Roasted Tomato & Rosemary soup with kale & potatoes

adapted from La Buena Vida

Enjoy!

(photos taken by me)

Ingredients:

• 4 yukon gold potatoes, cubed
• 1 bunch of lucinato kale (or other variety), roughly chopped
• 5 cups of vegetable or chicken stock 
• 1 cup of white wine
• 4 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 yellow onion, diced
• 1 can of fire roasted tomatoes
• 4 sprigs of rosemary
• 3 sprigs of fresh thyme
• extra virgin olive oil
• sea salt 
• ground black pepper

Method:

1. On medium heat in a large stock pot add garlic, onions, and celery with a drizzle of olive oil. Sauté for 1-2 minutes until garlic is fragrant and not browned.
2. Add 4 sprigs of rosemary and 3 sprigs of thyme (stems intact to be removed later) and pour in the white wine.  Cook until ingredients are tender.
3. Add the potatoes, can of tomatoes, stock and 1 cup of water. Season with salt and pepper.  Simmer on medium low heat for 1-2 hours, stirring occasionally and adding extra water if necessary.
4. During the final 3-5 minutes, add the kale (allowing the kale to hold its flavor and its integrity) and remove the sprigs and Enjoy!  

Cavolo nero breakfast skillet

adapted from The Yellow House
Serves 2-3 

garlic & red pepper flakes

Served with Blueberry Lemon Yogurt Pancakes! 

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 clove garlic, crushed with the flat of the knife, peeled, and roughly chopped
• red pepper flakes, a pinch
• 3 cups cavolo nero (tuscan kale, dino kale, lacinato kale), washed and roughly torn into 1-inch pieces
• 1 cup vegetable broth 
• 2 -3 eggs
• sea salt
• ground black pepper
• fresh oregano (optional)

Method:

1. In an oven-safe skillet (cast iron skillet), heat oil over medium.  Add the garlic.  Sauté for a minute without browning.
2. Add red pepper flakes and kale in handfuls, allow to wilt down before adding more.  Allow to sauté for 2 to 4 minutes.
3. Add broth and simmer for 5 to 10 minutes.  Add salt and pepper to taste.  
4. Turn on broiler to high, using the back of a wooden spoon, make small wells in the kale mixture.  Carefully crack eggs into each of the wells.  Let the eggs cook for 1-2 minutes, undisturbed, on the stove top until the whites begin to become opaque and set up.  Then transfer skillet to oven.
5. Broil until whites are completely cooked but the yolks are still soft - 2 to 5 minutes.  Scatter fresh oregano leaves across top of kale and eggs and serve with crusty bread.

Note:

• "Cavolo Nero" AKA black cabbage, Tuscan kale, lacinato and dinosaur kale.
• the fresh oregano is optional and instead of the crusty bread, we enjoyed this dish along with the blueberry lemon yogurt pancakes! =)

Kale Chips

adapted from Roost

Ingredients:

• A bunch of Kale leaves (green kale, Lacinato kale), rinsed, dried and remove the thick stem from the kale and discard
• extra virgin olive oil
• sea salt, a pinch
• ground black pepper

Method A:

1. Preheat oven to 350 degrees F.
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper.
3. Arrange leaves in single layer on baking sheet.  Bake until crispy and slightly dark on the edges, (12-15 minutes for flat leaves, 15-20 minutes for wrinkled leaves).  
4. Transfer leaves to plate to cool.  Enjoy!

Method B:

1. Preheat oven to 250 degrees F
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper. 
3. Arrange leaves in single layer on baking sheet.  
4. Bake until crispy - 30 to 33 minutes.  Enjoy!

Note:

• Baking times may vary from oven to oven.
• Method A for more charred flavor and Method B for a clean roasted flavor.  Both methods are just as good.