Dr. Ann's Recipe for April's Healthy Habit:

Eat a serving of dark leafy greens daily

     

Braised Kale

  • 8 cups firmly packed, stemmed, torn and washed kale
  • 1 large white onion peeled and finely sliced
  • 3 garlic cloves finely minced
  • salt and pepper
  • 2 cups chicken stock
  • 2 tablespoons olive oil

In a heavy skillet over high heat saute the onions and garlic in the olive oil and cook for two minutes. Add the kale and saute for two minutes. Add the stock and salt and pepper. Cook for about three minutes or until the kale is tender. Remove from heat. Drain in a colander and serve.

 

Rachael Ray's Kale Soup Recipe

 
Portuguese Chourico and Kale Soup
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 3 medium white waxy potatoes, like yukon golds, peeled and diced
  • 2 medium onions, chopped
  • 4 to 6 cloves garlic, chopped
  • 2 bay leaves, fresh or dried
  • 1 pound kale, coarsely chopped
  • Coarse salt and pepper
  • 1 (15 ounce) can garbanzos (chick peas), drained and rinsed
  • 1 can diced tomatoes
  • 1 pound diced chourico, casing removed
  • 1 quart chicken broth
  • Warm, crusty bread
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Serve soup with hunks of crusty bread and butter. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.