Pear Parmesan Kale Salad

A simple salad and convenient side for a salmon steak. Quite tasty!

Toss as desired:

1+ Cup Kale, ripped to bite size pieces
1 pear, cored, diced - unpeeled
2 tbsp toasted almond slivers
3 tbsp grated parmesan
2 tbsp fig balsamic vinegar dressing


Enjoy!

Rated a 4.7 on the Kale Scale.

Spicy Potato and Egg with Kale Saute

This was delicious, and filling. I started out reading the recent issue of Cooking Light, and was motivated to these ingredients by a recipe I saw. However, by the time I was done, this had nothing in common with that recipe except the kale!

Saute
2 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 C onion, chopped
2/3 potato, chopped (used 1 small red; and 1 fingerling)
1.5 tsp turmeric, ground

Add, cover and simmer for about 5-10 min till potatoes are soft
1/4 to 1/2 C water

Add, and continue simmer at almost a saute temperature
1/3 C broccoli slaw
2 brussel sprouts, chopped
7 cherry tomatoes, quartered
1 oz white wine
1/3 C non fat milk

After ingredients are hot, and liquid almost gone, make room in middle of pan and add, fry over hard:
1 egg

As needed, add a bit of liquid to keep egg from sticking and keep ingredients around edges steaming.

As the egg cooks, add:
1 C ripped up kale around the edges on top of the other veggies. When the egg is done, take it out and set aside. 

Cover the dish and wilt the kale 1-2 mins til done.

Serve by putting the veggie mix on plate with egg on top.  Dust with chopped almonds.

Rated a 3.73 on Kale Scale.

Dayton Diva's Kale Salad

This recipe came from the self-proclaimed Dayton Diva, Evonne Foshee - one of the members of the Amity-Dayton Cohort/Ford Family Foundation Leadership Institute. We had a potluck meeting, she brought the salad,  everyone enjoyed it so much, we got the recipe.

Her recipe goes like this:

1 chopped up bag of kale chopped more
1 apple diced
1 handful of dried cherries chopped or a handful of cranberries chopped or some of both
1 hand full of chopped candied walnuts or pecans or as I often use some salted sunflower seeds.

optional...
add some chopped broccoli slaw and chop it up finer or finely chopped cabbage slaw.
raspberry poppy seed dressing or make your own with a little balsamic some creamy dressing of some kind and some poppy seeds and some sugar or sweetener.
As you can see you can be creative here an add and subtract as you wish give me any ideas that you had at all incorporated them into my recipe I'm always looking for something new and exciting.

Here is my interpretation, for a potluck to serve 12:

• Kale. I didn't have a bag. I had two huge bunches of organic kale. I chopped up 1/2 a bunch or about 6-8 big leaves of curly green kale and it turned into about 6 cups of finely chopped kale. I "chopped" using my kitchen shears. Seeing the mound of kale, I stopped chopping.

• 2 Apples and 2-3 tsp of Lemon Juice.  After getting the ingredients in the bowl and mixed up, it seemed to want another apple, thus I used 2. After chopping/dicing apple with my Pampered Chef Chopper and putting on top of kale, I sprinkled with the lemon juice to keep it from turning brown.

• Dried Cranberries, sweetened only with apple juice. I didn't chop these, just tossed them in whole. After about 1 cup, it seemed to be enough.

• Almonds, roasted, unsalted, no sweetener. Chopped up fine with the PChef Chopper. 2/3 C.

• Broccoli Slaw. Bought a package at grocery, and used about 1/2 of it. volume wise it seemed like 1.5 cups. I chopped it up finer, with PChef Chopper.

• Dressing.  A couple Tbsp of Light Mayo tossed on the salad. A couple Tbsp of greek non-fat yogurt (plain), tossed in salad. And 1/2 cup or so of Dannon Light'n'Fit Vanilla yogurt.  My intention was to moisten the ingredients, and not slather them up with dressing. Mix it all in.

Make the salad in a huge bowl, and keep stirring or tossing with a huge meat fork, salad tongs, whatever. Once it's all combined and mixed up, load up the serving bowl.

Enjoy!  The picture, from Christmas Dinner, shows it was a hit.

Rated a  4.85 on the Kale Scale.

Kale with Egg and Popping Seeds

A quick thrown together meal. It turned out to be pretty good!  I am using purple kale this week. It looks dark in the picture. But, purple food is good for you food!

Saute
2 tsp olive oil
1/4 cup onion, cut up
1 brussel sprout, cut up
1 tsp Shiba's Popping Seeds



Add, cover and wilt the kale, as desired (2-5 min)
1/2 cup almond milk
1.5 Tbsp date crumbles from Bob's Red Mill
1.25 cups purple kale, cut up finer than usual

After the kale is wilted, and all is mixed up, spread apart and put in the middle
1 egg, beaten with 1/3 cup almond milk

After the egg sets a bit, scramble it all up and serve.

Sprinkle with a bit of Worcestershire sauce.

Enjoy!


Rated a 4.65 on the Kale Scale.