This week of experimenting with kale has been a fun challenge to see just how many things I can put kale into. The verdict on a week of kale is that I'll definitely be buying more of it, especially since John and I both love the kale chips and the sauteed kale recipe that I include below.
So to cap off a week of kale here are three easy ways to incorporate kale into your dinners:
Kale, Mushroom, and Onion over Chicken
1. Season chicken breasts with pepper and dried thyme. Grill.
2. Heat olive oil in a skillet and add sliced onion. Caramelize over low heat for about 12 minutes, stirring occasionally.
3. Increase heat to medium. Add sliced portobello mushrooms, pressed garlic (about 1 1/2 cloves for two people), and torn kale (with stems removed). Sprinkle with dried basil and cayenne pepper. Cook until kale has wilted.
4. Serve with sauteed broccoli rabe, topped with lemon zest and ground pepper, and a side of roasted rosemary red potatoes.
Sauteed Broccoli and Kale
1. Heat olive oil in a skilled. Add diced onions and garlic, and saute for a few minutes.
2. Add broccoli florets and torn kale with stems removed.
3. Cook, stirring frequently, for about 10 minutes or until broccoli and kale are crisp tender.
4. Season with lemon juice and ground pepper.
Kale, Mushroom, and White Bean Pasta- Recipe from Whole Foods
Ingredients
Serves 6
2 1/2 cups low-sodium vegetable broth, divided
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 cup Marsala or red wine
4 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 teaspoons reduced-sodium tamari
2 tablespoons whole spelt or whole wheat flour
4 tablespoons nutritional yeast
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1/4 teaspoon ground black pepper
2 1/2 cups low-sodium vegetable broth, divided
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 cup Marsala or red wine
4 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 teaspoons reduced-sodium tamari
2 tablespoons whole spelt or whole wheat flour
4 tablespoons nutritional yeast
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1/4 teaspoon ground black pepper
My additions: Whole wheat pasta and grilled chicken cut into bite-sized pieces*
Preparation
1. Bring 3/4 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook 7 to 8 minutes or until tender. Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates. Add mushrooms and reduce heat to medium, cover and cook 5 minutes or until mushrooms release their liquid and begin to become tender, stirring once. Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat. Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste. Whisk paste into the simmering broth mixture, stirring constantly. Bring back to a simmer and cook 1 minute, whisking constantly. Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated through, stirring once. Stir in black pepper.
2. *Stir in grilled, chopped chicken and serve over whole wheat pasta.
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