Kale and Posole Soup

Kale and Posole Soup

This is one of my favorite soups. I make it often.  If I happen to have some poblanos in the fridge, I will chop one up and add it to this soup to kick up the spice level a bit.

Kale and Posole Soup

1 tablespoon oil (I use canola mostly)
1 medium onion, chopped
6 medium cloves garlic, minced
8 – 10 cups vegetable broth
1 bunch kale, cleaned, ribs removed, and chopped
1 jalapeno, stem and seeds removed and minced
1 15.5 ounce can hominy, drained
1 14.5 ounce can diced tomatoes and their juices
1 medium zucchini, diced
1/4 cup fresh cilantro, chopped
salt and pepper, to taste

Heat the oil in a soup pot. Sauté the onion over medium heat until soft, add the garlic and continue to sauté for another minute. Add remaining ingredients, except the zucchini and cilantro. Bring the soup to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered. Add the zucchini ands simmer another 5 minutes. Add the cilantro and season the soup to taste with salt and pepper.

Serves 4


Skillet Eggs with Summer Squash and Kale

Skillet Eggs with Summer Squash and Kale

I made this dish for breakfast this morning to use onions, squash, and kale from this week’s CSA box. I like to incorporate vegetables into my breakfast dishes. I feel like I get a nutritious jump on the day when I do.

I like savory foods, especially eggs, for breakfast. Eggs are one of my favorite protein sources. I like my eggs runny, but my husband likes his egg yolks to be cooked through. I will break the egg yolk in his skillet eggs and stir it a little while it is cooking so that it will cook through.

You can use any summer squash you like for this recipe. I used a zucchini and a yellow squash. You can substitute spinach for kale, if you like.

Skillet Eggs with Summer Squash and Kale 2

Skillet Eggs with Summer Squash and Kale

1 tablespoon oil
1 small onion, quartered and thinly sliced
1 jalapeno, seeded and minced (optional)
2 large summer squash (yellow, crookneck, zucchini, ball, pattypan, etc…), cut into bite-size pieces
1 cup of chopped kale
2 – 4 eggs (1 to 2 eggs per serving)
salt and pepper, to taste
hot sauce or salsa, to serve (optional)

Heat the oil in a skillet (non-stick if you have it) over medium-high heat. Add the onion and cook until it starts to become tender, about 4 minutes. Add the minced jalapeno and squash. Cook until the squash starts to become tender, about 4 minutes. Stir in the kale and season the mixture with salt and pepper. Make 2 to 4 wells in the squash mixture and break an egg into each well. Sprinkle a little salt and pepper over each egg. Reduce the temperature to medium and cook until the egg whites are completely set and the yolks have began to thicken (or are cooked to your liking).


Kale and Mushroom Soba Noodle Bowl

Kale and Mushroom Soba Noodle Bowl

Noodle bowls are really popular right now. Do a search on Pinterest and a gabillion entries pop up. Even Panera Bread has jumped on the noodle bowl bandwagon.  Soba noodles are made with buckwheat and are a nice change from rice or wheat noodles. Feel free to experiment with the veggies you use in your soba noodle bowls. I think shredded cabbage would be a nice addition to this particular recipe. A soft boiled egg would be good too.

Have all your ingredients prepped before you start cooking. Once you start, this dish comes together quickly.

Kale and Mushroom Soba Noodle Bowl

8 ounces soba noodles
2 tablespoons oil
2 cloves garlic, minced
1 tablespoon ginger, minced
4 cups kale, washed, stems removed, and chopped
8 ounces mushrooms, cleaned and sliced
1 carrot, peeled and julienned
1 zucchini, quartered and sliced
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon sriracha (optional)
1 teaspoon sesame oil
sesame seeds

Cook the soba noodles according to the directions on the package or until done to the preferred tenderness. Drain.

Combine the soy sauce, rice vinegar, sugar, sriracha, and sesame oil. Set the sauce aside.

Meanwhile, heat the oil in a wok (or large skillet) over high heat. Add the garlic and ginger and stir fry for a few seconds. Add the kale, mushrooms, carrot, and zucchini and cook until just tender, about 3 minutes. Add the drained noodles and the sauce and mix well. Cook until heated through and the noodles have had time to soak up the sauce. Sprinkle with sesame seeds and serve.


Spicy Black Bean and Hominy Soup with Kale

Spicy Black Bean and Hominy Soup with Kale (640x400)

I planted 9 Lacinato kale plants in my flowerbeds and garden earlier this year. Despite deer munching on some of the plants, there is quite of bit of kale ready to be harvested. The kale is a tad bit bitter, so I wanted to cook it rather than use it raw in a salad. I’m a fan of soups made with beans and greens. I had not paired black beans and kale together before, but I thought they went well together. This soup is wonderful. I’m sure using collard greens instead of kale would be equally delicious.

Several times a year, I roast and chop poblano peppers, and freeze them in 1/2 cup portions. I use the frozen chiles in soups, enchiladas, sauces, and egg dishes. Poblanos can vary in heat. The ones I used for this soup were on the spicier side, but the diced avocado I added to my soup bowl helped calm my taste buds.

Spicy Black Bean and Hominy Soup with Kale 2 (640x480)

Spicy Black Bean and Hominy Soup with Kale

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 jalapeno, seeds removed and chopped (optional)
1 7 ounce can salsa verde (I use Herdez brand)
6 cups vegetable broth
1 small bunch kale, ribs removed and chopped (I prefer Lacinato kale)
1 15.5 ounce can black beans, drained
2 poblano chiles, roasted, skin and seeds removed, and chopped (or a small can of chopped green chiles) – see instructions on roasting chiles below
1 15.5 ounce can hominy, drained
salt and pepper, to taste
fresh cilantro, chopped (about 1/2 a cup and extra for garnish)
avocado

Heat the olive oil over medium heat in a soup pot. Add the onions and sauté until tender. Add the garlic and jalapeno; sauté until fragrant, about 1 minute. Add the salsa verde, vegetable broth, and kale. Cook until the kale is tender, about 10 minutes. Add the black beans, roasted poblano chiles, and hominy. Cook until heated through, about 3 minutes. Season to taste with salt and pepper. Add the freshly chopped cilantro and serve with diced fresh avocado.

To roast poblano chiles:
Preheat broiler to high. Place poblano chiles on a baking sheet and broil, turning every 5 miutes until each side is blackened and charred. Place in a large bowl and cover with foil. Let stand 15 minutes. Peel chiles, cut in half lengthwise, discard seeds and membranes, and coarsely chop. Set aside.


Kale and Cannellini Soup

Kale and Cannellini Soup

Here is another easy soup featuring greens and beans.  This vegan broth-based vegetable soup is perfect for lunch or as a first course of a larger meal.

Kale and Cannellini Soup

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
8 cups vegetable broth
1 14.5 ounce can diced tomatoes with juices
1 15.5 ounce can cannellini beans, rinsed and drained
4 medium red potatoes, diced (you could use any type of potato you wanted)
4 cups of kale, stems and ribs removed and chopped
1/2 teaspoon dried chile flakes (optional)
salt and pepper, to taste

In a large soup pot, sauté the chopped onion in the olive oil over medium heat until it begins to soften. Add the minced garlic and celery, and cook 1 minute more. Add the vegetable broth, diced tomatoes, cannellini beans, diced potatoes, and kale. Increase the heat to medium-high and bring to a slow boil. Cook until the potatoes are tender, about 20 minutes. Season to taste with dried chile flakes, salt, and pepper. Serve.


Kale Chips

IMG_0755 (640x480)

I tried making kale chips several years ago and they turned out terribly. They were so bad that I haven’t bothered trying to make them again until recently. My oldest son has been taking a cooking class and a few weeks ago they made kale chips. They were wonderful. I decided to try making them again, this time using the recipe from his cooking class. They turned out perfectly. Yay!

Last week I got a huge bunch of mustard greens in my CSA box. I made mustard greens chips using the kale chips recipe. They turned out well too. I also tried making chips with collard greens. They were fantastic. I liked them better than the mustard greens chips.

Kale Chips

1 bunch of kale (about 4 cups)
1 tablespoon olive oil
1/4 teaspoon sea salt

Preheat oven to 350° F. Make sure the oven rack is positioned in the middle of the oven.

Wash the kale and remove the stems. Tear into bite-size pieces. Spin dry in a salad spinner. Blot any remaining moisture away with paper towels.

In a large bowl, toss the kale with olive oil until thoroughly coated. You may need to use your hands to make sure every piece is coated. Sprinkle kale with salt. Spread in a single layer on a baking sheet.

Bake until the chips are crispy, about 15 – 20 minutes (mine were perfect at 18 minutes). Watch them carefully so they don’t burn. Stir the kale chips about halfway through cooking to make sure they bake evenly. Remove chips from the oven and let cool a few minutes before serving. Store leftovers in an air-tight container.

Here are the mustard greens chips:

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Kale Salad

Kale Salad (640x480)

I am in love with this kale salad. Sometimes the simplest things are the best. This kale salad is simple and it’s absolutely amazing. I like making this salad with any kale other than the typical curly kale you find in the grocery stores. There are many varieties of kales, so branch out. I got organic purple kale at Earth Fare and it rocks. Kale is one of the most nutritious things you can eat, so I’m always looking for new ways to add it to my diet. This salad will definately be a favorite.

1 bunch kale
juice of 1 lemon, about 2 tablespoons
2 cloves garlic, smashed and minced
3 tablespoons olive oil
salt and pepper, to taste
Parmesan cheese, finely grated, to taste
croutons, about 1 cup worth

Wash the kale and spin it dry in a salad spinner (or blot dry with paper towels). Remove the tough ribs and discard. Chop the kale into bite-size or smaller pieces and place in a serving dish.

Whisk together the olive oil, lemon juice, garlic, salt, and pepper in a  small bowl (or shake together in a lidded mason jar). Pour over the kale and toss until coated. Sprinkle with the Parmesan cheese (I use a couple of tablespoons, but use as much or as little as you like), toss again, and let the salad sit for 5 to 10 minutes. Toss in the croutons and serve.