Kale is one of the healthiest foods around. It's full of vitamins A, C and K, and it is a great source of manganese, calcium and iron. It also has no cholesterol and offers a nice serving of fiber and protein.
• 1 bunch kale - wash, remove stems, and tear into 3 to 4 inch pieces.
• 2 tablespoons grated parmesan cheese, or for a vegan version use nutritional yeast.
• 1/2 tablespoon apple cider vinegar.
• 1 tablespoon olive oil.
• Pinch of sea salt.
Heat oven to 375 degrees. Mix vinegar and oil, pour over kale and toss to coat. Sprinkle in cheese/yeast and salt. Toss again until kale is evenly coated. Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges.
Enjoy by themselves, or try crumbling them up over baked potatoes, pasta dishes, or salads. For a sweeter taste, omit the parmesan cheese and add a tablespoon of honey to the mixture!
Olive Garden® Zuppa Toscana
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated
6. Stir in the sausage.
7. Add kale just before serving. Delicious!