Slow Cooker Kale and Chorizo Soup

Photography by Jeff Coulson/TC Media

By Rheanna Kish and The Test Kitchen at Canadian Living Magazine

Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.




Ingredients
8 oz (227 g) dry-cured chorizo sausage or chouriço, halved lengthwise and sliced
1 spanish onion, sliced
4 cloves garlic, sliced
1 lb (454 g) yellow-fleshed potatoes, peeled, halved lengthwise and sliced
2 bay leaves
1 tsp (5 mL) sweet paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) water
4 cups (1 L) sodium-reduced chicken broth
1 bunch kale, trimmed and shredded

Preparation
In skillet over medium-high heat, brown chorizo. Transfer to slow cooker. Drain any fat from pan (do not wipe clean)

In same skillet, cook onion and garlic, stirring occasionally, over medium heat, until softened and light golden, about 8 minutes. Transfer to slow cooker.

Add potatoes, bay leaves, paprika, salt and pepper to slow cooker; stir in water and broth. Cover and cook on low until potatoes are tender, 6 to 8 hours.

Discard bay leaves. Using slotted spoon, remove as much chorizo as possible to bowl; set aside.

Add kale to slow cooker; cover and cook on high until tender, about 10 minutes. Using immersion blender, purée soup until almost smooth with a few chunks. Stir in reserved chorizo. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

See the recipe (and more) at Canadian Living

Lemony Kale

Photography by Ryan Brook/TC Media

By The Test Kitchen - Canadian Living


Serve this easy side dish with grilled fish or chicken for a light supper.

Ingredients
1 tbsp (15 mL) olive oil
3 cloves garlic, sliced
6 cups (1.5 L) torn stemmed kale
2 tsp (10 mL) lemon juice
1 pinch each salt and pepper

Preparation
In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute.
Stir in kale; cook until slightly wilted and dark green, about 5 minutes.
Stir in lemon juice, salt and pepper.

See the recipe (and more) at Canadian Living

Tim's Kale Smoothie

Based on a recipe from Keith and Nela at Simply for Life

1 to 2 fresh organic kale stalks
2 cups of Cochran's fresh apple cider
1 cup of frozen NB blueberries
2/3 cup of  Liberte Greek yogurt (plain or vanilla)
4 tablespoons of Hemp chocolate protein 

In a blender add the kale (pull off the soft kale leaf - discard the coarse stem) and shred a bit by hand and add cider.  Blend for 30 seconds.Add the blueberries-blend for 20 seconds.Add the yogurt and blend for 10 seconds.Add the hemp protein and blend for 10 seconds.
Enjoy!

Kale Salad

Recipe from Jason MacLean / Yoga Haus

4-5 bunches of kale
1 large pink grapefruit
1 tbsp olive oil
kosher salt
20 g sunflower seeds
20 g of dried cranberries


Pull the leaves off the stems of the kale and chop into thin strips or pieces and place them in a large bowl. Add the olive oil and a pinch of kosher salt then toss and rub the kale with your hands making sure to distribute the juice and olive oil evenly. Add the sunflower seeds and cranberries and toss again.

Kale Chips

Recipe from Jason MacLean / Yoga Haus

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C). 
Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Mix kale with olive oil and sprinkle with seasoning salt. 

Bake until the edges brown but are not burnt, 10 to 15 minutes.