Tagged: kale

Photo Gallery / Side Dish

Kale with Chick Peas and Egg – Couves com Grao e Ovo

This one pan meal has protein, fiber, and all the vitamins you need for a healthy lunch or dinner. It also makes a great side dish. It pairs perfectly with salt cod (bacalhau) tuna or fish. Enjoy!

Serves 2 as main dish, or 4 as side dish

Watch the youtube video from our Youtube page!

Ingredients:

4 cups of kale (stalks removed and chopped)

1 can of chick peas

1 small onion (chopped)

2 cloves of garlic (chopped) (optional)

4 eggs (boiled and quartered)

1/4 cup olive oil

1 teaspoon of vinegar (optional)

Salt 

Pepper

Preparation:

Saute the onion and garlic in half of the olive oil for about 1 minute on medium heat.  Add the kale and saute stirring once in a while. You will notice the kale will start to wilt as it cooks. Lower heat and cook the kale to your desired preference for as little as 5 minutes to 10 minutes or longer.

Drain and rinse chick peas and add to the kale. Cook until the chick peas are warm. Add the salt and pepper to taste.

Drizzle with the remaining olive oil and vinegar before serving.

 

 

Photo Gallery / Recipes / soup / Soups

30 Minute Tortellini Kale Vegetable Soup

Nothing is more comforting than a hearty bowl of soup in a snow storm! This soup cooked in 30 minutes so it’s an easy lunch or dinner. It’s packed with vitamins and protein from the kale and chick peas,  and if you’re a vegetarian, simply substitute the broth using vegetable broth and use cheese tortellini instead of meat. You can also cheat a little by using a tortellini soup mix which I often do! Enjoy and stay warm this month. Spring in just around the corner!

Tortellini Kale Vegetable Soup

Ingredients:

1 (12 oz.) package of uncooked tortellini with meat or cheese

4 cups of kale (roughly chopped)

2 large carrots (sliced into 1/4 inch)

1 28 – 32 oz can cooked chick peas

1 large onion (finely chopped)

1 32 oz can of chopped tomatoes with Italian seasonings

4 cups chicken broth

4 – 6 cups water

2 cloves garlic (finely minced)

1 bay leaf

1/4 cup olive oil

Salt

Pepper

Preparation:

Saute the onion, carrots and bay leaf in the olive oil for a few minutes. Add the tomatoes and let simmer for 5 minutes.

Add the broth, water, salt and pepper and let come to a boil. Add the chick peas, kale, and tortellini. Let come to a roiling boil. Reduce heat to medium and let cook for about 20 minutes or longer depending how you like your vegetables. Taste soup and add more seasonings if desired.

Add a drizzle of olive oil and more pepper to bowl before serving. Serve with crusty bread and butter and your dinner is served!

Kale photo credit (http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html)

Soups

Kale Soup with Pork and Vegetables – Sopa de Couve com Carne de Porco e Vegetais

My mother always had a pot of soup on the stove during the cold months to serve her family or friends if they stopped by. It was her mission to feed her guests and she would be insulted if they said no. In fact she would feed the soup to her tenant Brian that lived in the upstairs apartment, and her neighbors as well.

I’ve often reflected on my mother’s desire to feed everyone and I find that I have her same habit of forcing all my guests to eat when they come to visit. I’ve decided that if I ever become a millionaire in this life, which I highly doubt, or the next, I will make it a  mission, to open a “Soup Kitchen” and call it “Carmelina’s Kitchen”.

 

Serves 8-10

Ingredients:

1 medium bunch of fresh kale (washed, stems removed and finely chopped)

2 medium pork chops or bone in spare ribs

4 cups of water

4 cups of low sodium chicken broth

2 large red potatoes (unpeeled and chopped into cubes)

2 large carrots (peeled and quartered)

2 cups of butternut squash (chopped into cubes)

1 large onion (chopped)

1 clove garlic (chopped)

1 tablespoon salt

1 teaspoon pepper

3 tablespoons of olive oil

 

Preparation:

Salt the pork chops the night before or a few hours before cooking. When ready, in large soup pan, add the olive oil, onion, pork and garlic and saute until the pork is browned on all sides.

Add the water and broth and let come to a boil. Add all of the remaining  ingredients except the kale and one carrot and bring back to a boil.

Stir, reduce heat to medium, cover, and let cook for 45 minutes. Remove the pork, shred the meat for later and discard any bones.  Cut the vegetables in the soup into smaller pieces or leave whole if desired.

Add the kale, shredded pork, and the remaining carrot and cook for about 10-15 minutes longer. Taste and add more salt if needed. Turn off heat and serve with a drizzle of extra virgin oil over the soup.

 

 

 

Main Dish / Photo Gallery / Side Dish

Zucchini and Kale Frittata

My zucchini harvest is in full bloom which means that I cook a zucchini dish almost everyday! I added kale which gives the frittata for added texture and vitamins. This recipe makes a perfect lunch, side dish or a lite meal on your busy workdays! Enjoy!

If you love frittatas, try my Zucchini and Potato Omelet which is also deliciously savory!

Serves 4-6

Ingredients:

6 eggs (beaten)

2 medium zucchini (thinly sliced)

4 cups finely chopped kale

1/2 small onion

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cottage cheese

1/2 cup shredded cheese

1 teaspoon of vinegar

Preparation:

In a medium skillet, saute the kale in 1 tablespoon of olive oil for about 8 minutes, stirring often. The kale will wilt and reduce in size as you cook it. Add half of the salt and the teaspoon of vinegar and stir. Cook for another minute and set aside.

In a large skillet heat the remaining olive oil with the onion and saute for about 3-4 minutes on medium heat. Add the zucchini and saute for a few minutes until it is slightly cooked but not mushy. I like my zucchini slightly undercooked but this is up to you.

Season zucchini with salt and pepper and stir. Add the kale spreading it evenly over the zucchini. Add the eggs evenly to cover the vegetables. Let eggs cook for a few minutes releasing the sides from the pan.

Top the frittata evenly with the cottage cheese and shredded cheese. Cook at 350 degrees for about 10-12 minutes until the eggs set and are fully cooked. I flipped my frittata over to serve it to show the beautiful golden crust. Enjoy!

Photo Gallery / Soups

Kale with Meatball and Orzo Soup

 

You’ll love how easy this soup is to make. Use my recipe for turkey meatballs or use your favorite. It’s a hearty and healthy soup that your family will enjoy all winter long.  Serve the soup with crusty garlic bread.

Ingredients:

12 or more small meatballs made with (1/2 turkey meatball recipe)

3 carrots (sliced thin)

3/4 cup Orzo pasta

1 small bunch Kale (finely chopped)

4 cups chicken broth

4 cups water

1 small onion (chopped)

1 stalk celery (chopped)

2 cloves garlic (chopped)

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons olive oil

1 cup canned crushed tomatoes with Italian seasonings

Shredded Parmesan or Pecorino cheese

 

Preparation:

Saute the onion, celery, garlic and carrots in olive oil for a few minutes until onion is translucent.

Add the broth, water, seasonings and tomato and bring to a simmering boil.

Add the kale and orzo and cook for about 10 minutes on medium heat.

Add the meatballs and simmer for another 5-10 minutes. Taste the broth and add more salt and pepper if desired.

To serve, place in bowls and top with shredded cheese.

 

 

Photo Gallery / Soups

Kale Fall Vegetable Kielbasa Soup

Soup season is here and what better way to warm up than with this hearty, vitamin packed soup. I used fall root vegetables which are season now, and white northern beans which give the soup a flavorful base.

You may substitute the kielbasa with Portuguese Chourica sausage if you prefer for a spicy kick!

To make this soup vegetarian, leave out the kielbasa. Pick up some fresh rolls and dinner is served! Enjoy and stay warm!

Ingredients:

1 pound of fresh Kale ( finely chopped)

1/2 pound Kielbasa (chopped into desired pieces)

6-8 cups or more of water (depending on how thick you want the soup)

1 small onion (finely chopped)

2 cloves garlic (chopped)

1 large carrot (chopped into 1 inch cubes)

1 small rutabaga (nabo) chopped into 1/2 inch cubes)

1 cup butternut squash (finely chopped into 1/2 inch cubes)

1 large potato (cut into small cubes)

1 can of white northern beans

2 cups chicken or vegetable broth

1/4 cup olive oil

1 bay leaf

1 teaspoon salt

Black pepper to taste

Parsley for garnish

Instructions:

Place oil, vegetables and kielbasa in a large soup pan. Saute for 5 minutes until the onion and kielbase becomes slightly browned.

Add the water, stir and add the remaining ingredients except the kale and beans. Bring to a boil and cover.

Cook for 20 minutes on low medium heat. Continue cooking the vegetables to your desired consistency.

Leave the vegetables whole, or puree if you like a thicker soup.

Add the kale and beans, cover and cook on low for 10 minutes longer.

Add more seasonings as desired.

Photo Gallery / Recipes / Soups

Portuguese Kale Soup | Sopa de Couve com Chourico

 

This recipe for Kale Soup will take less than 30 minutes to prepare. This soup is very popular but it is often mistakenly called Caldo Verde Soup which is the most popular soup in Portugal. However, Kake Soup uses chunky potatoes and chopped kale rather than a potato puree. So the next time you see a restaurant menu offering these soups you’ll know the difference before you order.

There are many variations of this recipe. Some cooks use pasta instead of potatoes or add white beans or chick peas instead of the red kidney beans. Go ahead and experiment with your favorite ingredients! Enjoy!

Serves 6-8
Ingredients:

3 medium potatoes (peeled and chopped into 1 inch cubes)

4 cups chicken broth or (4 cups water and 1 chicken bouillon cube)

2 cups water or more

3–4 cups kale or collard greens (chopped)

3 tablespoons olive oil

1 large onion (chopped)

2 cloves garlic (chopped)

1 bay leaf

1 (32 oz.) can red kidney beans

1 teaspoon salt

½ tsp pepper

Olive oil for garnish

1 16 oz. can roma (or any ripe) tomatoes (chopped)

1/2 small chouriço or linguica sausage (cut into pieces)


Instructions:

In a large soup pot, cook onions and garlic in the olive oil until translucent for a few minutes.

Add the chouriço, potatoes, salt, pepper, and bay leaf.  Stir and cook for about 5 minutes. Add the water and broth and bring to a boil. Add the cabbage, beans, tomatoes, and bring to a second boil.

Cover, reduce heat to medium low and continue cooking, stirring once in a while until the potatoes are tender for about 20-30 minutes.

Taste, add water if needed to make a thinner broth and cook longer if you desire. Serve with a drizzle of olive oil on top if desired before serving.

Note: Substitute with any green leaf cabbage or red kidney beans with any type of beans for different variations.