jillocon at verizon.net
Mon Feb 27 20:55:42 GMT 2012
I recently became acquainted with black kale through my Farmer's
Market. It is a leaf form and I cooked it as I would spinach. I
was very pleased with the result. I served it with a can of
Busch's blackeyed peas with bacon. For some reason that
combination really appeals to me. Jill
----- Original Message -----
From: "Ann Bliss" <annbliss1 at gmail.com
To: "cooking" <cookinginthedark at acbradio.org
Date sent: Sun, 29 Jan 2012 17:32:01 -0500
Subject: [CnD] Kale
Thank you all for the Kale suggestions. Here are some of
the things I have done with it thus far. I love the mild flavor
Chicken and Vegies
I cut 3 chicken breasts into bite sized pieces and combined them
with 1/3 cup of peanut oil and 1/2 cup of Chinese hoisan sauce.
I added 1/2 pound of asparagus in bite sized pieces with a few
sliced mushrooms and about 2 cups of broken up Kale both leaves
and crunchy parts.
I put a cover over the suacepan and cooked it on medium heat
until the chicken was cooked through about 15 minutes.
Delicious! and so Easy.
I combined kale, walnuts, green pepper and a clementine, added
some dill sprigs and had a delicious salad.
I am a firm believer of using what I have on hand.
Tomorrow I will be making my version of vegetarian chili by
combining a large can of navy beans with a large can of stewed
tomatoes, a chopped green pepper and the rest of the kale, about
3 cups. I will freeze most of it in smaller portions.
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