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  1. So I had never heard of a massaged salad, but after trying this, I'm a new fan. I've always read about how healthy kale is but it just tastes so Blech! This changed my mind. Also A Veggie Venture ROCKS! http://kitchen-parade-veggieventure.blogspot.com/2013/02/kale-salad-to-go-with-avocado-apple.html Ingredients: Kale Avocado lemon juice salt apples nuts You just tear up the kale throw the salt and lemon and avocado in and squish it around (massage it) - the avocado becomes the "dressing". It feels a little gross, but it makes ALL the kale have flavor on it. I could eat this every day. Also go check out ALL of their recipes! http://kitchen-parade-veggieventure.blogspot.com/
  2. Came across this recipe here: http://www.beantownbaker.com/2013/01/winter-kale-and-quinoa-salad.html and tried it out two nights ago. My notes are in italics. Winter Kale and Quinoa SaladYield: serves 4-6 Ingredients: 1 Small Butternut Squash (~3.5 lbs.) 1Tbs Honey 1/2 Tbsp olive oil pinch smoked paprika or ground chipotle pepper 1 cup quinoa 2 cups water 2 bunches kale 1 cup water 1 pomegranate, seeded (Pomegranates were out, so I used dried cranberries) 1/2 cup crumbled goat cheese 1/2 cup walnuts, toasted salt and pepper Directions:First, roast the butternut squash. Preheat oven to 375F. Nuke the squash in the microwave for 5 minutes after peeling it to soften the squash so it's easier to cut. Cut the squash into consistently sized pieces ~1 inch on each side. Toss with honey, olive oil, and paprika.(I didn't do the microwave on account of lacking a microwave) Spread squash onto a foil lined baking sheet and bake 30 minutes or until roasted. Stir every 15 minutes. Remove squash from the oven and allow to cool while preparing the other components. Next, prepare the quinoa. Follow the instructions on your package or combine 2 cups water with 1 cup quinoa. Bring to a boil, then reduce heat and simmer for 20-25 minutes until quinoa is cooked. While the quinoa and squash are cooking, prepare the kale by removing any of the thick stems. Tear into bite-sized pieces. Add 1 cup water and the kale to a large pan or dutch oven. Cover and cook on med-high to steam the kale for 5 minutes. Remove the lid, toss the kale, and cook another 5 minutes. Remove kale from heat and allow to cool. Once squash, quinoa, and kale are cooked and cooled to room temperature, combine in a large bowl. Add goat cheese, walnuts, and pomegranate seeds. Toss to combine. Add salt/pepper as needed (I ate this still warm, it was good, and then cold the next day and it was still good) Enjoy! - Daniel
  3. Last week I wanted to make a frittata and since I'm never without an abundant supply of kale, I did some Googling and came up with this (the text in italics are my notes): Kale Frittata Prep time: 15 minsCook time: 20 minsTotal time: 35 minsServes: 4 Get this 8 large organic eggs 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided (I tried it with feta cheese too, it was good) ¼ teaspoon coarse kosher salt ¼ teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped (a bunch seemed like a whole lot, I used about 6 hefty leaves) 2 ounces pepperoni or thinly sliced Italian spicy salami, cut into ½-inch pieces (about ⅔ cup) (I used sliced pancetta instead, would have opted for diced if available) 1 garlic clove, minced (I also sliced one small tomato and sprinkled it on top after adding the eggs in step 4) I imagine you can make this Paleo by cutting out the cheese. Do thisPreheat broiler. Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes. Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper. Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top. Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute. (actually took more time, just check it every minute for brownness) Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature. (don't forget that the pan that just came out of the broiler is SUPER hot)This is great the next day too for breakfast or lunch. Enjoy! - Daniel
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