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Posts tagged ‘kale recipes’

Spicy Sausage, Potato and Kale Chowder

What’s not to love about a recipe title like that?!

Not only was it delicious, but it came together fast, was full of healthy, organic ingredients and was a perfect fit for what is sure to be one of the few crisp evenings we have left this season. Another bonus? I had four of the required ingredients at my fingertips from my CSA box. 😀

Earlier this week I was given a 50 pound box of potatoes. When I saw the recipe that inspired this variation, the potatoes are what sold me. I made a double batch so that I could freeze some for another day. By another day, I mean a day when it’s so stinking terribly hot that I don’t feel like cooking. Those days aren’t far off.

SUPER easy. For ONE batch, use the following recipe. As I said, I doubled it.

Here goes:

1 pound bulk spicy italian sausage (I found it at Sprouts.)

3 cups cubed potatoes

1 white or yellow onion

2 cups chicken stock

3 cups organic half & half

3 cups kale, ( I used curly), torn into bite size pieces

1/2 tsp fresh oregano

pinch of salt to taste

pinch of crushed red pepper

basil for garnishing (and amazing flavor)

Assembly:

Brown the sausage, drain any fat/grease.

Add onion, cooking until just translucent.

Add potatoes, tossing all ingredients until coated and incorporated.

Add chicken stock, bring to a low boil, then drop to a simmer for 20-30 minutes until potatoes are tender.

Season with salt, pepper, and crushed red pepper.

Add half & half, kale, oregano.

Simmer for 10-15  minutes, stirring occasionally.

Serve with a garnish of basil on top.

soup

Considering the free ‘tatoes, the awesome CSA bargains and the Sprouts meat sale, and the fact that our local Grocery Outlet market had organic half & half AND organic, free range chicken stock SUPER cheap, I was able to do a DOUBLE batch of this soup for less than $6.00. That’s all kinds of amazing.

Give it a try!

 

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Lemon-y Garlicky Kale

The kale coming out of the ground right now is so mild and delicious. I cannot possibly get enough of it! I keep pairing it with everything on the dinner table. I think my family is growing tired of it, but I,  clearly, am not. I am endlessly grateful for living in an area with such incredible farmers who put out such fantastic produce. It’s a real gift to have access to it.

I made some herbed fried chicken the other night with lebanese coriander potatoes and a galicky, lemon-y kale that was to die for.

SOOO easy too. Really doesn’t get better than this.

Ingredients:

1 bundle kale, stems removed, leaves torn into 2 inch pieces, rinsed and dried.

1 tbsp minced garlic

1/4 cup water

2 tbsp oil (I used sunflower)

2 tbsp fresh lemon juice

salt to taste

Preparation:

Heat oil in skillet

Add garlic and heat briefly…you dont want it to burn!

Add kale, and quickly toss to coat.

Before garlic begins to brown too much, add water, toss, and turn heat down to med-low, braising for about 5 minutes, or until kale is tender.

Once kale is the tenderness you like, remove from pan, shaking off any excess liquid.

Sprinkle with salt and drizzle with the lemon juice.

Toss to coat, serve.

lebanesepotatoes2

This was SOO good with the lebanese potatoes I made…they were perfection when combined!

I’m loving the leafy greens of the current season. So good for you, so delicious, and so gratifying to support my favorite local farmer in the process!

 

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