Yam and Split Pea Soup with Tarragon and Kale

Another winter soup. This one comes from the Joy of Mindful Cooking - a food blog network basedout of Portland. I didn't realize they were so close. I had gone looking for a bean soup recipe and they had several including this one. I added spices, wine, vinegar, ginger.  The soup, when simmered to completion was DELICIOUS! Wow!

So how does this relate to kale? Well, as I've mentioned, my kale recipes have turned into "kale carriers" - a way to get kale down the gullet in a more tasty fashion. I steamed a cup of kale and mixed it into my serving of soup.

Put in a soup pot and bring to boil, then simmer for 40 minutes:
- 4 cups vegetable broth (low sodium, nonfat)
- 1 cup water
- 1 cup yellow split peas
- 1 0z white wine
- 1 Tbsp balsamic vinegar
- 1 ba leaf
- 1/2 tsp dry mustard
- 1/2 tsp turmeric, ground
- 1 tsp herbs de provence
- 1 tsp chives
- 1/2 tsp ground pepper

Add and continue to simmer for another 30 minutes or so, till thick and done:
- 1/2 large onion, chopped up
- 1 tsp ginger root, fresh, minced
- 2 cups diced yam (1.5 to 2 smaller yams). Organic / wash / don't peel
- 1 tbsp or so of fresh tarragon (or 1 tsp dry)
- 1 cup of water, more, enought o help cover the yams a bit

Steam 1 cup of kale and mix that with 1 serving of the soup.

Rated a 4.69 on the Kale Scale.

Kale with Burrito and Eggs

This one requires cooking Amy's Southwestern Burrito first; and then cutting it up for the saute.  End result was pretty good. Not my favorite, but adequate.

Saute
2 tsp olive oil
1/3 cup onion, chopped
2 brussel sprouts, chopped

Cook separately, cut up and add
1 Amy's Kitchen Southwestern Burrito

Add, cover and wilt
1 cup Kale, ripped to bite size
1/4 tsp Cayenne
1/3 cup Salsa
Add other liquid as needed to wilt

Mix it all up, and then make space to
2 eggs, scramble into the mix

Rated a 4.2 on the Kale Scale.

Kale Salad with Pineapple and Pomegranate

A quick salad for a Friday night. Tasty. The yogurt works well for a dressing.

Microwave 1 minute
- 1 cup of kale, ripped to bite size pieces

Cut up
- 2/3 cup raw pineapple chunks

Prepare pomegranate
 - Use 'ready made' or dig out arils from 1/2 pomegranate

Toss all together.

Dress 
- Use up to 5 oz Dannon Light n Fit Vanilla yogurt. [ I use 5 oz which drenched the ingredients and then some - using up what I had.]

Top with
- 1/2 oz. chopped up hazelnuts

Rated a 4.6 on the Kale Scale