Tag Archives: kale

Mexican Kale Egg Bake

Mexican kale egg bakeWe got a BIG bunch of kale in our box this week. Today, I decided to saute some up and put it in an egg bake. I couldn’t find a recipe that I liked, so I decided to make my own. Next time, I’m going to add some green chili, but if you aren’t into spicy, this was quite good. I still have half of the kale left. I’ll need to figure out something else to do with that.

Mexican Kale Egg Bake
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons olive oil
  • ¼ cup chopped onion
  • 3 cloves garlic, minced
  • 3 cups chopped kale (stems removed)
  • 8 eggs, beaten
  • 1 teaspoon chili powder
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon ground cumin
  • ½ medium tomato, chopped
  • ½ cup low fat Mexican blend cheese
Instructions
  1. Heat oil over medium heat. Saute onion and garlic for 2 minutes. Add kale and continue to saute until kale is soft, stirring frequently.
  2. While the vegetables are cooking, beat eggs. Add chili powder, oregano, cumin, tomato, cheese, and cooked vegetables.
  3. Spray an 11 X 7 inch baking dish with non stick cooking spray. Pour egg mixture into the dish. Bake at 350 degrees for 25 minutes, or until eggs are set and top is golden brown.

I’m curious. Can people in other parts of the country get frozen, chopped green chile?

Happy eating!

Ruth

Chicken, Wild Rice, and Vegetable Stew

chicken, wild rice, and vegetable stewThe weather in Albuquerque turned considerably cooler this week. I found this recipe for Wild Rice Chowder with Greens in the Relish magazine insert in our newspaper. I added more vegetables than the recipe called for, so it really became more of a stew. It was really good on a cool evening.

Chicken, Wild Rice, and Vegetable Stew
Recipe type: Main
Prep time: 
Cook time: 
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Serves: 8
 
Ingredients
  • 2 tablespoons canola oil
  • 1 pound chicken breast, diced
  • 1 red onion, chopped
  • 2 medium green pepper, chopped
  • 2 small zucchini, chopped
  • 3 cloves garlic, chopped
  • 1 cup uncooked wild rice
  • 2 cups low sodium chicken broth
  • 4 cups water
  • 2 tablespoons flour
  • 1 cup low fat half and half
  • 3 cups 1% milk
  • ½ cup parmesan cheese
  • ½ cup romano cheese
  • salt and pepper to taste
  • 4 cups packed chopped fresh kale
Instructions
  1. Heat oil in large Dutch oven. Brown chicken breasts. When meat is a little brown, add red onion, green pepper, zucchini, and garlic. Saute for 10 more minutes, until meat is brown and vegetables are soft.
  2. Add rice, saute 2 minutes more.
  3. Add broth and water. Simmer until rice is done, 40-45 minutes.
  4. Combine half and half and 1 cup milk. Add flour and whisk in. Pour into soup. Add remaining milk. Cook until soup is thickened, about 15 minutes.
  5. Add cheese, season with salt and pepper. Cook 5 minutes.
  6. Add kale, cook 5 minutes.

What do you eat on a cool fall night?

Happy eating!

Ruth

Kale and Mushroom Ragout

kale and mushroom ragoutAccording to Wikipedia, a ragout is a main dish stew. I found this recipe for ragout on Epicurious while looking for something to do with the kale. It felt like it needed something more, so I added the Shitake mushrooms and some white wine. I didn’t have enough kale, so I used some of the greens from the cauliflower, and didn’t notice any difference. This will be a great addition to our after work meals come winter, as it was quick and delicious!

Kale and Mushroom Ragout
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 tablespoons olive oil, divided
  • 4-1 inch thick slices of whole grain bread, cut in large cubes
  • 1 teaspoon fresh thyme
  • ground pepper to taste
  • ½ cup chopped onion
  • 8 ounces shitake mushrooms, coarsely chopped
  • ½ teaspoon crushed red pepper flakes
  • 3 cloves garlic
  • 5 cups packed thinly sliced kale (I used a mix of mostly kale but also some cauliflower leaves)
  • 1-14½ ounce can chicken broth
  • 1-14½ ounce can diced tomatoes
  • 1 tablespoon chopped fresh basil (undrained)
  • 1-15 ounce can cannellini beans, rinsed and drained
  • 2 tablespoons white wine
Instructions
  1. Heat 2 tablespoons oil in a large skillet. Add thyme and bread. Grill bread on both sides until golden, about 3-5 minutes. Remove bread to a bowl, add black pepper and set aside.
  2. Heat remaining oil in the same pan. Saute onion, mushrooms, and red pepper flakes for 2 minutes. Add garlic and saute 1 minute longer.
  3. Add kale and chicken broth into skillet. Let simmer for 5-10 minutes, until kale is wilted.
  4. Add canned tomatoes, basil, and cannellini to skillet. Continue to simmer for 10 minutes. Add white wine and cook a few minutes longer.
  5. Serve ragout in a bowl, topped with some of the grilled cooked bread.

Happy eating!

Ruth

Savory Kale with Cranberries and Feta

savory kale with cranberries and fetaNot sure why I wasn’t excited to see kale in our box this week. However, when I found this recipe from allrecipes.com, I got more excited. I like just about anything with dried cranberries. Commercially dried cranberries have added sugar, so I decided to eliminate it. I decided to use balsamic vinegar to make it a little more savory, and added feta cheese for “pop.” This was so good, my husband and I each ate 3 servings!

Savory Kale with Cranberries and Feta
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 2 tablespoons olive oil
  • 1 spring onion, diced (if you can't find a spring onion, substitute a shallot)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Balsamic vinegar
  • 1½ cups chicken broth
  • 1 bunch kale, stemmed, torn, and rinsed
  • ¼ cup dried cranberries
  • pepper to taste
  • ¼ cup coarsely chopped walnuts, toasted
  • ¼ cup crumbled feta cheese
Instructions
  1. Heat oil in large skillet or Dutch oven over medium heat. Saute onion and garlic until onion softens and becomes translucent, about 3-5 minutes.
  2. Add mustard, Balsamic vinegar, and chicken broth, bring to boil over high heat. Stir in kale. Cover and cook until kale is wilted, about 5 minutes.
  3. Stir in dried cranberries. Continue boiling, uncovered, until the liquid has reduced by about half and the cranberries have softened, about 10-15 minutes. Remove from heat.
  4. Season kale with pepper. Stir in almonds and cheese just before serving.

Happy eating!

Ruth

Ruth’s Caldo Verde (Portuguese Green Soup)

Ruth's Caldo VerdeI first tried this recipe from allrecipes.com when I had kale and a lot of potatoes. I don’t like to use a lot of salt, so the flavor was a little bland. I added some rosemary to improve that.

Ruth's Caldo Verde (Portuguese Green Soup)
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 2 tablespoons olive oil
  • ½ onion, minced
  • 1 clove garlic, minced
  • 3 medium potatoes, peeled and thinly sliced
  • 4 cups water
  • 8 ounces turkey kielbasa (recipe calls for linguica sausage, but I can't find it here)
  • salt and ground pepper to taste
  • 1 tablespoon chopped fresh rosemary
  • ½ pound kale, rinsed and julienned
Instructions
  1. In a large saucepan, heat oil over medium heat. Add onion and garlic, and saute for 3 minutes. Add potatoes, and saute for 3 minutes more.
  2. Add water to pan and bring to boil. Gently boil for 20 minutes, until potatoes are mushy.
  3. While potatoes are cooking, cook sausage in a skillet over medium low heat, 5-10 minutes.
  4. When potatoes are mushy, puree them. (I use an immersion blender.) Add sausage, salt, pepper, and rosemary. Cover and simmer 5 minutes.
  5. Add kale and simmer, about 5 more minutes, until kale is tender and jade green.

By late June, it is generally too hot here for greens, so I suspect we won’t see them too many more times. I think we will start seeing squash, tomatoes, and other summer vegetables soon!

Happy eating!

Ruth