It's time for a new addition to the Using the Garden Veggies series!  Today, it's all about kale recipes!

Five years ago, I didn't even know what kale was!  Green smoothies weren't even on my radar back then!  Now, everyone has gone loco for kale--for a good reason: it's full of nutrients!  My favorite brand is Earthbound Farm baby kale...perfect  in stir fry or smoothies!  I had kale growing in my garden, until some animal ate it.  Again and again.  So sad!

Ashley at Coupons for Wisconsin has a tasty grilled kale recipe to share for the swap.  Bacon + Kale sounds like a perfect combo to me!

Here are some of my favorite kale soup recipes:

• Lentil + Sausage Soup
• Turkey Meatball Minestrone

Another great combo: Italian sausage & kale on PIZZA! It's amazing!

What do you do with kale? Are you growing it?

Simple Soups: Italian Sausage + Lentil

I know, you're probably sick of soup recipes by now.  Sorry!  It's beyond freezing here and all I seem to be craving is soup.  Our freezer is stocked with 5 different types now!  I like to keep half of the batch in the fridge for lunches and stick the rest in freezer bags.  I have found that laying them on a cookie sheet to freeze flat is the best route!

Before last year, we never really ate lentils.  It wasn't until I got so many tasty recipes at BlogHer Food that I started cooking with them.  I've added them to bread (great way to sneek in some protein) and rice dishes, but I always forget to add them to soups! 

Lentils are an inexpensive way to add protein and fiber to your diet. This recipe uses red lentils, which I find break down more than your typical green lentil.  Use whatever you want!  You can find these in your grocery store right below the canned beans in a bag.  You don't need to soak them, just simply rinse them.

Here's what you need:

• 2 tablespoons Extra Virgin Olive Oil
• 2 carrots, peeled and chopped into moon shapes
• 1/2 cup onion
• 3 Jennie-O turkey sausage links (mild or spicy)
• 2 cups of Bob's Red Mill Lentils (I used the red variety)
• 1 can of Cannellini Beans
• 1- 6 oz can of tomato paste
• 2 cloves of garlic, minced
• 1 bunch of kale, washed and chopped
• 8 cups chicken stock (2 boxes)
• 4 bullion cubes (not necessary, but I like to add them!)
• Optional: toasted bread for dipping

Let's Cook!

1. In a large soup pot, add EVOO and heat over medium heat.  Add onion, garlic and carrots.  Cook 3-4 minutes and add turkey sausage, squeezing out of casings.  Cook until no longer pink.
2. Add lentils and tomato paste and stir continuously for 1 minute.  Slowly pour in stock and toss in bullion cubes.  Bring to a bubble over medium low heat.  Cook, stirring frequently for 20 minutes.
3. Add beans and kale.  Bubble for 10 more minutes.
4. Optional: Put your bread in a 400* oven to toast for 5-7 minutes
5. Finish soup with salt and pepper to taste.  A dollop of pesto is great too!
6. Serve with crusty bread and a sprinkle of Parmesan cheese.

 

Other soups you will want to try!

• ABC Chicken Soup
• Healthified Olive Garden Zuppa Toscana Copycat
• Turkey Meatball Minestrone

Disclaimer: Bob's Red Mill provided me with some lentils to cook with, but I was not compensated in any other way.  This tasty recipe and opinions are all mine!