Tag: Kale

Green Juice

Note: I was sent a Hurom H320 Slow Juicer in order to write this post including a recipe for Green Juice. Opinions are mine alone.

This summer, I have really been enjoying having a CSA share again. However, no matter how hard I try, it is still difficult to use up all of those beautiful fruits and vegetables!

When Hurom contacted me about trying one of their Slow Juicers, I felt like the timing was perfect! What a great way for me to utilize these ingredients more, like in this recipe for Green Juice!

My husband has been making himself “green drinks” for years now in a blender (paid link) but I have trouble getting over the super pulpy texture of it. So Hurom’s H320 Slow Juicer (paid link) called out to me immediately. Not only is the juicer quite the visual stunner (shown in color “Kale”), but it also has two different strainers, one which yields an ultra-low pulp juice.

Despite the name, slow juicers are still pretty darn quick. Hurom’s patented Slow Squeeze Technology uses an auger to squeeze out juice (similar to how you would hand-squeeze an orange). This natural motion minimizes damage to ingredients, keeping their natural taste and nutrition intact.

Photo courtesy of Hurom

I am still learning the ins and outs of juicing and how to create the perfect balance of tasty and nutrient-rich juices, but I figured I’d take inspiration from my husband’s green drinks for my first try to make this Green Juice.

This recipe for Green Juice uses quite the colorful group of fruits and veggies, but the color of the kale and spinach wins out in the end, providing that nice green color to the drink.

Ingredients (makes ~16 oz juice; multiply as needed):

  • 1 orange, skin removed and quartered
  • 1/2 cup strawberries, hulled and halved
  • 3 carrots
  • 1 banana, skin removed
  • 1 apple
  • 4 cups spinach or kale (I used a mix of both)

Continue reading Green Juice

Beet Kale and Goat Cheese Salad

Remember my insane beet purchase? I have finally cooked through ALL of the beets I bought! My last beet-filled meal was this Beet Kale and Goat Cheese Salad with Candied Walnuts, and boy, did I end my beet week on a high note. I had made a larger version (this recipe multiplied by 3) for my godson’s baptism and got rave reviews so I wanted to share it here as well, and luckily it finished off my remaining beet supply!

Roasting the beets takes a bit of time, but past that, this comes together really quickly. You can certainly buy pre-cooked beets to make this a quick recipe, I won’t tell.

 

Ingredients:

Salad (serves 4):

  • 4 medium-sized beets, peeled and cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup walnut halves and pieces
  • 2 tablespoons pure maple syrup
  • salt, to taste
  • 4 cups baby kale
  • 1/2 cup microgreens
  • 4 oz goat cheese, crumbled (omit to make dairy-free/vegan)

Dressing:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, pressed (paid link) or grated
  • salt and pepper, to taste
  • 1/4 cup olive oil

Continue reading Beet Kale and Goat Cheese Salad

Coconut Curry Lentil Chickpea Bowls with Kale

I really love receiving cookbooks for review, especially when they are filled with recipes that are both intriguing and simple to make. Since I received a copy of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book for review, I have become obsessed with this recipe for Coconut Curry Lentil Chickpea Bowls with Kale.

It’s insanely easy to make, is filling, and is absolutely delicious!

I’ll admit, it isn’t the prettiest meal I’ve ever made, but the combination of ingredients makes for a crave worthy dish you’re sure to put in your rotation!

 

Ingredients:

  • 3/4 cup red lentils
  • 1 (15 oz) can diced tomatoes
  • 1 (13.5 oz) can unsweetened lite coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon curry powder
  • 1 teaspoon peeled and grated fresh ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 4 cups chopped and deveined kale
  • 1 tablespoon lime juice

Continue reading Coconut Curry Lentil Chickpea Bowls with Kale

Skillet Sausage White Bean and Kale Stew

As the weather gets a little cooler, I begin to gravitate toward more comfort food recipes. Not necessarily bad-for-you recipes, recipes that are simple but flavorful and filling.

To me, there are very few things as comforting as this stew with ground sausage, cannellini beans, and kale. (I’m referring to this as a stew, but there is very little broth. It’s meant to be that way.) Something magical when these ingredients are cooked with onions and garlic!

This recipe is adapted from Simply Recipes, where it was originally intended to be a side. My version is pretty similar, but I make enough for it to be a nice dinner on its own; just serve with a side of crusty bread to sop up that wonderful sauce!

Ingredients:

  • 2 tablespoons olive oil
  • 1 large white onion, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 1 pound hot Italian sausage, casings removed (for gluten-free, make sure to use gluten-free sausage)
  • 2 (5 oz) containers baby kale, divided
  • 1 1/4 cups beef stock, divided
  • 2 (15 oz) cans cannellini beans, rinsed and drained (or any white beans you prefer)
  • Salt and pepper, to taste
  • 1 tablespoon white wine vinegar

Continue reading Skillet Sausage White Bean and Kale Stew

Moroccan Black Lentils with Kale and Onions

As much as I wish that I could meal plan and cook every night of the week, I have times where my job is too busy and I just don’t have time. During these busy periods, I usually order Blue Apron meals so that at least the meal planning and grocery shopping is done for me.

One of the meals a few months back had a side of black lentils with sauteed kale and onions that was absolutely fantastic. Since then, a version inspired by the original recipe has become a staple in my house.

Lentils in general are an awesome source of protein, and black lentils are no different. Sometimes called beluga lentils, they are named for their likeness to caviar. Black lentils hold their shape better than some other types of lentils, so they add great texture to meals.

The spice used in this recipe, ras el hanout, is a Moroccan spice blend that differs depending on the shop, so your version may come out slightly different than mine.  The name, which means “head of the shop” (which is similar to the English expression “top-shelf”) is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. I’m a huge fan of this spice blend, mainly because it takes a lot of the guess work out of seasoning — plus it tastes amazing! You may remember me using it in my One Pot Moroccan Chicken recipe earlier this year.

Ingredients:

  • 1 cup dried black lentils, rinsed
  • 2.5 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter (can omit for dairy free)
  • 1 onion, cut in half and thinly sliced
  • 1 tablespoon ras el hanout
  • 2 cups roughly chopped kale leaves
  • salt and pepper, to taste
  • the juice and zest of 1 lemon
  • lemon wedges, for serving

Continue reading Moroccan Black Lentils with Kale and Onions

Colcannon

I realized this weekend as I was making some of my favorite St. Patrick’s Day foods that I have not written a post on Colcannon!

Colcannon is mashed potatoes with sautéed greens mixed in, typically either cabbage or kale.

 

It’s pretty awesome Irish comfort food in my opinion. It’s so engrained in Irish cooking that it even has it’s own song!

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?

This version uses shallots, leeks, and kale, but this recipe can easily be adapted to incorporate any green you prefer.

Ingredients:

  • 2-3 lbs russet potatoes (4-5 potatoes)
  • 2 tablespoons salt, plus more to taste
  • 1 stick (8 tablespoons) butter, divided
  • 1 leek, chopped
  • 2 shallots, chopped
  • 4 cups chopped lacinato kale
  • 1 cup heavy cream
  • thinly sliced scallions, for garnish

Continue reading Colcannon

Warm Salmon Salad

I’m not going to lie, the idea of a salad in the winter is not exactly appealing to me. I prefer warm food when it’s cold out, so hooray for this Warm Salmon Salad!

So when I saw this recipe for a Supercharged Salmon Salad, I was pretty pumped.

The original recipe used raw kale and shaved Brussels sprouts to make a cold salad, but it can easily be adapted to be a warm, comforting dish.

Ingredients:

  • 1/2 cup water
  • 1/4 cup uncooked quinoa, rinsed and drained
  • 1/2 teaspoon kosher salt, divided
  • 2 (6-oz.) wild salmon fillet
  • Cooking spray
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups roughly chopped lacinato kale
  • 3 ounces shredded Brussels sprouts (about 1 cup)
  • 1/3 cup steamed and peeled beets (you can buy precooked beets)
  • 1 tablespoon tahini (sesame seed paste), well stirred
  • 1 tablespoon lemon juice
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon warm water

Continue reading Warm Salmon Salad

Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish.  The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!

Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.

Ingredients:

  • 1 cup jasmine rice, uncooked (omit to make paleo)
  • 1 can (13.5 oz) coconut milk
  • 1/3 cup water
  • 1/2 teaspoon sea salt
  • 1/3 cup coconut oil, melted
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons coconut aminos
  • 1 tablespoon Sriracha
  • 3 sweet potatoes, peeled and cubed
  • 1 teaspoon paprika
  • 1 tablespoon coconut oil, melted
  • 1 bunch lacinato kale, ribs removed and sliced into strips
  • 1/2 cup unsweetened coconut flakes
  • 1 pound salmon

Continue reading Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice

Winter Lentil Soup

Philadelphia is about to have a full week of weather in the 70s. I think there’s even an 80 degree day thrown in In March! I’m so excited, but I feel a bit stressed because I didn’t get to make all of my winter soups and stews. But who says you need to eat these in freezing weather? So I decided to make this Winter Lentil Stew for lunches in my office when they crank up the AC and I feel like it’s winter.
Ingredients:

4 leeks, white and light green parts only
1 bunch kale  (mine was huge, so I ended up using half)
1 tablespoon olive oil
1 28-ounce can whole tomatoes, undrained
6 cups water
2 sweet potatoes, peeled and cut
1/2 cup brown lentils
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon black pepper


Prepare all your ingredients. Slice each leek in half lengthwise and then slice into 1/4 inch thick half-moons. You want about 2 cups of half moons.

Add to a large bowl filled with cold water and swish to remove any grit. Drain and pay dry. Lay on a paper towel.

Remove the stems from the kale and then thinly slice the leaves. You want about 3 cups of leaves.

Peel and chop your sweet potatoes. You want them to be bite sized or smaller. Measure out the lentils, prepare your thyme leaves, and open your can of diced tomatoes.

Add a large saucepan to the stove over medium heat. Add the oil and heat.  Add the leeks and cook for three minutes, stirring occasionally. Add the tomatoes and cook for 5 minutes.

Add the water and bring to a boil.

Stir in the kale, sweet potatoes, lentils, thyme, salt, and pepper. Cover, lower the heat, and simmer for 30 minutes or until the lentils are tender.

If freezing, you can spoon into individual containers, let cool, and freeze at this point.

If enjoying immediately, eat as is, or sprinkle with some grated Parmesan cheese.

I can’t wait to enjoy this on my “colder” days in the office!

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