Minestrone Soup

This soup recipe is adapted from Jamie Oliver's Food Revolution.  I use this as a base and use whatever veggies I have on hand such as green beans instead of zucchini, all onions when I don't have leeks, etc..  It always turns out great and my boys love it.  I also always cook bacon whole first, take it out, and sprinkle it on at the end of cooking.

Ingredients:

1 tablespoon olive oil
2 strips bacon, finely chopped
2 cloves garlic, peeled and chopped
1 red onion, peeled and finely chopped
2 carrots, washed and chopped
2 sticks celery, chopped
1 zucchini, chopped
1 leek, washed and chopped
½ teaspoon dried oregano
1 bay leaf
2 x 13.5 ounce cans chopped plum tomatoes
1 large potato, scrubbed and diced
1 x 15.5 ounce can garbanzo, drained and rinsed
4 cups (1-quart container) low-sodium vegetable broth
3 cups curly kale, stalks removed, chopped
½ cup mixed small pasta shapes a bunch of basil (optional) 1/8 teaspoon sea salt
large pinch freshly ground black pepper
5 tablespoons grated Parmesan cheese;optional

Method:

• Heat a large pot over a medium heat and add a lug of olive oil. Throw in the bacon and fry it gently until it starts to turn brown and smell fantastic. Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
• Add the tomatoes, potato, chick peas and vegetable broth, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.
• After that, add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.
• The basil is optional but I think it is a nice little addition. If you decide to use it, stir some chopped leaves into the soup. Finish by seasoning with a little salt and black pepper and pass the Parmesan around the table for people to sprinkle on their soup.

Tuscan Kale Ceasar Slaw -- From Epicurious.com

Makes: 4 to 6 servings

Ingredients:

• 1/4 cup fresh lemon juice
• 8 anchovy fillets packed in oil, drained (optional)
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/2 - 3/4 cup finely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 1 hard-boiled egg, peeled
• 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)
• Ingredient Info:Tuscan kale—also called cavolo nero, Lacinato, black kale, or dinosaur kale—has long, narrow, bumpy dark-green leaves. You can find it at better supermarkets and at farmers’ markets.

Directions:

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

Kale, Strawberry & Avocado Salad with Lemon Poppy Seed Dressing ~~ from Becca

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 10 minutes

Kale salad with strawberries, avocado, almonds, feta, and a light lemon poppy seed dressing.

ingredients:

For the salad:
4 cups chopped kale, stems removed
Pinch of sea salt
1 cup sliced strawberries
1 avocado, chopped
1/3 cup sliced almonds
1/4 cup feta cheese

For the Lemon Poppy Seed Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 teaspoon poppy seeds
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

directions:

1. Put the kale in a large bowl. Sprinkle a pinch of sea salt over the kale and massage the leaves with your hands until the leaves are darker in color and tender.

2. Add the strawberries, avocado, almonds, and feta cheese. Toss gently.

3. In a small jar, combine the olive oil, lemon juice, honey, poppy seeds, salt, and pepper. Shake until mixed well.

4. Pour the dressing over the salad and toss to coat. Serve.

One Pot Kale Quinoa Pilaf from Food52

Serves 2-4 (~6 sides)

2 cups salted water

1 cup quinoa

1 bunch kale, chopped into 1" lengths

1 Meyer lemon, juiced and zested

2 scallions

1 tablespoon toasted walnut oil (or olive oil)

3 tablespoons toasted pine nuts

1/4 cup crumbled goat cheese

salt and pepper


Directions:

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.

3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Kale and Roasted Vegetable Soup

Ingredients:

• 3 medium carrots, peeled, quartered lengthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
• 6 garlic cloves, unpeeled
• 1 tablespoon olive oil

• 6 cups (or more) canned vegetable broth
• 4 cups packed finely chopped kale
  
• 3 large fresh thyme sprigs
• 1 bay leaf

• 1 15-ounce can Great Northern beans, drained

Preparation:

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Stewed Whitefish with Kale and Tomatoes

From the Great Lakes Whitefish Cookbook

Publisher: The Michigan Sea Grant

Yield: 4+ servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

1 large bunch fresh cilantro, chopped

3 cloves of garlic, minced

3 tomatoes or ~ Quart of Canned

2 cups of packed thinly sliced fresh greens (swiss chard or young kale)*

4 Great Lakes whitefish fillets skinned

¼ cup olive oil

1 tablespoon Hungarian-style paprika

½ teaspoon cumin

½ teaspoon turmeric

½ teaspoon ground white pepper

3-4 cups chicken or fish stock ~ less if you use canned tomatoes

Preparation

1. Spread cilantro evenly over the bottom of a Dutch oven.

2. Sprinkle with garlic and arrange greens, then tomatoes over top.

3. Set whitefish on tomatoes.

4. Whisk oil and dry spices in a small bowl and pour over fish.

5. Add JUST enough broth or stock to reach the bottom of the fish.

6. Bring to just under a boil.

7. Cover and reduce heat to low.

8. Simmer until fish is flaky and greens are tender, about 10 minutes.

*If you use mature kale just blanch first!

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

From Cooking Light ~ submitted by Charla

Ingredients

• 8 ounces uncooked orecchiette pasta
• 5 cups bagged prewashed kale
• 2 slices center-cut bacon
• 1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 1/2 teaspoon crushed red pepper
• 3 large garlic cloves, chopped
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1 ounce Parmigiano-Reggiano cheese, shaved
• 2 tablespoons fresh lemon juice

Preparation

1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice

.

Savory Kale, Cannellini bean, and Potato Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 3/4 cup diced carrot
• 4 cloves garlic, minced
• 3 cups chicken broth
• 2 cups water
• 1 cup white wine
• 3 large potatoes, halved and sliced
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 cups packed finely chopped kale leaves (we always use way more)
• 1 small red chile pepper, seeded and chopped fine (or a pinch of cayenne red pepper flakes)
• ground black pepper to taste

Directions

1. Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
2. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Curried Quinoa Greens with Coconut Dressing

From "The Healthiest Meals on Earth" by Johnny Bowden
-contributed by Becca

We like to double this recipe! 

Ingredients:
2/3 cup quinoa
2 cups chicken broth
3 cups (tightly packed) young kale or mustard greens ( if you use mature kale just remove stems, blanch, and coarsely chop) 

1 tsp curry powder
pinch sea salt
3 tbs unsweetened coconut milk
2 tsp fresh squeezed lime juice
1/4 tsp curry powder
1/4 tsp honey
1/3 cup unsalted dry roasted peanuts

Directions:

In a dry, 4 quart nonstick pan over medium heat, toast the quinoa for 5-6 minutes until fragrant, gently turning the grains over from time to time.

Add the broth, kale, curry powder, and salt; cover and raise the temperature to high and bring to a boil. Lower heat and simmer until the quinoa and kale are tender and the liquid is absorbed, about 15 minutes. Remove the pan from heat and transfer the mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, curry powder, and sweetener and whisk together briefly. Pour this mixture over the grains and toss to combine well.

May be served warm or chilled over night. Add peanuts just before serving.

Yield: ~ 6 1/2 cup servings

We like to double this recipe and eat it as an entree with something like roasted carrots on the side! This is quick and easy once you've made it once.

Beans with Greens from Vegetarian Cooking for Everyone

1.5-2# kale, stems and ribs removed (if tough) and torn into pieces (or chop after simmering)

Salt and pepper

1 small onion, finely diced

1 ½ Tbs olive oil

2 plump garlic cloves, minced

Pinch red pepper flakes

2 tsp rosemary, chopped

½ cup dry white wine

1 1/3 cups cooked white beans, rinse well (I use 1 can)

Freshy grated parmesan (optional)

Simmer the kale in salted water until tender, 7-10 minutes. Drain and reserve some cooking water. In a large skillet, sauté the onion in the oil with garlic, pepper flakes, and rosemary for about 3 minutes.

Add white wine and cook until it's reduced to a syrupy sauce.

Add the beans, kale, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of parmesan.

Serve as a side dish or main dish with French bread!

Kale Pasta Toss with Peppers and Feta Cheese

Ingredients

• 1 (8 ounce) package uncooked bow tie or penne pasta
• 1-2 tablespoon olive oil
• 2 medium red bell pepper, chopped (frozen or bottled roasted peppers also work great)
  
• 3 cups roughly chopped kale ( stems removed)
  
• 4 cloves garlic, chopped
• 1 pinch dried basil
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 8 ounces feta cheese, crumbled

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 7 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over medium heat. Stir in red pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.*
3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

* If you use roasted peppers just add them in the pan just before tossing with pasta.

Sesame Kale

2 cloves garlic, minced
1/2 pound kale
2 teaspoons sesame seed oil
2 tablespoons water
1-2 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper, if desired

1. Mince the garlic cloves. Wash the kale and shake it over the sink. It should remain a little wet. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use such as broth

2. Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.

3. After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

Tuscan Soup (Ribollita Con Verdure)

Adapted from Rachel Ray
Servings: 4

Ingredients:
3 tablespoons olive oil (plus some for drizzling)
4 slices bacon or pancetta
2 sprigs fresh rosemary (fine chopped)
4 garlic cloves chopped
1 medium onion, finely chopped
2 medium carrots, diced
1 medium zucchini, cut into thin slices
salt and pepper
1/2 cup dry red wine
1 (15 ounce) can crushed tomatoes (or diced)
6 cups beef or chicken broth
1/2 lb stale bread, torn into pieces
1 can small white beans such as navy (sometimes we use 2 cans)
4 cups chopped Kale or other cooking green such as mustard
1/2 cup grated Parmesan-reggiano cheese

Directions

1. Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.

2. Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.

3. Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency.

4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil

Sauteed Kale from Bobby Flay

Ingredients:

1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

White Bean and Kale Soup

Mothering.com - adapted from The Moosewood Cookbook

2 cups kale, finely chopped
1 tablespoon extra-virgin olive oil
2 large cloves garlic
3 cups cooked cannelloni beans
2 1/2 cups stock
1 tablespoon tomato paste
4 fresh sage leaves
1 teaspoon sea salt
black pepper, freshly ground
1-2 tablespoons fresh lemon juice
pecorino cheese, freshly grated

Wash kale, remove stems from leaves. Roll up leaves and cut in thin ribbons. Set aside. In a soup pot, heat olive oil and briefly sauté garlic. Add about half the cooked beans and part of the stock. Purée remainder of beans and stock in blender, along with tomato paste and sage. Stir puréed beans into soup. Add salt and pepper to taste. Mix kale into soup and simmer until kale has wilted (10 to 15 minutes). Add lemon juice and enough water to give soup the desired consistency. Season to taste. Serve topped with grated pecorino cheese.

Preparation: 30 minutes

Makes 3-4 servings

Note: 3 cups canned or previously cooked beans can be used instead. This will cut total preparation time to 30 minutes.