6-8 Cups Veggie Broth
1 Medium Onion, diced
1 clove Garlic, pressed
3 Stalks Celery, diced
3 Carrots, sliced
1 bunch Dinosaur Kale, de-stemmed and cut into bite sized pieces
2 packages of Shitake Mushrooms
1 package Crimini Mushrooms
1-4 Tbsp butter or high heat oil for frying
Fresh ground pepper and sea salt for taste.
Part 1: Fry the Mushrooms
Pan fried mushrooms have a wonderful smoky woodsy taste that I wanted to infuse into my soup! Instead of washing my mushrooms I have started to wipe them clean with a damp paper towel, to reduce the overall amount of moisture they are exposed to (since they create so much of it on their own!). Once wiped clean, remove the stems from the shitakes and leave whole. Slice the crimini’s (1/8-1/4 “) thickly so that they can be fried flatly, and proceed to cooking your shrooms.
Now place a large pan on medium high heat and use butter or high heat oil to coat the bottom of the pan. Let the butter or oil heat and then place mushrooms in pan with a lot of room to sizzle. Cook mushrooms for 3-5 minutes on either side until they begin to carmelize and darken.
Cook mushrooms in batches until they are all browned and tasty. Make sure the pan continues to have enough oil, and that you give all mushrooms enough room to cook properly. Take a minute to enjoy the aroma of all these lovely cooked mushrooms!
After cooking let sit to cool and de grease on paper towels. Then either store for later cooking or chop up to prepare for soup making.
Part 2: Make the soup!
Place 1 tbsp butter or oil in the bottom of a large soup pot placed over medium medium heat. Once butter melts add Onion and Garlic and let cook for 3-5 minutes until aromatic. Then add Carrots and Celery and cook for another 5 minutes stirring to prevent sticking and to coat all veggies with butter.
Once veggies start to cook through add mushrooms and cook for another 3 minutes. Then add broth and bring to a boil. Lower temperature to medium, add Kale and let soup simmer for 20-30 minutes covered. Once all veggies are cooked through soup is finished!
Add salt and pepper to taste and serve! This soup has a savory and filling flavor while being light, detoxifying and so healthy! Yum.
1 bunch Lacinato (dinosaur) Kale, washed, de-stemmed and ripped into bite sized pieces
2-3 handfuls dried Cranberries
For Pecan mixture:
2/3 Cup Pecan halves toasted (although any size will do)
1.5 Tbs Nutritional Yeast
1 Tbs Olive Oil
2 pinches Sea Salt
1/4 Tsp ground fresh Peppercorns
1/4 Tsp Sea Salt
3-4 Tbsp Olive Oil
1/4 cup fresh squeezed Lemon Juice
2 large cloves Garlic
Adapted from Oh She Glows.
Step 1: Toast Pecans on a baking sheet at 300 degrees F for 8-10 minutes until golden and fragrant. Don’t let them burn!
Step 2: Allow Pecans to cool and then place them in a food processor to chop into smaller pea sized pieces. Then add the nutritional yeast, tbs of Olive Oil, and pinches of Sea Salt and process again until the mixture is coarse crumbs. You want to process it just right so that it is crumbly but still a bit chunky in texture, you do not want to over process it into a powder.
Step 3: Take washed, de-stemmed and ripped up Kale and place into a large bowl. Add Pecan crumbles and Cranberries and mix well.
Step 4: Make Dressing! Add Garlic, Lemon Juice, Olive Oil, Salt and Pepper to a small bowl. You can use an immersion blender or food processor to combine all ingredients OR you can press your garlic with a press and mix ingredients with a whisk, whatever you are able to do with your appliances. The garlic should be fully pureed and all ingredients should be combined thoroughly.
This recipe calls for you to mix all of the ingredients and allow them to sit before eating, but I wanted to save this for a few days so I kept the dressing on the side and added it as needed to maintain the kale, pecan and cranberry freshness. If you intend to serve this in one meal, feel free to mix all ingredients together as initially intended and allow to sit for a good ten minutes before serving! Yummy. This is so good, so easy and so healthy for you! Enjoy! And don’t forget to get creative!
Kale Salad with Brussles Sprouts, Pear, Hazelnuts, and Cranberries
1 bunch Kale
2 Cups Brussels Sprouts, thinly sliced
1 medium Pear, cored and cut into 1/2 inch pieces
1 Cup Hazelnuts, roasted lightly and roughly chopped
1/3 cup dried unsweetened Cranberries
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Balsamic Vinegar
Sea Salt and fresh ground Pepper
From Mind Body Green
Step 1 Wash and dry Kale. Remove the middle stem and rip into bite sized pieces. Place Kale in a large bowl and massage for 2-3 minutes until noticeably darker in color and softer in texture.
Step 2 Toast Hazelnuts in toasted on light until slightly browned. Make sure to watch Hazelnuts as they toast as they can burn quickly. Once toasted chop roughly and add to bowl with Kale.
Step 3 Add Cranberries, Brussels sprouts, chopped Pears to Kale and Hazelnuts and mix well.
Step 4 Whisk Olive Oil and Vinegar together with Salt and Pepper. Then add to salad bowl and mix well so that all veggies are coated with dressing.
Serve and Enjoy! So easy, simple, and yummy! I eat this as a side salad at dinner or for lunch and it lasts for a few days in the fridge.
1 bunch Kale, ripped into pieces
1 small Cabbage, chopped
1 medium onion, chopped
1 bulb garlic, cloves minced or pressed
1 Tbsp fresh Thyme
1 Tbsp fresh Sage
1 Tbsp Basil
1 Tsp Cayenne Pepper (if you like a kick)
Salt and pepper
8 Cups Veggie Broth
1 Tbsp Butter
1. Heat Butter in a soup pot over medium heat. Add chopped onion and minced garlic and cook until aromatic (about 3-5 minutes).
2. Add Broth, Kale, Cabbage, and herbs and bring to a boil. Lower to a simmer and cook for 25-45 minutes on medium-low to cook everything thoroughly and allow flavors to develop.
3. Allow soup to cool and use an immersion blender or standing blender to puree. Serve to eat or store for later enjoyment!
I am sorry I do not have a photo of this dish at present. The next time I make it (or when I defrost what I froze for later) I will make sure to add it on. I know it can be hard to want to eat something you haven’t looked at!
1 bunch kale
1 tomato chopped
1 can black olives sliced
1 large onion, diced
1 green pepper, diced
Italian dressing, dressed before serving
Wash and dry kale. Remove thick stalk and rip or cut leaves into bite sized pieces. Place kale in a bowl and massage in 1 tablespoon of dressing until all kale has been covered (about a minute).
Place all chopped veggies in a big bowl and add massaged kale on top. Mix and serve! Dress to your liking!
(This was so yummy that I ate it before I took a picture! My apologies readers! When I make it next I will make sure to document it!)
1 bunch Kale (any kind)
red pepper flakes
I was so excited to try this recipe! As a part of a recent detox diet I have been avoiding my favorite salty snack pretzels and needed to find a good alternative. Kale snacks definitely fulfill my salt craving and are still healthy and delicious. I had another recipe I also wanted to try but it was a bit more steps that I wanted to take on this particular day so I decided to keep it simple, and the results were still wonderful! Try these yourself and don’t forget to get creative with spices you enjoy like garlic, cayenne and or even a bit of cheese could work very well with these tasty green chips…
preheat oven to 350. Wash and dry Kale thoroughly. Rip into bite sized pieces and toss with Olive Oil, Sea Salt, Nutritional Yeast and Red Pepper flakes. Start with a conservative amount of spices and add more to achieve desired flavor (say half a teaspoon to start).
Lay chips flat on a foiled or greased baking sheet. You can overlap them a bit, but you want them to cook evenly and well, so one next to the other works best.
Cook for about ten minutes, keeping your eye on them the entire time. Kale chips can burn quickly, and once they do they do not taste so good. Mine probably needed to cook for less than ten minutes, but my oven is extremely hot and often higher than the set temperature. Make sure you know if your oven is calibrated to the temperature on the dial before you begin a recipe like this! OR get an oven thermometer for accuracy. Once chips are done they will look darker in color and be crispy. If you have a dehydrator you can use that to make your chips, but I am thankful to have the option to use this method as I do not have a dehydrator. I loved the end result and ate them all before the night was through! Enjoy yours!
adapted from Epicurious.com
1 bunch Kale
leaves of 1 bunch of Beets
1 small red onion, chopped
2 cloves Garlic, minced
1/8 cup Olive Oil (or oil of your choice)
1/4 cup pine nuts toasted
The original recipe calls for only Kale, but as I had beet greens I wanted to use I added them to the recipe. Most people don’t cook the Beet greens once they are done with the beets, however they are yummy and good for you and should not be wasted!
First step is to toast pine nuts by placing them on a shallow baking pan for 5-10 minutes in the oven at 350. I found that five minutes was more than enough to get a beautiful golden pine nuts. Any longer and they start to turn brown and burn.
Then take greens, remove the hard stems (using a knife or your hands, whatever you prefer- I tend to use my hands) and tear leaves into decently sized pieces.
Heat oil in a heavy large pot over medium high heat. Add minced Garlic and Chopped onions and saute until onions are soft and fragrant (about 6 minutes). Add half of the greens and cook until wilted, about 2-3 minutes, make sure to toss often to prevent overcooking. Add the rest of the greens and half of the toasted pine nuts and cook for another 3 minutes, continuing to toss. The greens should still be bright and vibrant looking, but tender. Remove from heat and add salt and pepper for taste. Transfer to a bowl, sprinkle with remaining pine nuts and serve!
I like to eat this as a cold leftover and find it to be as tasty as when heated. I combined this dish with the roasted beets and squash for a complete and filling meal.