Because some recipes need to be visited over and over.
As much as I love drinking my greens for breakfast, I happen to love waking up and sautéing onions, red bell peppers, garlic and kale for a change. Remember when you eat living food (plants) you will feel ALIVE!
- 1 teaspoon coconut oil
- 1/2 cup yellow onion, chopped
- 1/4 cup red bell pepper, chopped
- 2 cloves of garlic, finely minced
- 3 large stalks of kale, washed and ripped into bite size pieces (discard stalk)
- salt and pepper to taste
In a medium skillet, heat oil on medium heat. Add onions, red bell pepper, garlic and a pinch of salt. Sauté for 4 minutes, or until onions have softened. Add washed kale and another pinch of salt and ground pepper. (I leave water on the leaves as this helps steam the kale and lets it become soft)
Reduce heat to medium-low, cover and let cook for 5 minutes, or until kale has softened. Check often to make sure the onions are not burning – you can always add a few spoonful’s of water if more moisture is needed.
Serve with rustic toast, top with hot sauce and enjoy!
There is nothing better than a huge plant based lunch! I was craving kale today so I made my favorite kale salad and a huge pot of veggie soup. It was simple, quick and delicious!
Continue reading “Plant Power!” →
What’s my obsession lately? Raw kale salad.
Maybe it’s the texture of the firm yet chewable kale leaves… or the sea salt… or the creamy avocado…
Maybe it’s a little bit of everything all piled into one great bowl of raw kale.
My kale salads have a guacamole flair with cilantro and red onion. I have NEVER been known to pass by some tasty guacamole and I will not pass the opportunity to make this raw kale salad.
- 2 cups raw kale torn into bite size pieces (no stems!)
- 1-2 tablespoons EVOO
- a few pinches of sea salt
- 1/4 large avocado OR 1/2 small avocado
- 4-5 cherry tomatoes
- 2 tablespoons chopped red onion
- 2 tablespoons chopped cilantro
- ground pepper to taste
- 2 teaspoons lime/lemon juice
In a large bowl, add kale pieces oil and salt. With clean hands, massage and rub kale for a good minute OR until kale has been completely covered with oil and is soft. Next add avocado and mix/mush with hands, making sure kale has been completely covered. ( I like to leave some avocado whole)
Next add onion, tomato, red onion, cilantro and pepper. Toss gently with either your hands or utensils.
You can eat right away or feel free to refrigerate prior to eating.
I love bookmarking recipes that I find on other blogs and websites. I was saving them on a personal file but figured you, my readers, would like to have a peek in my recipe box! This will be a regular occurrence; sometimes with a theme or an idea or a particular food. If you have suggesting of what you would like to see, comment or email me!
Out of all the recipes I have I treasure my “green” recipes the most. Kale, chard, collard greens, beet greens, mustard greens… greens are delicious!
Roasted Spicy Chickpeas over Kale with Caesar Dressing
by Sassy Kitchen
Kale, Squash and White Bean Stew
by Erins Food Files
Lemon Kale Pasta
by Annie’s Eats
by Florali journal
Collard, Carrot and Lentil Salad
by Summer Tomato
Miss D’s Smokin’ Collards
by A Chow Life
Also, her amazing blog is in a contest to win a trip for her and her adorable family! Please vote for her here!
Crusty, Creamy White Beans with Slow Roasted Tomatoes
by The Road Forks
Sesame Kale Salad
by Running with Tweezers
Healthy eating and happy cooking!
This dish is a super food’s dream come true. Nutty quinoa, kale, beans and garlic. What more do you need?
- 1/2 cup cooked quinoa (1/2 cup toasted quinoa + 1 cup water = makes 2 servings)
- 2 tablespoons EVOO
- 1/2 cup chopped yellow onion
- 1 heaping tablespoon of minced garlic
- 3/4 cup pinto beans
- 5 leaves of kale, washed and torn into large bit sizes pieces
- a few splashes of shoyu sauce
- pinch of salt and pepper
Dump the quinoa in a saucepan and put heat on high. Toast the quinoa for a few minutes, tossing often so the quinoa does not burn. At the same time, start sautéing the oil, onion and garlic in a large skillet on medium heat. Add a pinch of salt to the onion mixture and cook for 5 minutes, stirring often so the garlic doesn’t burn.
Once the quinoa has started to toast, add water and turn on high.When the quinoa boils, cover and turn to low and cook for 10 minutes or so.
Add the beans to the onion and garlic and let cook for another 3-5 minutes. Add the washed kale pieces and a few splashes of Shoyu and a pinch of fresh pepper. Turn the heat to medium low and cover. Let steam for 7 minutes.
Place a scoop of quinoa in a bowl and top with kale and beans. Serve hot.
Sweet Goodness – no other words describe it.
- 1 bunch kale – about 6-7 leaves, washed and torn from middle stalk
- 1/2 yellow onion, chopped into large pieces
- 2 tablespoons olive oil
- 1/4 cup raisins
- 3 tablespoons pine nuts
- pinch of sea salt
- 1 teaspoon brown sugar – see below notes
Heat large pan on medium heat. Add oil and onion and let cook for 7 minutes. Add raisins, brown sugar and pine nuts. Stir and let caramelize for about 10 minutes, just enough for the pine nuts to be toasted but not burnt.
Add kale to pan. Stir to coat, add a few drops of water and cover; stirring often. You can always add a little more water of it starts to burn. Kale will wilt and become bright green; roughly 7-10 minutes.
Serves 2-4 people.
I made this dish tonight for myself using only half of the suggested ingredient portions. Feel free to add or lighten any of the ingredients.
If you do not want to use brown sugar then omit. I don’t think I am going to add it when I make it next time as the raisins gave it a lot of sweetness on it’s own.