Kale

Inspired by our Sweetheart Dinner at Olive Garden, I decided to find a recipe for their Zuppa Toscana. I guessed that the "green" in the soup was Kale because it remains firm rather than going limp like spinach would.  

I'd never cooked with Kale before, but found two DELICIOUS recipes that I've added to my WINNERS collection.

Kale is extremely healthy food. It is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

Good enough for me!

Zuppa Toscana

Ingredients

1 lb Italian sausage 

2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices

1 large onions, chopped

¼ cup bacon bits (optional)

2 garlic cloves, minced

2 cups kale or 2 cups swiss chard, chopped

2 (8 ounce) cans chicken broth

1 quart water

1 cup heavy whipping cream

Directions

1. Chop or slice uncooked sausage into small pieces.

2. Brown sausage in your soup pot.

3. Add chicken broth and water to pot and stir.

4. Place onions, potatoes, and garlic in pot.

5. Cook on medium heat until potatoes are done.

6. Add sausage and bacon.

7. Salt and pepper to taste.

8. Simmer for another 10 minutes.

9. Turn to low heat.

10. Add kale and cream.

11. Heat through and serve.

Claudia brought this salad to our Symphony Knitting Group a while back. 

DELICIOUS!

Lori's Kale Slaw

Ingredients

4 cups kale ( shredded)

1/4 cup carrots ( peeled, shredded)

1/2 cup walnuts ( chopped, toasted)

1/2 cup mayonnaise

1 tablespoon cider vinegar

2 tablespoons sugar

1/2 teaspoon ground allspice

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon paprika

1/2 teaspoon cayenne

1/3 teaspoon curry powder

1/3 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon fresh cracked pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

1/8 teaspoon cloves

Directions

1. Combine the kale, carrots and walnuts.

2. Whisk together the mayonnaise, vinegar, sugar and spices.

3. Toss with mix.

4. Cover. Chill 1 hour.