Simple Kale Salad

Hi friends! Thanks for stopping by...I know it's been a while.

I've been thinking about ways to simplify my cooking while at the same time upping the nutrition of the food I eat. More salads seems like an obvious first place to start. Salads are a quick way to get more fruits and vegetables and preparation can be as easy as chopping and mixing.

This recipe isn't that far off a regular green salad, but I decided to try kale in place of lettuce. The avocado adds calories and creaminess and the raw kale is chewy and soft and really complex in flavour, making this salad substantial and satisfying.



Simple Kale Salad

1 head of organic red kale
1 avocado
1 tomato
1/2 english cucumber
1/3 cup olive oil
juice of one small lemon
sea salt and black pepper

Wash and chop the kale coarsely. Drizzle with lemon juice and set aside for 15 minutes (on the counter, not in the fridge). The acid from the lemon will soften the kale slightly. Chop the remaining vegetables and toss with the kale. Season with salt and pepper and drizzle with olive oil. Serve at room temperature.

The bright mosaic cutting board was purchased on a trip to the UK. Ain't she pretty?

Kale and Red Pepper Skillet Rice

This is not risotto...

I'm going to take some flak for this, but here goes... What's the deal with risotto anyway? And why do TV chefs make such a fuss over it? I understand it takes some patience and timing for a good batch, but I'm still not a fan. I'm happy to be proven wrong, but to me it's just mushy rice.

I prefer a rice dish that's drier and less starchy and with more texture. Brown rice fits the bill. Simmered with some veggies, some broth and a tiny bit of salty meat, it works as a complete meal - something with a lot of flavour that you can sink your teeth into.

I'm not into traditional bacon, but I'm sure it would be delicious in this recipe. I chose to use a bit of chicken bacon for added flavour and protein.

Kale and Red Pepper Skillet Rice
Serves 2

1 cup brown rice
2 slices of chicken bacon
1 red pepper
2 cups of chopped kale
1 medium onion
1 large clove garlic
2 cups of vegetable broth
1 cup of water
2 tablespoons of olive oil, more as needed

Note: You'll also need a large deep frying pan with a lid.

In a large frying pan, brown bacon and set aside. Heat 2 tablespoons of olive oil and sauteé onion and red pepper until soft. Add chopped kale and garlic and sauteé until kale is wilted.

Push the vegetables to the side of the pan and add the uncooked rice. Cook for 3-5 minutes stirring often. Add the broth and water. Chop the bacon and sprinkle it on top. Give it all a stir and bring liquid to a boil. Then reduce heat and simmer on low, covered, until rice is completely cooked. Season with salt and pepper.

Thanks to Steph at mmmm good for providing me with proof that I wasn't imagining Chef Ramsey and that line about the risotto....