Ingredient: Tuscan Kale

Kale for the Rest of Us

Kale is a wonderful vegetable. It has been in the Healthy Eating Hit Parade for some time now.  This cousin of broccoli and brussels sprouts is very versatile. It also packs a significant nutrient punch giving us much more than the minimum of Vitamins A,K, and C as well as a hefty dose of fiber.

I must confess that I don’t use Kale all that often. Oh, I’ve included it in soups and pasta sauces and have maybe partaken in the occasional salad (after it was well massaged), and I can eat an entire tray of Kale chips by myself, but it is not the first green that I turn to, being more of a spinach gal. I’ve learned to like its taste over time, still I always feel it needs a little something more.

I couldn’t resist a beautiful bunch of Tuscan Kale at the store, so it came home with me. It resided in the refrigerator for a few days looking at me with anticipation each time I opened the door.  Finally, when I had few vegetable choices left, I took a leap of faith and decided to make it our side dish for dinner. now what?

I’d never sautéed it with the intention of it being the lone performer in a dish, but that’s what I decided to do. I could have gone a simpler, healthier route, but that would probably not fly with Papa Diehl. I embarked on an adventure that featured smokey bacon and shallots with just the right amount of red pepper flakes for heat. What a marvelous dish it was!

I would venture to say that this rendition would top anyone’s hit parade, healthy or not.

Kale for the Rest of Us
Print Recipe
Servings
3
Servings
3
Kale for the Rest of Us
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Wash the kale well and strip the leaves off of the stems. Slice across the leaves making 3/4 inch strips. Set aside.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon, pepper flakes, and shallots. Cook over medium to low heat until the fat is rendered and the bacon in slightly brown and the shallots are golden.
  3. Stir in the vinegar and brown sugar loosening and brown bits in the skillet. Add the kale and toss to coat evenly.
  4. Cook the kale until it is wilted and tender. This will take anywhere from 5 to 10 minutes depending on your tenderness preference.
  5. Add salt and pepper to taste and transfer to a serving bowl.
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White Bean and Kale Soup

White Bean and Kale Soup
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This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
White Bean and Kale Soup
Print Recipe
This is a soothing soup that could be the new Italian Penicillin. You can add more pasta if you like lots of noodles in your soup, You can add more kale, if you want more greens, or Spice it up with red pepper flakes ...it's all up to you.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Heat a soup pot over medium heat. Add the olive oil and let it get hot. Add the bacon and cook stirring often until it is just crisp. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set this aside for later.
  2. Add the onions and garlic to the pot and cook until the onions begin to soften and the garlic is fragrant, stirring frequently. This should take 5 minutes or so. Add the kale and thyme and cook until the kale is wilted, another 5 minutes.
  3. Add the chicken stock, cover and bring to a boil. Remove the cover, add the cannellini beans and reduce the heat to simmer. Continue to simmer (about 20 minutes). Meanwhile cook the the pasta.
  4. In a seperate pot, bring 4 quarts of water to a boil. Salt the water and add the linguini. Stir occassionally as it returns to a boil. Cook the pasta until it is al dente, about 6 - 7 minutes. Drain the pasta, rinse it in cold water to stop the cooking and set it aside.
  5. Remove the thyme sprig (it should just be a stem) and the garlic cloves from the soup. Add salt and pepper to taste.
  6. To serve, divide the linguini into 4 bowls Ladel the soup on top of the pasta. Garnish each serving with the reserved bacon and the shaved cheese. Sprinkle with a few red pepper flakes if you'd like. Enjoy
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