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 Saute with Ham, Persimmon and Fennel

Had some Canadian Bacon, and the persimmon and fennel. Threw this together for a quick meal. It was very tasty!   I am taking the quick and dirty route for posting this. Cut and paste from my Nutri-base program, which I use to get the nutrition info for all of my concoctions.

Saute
Use Pam spray and saute onion, garlic, fennel, ham and persimmon

Add and simmer
Orange juice, vinegar, coriander, turmeric and pepper

Add, cover and wilt
Kale

Serve with
Splash of Worcestershire sauce and sprinkle finely diced nuts on top.

Rated a 4.71 on the Kale Scale.

Ham 'n' Beans ' n' Kale

The weather has finally relented for a day making the use of the stove reasonable. Lately, it's been toooooo hot!  I've had a slab of ham steak vacuum packed for a month and finally, I could use it today. This is also, another version of use for the Lemony Garbanzo Beans I made yesterday.  This turned out to be delicious!  Yum!

Saute
1/4 cup onion
3 oz of ham steak (already cooked, boneless, Smithfield), cubed

Add and continue at a bit lower temperature
1 serving of the Lemony Garbanzo Beans (see yesterday for the recipe)
1/4 cup nonfat milk
 
Add, wilt as desired
1.25 cups kale, ripped to bite-size pieces
1.5 Tbsp white wine
1/2 tsp black pepper 

Serve with 
2 Tbsp of finely chopped dry roasted unsalted almonds

Enjoy!

Rated a 4.65 on the Kale Scale 

Kale Sauted with Persimmon and Feta Crumbles

This was a bit different, but very tasty!

Saute
2 tsp olive oil
1/3 cup onion, chopped
3 oz corn, canned
1 persimmon, cut up (the kind that is short and squat)
1/2 tsp Herbs de Provence

Mix up a little sauce and set aside
2 Tbsp mustard
2 Tbsp orange juice
1 oz white wine

Add, cover and wilt
1+ cup kale, ripped to bite size
.75 oz Feta crumbles
and the sauce from above

Rated a 4.5 on the Kale Scale.

Kale Saute with Chicken, Pear and Anise

A quick saute for dinner. Cut up a left over cooked chicken breast to incorporate. This was good.


Saute
2 tsp olive oil
1/2 fennel/anise bulb cut up
1/4 cup onion, cut up
3/4 pear, chopped up

Add, cover and wilt
1/4 cup orange juice
1 Tbsp white wine
1+ cup kale, ripped to bite size

Rated a 4.4 on the Kale Scale

Kale Saute with Pistachios

Catching up. Had this in February. It was pretty good! The picture was before the pistachios were sprinkled on the top.


Saute
2 tsp olive oil
1 tsp Shiba's Popping Seeds
1/3 cup onion, chopped

Add and continue saute
1 plum, cut up
10 castelvetrano olives, halved
1/2 tsp Ras el Hanout spice

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

Top with 2 Tbsp pistachios

Rated a 4.45 on the Kale Scale.

Date Crumbles Tame Brussel Sprouts with Kale

The weather turned autmun like - yeah!  I can get back to making Kale side dishes on the stove stop.  I found that pineapple works well to make brussel sprouts palatable, but no pineapple today. What to do? I looked around and found some date crumbles I have from Bob's Red Mill - they have no added sugar, and are dusted with oat flour.

Soak
1/4 cup date crumbles in couple Tbsp of water. Set aside.

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

Add and continue saute
1 red pepper, cut up
2 brussel sprouts, cut up

Add and simmer a bit
Dated crumbles and the water they were soaked in.
1 Tbsp Fig Balsamic vinegar
1 Tbsp white wine

Add, cover and wilt
1-2 cups kale, ripped to bite size pieces (I ended up with about 2 cups today!)
Another 1 Tbsp of white wine and bit of water to keep the steam coming

Mix it all up an serve with a splash of Worcestershire sauce


Rated a 4.73 on the Kale Scale.

Kale Scramble Simple

Late dinner, wanted something simple. This worked and tasted good!

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

Add and continue sauté, stir up and go for a minute or two
1 C kale, finely chopped
1/2 tsp black pepper
1/2 tsp ras el hanout
1/8 tsp cinnamon
5 leaves fresh basil - from my garden!
1 tsp fresh thyme - ditto!

Add, cover, lower heat, wilt
2 Tbsp white wine

Add and cook uncovered
1 egg beaten with 1 egg white
another 1/2 tsp black pepper

Serve with
2 Tbsp grated parmesan


Rated a 4.67 on the Kale Scale.

Date with a Pepper

Decided I needed to actually eat food, not just drink my kale tonight. I was inspired by the yellow pepper that should have been in my lunch, but wasn't because I got up too late to make my lunch. The inclusion of the dates - just a hunch in the moment.  The sherry simmer, plus the dates and ginger made for a unique flavor. Very nice!

Saute
2 tsp olive oil
1/3 cup onion, cut up
1.25 tsp raw ginger, peeled and sliced thin

Add and continue sauté
1 yellow pepper, cut up
4 dates, cut up
3 slices lean Canadian bacon, cut up
1/8 tsp each of chili powder, ground cumin
1/4 tsp each of ground cinnamon, ground pepper, Mrs Dash

Add and simmer
1 oz cooking sherry

Steam for 2 minutes in microwave
1 cup kale, ripped up to bite size

While kale steams, fry
1 egg in the middle of the pan with the veggies

Serve the egg and veggies on top of the steamed kale.

Rated a 4.64 on the Kale Scale.

Tipsy Kale

After sauteing the veggies and fruit, I decided to simmer in wine for a bit. And when I was ready to steam the kale, I spritzed it with 2 tsp of wine.  It all worked well!  The one thing I'd do differently is to leave out the tomatoes, and up the number of apricots. The apricot was actually an after thought when it looked like I needed more veggies for the amount of kale I ripped up. All in all, a fine side for a Sunday salmon dinner.

Saute

This is a fully packed cup o' kale and then some.

2 tsp olive oil
1/3 cup onion, cut up (sweet Walla Walla onion)
2 tsp raw ginger, cut up fine

Add and continue saute
9 grape tomatoes, halved
1 apricot, cut up

Simmer, uncovered about 2 minutes, with
2 oz white wine

Cover with steam lid, and steam in microwave, about 2 minutes

1+ cup Kale, ripped up
2 tsp white wine, sprinkled around on the kale

Serve with cut up cilantro garnish and a splash of Worcestershire sauce.

Rated a 4.58 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 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.

Squash Kale with Pork and Egg

Another night of using up leftovers, but in a very tasty way. This is very similar to what I did with the mashed potatoes last week. This time, it was mashed squash ... the rest of the spiced acorn squash.

Saute
1+ tsp olive oil
1/3 cup onion, chopped
3/4 cup of the Spiced Acorn Squash
1+ tsp balsamic vinegar
2 little cooked breakfast lean pork chops (tiny, 2 oz total)

Add and wilt
1+ cup Kale, ripped to bite size pieces
1/2 tsp ground pepper
1/4 tsp Mrs Dash
1 oz sherry

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.
1/4 tsp chili powder.

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.

Roasted Vegies Kale and Cabbage

With freshly made roasted vegies (potatoes, onion, pepper, balsamic vinegar - yum!), I had the basis for this meal.

Saute
1 tsp olive oil
1/4 cup red cabbage, cut up
1 serving of Roasted Vegies with Balsamic Vinegar

Steam on plate
1 cup of Kale, ripped to bite size pieces

Top with vegies and add dash of worcestershire sauce.

Rated a 4.7 on the Kale Scale.

Pineapple-Pear Kale Dukkah Dusted

At the holidays, I received handcrafted olive oil and balsamic vinegar from Washington. This mix is one way in which I used a bit of these gifts.

Saute
2 tsp Basil Olive Oil
1/2 cup pineapple, cut up
2/3 red pear, cored and cup up
1 tbsp Prickly Pear Balsamic Vinegar

Steam
1+ cup kale, ripped to bite size pieces

Serve
Put the pineapple and pear on top of the kale.
Dust with 1+ Tbsn of Dukkah (Egyptian nut-spice mix)

Rated a 4.7 on 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.

Kale with Broccolini and Brussel Sprouts

Started out thinking I didn't have any kale tonight, and given that what was the next best thing - brussel sprouts... not the next best thing, like a favorite, but the next best thing nutrition wise. After more than a year of this, I can say that I like kale better than something ... brussel sprouts!

After I got everything going, simmering, I remembered - I froze some kale before my last vacation in October!  I pulled that out of the freezer, and voila - another kale concoction was created.

Saute
2 tsp olive oil
1/3 cup onion, chopped up
3 brussel sprouts, chopped up
1 small sweet red pepper, chopped up

After a bit, add
2/3 cup pineapple, raw, unsweetened, chopped up
1/2 cup broccolini florets
2-3 Tbsp water or other liquid
Dashes of each - chili powder, ground pepper, turmeric, Mrs Dash

Serve with
2-3 Tbsp non-fat greek yogurt, plain
1-2 tsp dukkah
1-2 tsp parmesan cheese, grated
1 tsp worcestershire sauce


Rated a 4.59 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.

Can you mix potato, persimmon, corn and kale?

Can you mix potato, persimmon, corn and kale?! Yes!! I had a persimmon to use. I decided not to peel it, just cut out the core and cut it up. I had a couple of fingerling potatoes, an open can of corn, so the mix just kinda came together.  Very tasty!

Saute
2 tsp olive oil
1/3 cup onion, chopped up
1 Fuyu persimmon, cored, cut up
2 fingerling potatoes, cut up small
1/4 cup corn kernals
1/2 tsp pepper
1/4 tsp chili powder

Add, cover and steam to your desire
1+ cup of Kale, ripped to bite size pieces
splash of liquid - water, juice, wine whatever

Rated a 4.67 on the Kale Scale.