Thursday 09 / January / 2025
Kale Soup
Heat 2 tablespoons olive oil in a large pot; cook 1 chopped onion and 2 tablespoons chopped garlic until soft. Stir in 1 bunch kale, stems removed and leaves chopped and cook until wilted, about 2 minutes. Stir in 8 cups water, 6 cubes vegetable bouillon, 1 (425g) can diced tomatoes, 6 potatoes, peeled and cubed, 2 (425g) cans cannellini beans (drained if desired), 1 tablespoon Italian seasoning, and 2 tablespoons dried parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
Baked Kale Chips
Preheat an oven to 175 degrees C. Line a non insulated cookie sheet with parchment paper. With kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces from 1 bunch kale. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with 1 tablespoon olive oil and sprinkle with seasoning salt. Try sprinkling the chips with Parmesan cheese or Italian seasoning. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Mediterranean Kale
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add 12 cups chopped kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness. Whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon minced garlic, 1 teaspoon soy sauce, salt to taste, and ground black pepper in a large bowl. Toss steamed kale into dressing until well coated.
Sweet and Spicy Kale
Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in 1 small onion, diced and 2 cloves garlic, minced; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in 1 tablespoon Dijon mustard, 4 teaspoons white sugar, 1 tablespoon cider vinegar, and 1 1/2 cups chicken broth, and bring to a boil over high heat.Stir in 4 cups stemmed, torn and rinsed kale, cover, and cook 5 minutes until wilted. Stir in 1/4 cup dried cranberries and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with 1/4 cup sliced almonds before serving.
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Bring 2/3 cup quinoa and 1 1/3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Place 1 bunch kale, torn into bite-sized pieces in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, 1/2 avocado - peeled, pitted, and diced, 1/2 cup chopped cucumber, 1/3 cup chopped red bell pepper, 2 tablespoons chopped red onion, and 1 tablespoon crumbled feta cheese. For the dressing whisk 1/4 cup olive oil, 2 tablespoons lemon juice, 1 1/2 tablespoons Dijon mustard, 3/4 teaspoon sea salt, and 1/4 teaspoon ground black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
—lifestyle @timesofoman.com
