- Green Garlic & Kale Quinoa Salad
- Kale & Brown Rice with a Kick!
- Kale & Potatoes
- Kale & Potato Soup
- Whole Wheat Pasta with Kale & Fontina
Green Garlic & Kale Quinoa Salad
Put 1 cup Quinoa ("keen Wah") on stove with 2 cups water. Bring to boil, then
turn down heat and let simmer til all the water evaporates (like rice.) Set aside.
In saucepan, 3 tablespoons olive oil, sautee 3-5 large cloves garlic(chopped).
Slice 6-8 green garlics into small rounds (including about half of the green
stem parts), sautee these with olive oil and garlic until nice and soft -
about 10 minutes. Chop a bunch of kale into bite sized pieces, toss these in
with the garlic mix and stir for about 1 minute on high heat, just to soften.
Remove mixture from heat.
Chop a large handful each: parsley, basil, mint. Put Quinoa in a large mixing
bowl. Toss in the warm garlic/kale/olive oil mixture, and the parsley, basil, &
mint. Choose a type of bean (garbanzo or kidney are good) and rinse if canned
- toss these seperately with bragg's amino acids or some soy sauce. Throw in
with the Quinoa mixture. Squeeze
juice of one lemon on top, toss everything. Add salt and fresh pepper to taste.
This is good at room temp or cold. A nice side salad dish. Also looks pretty
over butter lettuce pieces and with some beets on the side!
Kale & Brown Rice with a Kick!
1 bunch kale, stems removed, chopped
1 cup brown rice
2 1/4 cups water
1 tbsp garlic/ginger/chili or 2 crushed garlic cloves, some dried chilies and a
tsp crushed ginger
1 - 2 tbsp soy sauce
1 tsp hot oil or olive oil
6 cloves garlic, chopped
This is a great, easy, lunch or dinner that packs a nutritional whopper - kale
and brown rice - and is still really tasty! First, start the rice. Combine the brown
rice, water, and garlic/ginger/chili (found in the produce section in little jars
like the minced garlic.) If you can't find that, just add a bit of crushed garlic, a
few dried chili pepper flakes, and some crushed ginger. Bring to a boil, then
lower heat to a simmer and cook for 35-40 minutes. Meanwhile, steam the kale
first in a tiny bit of water, when the water evaporates, add the oil, soy sauce,
and chopped garlic. Stir fry until the kale and garlic are tender. Serve either
with kale on top of a rice bed, or mix it together! I made this up today, and it
makes an awesome and filling (and nutritional) lunch.
Kale & Potatoes
1 bunch kale or mustard greens
4 medium yellow or red potatoes (peeled, if you like)
3 T olive oil
1 large or 2 small cloves garlic, pressed
Rinse the greens and remove the stems. Chop the greens in 1"-2" slices. Wash
the potatoes and quarter them, if they are large. Place the greens and potatoes
in a large saucepan and add water until they are about 2/3 covered. Add salt to
taste. Bring to a boil and simmer until the potatoes are done.
Turn the contents of the pot into a colander and let it drain well. Meanwhile,
return the pot to the stove and heat it until it dries completely. Add the oil to
the pan, and then the garlic. Stir over medium heat, cooking the garlic just
warm. Do not let it brown or it will become bitter.
Dump the potatoes and greens in the hot oil and use a potato masher to crush
the greens and potato mixture. Add salt, if needed, and serve.
Kale & Potato Soup
4 med. potatoes, peeled and chopped
8 cups water
1/2 tsp. pepper
1/2 lb. smoked garlic sausage, cooked and sliced
2 Tbsp. vegetable oil
1 tsp. salt
2 lb. fresh kale, washed and shredded
Mix potatoes and garlic sausage with vegetable oil and water. Cook for 20 - 30
minutes until potatoes are tender. Remove potatoes and reserve liquid. Mash
potatoes through a sieve and return to potato liquid. Add salt and pepper and
simmer for 20 minutes. Add kale and cook for 25 minutes. Add sausage.
Simmer for 5 minutes.
Whole Wheat Pasta with Kale & Fontina
3 cloves garlic, thinly sliced
2 tbsp olive oil
1 bunch kale, thick stems trimmed, leaves coarsely chopped
Coarse salt & ground pepper
2 cups vegetable broth
1 lb. whole wheat spaghetti
½ cup coarsely grated fontina cheese
1. Cook garlic in olive oil over medium heat until golden, stirring frequently, 2
minutes. Add half the kale; cook, tossing just until wilted, 2 minutes. Add
remaining kale, and season with salt and pepper; cook, tossing until all kale has
wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until al dente.
Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and
fontina; toss to combine. Season with salt and pepper. Add reserved cooking
water as desired. Divide pasta among plates.
|©2014 Eating with the Seasons, All rights reserved.