Posts Tagged ‘kale’

Warm Greek Salad

warm greek salad

Part of my Greenling Box was this awesome Chicken salad, which included:

organic garlic
organic crushed red pepper
organic kale
organic chicken breast
organic brown rice
organic black olives
Dill Vinaigrette (organic red wine vinegar, organic lemon juice, organic agave nectar, organic canola oil, organic mustard, organic dill)

Get the kit and make this salad!

I left out the tomatoes that came with it, Little Sister got a hold of them and demolished half the container, so she was awarded the remaining tomatoes.   I’m normally not a huge olive fan, but this worked because they provided the salty bite needed to round out the dish.  There was no salt added to the chicken, only black pepper.

Given the list of ingredients, you could expand the portions of this to feed more hungry friends.  You know you could swap out the olives for dried cranberries and apple pieces!  For those of you without allergies, throw in pecans or something.  Have fun and play with your food.

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spicy sweet potato kale

I threw together this dish using a few ingredients I had on hand.  Simple. Spicy. Earthy.

  • 1 Tbsp olive oil
  • 1 baked sweet potato, skin removed and cubed
  • 2 large handfuls of shredded kale, spines removed and washed before shredding
  • chili powder
  • ginger powder
  • salt
  • pepper
  • sesame seeds

Heat the oil in a skillet.  Add the sweet potato cubes and kale.  Add the spices to your taste, I just put a few dashes of each, enough to dust the surface of the vegetables.  Hold off on the salt until the kale it wilted and crispy.  Add the sesame seeds to an empty corner of the pan to toast lightly before stirring into the kale and potato.  Plate immediately.  I had also fried courgettes in the same pan to eat along with the kale and sweet potatoes.

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My love of kale in smoothies has returned, like Luke Skywalker coming to save me from the hollows controlled by the Dark Side. Yes, I’ve eaten a burger recently. Yes, I enjoyed it. The funny thing about food and your diet is that everyone is different and you are in control of what goes into your belly.

Nom Nom Nom

You know, now that I think about it, how many characters in Star Wars do we actually see eating besides Jabba? Great, there goes my weekend, I’ll be watching all six episodes to find out if you’re looking for me.

red kale strawberry smoothie midnitechef.wordpress.com

Learning more about dealing with the kale portion of a smoothie, for instance, start blending the kale with orange juice FIRST. Wait until this is silky and free of leafy bits. You can use a strainer if you are going to be picky, or if this might be a kid’s first kale smoothie. I can handle some kale flakes, see the failure post.

I should be measuring to provide you exact amounts for you to replicate this sweet brown smoothie, but anytime before 8:00am is not my best time to be putzing around with measuring cups and spoons. Just open the fridge and grab a handfull of red kale, orange juice (just pour some in the blender, silly), strawberries, and a fat slice of fozen pineapple. Start blending the kale and juice first. Drop in the berries (tops removed) and finally the frozen pineapple, pulse until smooth. You can add a little crushed ice but I found the frozen pineapple was enough today.

Keep playing with your food. Find something new to taste. Like Gabrielle Hamilton says in the interview featured in this post: “Food, pleasure, and guilt should never be in the same sentence.” Have fun!

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Being a FN junkie, Iron Chef is one of my favorite shows (both the original Japanese version and American version hosted by Alton Brown) and every so often I play Iron Chef in my kitchen (c’mon, like you haven’t!).    There’s no one playing with me (except my furry friend Pepper, else I would look crazy blabbering on to myself whilst chopping veggies), although I would like to take on Chef Cat Cora someday.  Anywho, tonight was my Iron Chef night, battle Kale.  

I’ve never cooked with kale before and since it’s one of those dark green leafies, I thought kale needed a try.  For those who were like me, never purchased or cooked with kale previously, it tastes like a cross between broccoli and spinach.  Kale consists of tight curly foliage on long stems, the stems were completely removed for my recipe.  The price was good for a first time buy (88 cents per bundle), however try to find organic kale if you can which may be more or less this price range.  Kale is a cool weather crop and will be most abundant at farm stands in spring, and with any luck in my garden too.  Kale has antioxidant and anti-inflammatory properties and is high in vitamins A, C, and K.  On to the recipe…  

Kale with Penne

Kale with Penne


Lucky for me, hubby had cooked up the ground turkey before I arrived with the children after work, that cut my prep time in half!  (Thanks dear xoxo)  Top it all off with shavings of pecorino cheese, heaven!  

Kale with Penne

  • 1 lb ground turkey
  • 1 bundle of fresh Kale, washed, cut into 1/2″ pieces, remove stems
  • 1 cup diced red onion
  • 1 large carrot, shredded
  • 4 Roma tomatoes, diced smallish
  • 1 slice thick bacon or a few thin slices pancetta, diced fine
  • sea salt and fresh black pepper
  • 3-4 sage leaves, Julienne
  • 1 can tomato sauce (8 oz)
  • penne or your favorite pasta, cooked to al denté

Brown the turkey with a little salt and pepper over medium heat, just until it’s cooked.  Remove to a plate for now, you can drain it on paper towels if you like.  

In a large skillet with a lid, turn the heat to low (to medium-low) to render the bacon.  Take the little pieces out as they crisp up.  Add the onion, stir it around for a minute or two while you raise the heat to medium then add the carrot, tomatoes, salt and pepper.  Cook until the carrot gets a bit floppy, then add the sage, turkey, sauce and a tablespoon of water to the pan.  Quickly cover the pan with the kale and the lid.  You want to steam the kale for 5 minutes.  This way you won’t lose anything from the green leaves because the sauce and water from the veggies will provide the steam.  Otherwise, any leached nutrients would be tossed out!  Wouldn’t that be sad?   

Give it some love half way through the 5 minutes, see if you want more salt or pepper.  If you like spicy pasta sauce, add some red chili flakes, oh dear!  

Once everybody is tender in the sauce, serve it over the cooked pasta, and don’t forget some cheese over top for a little salty bite.  The kale came out quite mellow compared to its raw state, and with so much fiber it holds together pretty well during cooking.  The turkey is a great compliment as it doesn’t overthrow the subtle kale flavor.  You could leave the turkey out completely and it would still be a fabulous dish!  Substitute pasta for gluten-free pasta or rice, for an even healthier meal (one slice of bacon split 3-4 ways is not going to kill you).   

This one is a keeper for me, I hope you will try some kale too!

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