My Kale Addiction (two new recipes)

Yes, you read that right. I have recently become completely addicted to kale.

It was a vegetable that I must admit I was always a little intimidated by. I'd see it lurking on the shelves all dark green and healthy looking, but I did not know how to prepare it. So, I'd pass it by, heading to the veggies I am more familiar with. You could say I was in a veggie rut.

That all changed as I got to sample some kale salad from Mother's Market one day. They were passing out samples and I accepted one, not wanting to hurt the sample givers feelings. But, with one bite, I was hooked, and the flavor was completely different than what I would have expected. The best part was that with each bite, I almost felt myself getting healthier. Well, almost.

So, here are my two favorite recipes for preparing kale that you must try. Take away the intimidation and you will be so glad you did.

Recipe #1
Chopped Kale Salad
(my interpretation of the Mother's Market deliciousness that was love at first bite)

finely chopped kale (the finer the better, in my opinion), 1 bunch or half a bag if you buy kale in a bag
1 diced sweet red bell pepper
1/2 - 1 diced red onion (depending on how much you like red onion)
1 diced apple
1 diced cucumber (persian is the best)
1 diced avocado
freshly ground salt & pepper (to taste)
optional: add some chopped chicken
optional: toss in a little goat cheese and you will swoon

Do your chopping (and get an arm work out), and combine everything in a bowl. Toss together with dressing (below).

I make my own dressing with olive oil and seasoned rice vinegar. I do about 1 part olive oil to 2 parts vinegar. For this recipe I would use about 2 tablespoons of olive oil to 4-5 tablespoons of vinegar.

I "eye ball" everything while cooking, which I know is really annoying to those who measure and follow recipes to the T. But, I don't think you can screw up this dressing. It is slightly sweet and so delish on this salad.

Recipe #2
Mexican Kale Scramble

2 tablespoons olive oil
1 coursely chopped red onion (think fajitas style)
1 coursely chopped red bell pepper
1 coursely chopped green bell pepper
1 cup diced cooked chicken
finely chop a handful of kale leaves, the finer the better
1 can of black beans, drained
salt and pepper for seasoning
(optional: frozen chopped cilantro, or fresh chopped cilantro)
the juice from 1/2 a lime
mex shredded cheese, salsa and diced avocado for garnish

1. Heat olive oil in saute pan and add red onion and bell peppers. Saute until tender. Season with salt and pepper.
2. Add cooked chicken and heat for a few minutes.
3. Add kale and saute until tender, and then add beans to mix and heat until beans are warm.
4. Add the lime juice and stir thoroughly. Add cilantro if using and saute for a minute.
5. Serve into bowls and garnish with cheese, salsa and some diced avocado.


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