Lemon Kale and Cannellini Beans

Lemon Kale and Cannellini Beans (serves 4)

This is superhealthy and can be eaten hot or cold. I had something similar in a restaurant as a side dish and it was delicious. I came home and experimented and this is my version. I love kale although I did not expect to when I first had it at a friend’s house in the form of kale chips which were very moreish and if you have leftover kale you could make those also. When I was growing up kale was cattle feed (as was sweet corn). I like the lemon flavor but my trusty taste tester (husband) thought it too lemony so I would start with half the quantity of lemon juice and zest and see how you like it.  If you replace the chicken stock with vegetable stock you have a vegetarian side dish.

1/2 tbsp. olive oil

Salt and pepper

2 large cloves of garlic – minced

6 oz kale – leaves only, no stem

1 can of cannellini beans – drained and rinsed

1 cup chicken broth

Juice and zest of 1/2 a lemon – start with half this quantity and taste

Put olive oil and salt and pepper into a skillet.

When sizzling add minced garlic and cook until it is just about to brown.

Add kale, cannellini beans (mash half the can to thicken the sauce), chicken broth, lemon juice and zest.

Cook until kale is tender – about 10 minutes.

Serve hot or cold as a side dish. Good with chicken.

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ASIAN VEGETABLE CURRY

Asian Vegetable Curry (serves 4)

This curry has traditional Asian flavors (coconut milk, Thai green paste and ginger) and is so simple to make. It is hearty enough in itself but if you wanted to you could serve it with my good standby, the baked sweet potato.

1 can lite coconut milk (I like A Taste of Thai Lite Coconut Milk)

1 medium cauliflower – cut in to florets

1 large carrot – cut into 1/2 inch slices

1 medium onion – halved  and then thinly sliced

1 tbsp. fresh ginger – grated on a fine grater

2 large garlic cloves – minced

2 tbsp. Thai green curry paste (I like Thai Kitchen brand)

Sea salt and pepper

1 can chickpeas – drained and rinsed

2 tbsp. chopped fresh cilantro

Pour the can of coconut milk into a large skillet over heat and stir until is smooth.

Add and stir in Thai green curry paste.

Then  stir in ginger and garlic and sea salt and pepper.

When just about bubbling add cauliflower, carrot pieces and onion and let cook for 10 – 15 minutes or until cauliflower florets are just tender.

Then add the baby spinach and chickpeas and cook until the spinach is wilted.

Add the cilantro, stir and serve.

If you want something to mop up the juices serve with mashed potato (mashed with chicken stock).

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Blueberry and Mango Fruit Salad (4)

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When guests come to stay I always have a fruit option and I try and make it a little special. The combination of blueberries, mango and banana go well with the orange juice. I add a few drops of Yuzu juice too (available through Amazon or perhaps your local Asian store). A small bottle goes a long way.

6 0z. blueberries

1 mango – cut into small chunks

1 banana – cut into slices and then halve each slice

Juice of 1 orange

Few drops of yuzu (optional)

Place blueberries, mango and banana in a bowl. Pour over orange juice, sprinkle a few drops of yuzu juice. Stir well and serve.