I can't believe it's kale!

I know that I have posted several recipes with kale in them (Greens and Bacon and Bowl of Awesome), but I can't help it, I just love it so much that I had to post this recipe as well.  I promise that I will move on to other luscious veggies now that spring has arrived and new things are in season.

This recipe is incredibly easy to make, and you will convince the greatest of skeptics that kale is addictive!  All you need to do is find a fresh bunch of kale (any variety works), wash and dry the leaves well (remove the tough stems), season and bake!  The amazing thing about these is that they actually do taste like potato chips, and the best part is that you can flavour them with a variety of spices and seasonings.  Here's the basic recipe:

Ingredients

1 bunch of kale
1 tbsp olive oil
1 pinch of salt

Directions

Preheat oven at 350 degrees F.

Wash and dry the kale leaves removing the stems.  Cut them into 1 1/2 inch pieces.  Place them onto a cookie sheet as a single layer, drizzle with the olive oil and sprinkle with salt.  Get your hands in there and give it a good mix to evenly coat the leaves.

Bake them in the oven until slighly brown on the edges but not burnt, they should be light and crispy.

As I mentioned, this is the basic recipe, but if you want to go for something a little more adventurous, try making salt and vinegar kale chips using 1 - 2 tbsp of your vinegar of choice instead of the olive oil, you can also go for a smoky flavour by adding 1 tsp of smoked paprika or chipotle powder to the basic recipe.

Photography by: Melissa LeBlanc

Greens and Bacon: A Perfect Combination

Here's another great way to use kale. It really is one of my favorite vegetables and people are always asking me what to do with it. This recipe came together because of the ingredients I just happened to have in my fridge and was trying to use up. I was making a very simple breakfast consisting of a green onion omelet on a slice of sprouted grain bread, but I wanted something else with it and here's what I came up with:

Ingredients:

1 tsp butter
1 green onion, chopped
1 - 2 slices of bacon, cooked and chopped. (I had some leftover from a recipe I made earlier in the week)
1 fresh bunch of kale roughly chopped into 1.5" pieces.


Directions:

Steam the kale. Steaming the kale should take about 5 minutes, and the leaves should be bright green. Meanwhile in a non-stick pan, melt the butter over medium heat. Add the green onion and cook for about 1 minute. Add the steamed kale and bacon to the pan and stir to combine the ingredients. Season to taste with salt and pepper. I found that the saltiness from the bacon seasoned this dish perfectly and I didn't need to add any salt or pepper. Serve immediately.

Makes 2 - 4 servings (I ate the whole thing! It was that good)

This easy and delicious recipe can easily be served as a side dish to any weeknight dinner or a weekend brunch. It's a great way to get your greens!

Photography by: Melissa LeBlanc

Bowl of awesome

This wonderful recipe made its way to my inbox about a month ago from a site that I am subscribed to, and I have made it twice already. It's a meal all on it's own. It warms you up during the cool fall weather, it's very simple to make, and best of all, it's so good!. As an added bonus, this soup is super nutritious. It is a good source of vitamins A and C, fibre, folate and potassium. It is also rich in carotenoids and flavonoids which are powerful antioxidants to help fight some forms of cancer.

Ingredients:

2 Tbs. olive oil

3 medium carrots, cut into medium dice

1 large yellow onion, cut into medium dice

2 medium cloves garlic, minced

2 cups 1/2-inch-cubed peeled butternut squash

(about half a 2-lb. squash)

1/4 tsp. ground allspice

Pinch cayenne pepper; more to taste

1/2 tsp salt

1 quart lower-salt chicken broth

1 14.5-oz. can no-salt-added diced tomatoes

4 sprigs fresh thyme

2 cups lightly packed, coarsely chopped kale

1 cup canned chickpeas

Directions:
Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook covered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Variations:

I added white kidney beans instead of chickpeas, just because that's what I had on hand. The first time I made this soup I also added 1/2 of a small turnip which complemented the other winter vegetables well. So feel free to experiment with ingredients you have, and make your own version of this soup. I would recommend serving this soup with a loaf of warm, crusty whole grain bread and a few slices of your favorite cheese. Enjoy!

Source: Fine Cooking