Kale with Leeks
Hands on time: 10 minutes
Total time: 15 minutes
Serves 4 to 6
1 lb fresh kale, stemmed
1 cup finely chopped leeks (2 leeks)
1 tsp olive oil
1/4 tsp sea salt
1/4 cup balsamic vinegar
1/3 cup dried cranberries
1/4 cup toasted walnuts
1. Bring a large pot of water to a boil; add kale and cook until just tender, about 3 to 5 minutes. Drain and squeeze out the excess water. Transfer kale to a large serving bowl.
2. Meanwhile, sauté leeks in hot oil a large nonstick skillet over medium heat 3 minutes or until tender. Stir leeks into kale, mixing well. Stir in salt and drizzle with balsamic vinegar, mixing well. Top with dried cranberries and almonds, if desired.
Lentil-Farro Soup
Prep: 15 minutes
Cook: 40 minutes
Yield: 6 to 8 servings
Ingredients
12 ounces Cajun andouille sausage (or any other keilbasa), sliced
Cooking spray
11/2 cup chopped carrots
1 medium onion, chopped
1 teaspoon olive oil
2 tablespoons tomato paste with basil, garlic and oregano
8 cups low-salt, fat-free chicken broth
1/2 cup farro
1/2 cup lentils
1 (15-ounce) can chickpeas, rinsed and drained
1 bunch swiss chard or kale, stems removed and roughly chopped
Preparation
1. Cook sausage in a large Dutch oven coated with cooking spray, stirring occasionally, until browned, about 2 minutes. Transfer to a bowl.
2. Add carrots, onion and olive oil and cook, stirring until vegetables begin to soften, about 4 minutes. Add tomato paste and cook, stirring until slightly darkened about 1 minute.
3. Add broth, farro and lentils; bring to a boil. Reduce heat to medium; cover and simmer until farro and lentils are tender, about 30 minutes, stirring occasionally. Stir in chickpeas, kale and sausage and simmer 5 minutes more.
Email
Facebook
Google
Twitter
Favorites
More
Advertisement