Kale Salad

The most addicting salad I have ever eaten, seriously! Just like the post below, who would think this superfood veggie could be so good. I got this recipe from my favorite food blog where I turn for recipes every now and then. Mel, from mykitchencafe, massages her kale with salt for two minutes to tenderize the kale before tossing in the other ingrediants. I made this last night, husband was in awe of the flavor, and am making it again for the second time. In fact, I made a special effort to stop at the store after work, just to get kale. Does that say a lot about how much I love this salad.
Recipe (adapted from melskitchencafe.blogspot.com)
1 bunch of kale, stem removed and chopped
1/2 c. red onion, chopped
1/2 c. feta cheese
1/2 c. dried cranberries
1/4 c. chopped apples
1/3 c. toasted sunflower seeds
2. T. red wine vinager
1/4 c. olive oil
1/2 tsp. sugar
1/2 tsp. salt
In a bowl, place chopped kale and add salt. Begin to massage the kale for about 2-3 minutes or until the kale is tender and dark. Then and add onion, cranberries, apples. Heat sunflower seeds in skillet for about 10 min. or until golden light brown. In small bowl, mix oil, sugar, and vinager and whisk together. Pour dressing over kale. Toss in sunflower seeds and then add feta cheese and toss.


Kale, Zuchinni, Tomato, and Sausage Ragout! (adapted)

This is very good. You should make this immediately! I never thought this would be as good as it is, but after getting this recipe off my favorite food blog, melskitchencafe.blogspot.com, I had to make it. I adapted it a little, but it is still as good as Mel's came out I'm sure. You might ask, how could something with all those veggies actually be tasty? Let me assure you right now, that if this were not tasty, I would not be posting it here today. Trust me, it's good, it's healthy, and you will be proud of yourself for eating this way and desiring to make it again. I served it over couscous, but rice or even quinoa will work too. This meal is also under 30 minutes.

Recipe (adapted/slightly changed from melskitchencafe.blogspot.com)

1-2 T. olive oil

1 medium size zuchinni, cut into cubes with peel on

1 can diced tomatoes

1 can white beans such as navy or great northern

5-6 chicken or turkey sausages, sliced ( I couldn't find the apple chicken sausage she used, so I just used turkey sausage (without preservatives).

1/2 c. chopped onion

6 c. chopped kale with center stem removed

2 garlic cloves, chopped

1/4 tsp. pepper

1/4 tsp. salt

1/2. c. free range organic chicken broth

In a large saucepan, heat olive oil and add onion and garlic. Once onions are tender, add sausage and stir for about 3 min. Add chopped zuchinni and stir for two min. Add, tomatoes, beans, salt and pepper and 1/2 c. chicken broth. Simmer, covered, for about 10 minutes on low heat. Add kale and stir in as final step. kale cooks fast, so once stirred in, it should be tender. Serve over couscous (my recommendation).


Mango Salsa (see January archive on right for recipe)