I woke up today feeling a cold coming on, and I wanted something warm, comforting, and a little indulgent for lunch. Kale Mac n’ Cheese fit the bill, and also took hardly any effort (mostly because I used boxed macaroni and cheese!). I’ll make this recipe again from scratch, but I thought it was a fun idea and wanted to share it with you.
Kale is pretty much the holy grail for health food eaters. But for you skeptics out there that don’t believe it can actually taste good, this recipe is for you. I won’t list of all of the nutritional benefits of kale here, but it really is one of the most nutrient packed foods out there. Just remember that when you fight over the last helpings of this dish.
I love making frittatas for dinner because they are quick, easy, and a great way to use leftovers in a new way. For this frittata with kale, tomatoes, and ricotta, I used leftover sauteed kale, finely chopped, tomatoes from my mom’s garden, plus a little ricotta for a creamy bite, and some chopped parsley for garnish. For dinner, I like to serve it with a side green salad and roasted potatoes.
I used to always sautee kale with butter and olive oil – always. But, recently I learned how to prepare it raw, and since then I’ve been discovering a whole new world of delicious kale based salads.
It is mid-August as I write this, which is about the time that gardens and farms start exploding with tomatoes. My mom sent Chris and me back home with a small box of them from her garden. I’m definitely not a canner, so I came up with this recipe for pasta with fresh tomatoes and kale as a way to use them up quickly and all at once.
Sauteed kale with tomatoes is a favorite late summer dish of mine. The ripe, farm grown tomatoes that show up in August at NYC farmer’s markets make this recipe extra special. And I just love how the balsamic vinegar sweetens the kale and compliments the saltiness of the parmesan cheese.
Next time you are in the mood for something crispy and salty – try these homemade Kale Chips. Kale is a hardy green, so it can stand up to a high oven temp, and becomes nice and crispy in under 10 minutes. Kale is also a nutrient packed food – full of vitamins and minerals like A, C, and K, Potassium and Calcium – as well as a great source of fiber.
This delicious soup is courtesy of Harvest Eating – a great website with tons of seasonal recipes. The recipe is simple, and the result is a warm and comforting soup, plus it’s a great way to use up a lot of kale. I have made this with both pastured pork chorizo sausage, turkey and chicken chorizo sausage, and all turned out well.