Kale:
Portuguese kale soup
Thanks to Keith and Nela!1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onions
½ cup diced turnips
1/2 cup diced carrots
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage), or chorizo
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups beef stock
1 cup kidney beans
6 ounces diced tomatoes
10 ounces diced potatoesIn a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot.
Kale and Avocado Salad
* Thanks to Nela & KeithKale, about 4 cups after chopped
1 Tbsp olive oil
Pinch of sea salt
1 ripe avocado, chopped
10 cherry tomatoes, halved
2 green onions, sliced
½ lemon, juicedPull the leaves from the kale stems (avoid using the hard, bitter stem) and chop into very small pieces. Add olive oil and salt and massage it to soften the kale leaves. Add the chopped avocado, tomatoes, green onion, lemon juice and toss.
Kale Chips
Ingredients:
1 large bunch of kale
2 tablespoons of olive oil (or enough to cover leaves)
salt to taste
other seasonings like…
green onion, basil, coriander, barbecue spice mix, mustard seeds, dillInstructions:
Preheat oven to 375F. Cut the spines off each kale leaf and cut into chip-size pieces. Place in a large bowl and coat with enough olive oil to cover each leaf. Add your chosen seasonings. Lay out the leaves on a baking sheet and put them in the oven for 10-15 minutes (or until the edges are brown).
Blueberry and Kale smoothie
3/4 cup unsweetened pineapple juice
1/2 cup kale, chopped
1 banana sliced
1/2 cup blueberries
1/2cup of plain Greek Yogurt
1tbsp flaxoptional: other fruit such as strawberries, raspberries, kiwi, unsweetened coconut, extra virgin olive oil,
Add pineapple juice and chopped kale to the blender and blend until kale is incorporated smoothly into the juice. add the rest of the ingredients and blend.
price/serving: $3.94
* courtesy of SFL
Kale and Avocado Salad
Kale, about 4 cups after chopped
1 Tbsp olive oil
Pinch of sea salt
1 ripe avocado, chopped
10 cherry tomatoes, halved
2 green onions, sliced
½ lemon, juiced
Pull the leaves from the kale stems (avoid using the hard, bitter stem) and chop into very small pieces. Add olive oil and salt and massage it to soften the kale leaves. Add the chopped avocado, tomatoes, green onion, lemon juice and toss.
Hello, How about adding green SMOOTHIE recipes on here for maximum health? Easy, first, get a copy of Victoria Botenko’s books; Green For Life, Green Smoothie Revolution and 12 Steps to Raw Foods, etc.. You’ll love the green smoothies, after a month, they become addictive but, of the best kind of addictions! Thank you!
B Laura
We’ll try to post a whole series of them, but you can also post them too.
Dave
Would love to try one of these green smoothies! If you have any recipes to share, they would be very appreciated!
Greener Spanakopita (Slight Return)
*adapted from Moosewood Restaurant Cooking for Health
8 cups sturdy greens (kale, collards, beet greens)
8 cups delicate greens (spinach, chard, mustard greens)
2 good tablespoons ricotta cheese
3/4 cup feta cheese
2 good tablespoons fresh dill, chopped
1/2 tsp. dried oregano
4 cloves garlic, chopped
1/2 onion, chopped (or green onions)
salt and pepper
Filo Dough
1. Steam the sturdy greens until tender, add delicate greens until wilted.
Put all in colander to drain. Get an old tea towel, add greens and wring
out as much water as possible. Chop up a bit, and place in mixing bowl,
add ricotta, feta dill, oregano, salt and pepper, mix well.
2. Cook garlic and onions in olive oil, stir into greens and cheese mixture.
3. Unfold the stack of filo sheets and place 2 sheets on work surface, cut
into 4 long strips. Place a tablespoon or so of filling near the bottom and
fold the lower left corner diagonally up and over the filling until the bottom
edge meets the right side, forming a triangle. Fold the triangle straight up
along its top edge, then fold along the diagonal. Continue to fold in this
pattern. Brush the top with oil, place on lightly oiled baking sheet.
350* for about 15 minutes.
Creamy Potato Kale Soup
1 cup finely chopped onions
2/3 cup finely chopped leeks
1/2 tsp salt
1 tbsp canola oil
4 cups vegetable broth
4 cups coarsely chopped potatoes
1/4 tsp ground fennel
1/2 finely chopped celery
2 tbsp white wine
1/2 tsp dried dill
2 tsp Dijon mustard
2 tbsp minced scallions
1 1/2 tbsp minced fresh basil
1/2 cup evaporated low-fat milk
1 bunch kale, stems and ribs removed, shredded (about 4 cups loosely packed)
Salt and ground black pepper to taste
Squeeze of fresh lemon juice
In a large dutch oven, sauté the onions, leeks, and salt in the oil on very low heat for about 7 minutes, until tender and translucent. Add the stock and bring it to a boil, then add the potatoes, fennel, celery, wine, and dill. Simmer for about 20 minutes, covered, until the potatoes are tender. Use an immersion blender to puree the soup until smooth. Stir in the mustard, scallions, basil and evaporated low-fat milk.
In a separate pot, gently boil the kale in just enough water to cover. When the kale is just tender, drain it and stir it into the soup. Add salt and pepper to taste and lemon juice. Reheat the soup until it is very hot, but not boiling.
4 Servings