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Archive for the ‘Recipes’ Category

Kale Krisps

Serves 8

2 bunches kale, washed and dried

2 cubs shredded cheddar cheese

Preheat over to 425 degrees. Oil 2 baking sheets with olive oil or butter. Remove the stems from the kale, and shred the kale very thinly. Spread the shredded kale on baking sheets and sprinkle evenly with cheddar cheese. Bake for 10 minutes until the kale is crispy and the cheese is brown. Watch carefully to prevent burning. Let it cool and eat up!

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Serves 7

6 medium potatoes – peeled and cubes

2 cups chopped kale

1 large onion, chopped

1 tablespoon butter or margarine

1/2 tablespoon salt

1/8 tablespoon pepper

Place potatoes in a large saucepan; cover with water. Bring to a boil. Cover and cook over medium heat for 8-10 minutes or until potatoes are almost tender. Add kale and onion.

Cover and simmer for 5-6 minutes or until kale is tender. Drain well. Mash with butter; add salt and pepper to taste.

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Fall Vegetable Soup

Serves 6

1 large onion, chopped

2 garlic cloves, chopped

2 tablespoons olive oil

8 cups chicken or vegetable broth

2 carrots, sliced

2 small potatoes, diced

1 parsnip, peeled and sliced

1/2 cup rice (uncooked)

1 /2 teaspoon salt

16-ounces whole tomatoes (fresh or canned)

2 cupcs white beans (soak overnight)

2 cups fresh kale, chopped

2 cups butternut squash, peeled and cut into 1-inch cubes

Salt and freshly ground black pepper to taste.

In a large soup pot, saute onion and garlic in olive oil over medium heat until the onion is translucent, about minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.

Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes.

Add salt and pepper if desired. Enjoy!

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