Noodle Soup with Cookin’ Greens Chopped Kale and White Beans*

2 Tbs. extra-virgin olive oil
3 medium carrots, peeled and chopped
1 medium red onion, chopped
1 cup broken (2- to 3-inch pieces) dried capellini pasta
2 quarts lower-salt chicken or Vegetable broth
250g or ½ bag of Cookin' Greens (Chopped Kale or Athlete's Mix)
One 15-oz. can cannellini beans, rinsed and drained (*beans not neend if you use Athlete's Mix as they are part of the blend)
3 Tbs. fresh lime juice; more to taste
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

Method: 

Heat 1 Tbs. of the oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the onion is soft and just golden-brown, about 10 minutes. With a rubber spatula, scrape the vegetables into a medium bowl and set aside. If necessary, wipe the pot clean.

Heat the remaining 1 Tbs. oil in the pot over medium-high heat. Add the pasta and cook, stirring often, until dark golden-brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta. Add the carrots and onions, Cookin' Greens chopped kale or Athelete's Mix, beans (if using kale), lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer until the kale, carrots, and pasta are tender, 8 to 10 minutes.

Remove the pot from the heat, stir in the cilantro and season to taste with lime juice, salt, and pepper before serving.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 11; Monounsaturated Fat (g): 3; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 230; Cholesterol (mg): 0; Fiber (g): 4;

From Fine Cooking 102 , pp. 106 / October 29, 2009

Cranberry Kale Carrot Tart (Using Cookin’ Greens Chopped Kale)

This savoury tart is sure to impress guests. If you can’t find almond flour in stores, make your own by grinding skinless blanched almonds into a meal.

1 cup (250 mL) whole wheat pastry flour
3/4 cup (180 mL) almond flour
1 Tbsp (15 mL) fresh rosemary, chopped
1/2 tsp (2 mL) salt
1/3 cup (80 mL) expeller-pressed grapeseed oil (or any vegetable oil)
250g (1/2 bag) Cookin’Greens Chopped Kale 
2 medium carrots, shredded
1 shallot, chopped
1/8 tsp (0.5 mL) nutmeg
4 large free-range eggs, lightly beaten
1/3 cup (80 mL) high quality Parmesan cheese, grated
1/2 cup (125 mL) dried cranberries
1/4 cup (60 mL) pine nuts




Preheat oven to 350 F (180 C).

In large bowl combine pastry flour, almond flour, rosemary, and 1/4 tsp (0.5 mL) salt.
Whisk together oil and 1 Tbsp (15 mL) water.
Stir wet ingredients into flour mixture. Press dough into 9 in (23 cm) lightly greased tart pan.
Bake for 15 minutes, or until golden brown. Let cool 15 minutes before filling.

*Pre-Steam /Pre-sauté the Cookin’ Greens Chopped Kale until tender—about 7-8 minutes. 

 

In food processor, process kale, carrots, and shallot until well combined. Place contents in bowl and stir in remaining salt, nutmeg, eggs, cheese, cranberries, and pine nuts.

Spread kale mixture over crust and bake for 20 minutes, or until cooked through. Let cool in pan for 30 minutes before slicing.

*Tip: You can add the Cookin’ Greens Chopped Kale to mixture a from frozen state. Pre-cooking is not necessary as the whole tart is baked. Excess water will not occur with this method. We do however suggest pre-cooking the frozen kale with some garlic, olive oil, sea salt to enhance the overall flavour of the finished recipe–(Or, follow preparation instructions on back of packaging)

Serves 8.
Each serving contains:
319 calories; 11 g protein; 23 g total fat (3 g sat. fat, 0 g trans fat); 23 g carbohydrates; 5 g fibre; 197 mg sodium

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Original Source: "Cranberries + Carrots," alive #349, October 2011

About the Author Gorden Matthews is a freelance writer, nutritionist, and recipe developer
http://www.alive.com/recipes/view/426/cranberry_kale_carrot_tart

Bubble-n-Squeak

3 cups (750 mL) mashed potatoes
2 cups (500 mL) cooked dino kale, chopped or *250g (1/2 bag) Cookin’ Greens Chopped Kale
1 large beaten egg
4 oz (125 g) extra-sharp cheddar cheese, grated
Fresh grated nutmeg
Salt and pepper to taste 
*Pre-steam or sauté Cookin’ Greens for 7-8 minutes or follow directions on packaging .

Mix potatoes with kale, egg, cheese, and seasonings. Divide mixture into 8 patties.
Chill patties in fridge for an hour to make them firm and easy to handle.

Coat patties with light dusting of flour. Lightly oil frying pan and heat until it’s nice and hot—slide patties in pan and fry on each side until golden and crisp. Serve with a dollop of chutney on top!

Serves 4.
Each serving contains:
344 calories; 15 g protein; 11 g total fat (6 g sat. fat, 0 g trans fat); 51 g carbohydrates; 8 g fibre; 259 mg sodium
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Original Source: "Spud Wiser," alive #349, October 2011

About the Author- Pamela Durkin is a registered nutritional consultant and freelance health journalist based in Victoria.

http://www.alive.com/recipes/view/434/bubble-n-squeak?cpage=1