This is Olive Garden copy-cat recipe combines the humble potato with bacon, sausage, and kale. It doesn't last long here.
By the way, my kale is flourishing. Do you have any good ideas on how to use it besides adding to soup?
Zuppa Toscana Soup
6 slices bacon
1 lb sausage
1 large onion, chopped
2 garlic cloves, minced
6 large potatoes, diced
4 cups chicken broth
6 cups water
1 cup milk or cream
2 cups chopped kale
Fry bacon until crisp. Chop bacon and set aside. Saute sausage, garlic, and onion in large pot. Add potatoes, broth, and water. Bring to boil. Simmer until potatoes are soft. Add milk, bacon, and kale. Heat through and serve.
This hearty kale salad is delicious.
ReplyDeletehttp://www.shockinglydelicious.com/better-than-trader-joes-kale-and-edamame-bistro-salad/
Ruth
I have been on a kale kick, and used it anywhere you normally use lettuce or spinach. It was great in lasagne, and also kale pesto is delicious! (And make lots and it will keep for later! )
ReplyDeleteWe only ever ate kale one way - a way that my mom's Dutch family always did. We'd peel and slice potatoes up like we were going to mash them, but while they were boiling, we'd put the kale on top of the potatoes to steam. The sausage could go on top of the kale. Then we'd drain the water, but save it. Mash up the potatoes and kale together, using as much water/milk/seasoning as you'd like. Then transfer it into a casserole, chop up the sausage and plunk it into the potatoes at various spots to spread it out. I tried something new by adding bacon on top of the casserole when it went into the oven.
ReplyDeleteHere's a link to what we basically did: http://www.thedutchtable.com/2010/10/boerenkool-met-worst-kale-potatoes-with.html
Thanks for the ideas!
DeleteGina
We learned to like "sakuma" when we were in Kenya. You chop and fry an onion in oil, then add a lot of chopped kale and stir-fry until it wilts, then add some chopped tomatoes and fry just enough to release some of the juices. Serve with "ugali," a thick cornmeal mush. Best if eaten with your fingers--you take a little ball of ugali in your fingers and scoop up some sakuma along with it and pop it into your mouth. Yummy. [And thanks for the soup recipe.]
ReplyDeleteSomehow I think that this is one of those things I'd have to see and be there to enjoy!
DeleteGina
Kale chips have been popular for several years. I like them, but my friend says they have no flavor, so opinion varies. Take a bunch of kale and remove the tough stems. Tear into pieces, then wash and dry thoroughly (the tedious part). Toss with enough oil to coat (without drowning it), and with about a teaspoon of salt - - regular salt, seasoned salt, sea salt, whatever you like. Bake at 350 for ten or fifteen minutes, till edges are light-medium brown. You should have crisp chips of kale. Some people add parmesan chees, but I never tried that.
ReplyDeletePhilippa
This soup looks delicious.
ReplyDeleteWe like cooked greens the Southern way. Saute some bacon. Add a lot of chopped kale and a little water. Add some salt, a little sugar, and some pepper. Cover. Cook for 20 minutes or so, stirring occasionally. It should get darker and softer. Add a little sprinkle of vinegar right at the end and some hot sauce - not to be spicy, just for flavor. We eat these greens with cheese grits, or cornbread and black-eyed peas thickened with milk batter. Or just as a green veg for any meal.
Yum! You make me want to head down south!
DeleteGina
I put ours in the freezer then add it to smoothies. Kids never know they are getting kale.
ReplyDeleteWe were served a delicious kale salad while visiting in California. It had chopped kale, purple cabbage, feta cheese, dried cranberries, pumpkin seeds, and a creamy dressing (like cole slaw). Making it at home, I've also enjoyed adding walnuts and pear slices. I make a simple creamy dressing with equal parts mayonnaise, sour cream, honey, vinegar, salt, pepper, onion powder and paprika. I also want to thank you for all you've shared about row covers. We bought the one you recommended, and used it this year. I have a lot to learn--the plants we purchased at a greenhouse had already been "visited" by the little white butterflies, and tiny black bugs still got in and damaged the plants. I also can do much better watering in dry weather and weeding! But the broccoli we did get was worm-free! We look forward to next year and even better results.
ReplyDeleteOops--the dressing ingredients mentioned in my comment need a little clarification! I meant, equal parts--usually 1/2 cup each--mayonnaise and sour cream. The other ingredients are 1 TBS vinegar, 1 TBS honey, 1/4 tsp salt, 1/8 tsp pepper, dash of onion powder and paprika.
DeleteI've been making a salad similar to the one in the comment above, and it is my current pregnancy craving! Really, who craves Kale?! I also shred it and add it to my regular coleslaw, and it is delicious in a stir fry.
ReplyDelete