Kale, Bok Choy and Romaine Salad with Feta

For an extra flavorful and delicious meal try adding raw kale to a salad which does not get soggy even after hours of storage. 

Great for taking to work or on the run in a cooler.

This salad contains:

• Rinsed pesticide-free Kale from Beasley Farm
• Romaine Lettuce
• Baby Bok Choy
• Green Olives
• Sliced Carrots
• Chopped Celery
• Sliced Radish
• Chopped Tomato
• Ringed Sweet Cubanella Peppers

and a home made dressing

The Dressing contains:

Organic Yogurt

Fresh Lemon Juice

Crumbled Feta Cheese

Cracked Black Pepper

Chopped fresh herbs from the garden

Salads are a great way of combining foods you might not consider combining otherwise. Use up what is left in the produce drawer of your frig, and enjoy.

Kale and Chicken Breast Sandwich

Mmmmm, I Confess! I am a Kale addict. 

Absolutely love fresh Kale. 

Joann and Rolo manage to grow it pesticide-free, making it even more desirable. 

When the leaves are tender my favorite way of eating Kale is RAW.

Kale adds such a delicious quality to sandwiches and salads. Not only does it look pretty, incorporate texture, and bring in some vital minerals and vitamins, but it tastes great without making the sandwich soggy. 

It is also perfect for grilled sandwiches because the leaves only barely wilt, making them even more tender.

You get the idea I am devoted to Kale? A rich flavor which is between broccoli and spinach, Kale is my hero when it comes to making a sandwich or salad taste to perfection.

Ingredients:

Grilled, sliced chicken breast

Kale, tender, washed, with stem removed from bottom

Tomato, sliced

favorite seasonings and condiments

favorite bread

(we made a mustard/horseradish condiment to complement the juicy tomato)

Enjoy!

Steamed Kale with Red Wine Vinegar

Ingredients:

1 bunch pesticide-free Kale

1/4 cup red wine vinegar

1/4 tsp extra virgin olive oil

1/2 lemon, juiced

1/2 cup chicken stock (or favorite stock)

Salt & Freshly Ground Pepper as desired

OPTIONAL: Crispy bacon bits

Method:

Wash Kale leaves, tear into 3” pieces, and allow to drain in colander.

Place sauté pan on medium heat, add olive oil, covering bottom of sauté pan. Add Kale and stir with tongs until kale is completely covered with oil. 

Add red wine vinegar and broth, cover and allow to simmer until tender, about  10-15 minutes. 

Toss with lemon juice. Salt and Pepper as desired with one final toss, and place in serving bowl.

Garnish with crispy bacon bits and/or freshly grated parmesan cheese if desired.

Shown with Cod and Cucumber Dill Sauce.

Breakfast Frittata with Kale

This recipe and photo are courtesy of George Mateljan's World's Healthiest Foods. 

Their website also shows the nutritional value of the meal so please be sure to check it out by clicking here.

Prep and Cook Time: 20 minutes Ingredients: 1/2 medium onion, minced 4 medium cloves garlic, chopped 1/4 lb ground lamb or turkey 1 + 2 TBS chicken broth 3 cups rinsed and finely chopped kale (stems removed) 5 omega-3 enriched eggs salt and black pepper to taste

Directions:

1. Mince onion and chop garlic let them sit for 5 minutes to enhance their health-promoting benefits.
2. Preheat broiler on low.
3. Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often.
4. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
5. Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered for about 5 more minutes. Season with salt and pepper, and mix.
6. Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
7. Place skillet under broiler in middle of oven, about 7 inches from the heat source so it has time to cook without the top burning. As soon as the eggs are firm, it is done, about 2-3 minutes.

Serves 2 

Baked Kale Chips

Baked Kale Chips 

 Ingredients

1 bunch kale

1 tablespoon olive oil

dash of sea salt

dash of garlic powder if desired

ground black pepper if desired

chopped fresh herbs if desired

Directions

1. Preheat an oven to 250 degrees.

2. Prepare cookie sheet with parchment paper.

3. Carefully remove the thick stems from the leaves and tear into bite size pieces. (The stems are tough and contain a lot of water).

4. Wash kale pieces and thoroughly dry by patting dry with towels or use a salad spinner. 

5.   Place about 1 tbsp of extra virgin olive oil into a zip top baggie, and thoroughly smoosh oil around to line baggie inside. 

6. Put dry kale pieces in the baggie, zip it tightly, and shake until all pieces are lightly coated with olive oil. 

7. Place kale pieces on parchment paper, taking care to separate pieces and only having a single layer. (more than one layer will prevent the drying process)

8. Sprinkle with seasoning salt, herbs and any other spices or seasonings you enjoy.

9. Bake until the edges are brown but not burnt, 30 to 60 minutes. Serve immediately.

NOTE: Some recipes say to bake at 350 for 10-15 minutes. We tried this but felt the chips were lighter and dryer at 250 for a longer period of time.

Kale Chips are great as toppers for soups, pasta dishes, quiche, salad & baked potato, as well as a fun side dish for sandwiches, hot dogs and soups! Crumble on pasta dishes as garnish, or use entire baked leaf and set Macaroni & Cheese on it. Sprinkle with Cajun Seasoning for a delicious change in flavor!