Savory Fruit Kale Saute

The weather is finally cold again, and that encourages one to saute kale. The summer and early fall was just too hot to do that without heating up the house.


Using what I had in the fridge, comes this option for tonight.

Saute until limp
1-2 tsp olive oil
1/3 cup onion, chopped up

Add and continue saute
2/3 pear, cut up
2/3 nectarine, cut up
2 tsp pumpkin seeds, toasted

Add, cover and wilt as desired
1.5 cups kale, ripped to bite size pieces
2 tsp capers
1/4 tsp nutmeg
3 Tbsp orange juice
3 Tbsp white wine

Mix it all up, simmer without lid to reduce the juices.
Serve and enjoy!

Rated a 4.66 on the Kale Scale

Kale Kasha

Another day for solar cooking! It wasn't that hot today, and it was partly cloudy. But, it worked!  Salmon filet, corn on the cob, and kasha also known as buckwheat groats.

I used 1/4 cup of the dry kasha (Wolff's brand) and I added 1/2 cup water, which seemed to get absorbed or disappear. So I added more water, probably 1 cup total. Once cooked, it looked a bit like oatmeal.  I didn't use an egg, which is something recommended by Wolff's. I was unsure how the egg would do cooking in the sun.

I cut the kernels off the corn, mixed it with the cooked kasha, and 1 cup of Kale that I steamed. I added couple of tomatoes before I ate, and topped with yogurt. All in all, I'd have to try Kasha in a couple of ways before I'd put it down as a favorite.  It definitely has possibilities.

Here is what I put in a container, and then solar cooked for couple hours:

1/4 cup Kasha or buckwheat groats
1 cup water
1/4 cup onion, chopped up
1 tsp capers

Once done, combine with:

Kernels cut from 1 ear of cooked corn on the cob

1 cup, Kale, ripped to bite size, and steamed for 90 seconds
10 grape tomatoes, halved

Serve with:

1 tsp worcestershire sauce
1/4 cup non-fat plain greek style yogurt

Rated a 4.3 on the Kale Scale.

Kale Caper

It is cold, rainy, stormy in the 50s. Like a nice winter day - but, it's spring! This calls for a warm dinner.  Inspired by some Canadian Bacon and capers that I had in the 'fridge.  This hit the spot for this cool blustery evening.

Saute:
2 tsp olive oil
1/3 cup onion, diced
2 cloves garlic, minced
2 tsp raw ginger, cut up fine

Add and continue saute:
3 slices lean canadian bacon (the kind that gets you 60 cals for 60 grams of bacon)
8 grape tomatoes, halved

Add and scramble:
1 egg, beaten
3 tsp capers

While the egg cooks, steam:
1 cup kale

To serve:
- put the steamed kale on plate
- top with the scramble mix
- add a dash or worcestershire sauce

Rated a 4.85 on the Kale Scale

Kale Steamed With Parmesan and Dukkah

A quick side dish to go with a hunk of salmon. Very good, fast food!

Steam
1 cup kale, ripped to bite size pieces

Toss steamed kale with
7 grape size tomatoes, halved
8 green olives - castelvetrano, halved
2 tsp capers
2 Tbsp shredded parmesan
1-2 tsp Dukkah (see previous blog entries too)

Serve with
1.2 tsp worcestershire sauce

Rated a 4.68 on the Kale Scale.