The gardening. I ran a couple errands earlier, put stuff in the car, then said to myself, “well, maybe I’ll go back in and just look to see what they have in the garden center.” Right…just look…my garden was cleaned out for a whopping ONE WEEK.
With the recent chill in the air in San Diego (FINALLY), I was wanting something warm, specifically soup. I decided to use ingredients I had at home and throw something together, which is why soup is so awesome-use what you have! I ended up with Chicken Kale Soup.
Chicken Kale Soup
- Chicken broth (I used organic free range)
- Shredded/chopped chicken
- Kale salad
- Grass-fed garlic butter (Kerrygold)
- Diced white onion
- Loosely chopped whole garlic cloves
I first put a 1/2 a stick of Kerrygold grass-fed garlic butter in the pot and let it start to melt. Then I added 2 containers of chicken broth, and let it come to a boil. I added the diced onion, about 3/4 bag of kale salad (it’s an organic small bag of prepared kale salad, that has shredded carrots and purple cabbage in it), garlic, cut chicken (again making use of the chicken Seth roasted on Friday night). I let it simmer for a bit, added a generous portion of fresh black pepper and dried thyme. It is tasty and there is plenty leftover!
Dairy free, except for the grass-fed butter. Gluten free. Grain free. Not to mention-packed with nutrients!
Whew! It’s been a few days since I’ve blogged, but boy have I been busy experimenting with things to blog about! I arrived early evening last Saturday in Iowa, for some much needed family time and visit home. How much do I love food? We went straight from the airport to Whole Foods 🙂
Kale has been the subject of many dishes lately, so I thought you’d like this recipe. It’s a twist on an old classic from, you guessed it, the Better Homes and Gardens Cook Book, circa 1968 from Meredith Corporation: Wilted Leaf Lettuce. My mom mentioned that her mom (my awesome grammy!) used to make wilted lettuce, so with extra kale, she decided to look up the recipe, the result, wilted kale salad that is pretty much to die for (although healthier and paleo friendly).
Wilted Kale Salad
- Kale, cut into pieces
- Bacon, cooked and crumbled
- Diced red onion
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 4 teaspoons 100% pure maple sugar
The bacon was cooked and crumbled first. Then in the same bacon fat from the bacon, we added the diced red onion, and cooked until tender. Next we added the vinegar, water, sugar, kosher salt and bacon; and stirred until boiling. Last, we added the kale to the boiling mixture and cooked until it became soft.
Holy shmoly! My mom and I INHALED.
We excluded radishes and one hard-boiled egg (didn’t think they sounded too fabulous, also, didn’t have, ha). We used apple cider vinegar instead of white, red onion instead of green and 100% pure maple sugar. These sounded better than the plain, and healthier.
Yup, that’s what I said, BACON FAT KALE!
I had a bag of Kale that needed to be used, so I decided to toss it in a sauté pan and sauté away…but instead of oil, I decided to sauté it in our reserved uncured bacon fat. I have to tell you, if you have an aversion to kale, or “green things” this is your method to try! Turn the heat on in the pan, give the bacon fat a head start, toss in the kale, sprinkle with kosher salt/pepp, and voilà! Kale that tastes like bacon.