HookedOnPlants

When getting hooked is a good thing

kale

Curried Collard Greens with Sweet Potato

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For those times that your fridge is bustin’ at the seams with greens.

I had this problem (not really a problem) at the end of this growing season. The garden created SO MANY GREENS, I didn’t know what to do with them.

Do you have this problem ever?

If so, here are some good ideas for you:

  • Kale chips or collard green chips
  • Chop and freeze for your smoothies or soups
  • Use them as wraps
  • Use this recipe to curry them up and stew them down!

This recipe does an awesome job of compressing a countertop full of greens into a pot of green goodness.

What are you waiting for? Get em’ in ya!

Benefits:

  • Greens are packed with protein and fibre. Keeps those muscles ripped, and your digestion smooth
  • Collard greens and kale are part of the cruciferous family, making them incredibly detoxifying and anti-inflammatory
  • Turmeric and ginger act together as an anti-inflammatory and antibiotic.


Curried Collard Greens + Sweet Potato
 
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A delicious way to eat as many greens as your pot can handle.
Author:
Recipe type: dinner, lunch
Serves: 8
Ingredients
  • 1 sweet potato, diced
  • 2 sweet onions, diced
  • 3 cloves garlic, minced or pressed through garlic press
  • 2 tbsp miso paste
  • 1 tsp ginger powder
  • 1 tsp turmeric powder
  • ½ can coconut milk
  • 1½ cups water
  • As many collards and kale you can fit in your pot, de-stemmed and chopped
  • Vegan parmesan from this recipe
  • Sunflower seeds to top
Instructions
  1. Pre-heat oven to 375 F
  2. Bake sweet potato for 20 minutes (on parchment paper covered pan)
  3. Meanwhile, oil-free sauté onions and garlic for about 10 minutes (heat frying pan to medium, add chopped onions, let sizzle for 2 minutes, then add ½ cup water to get the caramelization off the pan, add a bit more water if it's still sticking after a few minutes).
  4. Add miso, ginger, turmeric and coconut milk. Mix until combined.
  5. Add 1 cup of water and all the greens.
  6. Simmer for 20 minutes, stirring a couple of times.
  7. Add sweet potato to greens just before they're done simmering.
  8. Serve in your favourite bowl and top with vegan parm and sunflower seeds

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Garlicky Dill Pickle Kale Chips

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An abundance of kale + pickle cravings = Dill Pickle Kale Chips!

 

It was like a light flicked on when this combo popped into my head.

Dill pickle anything? Amazing.

But, on Dill Pickle Kale Chips? YES.

There’s an on-going mission to find a crunchy, salty, crispy snack that’s actually good for the bod’.

That hand-to-mouth satisfaction is what all humans crave from time to time… or all the time.

With all of this kale bursting out of my garden, I think I’ve found it.

Here’s a great way to get all of that satisfaction with out the ‘potato chip guilt’.

Not to mention the dill flavour is off the hoooook!

Get your hands in there and let me know how you like it.

Kale Chip Tips:

  1. Make sure the kale is dry to begin with
  2. Single layer it
  3. Tear the kale into large chunks (not too small because they shrink)
  4. Load up on the dressing
  5. If using an oven – us parchment paper for crispness
  6. Don’t over bake them in the oven. They can go from perfect to burnt in a matter of a couple minutes
  7. Store in a tupperware with dry rice to keep your chips crispy! (more on this below)

Garlickly Dill Pickle Kale Chips

Serves: 4-6 snackers

Prep Time: 2 hours soaking time, 10 minutes hands-on

Cook Time: Oven ~ 20 minutes OR Dehydrator ~ 6 hours

Ingredients:

  • 2-3 large heads of kale, de-stemmed, torn, rinsed and spin-dried

Sauce ingredients (use on it’s own for dressing, or sauce to add tang to any savoury dish!)

  • 1 cup cashews, soaked 2 hours then strained
  • 3/4 cup dill pickle brine
  • 2 dill pickles
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic
  • 2 tbsp dill spice OR 5 sprigs fresh dill

Directions:

  1. If using oven, pre-heat to 300 °F
  2. Add all sauce ingredients into blender or food processor. Blend until smooth.
  3. With your hands, massage the sauce into the torn kale
  4. If using the:
    • dehydrator: Spread dressed kale out on dehydrator sheets in a single layer. Dehydrate for 5-6 hours at 115°F
    • oven: spread dressed kale out on parchment covered pan in a single layer. Bake for 9-12 minutes, flip kale, then bake for another 10. Your oven may be slightly different, so be sure to check the kale chips near the end so they don’t burn!
  5. Munch away!
  6. Storage: Sprinkle some dry rice at the bottom of the tupperware, and store kale chips in that tupperware in the fridge for the week. The rice will absorb the moisture and keep your kale chips crispy!

If you make this tag me so I can see! @hookedonplants  #hookedonplants