Kale is the new black. You heard it here first. I expect we have a few more weeks with Kale on top until it really heats up and the new black is yellow watermelon or some other fancy fruit at the farmers market. Seriously though, I am obsessed with kale, so much so my husband has asked for a break from eating it…
Here are some of my favorite recipes. The ones I got from actual websites are easy to follow and awesome. The ones I make up are going to be less easy to follow but equally as awesome. I will warn you measurements are estimated – I like to cook off the cuff. I would also like to say that I am not a professional photographer and a lot of my food does not look like a fancy well lit cook book photo shoot but what it lacks in superficial beauty it makes up for in taste. Tasty is what I do.
Kale Potato Potpourri
1-2 Tablespoons Olive Oil
3-4 Russet potatoes cubed SKINS ON (I like the organic ones from TJ’s)
1/2 an Onion (whatever color you have works although I prefer yellow)
2-3 pieces of garlic pressed
2-3 cups of Cauliflower cut into 1 inch florets
2-3 stalks of Celery chopped
2-3 cups of Broccoli cut into 1 inch florets (use a bag if you don’t feel like chopping)
1/2 bag of Kale (3-4 cups)
2 cups of cooked or canned beans (I like lentil or black)
Spices (season to taste how you like it. I’ll do my best to give estimates)
1-2 Tablespoons Tumeric (new fav spice)
1 teaspoons Paprika
Sea Salt & Pepper to taste
1/4 teaspoon of chili powder if you’re feeling spicy
Add the olive oil to the pan. Saute’ the potatoes and onion over medium heat until they are almost done (approx. 15-20 min depending on how big you chop them). Add the seasonings and garlic. Add the cauliflower and celery continue to sauté for a few minutes, add the broccoli and cook a few more minutes until they are almost done (still slightly crunchy if you bite into it). Add more seasoning if you want after you taste it. Add the kale and beans, cover the pot to cook the kale down for about 5 minutes. You want to make sure the kale is soft and completely cooked so it isn’t bitter.
A good rule I use while cooking is constantly tasting my food as I cook. That way you know if it’s done, how much more seasoning to add and you wont be starving while you work. Also with this recipe if you don’t have broccoli or one of the other ingredients (besides the kale & potatoes obv), make it with whatever you’ve got. Got half a red pepper in your fridge? Throw that in. Be creative. This is a great way to use the stuff you have around the house and to make it taste good. As far as I know this is a vegan delight, it also might be gluten free but I’m new to that distinction so maybe someone can help me out with that one? As with all my recipes you can probably get all the ingredients at Trader Joe’s. I rarely shop anywhere else.
Here is another great kale recipe made with chicken sausage.
Here is a simple recipe for to just cook kale. I actually used that recipe, omitted the vinegar, added a can of fire roasted tomatos, garbanzo beans and served it over some baked slices of polenta for dinner and it was fab.
Last, I have been wanting to make kale chips and just haven’t gotten around to it yet so if you have a good recipe please post it my way!