Kale has been a hot topic for many blogs, recipes, and ‘healthy’ food discussions. So what’s its deal?
Being a dark leafy green, kale contains many vitamins and minerals, helping it to gain its title as a ‘superfood’. But what I really love about kale is that it is such a hardy plant. It pops through in the summer, continuously growing and can even handle some frost. What this means for cooking is that even with boiling it in a soup, it will hold it nutritional content. Being a bitter green, it can also stand up to some stronger flavours.
So here it is; spiced two ways!
- 1 link of chorizo or other spicy, cured sausage, finely chopped
- 1 head of kale/Swiss chard/Bok Choy, roughly chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 green pepper, finely chopped
- 6 c bouillon
In a large pot, lightly fry sausage and onion. Once onion is tender, add garlic, carrots, and peppers cooking another 2 minutes. Add bouillon and allow to come to a boil. Add kale, stirring in so that all kale is covered by broth (add additional water if necessary). Allow to simmer for 5-10 minutes. Enjoy!
Tip: for additional protein, you can serve this recipe garnished with a chopped, hardboiled egg.
Garlic Braised Kale
- 4 cloves garlic, minced
- 1 pinch cayenne
- 1 bunch kale, roughly chopped
- 2-3T broth or white wine
- Salt and pepper to taste
Rinse kale and set aside.
Fry onion with cayenne and salt as needed, until it begins to brown. Add garlic and continue stirring for 1 minute. Add rinsed kale and broth, and cover. Steam until wilted, approximately 3 minutes. Serve hot.