Kale what? Kale fries. Yes, I battered and fried up some kale stems, and they were delicious. So yes, Kale Fries!
I usually relegate the stems from all my greens to the compost bin, but in this instance I went for something a little bit different. The stem of greens such as chard, kale and collard greens are edible, but they do take a little longer than the leaves to get tender. Which is why we often discard the stems.
Look how beautifully gorgeous and colorful the stems of chard and kale are? Yes, they will add lots of nutrients to your compost, but they can also add lots of nutrients to your dinner!
I developed this recipe for Cut ‘N’ Clean Greens, so please head over to their website for the full recipe for Kale Fries.
It will be so worth it. If you are serving kale or chard with dinner, consider these Kale Fries your appetizer. Nothing goes to waste, and your guests think you are a genius for serving those lovely tempura vegetables!
I really enjoy risotto. But I do not make it because I just do not have the time and patience needed to stand and stir for 45 minutes while the arborio rice absorbs the stock. Nope, not this gal.
But luckily, you can make a baked risotto that tastes really, really good. I admit, a baked risotto will never be as creamy as a properly made stove top risotto, but I can let go of some of that creaminess for not having to stir and stir and stir. And then stir some more.
I do admit you do have to stir a bit while making this recipe, but I promise it will not be 45 minutes. Unless something goes terribly wrong. Seriously.
Be sure to use arborio rice, or a rice that is labeled specifically for risotto.
I used a bag of Tuscan Kale from Cut ‘N’ Clean Greens, but you can substitute with a large bunch of kale. Just remove the stems and cut it into strips.
Kale and Bacon Risotto
onion, small dice
fine sea salt
red pepper flakes
bag (10 ounce)
hot chicken or vegetable stock
cold butter, cut into pieces
In a large oven proof pot over medium heat, cook the bacon until the fat is rendered.
Add the onion, stirring occasionally, cook 4-5 minutes, or until the onion is translucent.
Add the salt, thyme, red pepper and kale. Cook for about 5 minutes, stirring occasionally, until the kale is wilted.
Add the rice, stirring to mix it into the vegetable mixture.
Add the hot stock, stir to mix well, cover and place in the hot oven.
Bake the risotto for 30, then remove from the oven.
Carefully, stir in the cold butter, a few pieces at a time, until all the butter is incorporated.
I used a bag of Tuscan Kale from Cut 'N' Clean Greens, which was already prepped for me. You can substitute with a large bunch of kale, stems removed and cut into strips.
Are you one of those people who makes a resolution every year to eat healthier, drink less, be kinder, etc.? With the exception of being kinder, I am not one to make a New Year’s resolution. In fact, I resolve to not make a resolution. Therefore, I never disappoint myself for failing to stick with my resolution. Win win, in my humble opinion.
But for those who do make resolutions, this recipe is for you. . . and everyone else really, since I do not believe in exclusion.
I keep seeing healthy recipes all over the place these days, since January is all about new beginnings and fresh starts. This New Year’s Resolution Smoothie recipe is probably one of my healthiest, as I sure do love to cook, eat and write about meat. Not that meat cannot be healthy. Everything in moderation, they say. Whoever they are.
This recipe was developed and posted 3 years ago, but it stands the test of time. And it is very easy, nutritious and filling. You’ll probably still want to make it even after your resolutions have fallen by the wayside. Not that they will.
New Year's Resolution Smoothie
- 1 ripe mango, peeled and diced or 1 cup frozen mango
- 1 inch piece of ginger, peeled
- 1 cup (packed) torn kale leaves
- 1 cup coconut water
- In a blender puree all the ingredients until smooth.
- Serve immediately.
Southerners eat them. A lot.
Some like them sweetened with sugar and drowning in butter.
Some like them with salt and pepper and drowning in butter.
Some don’t have a clue what they are.
I tend to laugh when some snobbish foodie goes on and on about how wonderful polenta is, then if they are asked about grits, all you hear is crickets. Grits and polenta are both ground corn, with a few differences. Think of them as cousins. What you can do with polenta, you can do with grits.
Polenta is often served as a base for a stew or braise. So are grits. And that is where my recipe comes in.
I am doing some recipe development work with Cut ‘N Clean Greens, and wanted to make a comforting dish. A dish that reminds me of home.
If you are looking for a great recipe for a lazy Sunday brunch, this is it. Sauteed Chard and Tuscan Kale with Andouille Sausage on a bed of Cheese Grits. All you need are some biscuits and a glass of champagne.
Click here for the recipe for Greens N Grits.
I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers. All opinions are my own.
Power Greens Pizza with Pine Nuts. Say that three times fast!
I love this recipe because it is an easy weeknight meal, made with some leftover greens and pantry staples. I don’t really know how to make small portions, due to being raised by women from the south. You always had to make sure you had enough food in case someone dropped by. Therefore, leftovers are a constant in my refrigerator.
Rooting through my fridge for something to cook for dinner one night, it looked pretty bleak. I am not one of those people who plan out a weeks worth of meals, and are really organized, and never serve the same meal twice. Whatever.
I found some leftover kale and collard greens, and the lightbulb went on. Maybe it was the refrigerator light, I’m not sure. Either way, I was inspired to use the greens to make dinner.
This pizza can be made with any greens you have on hand, even thawed frozen spinach, in a pinch. Trader Joe’s has a Pesto Gouda cheese I like, so I chose that in keeping with the green theme. They also have a frozen pizza crust that are great to always have on hand for those times you need a quick lunch or dinner. If a Pesto flavored cheese is not available, just use Mozzarella and spread a little pesto on the par-baked crust. before adding the toppings.
Power Greens Pizza with Pine Nuts
- 1 frozen par-baked pizza crust
- 2 cups pesto gouda cheese, shredded
- 1 cup cooked greens, such as kale and collards
- 1 tablespoon raw pine nuts
- Heat your oven to °400 F.
- Thaw the pizza crust according to package directions.
- Sprinkle half the cheese onto the crust.
- Spread the greens on top of the cheese.
- Top the greens with the remaining cheese.
- Sprinkle the pine nuts on top.
- Bake the pizza in the center of your oven for 15 minutes, preferably directly on the rack.