spinach and kale greek yogurt dip

Spinach and Kale Greek Yogurt Dip 

Makes about 3 cups

1 (17 ounce) container 2% Greek yogurt
3 tablespoons mayonnaise
1 tablespoon honey
1 cup finely chopped kale
1 cup finely chopped spinach
4 scallions, finely chopped
cup water chestnuts, finely minced
cup red bell pepper, finely minced
cup carrot, finely minced
3 cloves garlic, finely minced
½ teaspoon Kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried dill
¼ teaspoon freshly ground black pepper

Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.

Kitchen Note: to save even more time, instead of mincing everything, combine it in the bowl of a food processor and pulse until combined. Don’t puree it, just pulse until it’s the consistency of a dip. Then refrigerate before serving.

 stuffed pork loin with mushroom and kale

Stuffed Pork Loin with Mushrooms and Kale

Serves 4 to 6

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley
2 cups fresh kale, from one bunch
1 teaspoon Dijon mustard
1 (2 pound) pork loin, butterflied and pounded flat
2 tablespoons extra-virgin olive oil

Preheat oven to 350° F (175 degrees C). 

In a sink, half-filled with cool water, wash the kale to remove any dirt or sand. Remove the thick ribs and tear the leaves into pieces, spin in a salad spinner to remove excess water or pat dry with paper towels and set aside.

Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in kale; cook and stir until kale is wilted, about 5 minutes. Stir in mustard. Remove from heat.

Place pork loin on a work surface and spread mushroom-kale mixture evenly, leaving 1/2-inch border on all sides. Tightly roll pork loin around the filling and tie together with kitchen string to keep closed. 

Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled pork loin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared pork loin to a 9×13-inch casserole dish. 

Bake in the preheated oven until pork is no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160°F (71 degrees C). 

Remove from oven and allow to rest 10 minutes. Remove string before slicing and serving

sauteed black kale

Sautéed Black Kale

Black Kale, also known as Lacinato or Dinosaur Kale is one of my favorites (actually, my favorite) kale. It’s easily steamed and is tender enough to be used as a bed for freshly grilled vegetables. The hot vegetables on the thinly sliced kale, cooks it just enough to get a tender yet crunchy effect. 

Sautéed kale is great as a side with other veggies or next to a nice piece of wild, grilled salmon. Oh, and the red pepper flakes, in this recipe, are not optional!

Serves 4

3 bunches Organic Black Kale, ribs removed
30 milliliters olive oil
½ medium onion, finely diced
2 cloves garlic, peeled and minced
A pinch red pepper flakes
30 milliliters freshly squeezed orange juice, from ½ an orange
Salt and pepper to taste

In a large Dutch oven over medium high heat, add the oil. Once hot add the onions and sauté for 2 – 3 minutes or until softened. Then add the garlic and red pepper flakes and sauté for about 30 seconds. 

Add the orange juice and kale and toss until all the kale is wilted 3 to 4 minutes. Season with salt and pepper and serve immediately

 kale and white bean soup

Kale and White Bean Soup

3 15-ounce cans Great Northern, cannellini, or navy beans, drained and rinsed
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 quarts water
1 (3- by 2-inch) piece Parmigiano Reggiano Rind
Salt and black pepper to taste
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 pound sausage, kielbasa or Italian, sliced crosswise ¼-inch thick
8 carrots, halved lengthwise and cut crosswise into ½-inch pieces
1 pound lacinato kale, stems and center ribs removed and leaves coarsely chopped

In an 8-quart pot over medium heat, cook onions in oil, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring 1 minute. Add broth, 1 quart water, cheese rind, salt pepper, bay leaf, rosemary and simmer, uncovered about 50 minutes. While soup is simmering, brown sausage in batches in a heavy skillet, transfer to paper towels to drain. Stir carrots into soup and simmer 5 minutes. Add beans, kale, sausage, and remaining water and simmer uncovered until kale is tender, 12 – 15 minutes. Serve immediately.