Crowd Pleasing Kale

If you've been wondering why kale is trending lately, it's because the leafy green veggie is a packed with many of the nutrients your body needs!  Kale is low in calories, high in fiber, and has zero fat. It is also filled with iron, Vitamin K, Vitamin A, Vitamin C, and calcium. Its omega-3 fatty acids serve as an anti-inflammatory, and it contains antioxidants. 

Eating kale regularly can help protect against cancer, arthritis, asthma, autoimmune disorders, digestive problems, Alzheimer's disease, high cholesterol, and osteoporosis. It can increase joint flexibility, jump-start your metabolism, and promote proper liver function. 

Moderation is key, but kale's incredible health benefits make it one of our favorites. You'll find a number of yummy kale recipes on this site, but this recipe is a favorite in my house. It is quick and easy, and I never hear complaints from my children. 

Tips: For added protein, add 1/2 cup of pine nuts before serving. 

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Crowd Pleasing Kale

Prep Time: 5 Minutes   |   Cook Time: 12 Minutes   |   Total Time: 17 Minutes

Serves 6

Ingredients: 

• 1 bag 16 oz Kale Greens (washed)
• 3 tbsp Extra Virgin Olive Oil (more as needed)
• 1 cup Yellow Onion, Chopped
• 3/4 cup Vegetable Broth
• 2 Cloves Garlic, Minced or Sliced Thin 
• 1 tsp Red Pepper Flakes
• Sea Salt & Pepper (to taste)

Directions: 

1. Warm olive oil and garlic over medium heat in a large skillet or deep pot. Be careful not to burn garlic! 

2. Add half bag of kale to the pot, stir from the bottom to coat as much of the kale with oil as possible. The pot will be very full, but the kale will quickly cook down. Cover, and cook for 2-3 minutes, until there is room to add the second half of the bag. 

3. Add vegetable broth, and stir to coat kale. Cover and cook for 8 minutes, stirring occasionally to prevent burning. 

4. Uncover. Add red pepper flakes, sea salt, and pepper. Remove from heat and serve while warm. 

Simple Sautéed Portabellas

This mushroom recipe is a wonderful substitute for a meat-based entree. Portabella mushrooms are relatively new to the culinary world. These matured cremini mushrooms, originally imported from Italy, were discarded until the 1980s because they were thought to be over-grown. 

The size of portabella mushrooms allows for a variety of uses; you can find them grilled, stuffed, sautéed, and baked. They have a rich, earthy flavor, and their thick, hearty texture allows them to serve as a fulfilling stand-in for meat. 

This recipe is super simple and delicious! Mushroom lovers will appreciate the flavor; strong without being overpowering. 

Tips: When cooking portabella caps, you do not need to remove the gills underneath unless you plan to stuff them. The gills produce a dark liquid, which doesn't alter the taste of your dish, but may alter the appearance. If you do not want to stain your food, you can easily remove them. Look for portabellas that are firm. Avoid the selection if it is slippery with a moldy smell. Before use, wash gently then pat dry with paper towels.  

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Simple Sautéed Portabellas

Prep Time: 10 Minutes   |   Cook Time: 8 Minutes   |   Total Time: 18 Minutes

Serves 4

Ingredients: 

• 4 Portabella Caps, Sliced
• 3 tbsp Extra Virgin Olive Oil (more as needed)
• 1 Large Yellow Onion (sliced thick) 
• 2 Cloves Garlic, Minced
• 1 tbsp Dried Oregano
• 3 tbsp Freshly Grated Parmesan Cheese
• 3 tbsp Freshly Grated Asiago Cheese
• Sea Salt & Pepper (to taste)

Directions: 

1. Warm olive oil and garlic over medium heat in a large skillet. Be careful not to burn garlic! 

2. Add mushrooms, onions, and oregano to the skillet. Stir occasionally, cook until mushrooms are soft and darkened on both sides and onions are dark around the edges (onions should not be cooked until translucent or mushy). 

3. Remove from heat, drizzle with olive oil and season with sea salt and pepper. Sprinkle with cheeses and serve while hot.