Wednesday, January 19, 2011

Veggie Wedgie Wednesday

Back to KALE!

Yes-she's in season and Kale Chips are the bomb when you're missing your fat ladden potatoe chips!

Here's a chef's recipe:

Kale Chips

Inspired by a dish from Blue Hill New York
Bon Appetit Magazine

If you cannot find Tuscan kale (aka dinosaur or dino kale)

 at your grocer, it's OK to substitute the recipe with another type of kale. Just make sure you remove the leaves from the tough parts of the kale. Don't discard the stem and ribs though — use them to make a veggie broth!

1 large bunch Tuscan kale (10 to 12 leaves)
1 tablespoon oilve oil
Sea salt to taste
Fresh ground pepper to taste

1.Preheat oven to 275°F.
2.Remove stalks and ribs from kale. Rinse and dry leaves.
3.Toss leaves in a large bowl with olive oil. Sprinkle leaves with sea salt and ground pepper.
4.Arrange leaves in a single layer onto a baking sheet.
5.Bake for approximately 30 minutes or until crisp.
6.Transfer and let cool onto a wire rack or paper towels.
Serves 2

Look at this yummy recipe on a cold night!
You can even get pictures of this recipe- just click on the picture

Provençal Kale and Cabbage Gratin

The Very Best of Recipes For Health


1 pound kale, preferably cavolo nero, stemmed, washed thoroughly and cut in slivers
1 pound cabbage, preferably savoy cabbage, quartered, cored and cut in slivers
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large garlic cloves, minced or pressed
6 leaves fresh sage, chopped
1 teaspoon fresh thyme leaves

Salt, preferably kosher salt, and freshly ground pepper

2 eggs

1/2 cup rice, preferably a short grain rice like Arborio, or brown rice, cooked

3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)

3 tablespoons breadcrumbs

1.Preheat the oven to 375 degrees. Oil a two-quart gratin.

2.Heat two tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic, sage and thyme, and cook for another minute until fragrant.
3.Stir in the kale and about 1/2 teaspoon salt.
4.Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted.
5.Add the cabbage and salt to taste.
6.Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt
7.Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and Gruyère. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil.

8.Bake 40 to 45 minutes, until firm and browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.
I found these yummy recipes at FitSugar.

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