Anni & Angie
Annika decided she wanted to do kale this week and she was going to make kale smoothies and then got wrapped up into her second week of high school and realized how much time it takes to get ready, go to all your classes, come home, do homework in several subjects, then go to bed and get up and do it all over again. So her plan sort of fell through... So I made kale breakfast burritos this morning...
A half a cup of chopped kale
Three strips of bacon cut up
Salt-and-pepper to taste
Pace picante mild hot sauce
And a tortilla
I put the eggs kale and bacon in a pan and cooked it until the eggs were cooked. Then I put it in a tortilla and added cheese and pace picante sauce and wrapped it up and we're having it for breakfast. You can barely taste the kale at all. Honestly I could eat burritos for every meal.....
Have a blessed week everyone!!!
I claim to be a foodie and love ALL foods, but that's not who I've always been. I can remember a time when I ate Pork Chops with Velveeta Mac n' Cheese or Deer Meatloaf with Mashed Potatoes and Corn. There wasn't much green on my plate due in large part to my mother who didn't care for too many green vegetables. This was also in a time when greens like kale were used as decoration on a platter but never to eat. A kale chip recipe was my first attempt to try the mysterious greenery. It was simple, healthy, and delicious!! Now, I make them as an alternative to potato chips on the side of a sandwich or burger. I made falafel pitas this time alongside chili powder kale chips. They crunch then disappear in your mouth like a magic trick. Christopher loved them!
Bowl of washed kale leaves without stems
Preheat oven to 400°F. Use a hairdryer (yes, a hair dryer) to dry out the leaves. This will get them crispy and crunchy. Drizzle oil and sprinkle some chili powder & salt over kale. Toss with your hands and spread out onto a baking sheet in one flat layer. Bake for 15 mins until edges are browned, then pop them into your mouth!
Have you heard Jim Gaffigan's stand up? It's mostly food related. He's a big boy, it's understandable. One routine is about kale. He mentions being at a PTA potluck and he's enjoying a bowl of white bean soup that another parent prepared. She tells him in a whisper, " I snuck some kale in it.". Needless to say, Jim stopped eating the soup. That bowl of soup was all lies. Unlike Jim, I like kale. Mainly cooked, not raw. When this challenge was offered up I knew right away what I wanted to make because I'd made it once before! With this blog I do try to make something brand new, so I did a slight variation to this meal to appease myself. The one and only time I did make this was last winter anyway. So there.
The next part is obvious. I found this recipe in Bon Appetit.... By now, everyone is beyond tired of my mentioning Bon Appetit or you're considering getting a subscription for yourself. Speaking of Bon Appetit, the latest issue arrived in the post yesterday. They've chosen the Staplehouse in Atlanta as the best restaurant in the country. Woo hoo!
Anyhoo, the original dish is Fried Chicken Thighs with Cheesy grits. It's a breakfast dish that can be made anytime. Yes, kale is involved. I skipped the chicken this go round and served the grits with kale and brats. You could use breakfast sausage or skip the meat stuff and fry some eggs perhaps? Go with homemade biscuits even. It's all up to you. So we'll just call this:
Cheesy Grits and Kale
(based on a recipe from the December 2015 Bon Appetit)
For the grits
1 1/2 cups white grits ( not instant)
4 oz. cream cheese
2 oz. finely grated Parmesan cheese
Freshly ground black pepper
For the kale
2 Tbsp. unsalted butter
2 bunches kale, or Swiss chard, ribs and stems removed, leaves torn into 2" pieces
Freshly ground black pepper
1 Tbsp. distilled white vinegar
1 Tbsp. hot pepper jelly, plus more for serving
Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
Divide grits and kale evenly among bowls top with more pepper jelly and serve.
Cheesy Bacon, Kale & Spinach Quiche
Yield: one 10-inch quiche
Nikita's photo was too large to send so we are going to have to imagine her kale deliciousness..
So the funny for this week.. When Angie sent over the email letting me know what the secret ingredient was.. It looked something like this.
This weeks secret ingredient is... Kale.. Kale Yeah!!
I love connecting with each of these amazing ladies.. Kale Yeah!! G
Have a kale of a good week.
Annika, Angie, Nikita, Amy and Georgia
How to join:
If you'd like to join our Saturday bites club send me an email at email@example.com