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Super-Nutritious is Super-Delicious Thanks to Kale Cookbook

Super-Nutritious is Super-Delicious Thanks to Kale Cookbook

‘Let Them Eat Kale’ has 75 delicious recipes for this amazing superfood

This kale salad is just one of the delicious recipes featured in Julia Mueller's new cookbook, 'Let Them Eat Kale!: Simple and Delicious Recipes for Everyone's Favorite Superfood'.

From cornbread to eggs, from chili to chopped salad, Julia Mueller is on a mission to make super-nutritious kale super delicious in her new cookbook Let Them Eat Kale!: Simple and Delicious Recipes for Everyone’s Favorite Superfood.

Julia admits in the introduction to her cookbook that she wasn’t always a kale lover; she was intrigued by its many health benefits and over time learned to cook with kale in new and interesting ways. Her approach to kale is a realistic one; using kale in recipes that are practical, affordable, approachable, and delicious — no kale brownies here! What you will find is 75 recipes for breakfast, appetizers, side dishes, snacks, salads, soups, entrees, spreads, and more, like Julia’s Roasted Garlic Kale Hummus, Chilled Asparagus and Leek Soup, and or her Chorizo, Potato, and Kale Hash.

Let Them Eat Kale also includes information about the many health benefits of this superfood, a quick rundown of the many types of kale, and an overview of the different ways you can cook with this leafy green vegetable, making it easy for anyone to incorporate more kale into their diet. Whether you’re looking for a wintery roasted kale entrée or a grilled side dish for summer, this cookbook has a delicious recipe for you.

To buy a copy of Let Them Eat Kale!: Simple and Delicious Recipes for Everyone’s Favorite Superfood, click here.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.


AmerAsian Home Cooking

Super food. Highly nutritious. Rich in Vitamins.

These are just some of the praises this vegetable receives from nutrition experts and health foodies.

At the outset. You look at this vegetable, and you see green leaves that are rough and rugged. And they look dry too. And you wonder… how can this possibly be good for me? Let alone taste good?

I have ignored kale for so long. Until about two years ago when my son, Ramon, was looking for vegetables he could eat and alternative ways of cooking them. We decided on trying kale – roasted. Roasted with olive oil, garlic, kosher salt and ground black pepper. The result was crunchy and delicious. I could eat them for snacks. No kidding. It was that good. Though, I’d had to be careful. They burn easy if left too long in the oven.

Other than roasting the kale, I’ve not tried cooking it in soups.

I thought to myself… OK… kale is good roasted. But how would it taste cooked in soup? Can it even taste good in soup?

Skeptic. Always. I think I was born skeptic. It takes awhile for me to come around and believe on something. I have to see it to believe it. And when it comes to food, I have to taste it and stomp down my skepticism.

You almost have to force me. Or force something on me. Shove it down my throat before I believe you. And when I like it… I won’t stop having it. Have it until I have so much of it. Until I get sick of it. And won’t have it again for a very long time.

I seem to live my life this way.

As for this kale soup. I am on it’s beginning stage. I can probably eat kale soup for the next six months. Maybe longer. Before I get tired of it.

Few days ago I want to make kale soup again so I went to the supermarket. But they didn’t have it.

“Excuse me! I am looking for kale. They’re usually in this area, but I don’t see it. Do you have any inside…?”

“No ma’am. We received a shipment today, but they weren’t good. Sort of moldy. So we didn’t put it out…”

I can’t believe they didn’t have kale!

I’ll have to go back today to see if they have it…

Kale. They surely don’t look pretty. And it is almost shocking how good they are in soups.

You need two or three bunches. I used two bunches on my first try. But they shrink once they’re cooked. So I am going to use three bunches next time.

Wash them under cold running water to remove dirt and sand. Tear leaves from the stems. Discard stems. Leaves should be torn into small chunks.

Once washed. Shake off excess water and tear the leaves into chunks like these. Place in a colander.

You need salt pork. Or one pound of pancetta or thick sliced of bacon.

I always like to wash the salt pork under warm running water. And pat dry with paper towel before slicing.

I LOVE red onions. It has more character than yellow. So pretty!

Peeled and chopped. (Sorry… this pic seems a little blurred.)

In all my recipes… I always say – smash, peeled and chopped. That’s because it is so much easier to peel garlic cloves once they’re smashed or cracked. The skins peel right off.

In the Philippines, when I was there. People used garlic without peeling them. I always wonder about that. But the garlic cloves were so tiny that maybe that’s why people didn’t peel them. It was simply troublesome to peel them.

I don’t know… maybe they’ve managed to grow fat garlic by now. I don’t know.

3 cans of chicken broth or stock – about 4 cups total. And 4 cups filtered water.

Heat a large, deep pot and add the sliced salt pork.

Cook over medium heat until until pork has rendered most of its fat.

I love salt pork. Their beautiful! And tasty.

Remove the salt pork with a slotted spoon. Set aside.

Also remove most of the rendered fat, but retain at least 3 tablespoons in the pot.

Saute onions and garlic in the pot. Until onions are translucent.

Add the potatoes and saute for several minutes.

Add the cans of chicken broth or 4 cups chicken stock. And 4 cups filtered water.

Cover pot and bring soup to a boil.

Once boiling. Skim off the foam that rises to the top.

Cover and simmer until potatoes are tender.

Stir and simmer until kale is tender. About 20 minutes.

Season with 2 teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Cooked and ready to serve.

Taste to see if additional salt and black pepper is needed.

And yes. This pot of soup doesn’t look inviting. It looks plain and ordinary.

But you know… somethings are good – plain and ordinary.

You’re just gonna have to take my word on this. And try this soup for yourself…

This salt pork is what makes this soup taste extra ordinary!

Topping a bowl of kale soup with several pieces of cooked salt pork, cooked pancetta, or thick slices of crispy bacon is mandatory.

Super Kalecious Soup

2 – 3 bunches kale – washed leaves strip from stems and torn into chunks

12 ounces salt pork – rinsed under warm running water and thinly sliced

2 large potatoes – peeled and chopped

1 large red or yellow onion – peeled and chopped

4 large cloves garlic – smashed, peeled and chopped

3 cans (14.5 ounces each) chicken broth or 4 cups chicken stock

2 ½ tsps. coarse celtic sea salt

Wash kale under cold running water to remove dirt and sand. Tear leaves from the stems. Discard stems. Leaves should be torn into small chunks.

Heat a large, deep pot and add the sliced salt pork.

Stir and cook salt pork over medium heat until until pork has rendered most of its fat.

Remove the salt pork with a slotted spoon into a dish and set aside.

Also remove most of the rendered fat, but retain at least 3 tablespoons in the pot.

Sauté onions and garlic in the salt pork fat. Until onions are translucent.

Add the potatoes and saute for several minutes.

Add the cans of chicken broth or 4 cups chicken stock. And 4 cups filtered water.

Cover pot and bring soup to a boil over medium heat. Once boiling. Skim off the foam that rises to the top.

Cover and simmer until potatoes are tender.

Add the kale. Stir and simmer until kale is tender. About 20 minutes.

Season with 2½ teaspoons coarse sea salt and 1/2 teaspoon freshly ground black pepper.

Scope about 1½ cups of kale soup into a serving bowl. Top each bowl with several pieces of salt pork.

Serve piping hot with good crusty bread.

Tess’ Kitchen Secrets:

#1 – Salt pork. Topping each bowl of kale soup with several pieces of thinly sliced, cooked salt pork is mandatory. It completes the soup.

#2 – Chicken broth is the very foundation of this soup. If you have time to make homemade chicken stock, the better.


25 Salmon Recipes … Easy, Super Nutritious and Incredibly Delicious!

What lies at the culinary crossroads of crazy-delicious and uber-nutritious?

And where does high-end, fancy-schmancy restaurant cuisine intersect with done-in-a-jiffy home cooking?

From salmon burgers to salmon sushi …

Grilled, smoked, baked, or poached …

Salmon is the busy home cook’s friend, whatever flavor profiles or cooking methods you prefer! It’s the ideal bet for dinner on a super-busy weeknight, but it also spiffs right up in its dress-to-impress best for a ridiculously easy, yet totally rave-worthy dinner party meal!

And with all that protein and those heart-healthy, brain-supporting omega-3 fatty acids, vitamins and minerals, salmon is a fantastic nutritional bet, too!

We’d originally planned to bring you just one fish recipe round-up this week, with a list of recipes from top bloggers for all kinds of fish. But it didn’t take us long to realize that ever-popular salmon needed a whole round-up, just for its delicious self! We simply found way, waaaaaay too many wonderful salmon recipes that we couldn’t wait to share with you!

So if you’re looking for quick, easy, delicious and really healthy meal ideas … you’ve come to exactly the right place! Check out these fast, nutritious salmon recipes, and then be sure to click here for another mouthwatering list (of all those other fish recipes)!

3) Cedar Planked Salmon from Veronica at My Catholic Kitchen

5) Smoked Salmon Sushi from Bernadette at Rants from My Crazy Kitchen

1) Easy Honey-Glazed Salmon from Two Healthy Kitchens (Update 2021: Also be sure to try our 15-Minute Pan Seared Salmon with Basil Tzatziki!)


The Power Greens Cookbook: 140 Delicious Superfood Recipes

The Power Greens Cookbook presents 140 delicious, healthy recipes for dark, leafy greens that will please your palate and inspire you to clean your plate.

Kale and collards don’t have to be the only greens on your shopping list anymore. Rising stars include romaine and parsley, Brussels sprouts and beet greens, and more. But say the words “Eat your greens,” and even though The Power Greens Cookbook presents 140 delicious, healthy recipes for dark, leafy greens that will please your palate and inspire you to clean your plate.

Kale and collards don’t have to be the only greens on your shopping list anymore. Rising stars include romaine and parsley, Brussels sprouts and beet greens, and more. But say the words “Eat your greens,” and even though we know they’re good for us, many people are afraid that they won’t taste good. Fear no more! The Power Greens Cookbook provides go-to recipes that are both nutritious and delicious.

Acclaimed cookbook author and blogger Dana Jacobi expands your culinary repertoire and introduces the fifteen Power Greens—from arugula to watercress—that are loaded with health-supporting nutrients and phytochemicals that enhance vitality, all the while protecting against diabetes, heart disease, and high blood pressure, fortifying eyes and muscles, even making your skin glow. Jacobi also shares simple cooking techniques that help you prepare these super veggies quickly. Including main dishes and hearty salads, dips, spreads, snacks, and even drinks, The Power Greens Cookbook offers myriad mouthwatering vegetable-centric recipes.

• Soups: Cabbage and Brussels Sprouts Soup, Spinach Gazpacho with Walnuts, Hoppin’ John Stew with Mustard Greens
• Salads: Caesar Salad with Parmesan Chickpeas, Tuscan Kale Salad with Pomegranate Seeds and Walnuts, Beets and Beet Greens with Citrus Dressing
• Main Dishes: Red Beans and Smoky Greens, Kale-Smothered Pork Chops with Carrot and Apple, Tortelloni with Broccoli Rabe Florets
• Small Meals and Snacks: Avocado and Watercress Tartine, Grilled Cheese and Tomato Sandwich with Kimchi, Poached Eggs in a Nest of Bacon-Wilted Kale
• Side Dishes and Condiments: Carrots with Wild Arugula Pesto, French Lettuce Stir-Fry, Tahini Creamed Spinach, Kale Za’atar

Shown in dozens of tantalizing photographs, these dishes are sure to become mainstays in your kitchen for weeknight family meals, casual entertaining, and elegant dinner parties. From the cruciferous and crunchy to the leafy and light, The Power Greens Cookbook is just what the doctor—and your taste buds—ordered. . more


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About the Author

Nava Atlas has written ten previous bestselling cookbooks including Vegan Holiday Kitchen (Sterling 2011). She has long been considered an expert in meat-free holiday fare, which is the most popular area of her website, VegKitchen.com. Nava is also a visual artist, whose work has been shown nationally in museums, galleries, and alternative art spaces, and is part of numerous museum and university collections.


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15 Delicious Kale Recipes

I hope you are soaking up the sunshine today. Since St. Patrick’s Day has come and gone, I thought I’d offer some redeeming green recipes. Kale is a more hardy green that is awesome in make-ahead salads (read my tips here), soups, burritos, stir-fries and so much more.

This is just a selection of my kale recipes. You can always peruse my full kale recipe offerings on the site here, too. Lastly, some of my all-time favorite kale recipes are in my cookbook, which will be here in less than two months (. ). Pre-order so you can get the book the day it’s released, May 16th!

1) Mediterranean Roasted Sweet Potato & Farro Salad


“Loved this! This is a regular in my house. The flavors are amazing and I wouldn’t change a thing (except I opted out of the hazelnuts because I just don’t ever have them).” – Sarah

2) Kale Pesto Pizza


“This was delicious! I had a bunch of baby Tuscan Kale from my CSA to use up. I love that the pesto didn’t have a bunch of added Parmesan. Can’t wait to tell my friends about it and make it again! Thank you.” – Angela

3) Anything-Goes Kale Salad with Green Tahini Dressing


“Thank you so much for this lovely salad, beautiful and delicious! The dressing is such a nice combination. Just the thing after a weekend of not-so-healthful eating.” – Wendy

4) Kale Guacamole


I need you to try this guac and leave a comment to let me know how you like it! :)

5) Thai Red Curry with Vegetables


“Made this for dinner tonight and we LOVED it, everyone from age 2 to age 26! It’s so fresh, flavourful, and pure feeling, if that makes sense. :) This one will definitely be one we revisit often! Thanks Kate!” – Erin

6) Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce


“I am just making this again for the second time in less than 2 weeks. It is sooooo good and I look forward to eating it, I may just have it for breakfast tomorrow. This is the first recipe I have ever commented on. I love it. ” – Rachel

7) Quinoa Vegetable Soup with Kale


“Absolutely delicious. Had it at my daughter’s home last night and enjoyed it so much I made it today at my home for dinner tonight. I used about 6 cups of veggies and added a little jalapeno and I used red kale. Will be a “do again” many times recipe.” – Michael

8) Mexican(ish) Kale & Quinoa Salad


“I made the Mexican(ish) Kale and Quinoa Salad the other night for “Meatless Monday”. Even my meat-loving husband had to admit that it was “actually pretty good” (high praise for him) even asking for seconds. He especially liked the cumin-lime salad dressing. As usual, another grrrrrrreat recipe Kate! Very tasty and leftovers hold up well!!” – Mo

9) The Best Lentil Soup


“Always my “go to” soup! Great for vegans and meat-eaters, they all seem to love it! Even better it’s easy and quick to make.” – Barb

10) Spicy Kale and Coconut Stir Fry


“Omg. This is now my boyfriend’ so FAVORITE thing to eat for dinner. I had to double the portions so that we both had enough leftovers for lunch. If he had a tail, it would knock things off shelves when he eats this. Going to suggest it to my clients as a good 3rd or 4th date recipe to make for their sweeties!” – Diana

11) Super Kale Pesto


“I just made this kale pesto and it is amazing! The flavors are so fresh. I was a bit afraid of using 3/4 cup of hemp seed because it visually seemed like a lot of hemp seed, but it’s not overpowering at all. I actually prefer hemp seeds over the traditional pine nuts! This is probably going to be my go-to recipe for pesto from now on. Thanks so much for sharing! And thanks for giving me a way to secretly feed kale to my husband.” – Susie

12) Greek Kale Salad with Creamy Tahini Dressing


“Substantial salad with a powerful flavor punch. This salad, plus a slice of crusty French bread and good olive oil for dipping, made for an incredible meal! Bonus: it held up well overnight in fridge and made for a great dish the next day, too.” – Raquel

13) Redeeming Green Soup with Lemon and Cayenne


“Really easy to make and unbelievably delicious. I was surprised by the earthiness of the flavor, which you can also play with using the lemon and paprika. Shared it with friends and they also loved it. Thank you!” – Kristen

14) Kale, Black Bean and Avocado Burrito Bowl


“I am an old vegetarian and a new vegan, and have really been enjoying expanding my repertoire with yummy new recipes, but *this* is one of my top two. I made it Sunday and we had it Monday for dinner, and it is so, so good. My omnivore partner said he was “prepared to choke it down,” but he actually loved it, and raved about it all night. This was also my first foray into a raw kale dish (other than smoothies, of course), and I am officially hooked. Thank you so much for this absolutely glorious recipe!” – Julie

15) Simple Kale and Black Bean Burritos


“Just made and ate this yummy recipe. It took about 15 minutes, pretty easy and super tasty. I love all the flavor! Keep ’em coming. I can’t wait until I’m hungry again to have another one.” – Deb


1. Kale with Potatoes

Cooking kale and then mixing it with mashed potatoes is a favorite way of serving this healthy vegetable to kids both in Holland and Germany. Above, I added some fried bacon bits with it and then served it with fried eggs.

Kale is a member of the cabbage family and comes with either smooth leaves or curly, crinkly ones. The leaves form a loose rosette at the top of the stem and, although often green, can also be tinged with blue or purple.

When choosing fresh kale, go for the smaller leaves as they will be more tender. Use as soon as possible because storing it for long increases its bitter taste.


Super Healthy Kale and Red Cabbage Salad

I’m a big fan of a big crunchy veg based salad like this kale and red cabbage salad packed with nutritious veggies, quick to make and filling because I added quinoa (you could add brown rice or pulses if you prefer). And I absolutely love adding lots of textures and flavours which really makes a salad something special. Here’s why I love all the ingredients in this one
Red cabbage – a deliciously crunchy, healthy and economical base.
Kale – super healthy and really tasty sautéed in some sesame oil.
Quinoa – protein packed and filling.
Seeds and nuts – for the all important crunch
Extras – I love adding some flavour packed extras like olives, capers, gherkins and sundried tomatoes.

This is big and filling enough on its own but it’s also delicious as part of a big mezze with flatbreads, hummus, guacamole and my red pepper dip.
I hope you like my recipe if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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15 Ways to Make Kale Chips

I’m struggling with late night cravings. I can do great all day eating healthy and not gorging myself on sweets and carbs. Then 8 o’clock rolls around and the hunger hits.

Right now this is the hardest time of the day for me to stay on track. It’s a battle of willpower to not reach into the cupboard and open a bag of chips or grab a chocolate bar.

I’ve been doing ok for the last little while and eat fruit or have a glass of lemon water. I still miss the snacking foods though! Then I remembered Kale Chips and how much I liked them when I made a batch a few years back.

I made mine with a little bit of lemon juice and some Parmesan cheese and was surprised how much I enjoyed them. You almost forget you are eating a vegetable! Even kids love Kale Chips, too!

Kale chips are healthy and delicious. I’ve started picking up kale each week on my shopping trips to make some healthy snack foods for those late night cravings. I can indulge without the guilt!

I bookmarked a variety of kale chip recipes to keep things interesting. They all sound tasty and I’m looking forward to trying them out. The hard decision will be which one to try first. Maybe I’ll start at the top and work my way down.

This post contains affiliate links.

Need more kale chips? Check out this Kale Chips cookbook.

Have you tried kale chips?

Pin or bookmark this list of 15 ways to make kale chips if you want some healthy snacking ideas.


Watch the video: Make Hambuger bread with super delicious, nutritious beef (October 2021).