Lessons in Healthy Eating: My Current Kale Favorites

I love my greens. From green smoothies with avocado, and green juices with parsley and chard, to just plain wheatgrass shots. I love greens!

Since I do the cooking in our house, we eat a ton of vegetables. The problem is that my darling Mr. Rinaldi does not have the same affinity for all things green. In fact, sometimes I get to listen to how much he dislikes broccoli, brussels sprouts, cabbage, and most of all kale. Rather than arguing about it, I’m always looking for new ways to reintroduce these items in a way that he’ll find palatable and – dare I say – tasty.

Here are a couple new ways I’ve introduced kale into our diet:

Kale and Sausage Soup
8 ounces of thinly sliced garlicky sausage
1 tablespoon olive oil
1 large chopped onion
2-4 garlic cloves minced
4-6 chopped potatoes peeled or scrubbed well
1/2 teaspoon red pepper flakes
6-8 cups chicken or vegetable broth
1 bunch kale, stems removed and torn into bite-size pieces

Directions: Sauté sausage, onion, garlic and potatoes in soup pot over medium to high heat, stirring often for 5 to 8 minutes. Add pepper flakes and broth, bring to a boil and reduce heat to simmer. Add kale and simmer for 3 to 5 minutes. Season with salt and pepper to taste. Note: Sometimes I replace potatoes with lentils.

Kale, Olive and Red Pepper Frittata
1 tablespoon butter
1 tablespoon olive oil
1 large sliced onion
1 large sliced red bell pepper
1/2 cup sliced mushrooms
1 bunch of kale, stems removed and torn into bite-size pieces
8 large eggs
1 cup shredded cheese (I use a combination of mozzarella and Parmesan)
1/2 cup sliced olives

Directions: In an oven-proof frying pan sauté onions, mushrooms, and red peppers with olive oil and butter until soft and slightly browned. Add kale and a quarter cup of water, continue cooking and stirring until wilted and tender. Whisk eggs and half of cheese with salt, pepper and olives. Reduce pan heat to medium. Spread veggies as an even layer on the bottom. Pour in eggs, making sure olives are evenly distributed. Continue cooking on medium until sides look set (top will continue to be wet), about 2 to 3 minutes. Sprinkle remaining cheese on top. Place under broiler until lightly browned and firm, top with chili flakes. Can be eaten hot, room temperature, or even cold.

Get more greens in your life. Hear from Dr. Linda Marquez-Goodine.

Listen in: http://bit.ly/lijl012914mp3

Copyright Kimberly Rinaldi 2014