchen.com, “The biggest secret to getting the kale super-crisp is to dry them in a salad spinner.  If there is moisture on the leaves, the kale will steam, not crisp.”  Yea, you have to get it really dry.  Wash your kale and then spin it several times.  If you don’t have a spinner use a towel to blot the kale.  I also recommend opening the oven door a minute into cooking to let out any steam.

The washing and drying takes time.  If you have a kale patch you might consider skipping the wash all together.  Check for cabbage bugs and lettuce mites before you decide whether to wash.  Those bugs are not fast friendly.

Don’t have a kale patch?  You should.  A 2×2 foot kale plot will easily keep your family in more kale than you want.   Kale is also winter hardy in most places.  (Bonus!)

Crispy Kale Recipe

1 bunch kale (you will use 1/3 of a store bought bunch)

1-2 Tbsp olive oil

salt (to taste)

Step 1. Lord, bless my work.

Step 2. Preheat oven to 350F.  Line a baking sheet with parchment paper.  (I just put them on the nonstick sheet and it was fine)

Step 3. Wash and thoroughly dry the kale.  Cut off stems*.  Tear kale into chip sized pieces.

Step 4. Place kale in a large bowl and drizzle with olive oil.  Mix by hand to coat the kale.  Place on baking sheet.

Kale cleaned, dried, torn, and oiled.

Step 5. Bake in oven for about 8 minutes.  Watch carefully, the leaves cook quickly and will burn easily.  Test with a spatula or tongs to see if they are paper thin/crackly.  Remove from oven, sprinkle with salt.

Step 6. Eat.  Gain +50 health!

Finished Kale notice how much it has shrunk...plus I already ate half

*if you hate the thought of tossing the stems, just steam and eat like asparagus

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