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

Cabbage, Sprouts and Kale with Olives and Cheese

Made this to go with a halibut steak. Putting pineapple together with tomato - not sure I'd to that again. This wasn't a favorite.

Saute:
2 tsp olive oil
1/4 cup Onion, chopped
2 brussel sprouts, chopped
1/2 cup red Cabbage, chopped
1/4 tsp ras el hanout
1/4 tsp ground coriander

After a bit, add and continue to saute
1/3 cup Pineapple, raw, diced
10 grape tomatoes, halved
8 green, pitted, castelvetrano olices, halved
1/3 cup soy milk

Add and cover
1 cup Kale, ripped to bite size pieces, and wilt in the steam of the soy milk

Top with
1 tsp worcestershire sauce
1-2 tsp grated parmesan cheese

Rated a 3.5 on the Kale Scale.

Buttermilk Mashed Potatoes Kale with Egg and More

Using up my leftovers!  I was just going to do the Buttermilk Mashed Potatoes with ripped up kale, but found some extra lean boneless tiny pork chops (really small, and thin) and an egg. So here's what I did with this stuff.

Saute
1 tsp olive oil
1 serving of Buttermilk Mashed Potatoes
1+ cup Kale, ripped to bite size pieces
2 oz extra lean boneless pork chops (this is two of them they are about 1 oz each)

Heat this through, wilt the kale.

Add
1 tsp olive oil and stir up the mix.
Make a hole in the middle of the saute mix.
1 egg - fry in the middle of the pan with the Kale mix around it.
Turn over - fry til as done as you want the egg.

Serve with a splash of worcestershire sauce.

Rated a 4.7 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.

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.