Kale with Canadian Bacon and Egg

This was delicious!

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

2 brussel sprouts, chopped
1/2 tsp Shiba's Popping Seeds
1/2 tsp curry powder

Add and continue saute
3 slices of pre-cooked Canadian Bacon, chopped up
20 grapes, halved

Add, cover and wilt
1+ cup kale, ripped to bite size
1/3 cup orange juice
1 Tbsp white wine

Mix up veggies and make space in the middle
to fry1 egg

Serve with a splash of Worcestershire sauce

Rated a 4.65 on the Kale Scale.

Kale Couscous with Seasoned Vegies and Egg

I had a red pepper left over from my sack lunch which started the collection of vegies for this meal. I also wanted some protein, thus the inclusion of the egg. I needed some liquid to help steam the kale, and all I had that was interesting was coconut water. An odd, but workable flavor in this seasoned dish.

I used the L&D Spanish Style Seasoning which is composed of ground cumin seeds, corn meal, California and Chili corander seed, Oregano, Black Pepper, Cloves, and garlic. It is produced by Patterson's, Red Bluff, Ca and sold in the Olive Pit where I bought it in June.  And then topped the concoction with salsa.
 
Saute
2 tsp olive oil
1/3 cup onion, chopped up
2.5 brussel sprouts, chopped up

Add and continue to saute
1 sweet red pepper, chopped up
8 olives, halved (green, castelvetrano)
2/3 cup couscous, cooked
1/2 cup coconut water

As steam rises, add, cover and wilt
1+ cup Kale, ripped up to bite size pieces.

Stir it all around, mix it up, and make an opening in the middle of the pan.

Add and fry, over hard is my preference
1 egg
1 tsp black pepper
1/2 tsp L&D Spanish Style Seasoning

Serve, by putting the vegies on plate, top with egg and salsa.

Rated a 4.69 on the Kale Scale.

Fried Egg Vegie Mix Kale

This is a variation from another meal from last week. Vegies saute, with a couple thin pork slices, fry and egg in the middle.

Saute
1+ tsp olive oil
1/3 cup onion, chopped
2 little itty bitty fingerling potatoes, sliced thin
2 brussel sprouts, chopped up
7 grape tomatoes, halved
1/3 cup pineapple, cut up
2 little cooked breakfast lean pork chops (tiny, 2 oz total), sliced up

Add and wilt, and then mix it all up
1+ cup Kale, ripped to bite size pieces
1/2 tsp ground pepper
1/4 tsp Mrs Dash
2 Tbsp wine
1+ tsp balsamic vinegar

Fry egg
Move the kale around so a clear spot in the middle of saute pan.
1 egg - fry to your desired level of doneness.

Serve with a dash of worcestershire sauce.


Rated a 4.7 on the Kale Scale.

Kale Brussel Pineapple with Ginger

End of the week, end of the food supply before replenishing with the next grocery run. Using what's on hand.

Saute
2 tsp olive oil
1/3 cup onion, chopped
3 brussel sprouts, chopped up
1 bunch green onions, white part, sliced

Add and continue saute
2 tbsp olives, chopped (canned)
1/2 cup pineapple, raw, chopped up
25 grapes, halved
1/2 tsp chili powder
1/2 tsp ras el hanout

Add, cover, wilt as desired
1+ cup Kale, ripped up to bite size pieces
1 oz white wine

Serve with
1 tsp dukkah
1 tbsp Feta cheese crumbles

Rated a 4.7 on the Kale Scale.

Kale with Fruit in Buttermilk Saute

The buttermilk was for some mashed potatoes that I made, and since I had some left, I thought, how can I use that with some kale. This was the result.

Carmelized the onions to go into the mashed potatoes, and I save 1/4 cup to go with the kale.

Saute
2 tsp olive oil
2 Brussel Sprouts, chopped up.
1/4 cup onion (previously chopped and carmelized)

Add, and cover, lower heat
1/4 pear, cored, chopped (leave the peel on)
1 persimmon, Fuyu or Japanese, short squat one, peeled, cored, chopped
Dashes of chili powder, ras el hanout
2 Tbsp water

Steam for 1.5 minutes
1+ cup kale, ripped to bite size pieces

Add, stir in
1/4 to 1/3 cup buttermilk - it just disappears into the veggie mix

Add, cover, wilt as desired
Steamed kale

Mix it all together and serve.

Rated a 4.68 on the Kale Scale.

Brussel Sprouts Pineapple on Steamed Kale

This was the perfect match for a little pork chop dinner.

Saute
1 tsp olive oil
3 bunch of green onions, white part, sliced up
3 brussel sprouts, chopped up
1/2 cup pineapple, chopped up

Steam
1 cup Kale, ripped to bite size pieces

Mix the kale, brussel sprouts and pineapple.

Serve with a bit of worcestershire sauce.

Rated a 4.67 on the Kale Scale.

Brussel Pineapple Egg'n'Kale

This was 20 minutes in the making. Turned out pretty good. That is for Brussel Sprouts and Kale.

Saute
2 tsp olive oil
1/2 cup onion, chopped

Add and continue saute
3 brussel sprouts, chopped up
1/2 cup raw pineapple, chopped up

Push saute to side, and adjust temperature to fry egg:
1 egg

While that's cooking, steam:
1 cup Kale, ripped to bite size pieces

Serve
Place steamed kale on plate and top with the egg and vegie saute.
Dust with some dukkah (the finely chopped nut and spice mix)

Rated a 4.64 on the Kale Scale.

Purple Kale Saute

For holidays, I spiced some mixed nuts and this involved warming the spices in fying pan in olive oil (cumin, ginger, cinnamon, curry, chili powder, cayenne).  This left a nice spicy residue in the saute pan into which I put the ingredients for this dish. Yummy!  I did not account for the bits of left over spice in the nutirion count.

Saute
2 tsp olive oil
1/4 cup onion
2 brussel sprouts, chopped up
1/2 cup pineapple, fresh and chopped up
1 fingerling potato, chopped up

Add and cover, lower temp and cook 5 minutes or so
1.5 Tbsp of pomegranate juice
 
Uncover, and let the water that condenses on the lid, go into the pan.

Add, cover, and steam until wilted to your desire
1 cup purple kale, ripped to bite size pieces
 
Serve!

 Rated a 4.67 on the Kale Scale.

Brussel Sprout Kale with Egg and Spices

This started with a review of the supplies in refrigerator. That half and half is still good, but then I found in the freezer, frozen corn, and a bag of frozen kale. Both something I had bagged up before a little vacation 2 weeks ago. Found a couple little potatoes, and to my dismay, more brussel sprouts. So I left the half and half out of the deal, and here's what I did.  This was a good camouflage for the sprouts, too.

Saute:
2 tsp olive oil
1/4 cup onion, chopped
1 tsp garlic, minced
3 brussel sprouts, chopped
2 fingerling potatoes, halved lengthwise and sliced thin crosswise
1 tsp ground black pepper
1/4 tsp Mrs Dash
1 tsp zaartar (thyme and other spices. Mediterranean mix)

Add, lower to simmer and cover:
.5 oz white wine
3 tsp balsamic vinegar
1 oz water

After about 5 minutes, add, cover and wilt:
1.15 cup kale, ripped to bite size pieces. I used frozen. By the time I was ready for this step, it was almost thawed. Just put it all in and it will be cooked.
1/2 cup corn kernels (these too, frozen, but thawed in the simmer)
2 tsp sherry
2 Tbsp water

Make room in the middle and fry one egg.
Add more pepper

Serve with couple shakes of worcestershire sauce.


Rated a 4.58 on the Kale Scale.

Brussel Sprouts with Orange and Kale Saute

Another attempt at brussel sprouts. Turned out ok. Putting fruit with the sprouts works well to camouflage them.

Saute:
2 tsp olive oil
1/4 cup onion, chopped
3 brussel sprouts, chopped
2 clementines, peeled and chopped
1/2 tsp ground pepper
1/2 tsp Mrs Dash
1/2 tsp Ras El Hanout spice

Add and simmer a bit:
1 oz white wine
2 Tbsp Fig Balsamic Vinaigrette (Cindy's Kitchen)

Add, cover, and wilt kale as desired:
1 oz white wine (yes, another oz)
1+ cup of Kale, ripped to bite size pieces

 Rated a 4.58 on the Kale Scale.