Garlicky and Lemony No-Fail Kale

This stuff isn’t just a garnish, people. (…although I admittedly used to think so.) If Popeye only knew about this super veggie, he’d be singing a different song…one that rhymes with kale. I understand why kale recipes are everywhere. This leafy relative of broccoli and cauliflower is easy to prepare, can be eaten raw or cooked, is very versatile, and is loaded with oodles of vitamins and minerals. And did I mention it’s delicious?

Last night, I was tuckered out. I spent five hours gardening (not the casual, flower-picking, clean fingernail kind of gardening either). I hauled bags of soil, turned compost, pulled impossible weeds, planted flowers, sewed seeds, potted up, and then had to put all the stuff away. Dinner was the last thing I wanted to do, but we gotta eat, right?

I ended up making seared tiger prawns with Israeli couscous and (drumroll, please) kale. But ignore the first two parts of this meal; the kale stole the show. Fresh lemon, garlic, extra virgin olive oil, red pepper flakes, and sea salt turned this sturdy green veggie into a robust, bright, melt-in-your-mouth, amazing side dish. What’s more is that it took less than five minutes to make.

Ingredients:

• 1 pound organic kale, roughly chopped
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced (click here for a time saving tip)
• juice from half a lemon
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon sea salt
• 1/4 cup water

Method:

Place olive oil and garlic in a large skillet. Bring heat to medium.

Add the chopped kale to pan and give a good stir.

Add the water and place the lid on the pan. This will help steam and soften the kale.

Cut a fresh lemon and enjoy the smell.

Remove the lid after about a minute and squeeze the lemon juice into the pan (avoiding the seeds). Also add the red pepper flakes and sea salt. Stir again.

Once the majority of the water has evaporated, the kale is done. Magical, isn’t it?

Taste and adjust the seasonings as necessary.

That’s it. That’s really all. I promise.

Happy and healthful eating, everyone!

Staying Toasty with Potato, Leek, and Green Onion Soup

Monday night, Florida got below freezing. Palm trees had frost, pink lawn flamingos were stowed in garages,  and bikinis were put away. And this girl? This girl was clinging to a massive mug of potato, leek, and green onion soup.

Oh, how I love soup. Oh, how I love cleaning out the veggie drawer. Oh, how I love the warmth that radiates from the stovetop as I hover above my giant, red, enameled cast iron pot.

If you love warmth and delicious soup, and I know you do, read on…

Ingredients (use organic whenever possible):

• 1 large leek, sliced and cleaned
• 3 large green onions, sliced
• 5 medium Idaho potatoes, washed and cut in 1″ cubes
• 3 tablespoons unsalted butter
• 1 tablespoon bacon fat (omit if your vegetarian, and just add one extra tablespoon of butter)
• 1/4 cup all-purpose flour (omit if you’re gluten-free)
• 3 1/2 cups 2% milk (or use what you have on hand, but I don’t recommend skim)
• 1/2 cup heavy cream
• 1 teaspoon Hungarian paprika
• Sea salt to taste
• Cracked black pepper to taste

Method:

Melt the butter and, if you choose, bacon fat in a heavy pot over medium-low heat.

Sautee the leeks and green onions for about 3-4 minutes until softened.

Add the flour and stir constantly for 4-5 minutes.

Add the milk, cream, salt, and pepper, and stir. Bring contents to a simmer.

Add the cubed potatoes and paprika. Give it a good stir, bring to a simmer over low heat, and put on the lid.

Cook for about 15 minutes and check the potatoes. They should be fork tender.

At this point, strain out about half of the potatoes and leeks and out in a separate bowl.

Using a traditional blender, food processor, or immersion blender, purée the contents still in the pot.

Add the potatoes back to the pot, adjust seasonings, and serve.

Also, I’m sorry about not having a gorgeous photo of the finished soup in a pristine bowl. I was hungry, and I ate. It was so worth it. 🙂