Kale, Potato, and Onion Frittata

Kale, Potato, and Onion Frittata

yield: Makes 4 servings

All hail kale: Research shows it turns on your body's natural detoxifying enzymes to help ward off lung and stomach cancers.

Vegetable oil cooking spray

1 yellow or white onion, sliced

1/2-1  pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped

2 cloves garlic, chopped

2 cups boiled diced potatoes

6 whole eggs

1/2 cup milk

2 egg whites

1/2 teaspoon paprika (preferably smoked)

sprinkled parmesan

salt and pepper to taste

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 8 to 10 minutes. Broil until top is golden, 1 minute.

ingredient

Serve with: 

A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.

preparation

Sauteed Kale by Bobby Flay

Try this yummy kale recipe!  So simple and easy!

Easy Rapini with Garlic

This is a simply delicious way to serve rapini as a side dish with your family dinner.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 3 cloves garlic, sliced or minced
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Saute garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and saute till warm.

Rapini with Sun-Dried Tomatoes and Pine Nuts

This rapini recipe is a variation on the first. Easy, non? This makes cooking rapini pretty simple, just switch one rapini recipes for the next.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 2 tbsp (25 mL) pine nuts
• 3 tbsp (50 mL) chopped sun-dried tomatoes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Toast pine nuts over low heat until light brown, about 4 minutes. Add cooked rapini and sun-dried tomatoes and heat. Makes 4 servings.

Rapini with Quinoa and Glazed Carrots

This is a wonderful dinner. If you’re not into cooking quinoa then switch it for brown rice, or your choice of pasta!

Rapini Recipe Ingredients:

• 1 cup (250 mL) quinoa
• 1/2 lb (250 g) rapini, roughly chopped
• 2 tbsp (25 mL) olive oil
• 1 1/2 tbsp (20 mL) balsamic vinegar
• 1 small onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• lemon juice from 1/2 lemon

Rapini Recipe Instructions:

1. Cook quinoa. (See Cooking Quinoa: How to Cook Quinoa), or choice of pasta or brown rice.
2. Remove about 1/4 inch from base of rapini stalks. In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve!

Rapini and Rotini with Romano Beans

Rapini with beans is a perfectly balanced vegetarian dish with protein. For a twist, serve with grated cheese.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 4 cups (1 L) whole wheat rotini (can use gluten free versions)
• 1/3 cup (75 mL) olive oil
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• Dash of hot pepper flakes
• 1 can (19 oz/540 mL) Romano beans, drained and rinsed. Or soak and cook dried beans.

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In large pot of boiling lightly salted water, cover and cook rapini until tender, about 2 minutes. Transfer rapini with a slotted spoon into a colander (keeping water in pot). Chop rapini into 1 inch pieces and set aside.
2. In same pot of boiling lightly salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1/2 cup (125 mL) of the cooking water. Drain pasta and return to pot.
3. Meanwhile, in large skillet, heat olive oil over medium heat and saute garlic and hot pepper flakes, until golden, about 1 minute. Stir in rapini and beans and heat through, about 3 minutes. Add to pasta and toss to coat. Add reserved cooking liquid (if desired). Serve.Rapini

California Sherry Chicken

You can use gluten free flours instead of regular flour to make it gluten free.  You can omit the cooking sherry and simply use 1 cup chicken broth if needed.  Serve this over rice or quinoa with a side of brussel sprouts.  I cook mine with butter, salt and pepper, and a dash of lemon juice. 

Tortellini Spinach Bake in Creamy Lemon Sauce

Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Eggplant Parmesan

This would be delicious served with spaghetti and tomato sauce, some french bread and a side of fresh steamed green beans.