Kale: Two Stellar Recipes
It’s been a while since I posted a recipe and I could not resist sharing both of these with you. Kale is a stellar veggie that most people have no idea how to prepare. Kale is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
Kale is full of powerful antioxidants and rich in beta carotene, Vitamin K, Vitamin C, lutein, zeanthin, and calcium. And when prepared correctly, it is delicious!
Recipe 1: Crispy Kale Leaves from Vegetarian Times
*I served this with Ginger Honey Glazed Salmon and my husband exclaimed “I love Kale! Kale is my new favorite food!”
1 lb kale, rinsed and patted dry
2 Tbs olive oil
1/2 tsp kosher salt
- Preheat oven to 325. Coat baking sheet with cooking spray (I used foil).
- Tear kale into 3″ pieces, removing tough stems. Transfer leaves to a bowl.
- Toss kale leaves with the oil, until well coated.
- Spread on a baking sheet and bake 15 mins.
- Turn kale with tongs and bake another 10-15 mins or until edges are browned and leaves are crispy. Sprinkle with salt. Serve warm or cold. Enjoy!
Marci’s Note: I drizzle a bit of balsamic vinegar on top of the kale leaves- scrumptious.
Recipe 2: Portuguese Kale Soup from Food Network
*After I finished dinner I was looking forward to my leftovers for lunch. So so yummy.
1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onions
1/2 diced turnips (*didn’t use)
1/2 cup diced carrots
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage), or chorizo (*I used Trader Joe’s Soy Chorizo)
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups beef stock (*I used vegetable broth, it’s more flavorful and not as heavy)
1 cup kidney beans
6 ounces diced tomatoes (*I used a 14 oz can of diced spicy tomatoes- yum!)
10 ounces diced potatoes (*I used 1 medium)
In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot.