Tuscan Kale Supper

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DELICIOUS, SATISFYING, SENSUOUS AND SAVORY SOUPS AND SUPPERS ARE ABSOLUTELY ESSENTIAL TO NURTURING OURSELVES AND LOVED ONES IN THE GREENING SPIRIT  Way!

 

 Feb 2, 2012  ~ The Greening Spirit’s recipe for TUSCAN KALE SUPPER IN A BOWL

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* please note that in the spirit of abandonment and creativity, I do not use measurements. But this was DELICIOUS! Feel free to experiment. Everything except the KALE, is optional. 🙂 Taste, taste, taste along the way as you cook. Adjust according your own wildest desires…!

Ingredients:  

~ a small-medium bunch of Kale, washed well, and tender leafy green parts stripped from the center rib. Chop if necessary into smaller pieces, a small to medium onion sliced/chopped, 2 cloves garlic chopped, 3-4 small cocktail tomatoes seeded and quartered, several green or black  pitted deli olives halved or quartered, mozzarella cheese in small chopped squares, gently saueteed pignoli nuts,  dried basil and sweet marjoram, salt and pepper to taste, olive oil, a little canned reduced- sodium  chicken broth, boiled chopped potatoes.

Cooking:

Gently saute garlic and onions in olive oil until just a touch translucent  in a separate pan. Add chopped kale to a large pot with olive oil and simmer, stirring constantly. Kale will shrink as moisture is released. DO NOT BURN. When a little tender, add splashes of chicken broth as necessary to cook into further tenderness, always with a little broth remaining. Add sauteed onion and garlic, add sprinkles of dried basil and sweet marjoram (to taste..go easy..add as necessary), salt and pepper to taste, add chopped tomatoes, chopped olives and stir/simmer until kale is tender. Add pignoli nuts.

In your (beautiful) bowl for one personal serving add a layer of cooked chopped potatoes, the chopped mozzarella cheese, and add the kale mixture  on top. I sprinkle a tiny bit of cayenne pepper on many things for fire and good health..(note the word “sprinkle”).

And a glass of a light Paisano wine with it will do quite nicely.

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