Linking up with Melissa and Tricia for MY first installment of
Talk About It Tuesday
Let's talk kale...yes, kale. That leafy green cabbage lettuce looking vegetable that is among one of the healthiest vegetables being cultivated today.
I ❤ kale.
It all began late last year when I discovered this pre-packaged salad kit...
I would add grilled chicken to the mix and this became a go-to lunch for me.
The kale stands up to the dressing so much better than lettuce and taste better too.
One of my New Year Goals was to live a healthier lifestyle. Luckily kale fits right into that goal so I have been on the lookout for other ways to enjoy this green.
As you may already know...I also ❤ soup and thanks to Trisha Yearwood I can ❤ them simultaneously.
Recipe courtesy of Trisha Yearwood
Total Time: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 6 servings
Level:Easy
Ingredients
2 tablespoons olive oil
1 pound fresh chorizo
4 Yukon Gold potatoes, cubed
1 medium onion, finely chopped
4 cloves garlic, minced
8 cups chicken broth
1 pound kale, stems removed, leaves torn into 1-inch pieces
1/2 cup grated Parmesan
Kosher salt and black pepper
Directions
Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood © Clarkson Potter 2015. Provided courtesy of Trisha Yearwood. All rights reserved.
© 2017 Television Food Network, G.P. All Rights Reserved.
As you may already know...I also ❤ soup and thanks to Trisha Yearwood I can ❤ them simultaneously.
Kale Soup
Recipe courtesy of Trisha Yearwood
Total Time: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 6 servings
Level:Easy
Ingredients
2 tablespoons olive oil
1 pound fresh chorizo
4 Yukon Gold potatoes, cubed
1 medium onion, finely chopped
4 cloves garlic, minced
8 cups chicken broth
1 pound kale, stems removed, leaves torn into 1-inch pieces
1/2 cup grated Parmesan
Kosher salt and black pepper
Directions
Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood © Clarkson Potter 2015. Provided courtesy of Trisha Yearwood. All rights reserved.
© 2017 Television Food Network, G.P. All Rights Reserved.
I have also discovered that baked kale chips are a great alternative to potato chips.
They don't smell so great #reallytheystink but they taste good and will definitely satisfy a "salty" craving.
Not only that, they are easy to make...
Total Time: 45 min
Prep: 25 min
Cook: 20 min
Yield:4 servings
Level: Easy
Ingredients
1 head kale, washed and thoroughly dried
*I use the pre-packaged, already cut bag of kale but do be sure to trim off any of the hard 'ribs'
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces*. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Recipe courtesy of Melissa d'Arabian
© 2017 Television Food Network, G.P. All Rights Reserved.
Crispy Kale "Chips"
Recipe courtesy of Melissa d'ArabianTotal Time: 45 min
Prep: 25 min
Cook: 20 min
Yield:4 servings
Level: Easy
Ingredients
1 head kale, washed and thoroughly dried
*I use the pre-packaged, already cut bag of kale but do be sure to trim off any of the hard 'ribs'
2 tablespoons olive oil
Sea salt, for sprinkling
**I also like to add a little pepper, garlic and onion powder
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces*. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
Recipe courtesy of Melissa d'Arabian
© 2017 Television Food Network, G.P. All Rights Reserved.
Also, just be sure not to OVER bake the kale; you want it crispy but not burnt.
Do you have any great kale recipes?
What is your favorite way to enjoy kale?
Until Next Time,
Heather
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